Great British Bake Off is
back on our screens with my old mate Mary Berry and of course not forgetting
Paul Hollywood and Mel and Sue who all work brilliantly on screen.So if you fancy doing some baking then have a
go at some of these.Malted tea bread
recipe is low in fat for those of us that are watching their waistline after
the holidays.The other two – well a
little more indulgent but always welcome in my kitchen (and indeed yours I
hope)A little tip – remember your
brownies need to be squidgy so don’t over bake them!Who’s your money on out of the contestants?
To celebrate this new series here are some recipe
Berkshire business owner and celebrity chef Antony
Worrall Thompson is supporting Royal Berkshire Fire and Rescue Service’s
February safety campaign by encouraging people to ‘keep looking when cooking’.
February offers plenty of opportunities for foodies
to show off their culinary skills, from flipping pancakes on Shrove Tuesday (12
February), to whipping up a romantic meal on Valentine’s Day (14 February), or
enjoying some home-made chips during National Chip Week (18-24 February).
But with most accidental fires in the home starting
in the kitchen, it is essential to take extra care and not allow yourself to get
sidetracked when cooking.Of the 388
accidental house fires in Berkshire during 2011-12, 221 (57%) started in the
kitchen and of those 92 (42%) were caused by people getting distracted or
To stop your culinary creations turning into a
cooking catastrophe, Royal Berkshire Fire and Rescue Service (RBFRS) and Antony
Worrall Thompson are offering the following advice:
·Never leave cooking
unattended, even for a minute.
·Don’t cook if you’ve
been drinking alcohol or taking medication.
·Keep the oven and
grill clean – a build up of fat can easily catch fire.
·Don’t fill a chip or
hot oil pan more than one third full of oil
·If the oil starts to
smoke, it’s too hot – turn off the heat and leave it to cool.
·Never throw water on a
chip or hot oil pan.
·If fire breaks out, don’t tackle it yourself:get out, stay out and call 999.
Antony Worrall Thompson, owner of Berkshire
restaurant Windsor Grill, said: “As a chef, I know all too well how important
it is to ‘keep looking when cooking’.But
whether you’re a practised cook or a keen novice, a moment’s inattention can
mean the difference between a delicious dinner and disaster.Don’t take the risk – if you need to leave
the kitchen, even just briefly to answer the door or the phone, always take
pans off the heat and turn off the oven first.”
Paul Jacques, Group Manager for Prevention at RBFRS,
said: “We are delighted that Antony is supporting our campaign by helping us to
spread the cooking safety message.Kitchen fires can cause terrible damage and even lead to loss of life
but you can help keep yourself and your loved ones safe by following our simple
is also vital to make sure you have working smoke alarms. Fitting smoke alarms
to every level of your home and testing the batteries every week could save
your life in the event of a fire.”
doing a talk and
at The Hospitality
Show in NEC Monday
21 January 2013.
Free From Foods Awards
all of you FreeFrom manufacturers
out there! You only have a few
days left to enter this year's
FreeFrom Food Awards.... 12
The benefits? Well, the honour,
glory and very definite marketing
advantage of being able to use
one of those bright yellow logos
on your products and your sites
– and don't forget that you
don't have to win to get a logo,
FreeFrom Food Awards give them
to shortlisted products as well.
And don't forget also that
many the judges are keen and
enthusiastic bloggers and food
writers so even if your product
does not win, if a 'blogger'
judge likes it you may still
get some coverage.
And..... of course, every
entrant gets a free invitation
to the fab presentation party
- the best freefrom networking
event of the year! Your opportunity,
if you are small, to meet the
supermarket buyers and distributors....and
I shall be there presenting
the awards. So what are you
Last year there was a mad
scramble on the last three days
before the awards closed so
please..... those of you who
have just not quite get round
to it yet, fill in those forms
or – if they have gone missing,
for a new set which will arrive
The British Hen Welfare Trust, of which I am patron of, has been chosen
by Animal Friends Insurance to benefit from their Facebook charity of the month
promotion during December. Each month they pick four different charities and the
charity with the most votes will receive £5000, second place receives £2000 and
third and fourth places both receive £1500.
