March 21, 2020

We’ve been back in the test kitchen and we have been getting creative with California Prunes to reduce fat within recipes. We have captured these prune Korean meatballs in our studio this week. It’s all about keeping amazing flavours whilst reducing fats in recipes. Le...

March 19, 2020

Experimental baking is key part of our working day. Our development kitchen has been busy working on alternative approaches to baking both in fat and sugar reduction. Both these elements are key to flavour, mouth feel, shelf life and texture. This is quite a challengin...

November 3, 2019

Well I have now launched my latest new business www.jam-eater.com its a platform that allows businesses to subscribe to my food content library. I have been creating lots of new and exciting recipes for both myself and my many clients from all around the world. Click h...

July 4, 2019

Lavender and lemon curd shortbreads 

Prep time 20 minutes 

Bake time 15 minutes 

Makes 8-10 biscuits 

Ingredients 

Chocolate and orange sables

250g butter (room temperature)

125g icing sugar

1 medium egg yolks

1 tbsp of lemon curd

375g plain flour

1 tbsp vanilla extract

1 tbsp of...

May 23, 2019

I cooked this dish recently during one of my Symphohny Group kitchen demonstrations in Perth Scotland, it when down a storm with lots of requests for the recipe so here it is!

Chimichuri Steak

Serves 4 

Ingredients 

4 6oz steaks of your choice, I suggest sirloin, hanger st...

May 23, 2019

Baking scones is a simple process but some a lot of people find frustrating, so after being asked how I make mine so many times here is my recipe taken from my first cook book Simply Good Taste