All the regions food news & reviews you can digest

Phill Jeffreys who is the manager, of Peepo Pizzeria and Bar in Bridgnorth, Shropshire, is also an award winning mixologist.

Phill shares his knowledge with some of his favourite cocktails, including the Elderflower Martini, classic Cosmopolitan, and his unique Peepo Belini, great for any party and New Years Eve celebrations. More Cocktail Mixing Videos and tips Here

Chef Suree Coates of the King and Thai Restaurant, Shropshire

Shropshire’s favourite Thai Chef, Suree Coates is celebrating the end of a very successful 2011

Clutching a string of awards for her innovative, creative and authentic cooking - self taught Suree Coates (pictured) who presides in the King and Thai Restaurant, in Broseley, just outside Ironbridge in Shropshire this year won ‘Best Curry Chef of the Year‘ and was commended as Best Thai Restaurant, alongside high praise from her regulars on many of the dining guides - “We have had a wonderful year” comments Suree “Although we have been in Shropshire for over 7 years, enjoying some wonderful comments from our regulars, since we moved to the larger premises up the road when we took over the Forester Arms in Broseley, we have received National recognition too, which is wonderful.”

Suree was nominated for Thai Curry Chef of the Year’ at the  National Asian Curry Awards which are designed to recognise Read more »

Howard Astbury leaves unpaid debts of The Lion Hotel Shrewsbury

Owner of the Lion Hotel in Shrewsbury, (Howard Astbury pictured left) who has left hundred’s of local suppliers unpaid, since he took over 5 yeas ago, has been forced to go into Voluntary Receivership, after building up debts of over £100,000. It was reported on Boxing Day on the font page of the local paper, the Shropshire Star that receivers had moved in to work with Mr Astbury to ensure that over 90 suppliers are paid for the proceeds of the 2.9M sale of the hotel.

It was reported that MCR Corporate Restructuring said the business would continue as normal and it was working with Mr Astbury to realise as many assets as possible. A letter sent to creditors by MCR Corporate Restructuring reveals a total of 33 organisations in Shropshire, and 90 overall, are owed a combined total of about £103,000.

Among the local creditors owed money are the hotel’s Wyle Cop neighbours Tanners Wines, which is owed £12,950; the Three Tuns Brewery in Bishop’s Castle which is owed £989; and Shrewsbury-based Cottesw- old Dairy Ltd, which is owed about £831. Others include Lyreco in Telford, which is owed about £763, and The Wood Brewery in Craven Arms, which is owed £676. Nationally BT is owed £661, Severn Trent is owed £2,194 and Npower is owed £111, alongside an undisclosed figure owed to locally based Midlands restaurant marketing company Leisure Marketing Midlands LTD who provided services to the hotel.

In a letter to creditors John Whitfield, from MCR Corporate Restructuring, said: “Howard Astbury is Read more »

Marco Pierre White Birmingham

Chef Marco Pierre White recently joined us for a chat about his new Restaurant in Birmingham, now open at the top of the Cube - While chatting with Marco, he gave us some tips on his perfect turkey.

“It’s simple” says Marco “It’s all about good quality meats, cooked simply - you should not mess too much with ingredients. In our restaurant we source the finest meats, and just cook them simply the traditional ways, and a turkey is no different. I would recommend you buy a smaller bird if possible, around 10lb - 12lb, which also saves on wastage.Then, remove the legs and wings to be cooked separately - its the density of these which slows down the cooking time, and often results in the breasts being dry. Slow cook the thighs in the oven around 72 degrees, and the wings at around 62 degrees - or thighs top, and wings bottom of the oven - the turkey crown can then be stuffed and cooked at around 200 degrees for 2 hours. Bring it out of the oven, and allow to rest for an hour, then put back in on a higher heat for around 40 minutes. Once again, allow it to rest, so the meat relaxes and the juices go back into the bird. Then serve with all the trimmings, including roast potatoes, cooked in goose fat - there is not better way to cook them.” Read more on Marco Pierre White’s exclusive interview.

Walsall welcomes Five Rivers

Five Rivers Team

Yesterday (10 December) a group of award-winning caterers launched Five Rivers à la Carte; a new fine-dining north Indian restaurant.

The owners are also behind Read more »

Matt Osborne at MPW Steakhouse Bar and Grill Birmingham

Birmingham boy Matt Osborne is the new executive head chef at Marco Pierre White’s new rooftop restaurant at The Cube which opened this week.

We joined him in the bar for a quick (and of course exclusive to ETM)  chat before the opening night.
Originally from Solihull, 37-year-old Matt has an impressive CV, most recently executive head chef at Urban and Country Leisure, and before that at Lazy Cow, The Huff Cap in Great Aln, The Baraset Barn, when it was voted Midlands restaurant of the year, and Nuthurst Grange in Warwickshire.

Why did you decide to become a chef?

Like many teenage boys my passion was football but my dreams of playing for Villa ended with a broken leg. I grew up helping on my dad’s pig farm, collecting waste food from around the city and feeding the 800 pigs which gave me a real understanding and appreciation of farming and of meat.

I studied home economics at school but didn’t really have the discipline to take it seriously. My first job was as a More Here

Chef Richard Turner of Turners Restaurant, Birmingham

Michelin-starred Birmingham chef Richard Turner will make his bid to create Britain’s Best Dish when he cooks for an audience of millions on Monday. (December 5)

Richard Turner, who runs Turners Restaurant, in Harbourne, will battle it out in front of Ed Baines, Jilly Goolden and John Burton Race.

He hopes to impress the three hard-to-please judges so that he can win a place in the Grand Final. However, he faces a tough challenge because the series has featured some of the best chefs in the UK, many of whom have Michelin stars.
Richard Turner said: “Appearing on Britain’s Best Dish marks something of a departure for me because I very rarely step out of the kitchen.
At Turners, the food comes first: all day and every day. However, Read more »

Cube Restaurant view birmingham

New Birmingham Hotel, and Restaurant by Marco Pierre White.

A major new hotel and restaurant development opens in Birmingham today promising to reshape the city’s leisure landscape.

The £13m flagship site features a skyline Marco Pierre White eatery, upscale Hotel Indigo and Laurent Perrier champagne bar on the top three floors of The Cube, an impressive 25-storey building on Commercial Street in the city centre.

The launch marks the completion of a 26-week build programme on the 1,319m2 restaurant, situated on the 25th floor, and 52-bedroom hotel on levels 23 and 24.  A luxury Club & Spa health resort and private members club will join the development, which also boasts a salon by celebrity stylist Adee Phelan, early next year.

Such has been the level of interest in Marco Pierre White Steakhouse Bar & Grill and Hotel Indigo, both operated by Read more »