So if you have
Facebook account please do vote.
Click on the link to vote, (you will need to 'like' Animal Friends page first -
they donate £1 for each like to animal welfare charities).
Cook It!, the Guild of Food Writers’ annual cooking competition for
is 10 years old in 2013. To celebrate, aspiring young cooks are being offered
the chance to win a fantastic family break, courtesy of the sponsor Gold Top. More...
love bonfire night (5TH November 2012) and more often than not we
have a bonfire night party, invite all the neighbours and friends around, each
donating a firework. We usually feed quite a crowd so here are some recipes
which will help your party go with a
bang and sizzle!
those nice people at Royal Berkshire
Fire and Rescue Service have also given me some great tips to share on how
to make your bonfire safe – so check out what they have to say:
A favourite kitchen
gadget of mine (and many other celebrity chefs & professional cooks) is the
superfast Thermapen which is now available to home chefs and BBQ
The food thermometer has
an easy to read digital display that gives an accurate temperature reading in
under four seconds.
Available in a range of
13 colours; whether you are a serious technical baker or just want to enjoy meat
that is both succulent and cooked safely, it’s one for your kitchen.
For recipes that involve
sugar, such as jam, or chocolate it’s easy to read display gives a quick and
accurate food temperature in less than four seconds. It’s water resistant casing
contains ‘Biomaster’ to reduce bacterial growth and is practical and
Marshall hosted my fantastic trip to Africa to cook for the 'Hottest Classroom'
special schools expedition group. From the pre-travel information and
arrangements, through to all the prep and planning in our remote bush camp, to
the flight home - all was very professional
and well organised. Jeremy Gane showed exceptional flair as project manager of
this large, complex, and totally successful event. Thank you Jeremy - it was
much appreciated "
Antony Worrall Thompson on Loose Women 5th Apr 2011
talking about his new cookbook - The Essential Low Fat
Cookbook available May 2011
Antony at the Street Food Awards
to see video of Antony at the Street Food Awards.
Windsor Farmers’ Market
IN THE PINK!
Windsor Farmers’ Market welcomes
UK East Berkshire Diabetes Voluntary Group at its permanent
location on St Leonard’s Road, Windsor.
Come and join us Saturday 5 November
2011 at the Windsor Farmers‘ Market to see the stalls
decked out in pink and take part in a free prize draw
in support of diabetes.
To mark World Diabetes Day (14
November) the Diabetes UK East Berkshire Voluntary Group
has teamed up with Windsor Farmers’ Market. Stallholders
will turn the market pink – the colour of Diabetes UK
– and, with every purchase, customers will receive a
free raffle ticket and the chance to win an instant
prize, tickets are strictly limited.
Local restaurateur and celebrated
TV chef Antony Worrall Thompson who is a passionate
advocate of local food for local people says “As a patron
of TVFM, I am delighted Diabetes UK is visiting the
Windsor Farmers Market. Come and support them next month
- both are very worthwhile and value your support"
Chair of the Diabetes UK East
Berkshire Voluntary Group, Emma Kenny, said, “Local
companies and individuals have been exceedingly kind
in donating some first-rate prizes, including champagne,
and donated products from the market. We are immensely
appreciative of their support.”
Susan Gowland, a local Windsor
resident who manages the market on behalf of Thames
Valley Farmers' Market Co-operative says: “Many, many
people are affected by diabetes and anything we can
do to raise awareness is invaluable. So come and join
us for the day, not only can you buy wonderful genuine
local produce with a proven provenance, you get a chance
to win an instant prize and you really can make a difference
in the lives of people coping with diabetes”.
“We are as always very grateful
to the Windsor & Eton Town Partnership for their
continuing support for the market, our local producers
and the local economy. St Leonard’s Road is a great
site and we’re firmly established here as part of the
Windsor community with other local businesses”
Thames Valley Farmers’ Market
Co-operative (TVFMC) supports local farmers, small producers
and market organisers in the three counties of Berkshire,
Oxfordshire and Buckinghamshire. TVFMC is a not-for-profit
organisation and is affiliated to FARMA, which accredits
Farmers’ Markets to ensure quality standards are maintained.
The Thames Valley has an abundance of natural resources
available for farmers and producers. Award winning meats,
cheeses and preserves can be bought at markets. The
first farmers' market started in 1999. With the opening
of market Little Chalfont in September 2009 there are
now 18 held in 16 towns across the Thames Valley. www.tvfm.org.uk.
Around three hundred people in
the UK are diagnosed with diabetes every day. Diabetes
UK is the largest organisation in the UK working for
people with diabetes, funding research, campaigning
and helping people live with the condition. The East
Berkshire Voluntary Group is a local Diabetes UK support
group. The group offers people living with diabetes
a chance to meet and share experiences with others.
To find out more about Diabetes UK visit http://www.diabetes.org.uk/
Please note Antony is not attending
Walk at Hughenden
Thames Valley Farmers'
As well as being proud patron of Thames Valley Farmers'
Market www.tvfm.org.uk) I know you are keen to
know of other markets which are trending everywhere at the moment because
of the global move towards healthier eating, living and spending. To celebrate
this growing movement, Essential Travel (www.essentialtravel.co.uk) has put together
their favourite ten farmer’s markets from both the UK, and around the globe.
Here is their list: more...
parents and friends
did it!’ Bereaved parents and
friends cycle 6000 miles in
support of bereaved families
‘We did it!’ Bereaved
parents and friends cycle 6000 miles in support of bereaved families
A beautiful day greeted the
walkers for the Turville 10K
walk. Nearly 3K was raised
and will go towards supporting
bereaved families in Buckinghamshire.
Look out for their next fundraising
next event on 20th October
– the Hughenden Family Walk
National Jam Week 18-24
Jam making runs in our blood; it’s part of
our heritage – you only have to think of the Jam and
Jerusalem, synonymous with the thriving WI, the stratospheric
success of Mary Berry’s The Great British Bake Off (BBC)
and our love of farmers’ markets to see that we’ve never
really stopped making jam (or loving it) As long
as you take your time, have all the equipment laid out
and ready to hand, it really should be a synch – and
now is the time to take advantage of fruit prices.
SOFT-SET RED FRUIT JAM
When setting has been achieved, the jam should wrinkle
when pushed with a finger when a small amount is placed
on a saucer.
Makes 2 large jars
325g/ 12oz jam sugar 500g/1lb 2oz strawberries,
rough chopped 500g/1lb 2oz raspberries 1 knob
of unsalted butter 1 teaspoon pectin Juice of
Place the sugar in a saucepan and warm over a medium
heat, stirring with a wooden spoon. Add the red
fruits and mix, just breaking them up a little. Add
a knob of butter and stir until melted. Cover
with the lid and boil rapidly for 5 minutes. Remove
the lid and cook for a further 5 minutes until the temperature
Skim off any impurities then add the pectin, together
with the lemon juice. Stir in and cook for a few more
Pour into warm sterilised jars.
Make sure you sterilise the jam jars. To sterilise
your jars wash in warm soapy water rinse well and then
place them into a hot oven for half an hour.
APRICOT AND ALMOND JAM
Makes about 1.5kg / 3 lbs
1.25kg/2 ½ lbs apricots
175g/6oz flaked toasted almonds
juice of 1 lemon
1kg/2lb 4oz jam sugar
300ml (half pint) water
Halve the apricots, remove and reserve the stones,
if you want apricot purity! Place apricots
in a glass bowl and sprinkle with the lemon juice. Mix
well and cover until needed.
Crack open 10 of the apricot stones with a nutcracker
and extract the kernels. Taste one, if is
very bitter use only half of them. Blanch the
kernels and flaked almonds in boiling water for one
minute, and either split in half or chop finely.
Place sugar and water in a large saucepan. Bring
slowly to the boil, stirring until the sugar has dissolved,
then boil rapidly for 3-4 minutes. Add the apricots,
return to the boil, then simmer for 5 minutes.
Return to the boil and boil rapidly, stirring frequently
for 20-25 minutes, or until the setting point is reached.
About 5 minutes before the jam is ready, stir
in the apricot kernels and flaked almonds.
Remove the pan from the heat and leave the jam to
settle for a few minutes. Skim well. Pour
the jam into warm sterilised jars, then seal.
The key to jam making is not to be scared, if you
feel that the jam has still not set, despite it cooling
then empty it out into the saucepan again with a juice
of a lemon (small) and boil it again. Don’t panic!
Father’s Day is a relatively new occurrence, creating to
complement the ever popular Mother’s day.‘Created’ in 1910 by a Mrs Sonara Smart Dodd in Spokane, Arkansas who
heard a sermon about mother’s day and thought that fathers should also be
celebrated.It was going to be commemorated
on her father’s birthday, 5th June but that didn’t give the church
enough time to prepare so it was held off to the third Sunday of June each
year. So there you have it!
And as I’ve always said to my four children:
remember that we’re not old farts; we’ve been children ourselves and know
exactly what’s going on in your heads, the insecurities, the dramas, the
loves, the wars.Try to talk to us
more, make us feel young, involve us in your problems, we love you and
want to help, and surprisingly we will understand.
and understand that when we feed you; we’re not trying to kill you.Vegetables and fruits are good for you
and eventually you will enjoy them. Try and make us eat with you at
least once a day.This way you will
learn to trust the food we all eat together.Sitting together around a table is the
perfect place to develop your conversational skills.
lie; you’ll always end up getting caught out.Lying is an unnecessary skill that
requires a brilliant memory to do it properly.Far easier to tell the truth and if
you’re in trouble your punishment will be far less severe if you own up to
at your enemies, they hate it.Always try to talk your way out of a situation that could end up in
a fight.Never throw the first
So to celebrate Father’s Day this Sunday, why not try my
delicious chilli beef recipe?And for
those that don’t fancy cooking, as the old pun goes, you can always make a
Happy Father’s Day, everyone.
60ml/2fl oz ketjap manis 1 tbsp sambal oelek or 1 hot red chilli,
finely chopped 2 garlic cloves, peeled and crushed ½ tsp chilli powder 1 tbsp soft dark brown sugar 1 tsp sesame oil 400g/14oz beef fillet or sirloin very thinly
sliced vegetable oil 3 tbsp finely chopped coriander 2 tbsp roughly chopped roasted peanuts 4 spring onions, finely sliced
Combine the ketjap manis, sambal oelek or chilli, garlic, chilli powder, sugar,
sesame oil and 2 tbsp water in
a bowl. Add the beef and mix
well. Cover and leave to marinate in the fridge for at least an 1 hour, ideally
Heat a wok over a high heat, add 1 tbsp vegetable oil and swirl around to coat
the wok. Add the beef and its marinade in 2–3 batches and stir-fry aggressively
for 1-2 minutes. Remove each batch with a slotted spoon and set aside to keep
warm while you cook the remaining beef.
Sprinkle the chilli beef with the coriander, peanuts and spring onions. Serve immediately in
With the exception of marinating, this is a
quick and easy recipe to prepare
ANTONY WORRALL THOMPSON: I'M FINALLY PUTTING MY LIFE BACK TOGETHER more...
Bereavement Charity Backs New
Intiative to children...
CHILD BEREAVEMENT CHARITY
BACKS NEW INITIATIVE TO HELP
CHILDREN BEREAVED BY SUICIDE
It’s a startling statistic
that every year in the UK, around
6000 families are bereaved by
suicide. And research shows
that families who experience
the death of a loved one by
suicide are themselves, as a
consequence, more vulnerable
to an increased risk of suicide
and mental health issues.
the Welsh and the Irish are deeply patriotic and show off their roots through
their clothing or national flag at every possible opportunity and yet we must
ask ourselves why this day is the least popular of our national days?
The Welsh have a ball on St David’s Day, the Irish (and most of the world) go
wild on Paddy’s day and the Scottish get pretty uplifted, why not the
English? Why aren’t we proud of the flag except when the English football
team are playing?
we tend to be very insecure about English food, but the English have plenty of
dishes to be proud of dishes include, fish pie, shepherds pie, lancashire hot
pot, steak and kidney pudding. we all love these dishes -
it’s food that’s built for comfort and not for speed and that’s the key, we all
need to indulge a little in foods that make us feel good. and who doesn’t
love an english pudding, crumbles, sponge puddings, bakewell tart, sticky
toffee pudding? we excel at these.
Today is St
George’s Day, the feast day of St George, so if you’re English, shout about
it, show a little pride and get stuck into that all time great, roast rib of
beef with all the trimmings or if not today – make a mental note to experience
it at the weekend.
Long live St
Porthleven Food Festival, April 21st 2012
Antony will be doing a cookery demonstration and signing
copies of his latest book at the Cornish food festival of which he is
the patron. As someone who is passionate about using local produce in
his own restaurants, Antony will be appearing in the main marquee, where
you can sample the delights of produce local to Porthleven.
Windsor Farmers’ Market Saturday 7thApril at its permanent location in St
Leonard’s Road, Windsor.
We are delighted this year to be joined by Cancer
Research UK and the Race for Lifeand Relay for Life Teams who are going to turn our market pink.
Race for Life is the most successful female only
fundraising event in the UK, where women come together to walk, jog or run 5km.
A fifth of Cancer Research UK’s income is generated through Race for Life, so
our ambition this year is to recruit 1 million women and raise £80million for
our lifesaving work. We hope 7,500 ladies will take part in
Windsor Race for Life 2011, raising £724,000 for the lifesaving work of our
doctors, scientists and nurses.
For Life Ascot is the Cancer Research UK family event where teams of men, women
and children from the local community take part in a non-athletic 24 hours
overnight Relay. Relay for Life Ascot has raised £370,500 in the past 4 years
for Cancer Research UK and is the biggest global charity event for cancer.
for life takes place on June 16thand 17thand Ascot Relay for Life July 14thand 15th.
and join the stall-holders in celebrating this fantastic event, take part in
our instant raffle, tickets are being given away FREE with every purchase, with
instant prizes, tickets are strictly limited.
us judge the best decorated stall competition - the stall-holder will win a
free pitch for the day.
restaurateur and celebrated TV chef Antony Worrall Thompson who is a passionate
advocate of local food for local people says “As a patron of TVFM, I am tickled pink that Race for Life is joining
the Windsor Farmers' Market in April. Come and support them next month - both
need your support"
Gowland, a local Windsor resident who manages the market on behalf of Thames
Valley Farmers' Market Co-operative says: “Most families are touched by cancer
at some point in their lives, and the work Cancer Research does is invaluable,
so come and join us for the day, not only can you buy wonderful genuine local
produce with a proven provenance, you get a chance to win an instant prize and
you really can make a difference in the fight against cancer”.
are as always very grateful to the Windsor & Eton Town Partnership for
their continuing support for the market, our local producers and the local
economy. St Leonard’s Road is a great site and we’re firmly
Follow Thames Valley Farmers' Markets on Twitter
Valley Farmers’ Market Co-operative (TVFMC) supports
local farmers, small producers and market organisers in the three counties of
Berkshire, Oxfordshire and Buckinghamshire. TVFMC is a not-for-profit
organisation and is affiliated to FARMA, which accredits Farmers’ Markets to
ensure quality standards are maintained. The Thames Valley has an abundance of
natural resources available for farmers and producers. Award winning meats,
cheeses and preserves can be bought at markets. The first farmers' market
started in 1999. With the opening of markets in High Wycombe and Little
Chalfont in September 2009 there are now 19 held in 17 towns across the Thames
note Antony is patron of the
Valley Farmers’ Market Co-operative
and is NOT attending
this event, but hopes you can
pop along and support them.
"TSP: Do you have a life philosophy that you follow?
AWT: It’s better to have lived two days as a tiger
than a lifetime as a sheep… what is the point of tip toeing through life
hoping to get to death safely?"
you be a Big Jubilee Lunch Champion?
The Big Lunch
is a very simple
idea from the Eden
Project. The aim
is to get as many
of the 62 million
people in the UK
as possible to get
together with their
neighbours for a
few hours of community,
friendship and fun,
once a year. In
2012 it is celebrating
The Queen’s Diamond
Jubilee and will
be called The Big
Jubilee Lunch and
take place on Sunday
A Big Jubilee
Lunch can be anything
from a few neighbours
in the garden or
on the street, to
a full blown party
with food, music
and decoration that
stops the traffic.
The Big Lunch
team are working
with the Mayor of
London and Street
to promote the 2012
for volunteers to
help encourage a
record number of
people to take part
in London by promoting
the initiative in
their borough. Big
Jubilee Lunch Champions
can get involved
by spreading the
word, going along
to promotional events,
and providing support
to communities organising
a Big Jubilee Lunch
in their area. It
will be a rewarding
role, offering a
to connect with
in your area and
spread the Eden
message. To find
out more about becoming
a Big Lunch Champion
call 0207 255 6468
or visit www.thebiglunch.com.
Breakfast is a meal that many of us forget, skip or simply neglect, but
it’s actually one of the most important meals of the day!
It’s Farmhouse Breakfast Week (22-28 January 2012) this month, an
opportunity to celebrate the variety of breakfast ingredients that our farmers
produce and the numerous benefits that eating breakfast provides us with. More
of Food Writers is delighted
to announce its annual cookery
competition – CookIt! – and
is now looking for aspiring
young cooks across the country.
prize is a fantastic week’s
family holiday in Cornwall AND
the winning child's school will
win £100 worth of book
going to be a fantastic year
for sport and the Guild of Food
Writers is getting ahead of
the game with its annual children’s
CookIt! competition, which is
sponsored by Gold Top and generously
supported by Electrolux.
theme ‘Going for Gold’, aspiring
young cooks are asked to create
a winning two - course meal
– main meal and pudding – for
a favourite sports person. Entrants,
aged from 10 to 14 on Friday
31 August 2012, are encouraged
to let their imaginations run
wild. Points will be awarded
for technical skill, originality,
creativity and presentation.
2008, the Guild
young food writers
are now being
the Guild of
aged 18 and
under, the Guild
of Food Writers
to write a non-fiction
feature of around
could be as
simple as a
on a person
or place that
food; a restaurant
review; a report
on a visit to
a food fair,
or food shop.
it could be
article on any
aspect of food
excites or frustrates
and food writer
on The Sunday
and author of
To Eat, and
Editor of delicious.
skills as well
as a real passion,
fo the chosen
details of previous
find out more
about the WriteIt!
14th of January 2012 Malahide
per ticket, £1000 for
a table of ten
with Denis Drum including the
Munster & Leinster Rugby
Jersey, signed Irish Rugby Jersey,
Grand Slam Rugby tie donated
by Ollie Campbell, Signed Irish
Soccer Jersey, Four ball with
Philip Walton and Two paintings
by Alan Kenny.
01 8453459 for bookings.
made payable to Ger Owens
details about the team go to
their progress on Facebook
Farmers’ Market welcomes Merry Men of Windsor at its permanent location on St
Leonard’s Road, Windsor.
Come and join
us Saturday 3rd December 2011 at the Windsor Farmers‘ Market to see
the stalls decked out in red and take part in a free prize draw in support of
Thames Hospice and the Parapet Breast Clinic. See
full press release. Please note Antony
is not attending this event.
Pride of Reading recognises town's unsung heroes
24th November 2011
The town's great and good were in the spotlight yesterday for the eighth Pride of Reading awards.
Chris Tarrant, one of the town's most famous sons, hosted the
glittering presentation lunch at the Crowne Plaza in Richfield Avenue.
X Factor finalist Danyl Johnson and Danny and Dan, Reading's Got Talent winners, performed for the guests.
Those gathered to applaud the award-winners included Sir John
Madejski, chefs Antony Worrall Thompson and Daniel Galmiche, and Debbie
But the real stars of the day were those collecting the awards.
Former Coldstream guardsman Ken Tudgay may be 72, but he was named
2011 Local Hero for the way he tackled a knife-wielding raider in his
Our Child of Courage is 10-year-old Matthew Pike, who is fighting
leukaemia but has a big enough heart to put that aside and make a video
to help other children going into the Royal Berkshire Hospital.
Reading's X Factor
star Danyl Johnson,
AWT and Big brother's
delighted to be of the judges on the Pride of Reading Awards 2011 which
takes place Wednesday 23 November. Reporting of the event will be in the
Reading Post and their relevant websites. Pictures of this year's event will
follow. (above pictures of last years event). Click
for more information.
BBC Good Food
Antony doing his demo in Zero
Waste Scotland's sponsored Winter Kitchen at the show with compare, Lisa
Faulkner (winner of 2010's Celebrity Masterchef) - in suport of Love Food
Hate Waste of which Antony is a firm supporter of http://www.lovefoodhatewaste.com/
AWT joins Too Good To Waste campaign
In an effort to cut food
waste, AWT restaurants have
signed up to the Sustainable
Restaurant Association's Too
Good To Waste campaign which
encourages diners to ask for
a doggy box to take home leftovers.
Research has shown diners
are embarrassed to ask to take
home uneaten food and the campaign,
involving 80 well known restaurants,
hopes to address the issue by
making the doggy box a common
sight in the best restaurants
across the UK.
For more information see
the press release here, or visit
Nine year old James
Watson Gandy has realised every child's
dream - to star in a cartoon. He won a competition,
run by RSPCA Freedom Food and Hamleys.
Children were asked
to consider the welfare needs of hens and
help design a character, called Hettie
the Hen, to feature in a new animation.
The animation is set
in a fictional supermarket, where James'
cartoon self is asked by his mum to choose
a box of eggs. James reaches
for a box of eggs from caged hens and Hettie
appears - as if by magic - to tell him why
he shouldn't buy them. She explains which
eggs he should choose instead!
James, who voices
his 'self' in the animation, is already
familiar with farming, as his granny used
to have a farm - and she kept hens. Perhaps
his 'inside' knowledge gave him a head start
in winning the competition!
"It's been such
fun watching the cartoon take shape and
I was really excited to be asked to do the
voiceover for my character. I really
hope it will help persuade people to choose
eggs that come from hens that have had a
happy life" said James.
The animation was
launched during British Egg Week and you
can see it here!
‘Buy British’ campaign.
Antony is delighted to announce
his pledge to support Country
Life’s ‘Buy British’ campaign,
raising awareness about the
importance of buying British
food. Pledge your support by
out the Pot Roast Chicken
recipe demonstrated by Antony on Ireland
26th September 2011. During his trip to
Ireland Antony also visited the Heaton’s , The
Park Carrickmines, Dublin
Food and Drink Festival
18th September 2011
AWT joins star studded line up at the Halifax
Food and Drink Festival
Organisers of the
Halifax Food and Drink Festival, which this year is being held in association
with The Halifax have announced that celebrity chef Antony Worrall Thompson will
appear at this year’s event along with Jean-Christophe Novelli who is already
confirmed. The festival which is delivered by Marketing Halifax will take place
from Friday 16th September to Sunday 18th September
at The Piece Hall, just one of the town’s many striking heritage
career has spanned more than 30 years during which time he has established
himself not only as one of the UK’s most popular chef’s but also a prolific
restaurateur, TV entertainer, author, journalist, farmer and
Always at the
forefront of new developments in food, Antony is increasingly involved in food
and health issues, frequently speaking at NHS events on diabetes, heart disease
and the benefits of a GI Diet and campaigning for the organic food movement and
Antony is a
regular judge for the Academie Culinaire’s Annual Awards of Excellence and until
recently he was Chairman of the Restaurateurs’ Association of Great Britain. He
has won industry accolades in abundance and has been awarded the Meilleur
Ouvrier de Grande Bretagne (MOGB) – the chef’s Oscar – and is one of only seven
chefs to have merited the lifelong title so far
Regularly requested to present popular television cooking programmes,
Antony has appeared on a whole catalogue of primetime television shows to share
his culinary expertise and love of food with the masses.
Marketing, Events and Membership Manager at Marketing Halifax said: “Antony
Worrall Thompson has made a significant contribution to the culinary world and
we’re therefore very excited to welcome a chef of his distinction to our town.
He champions excellence across the industry as well as the use of locally
sourced and organic food, and with such a plethora of exceptional local
producers and high quality restaurants in Calderdale, it’s a great pleasure to
be working with someone that shares the local values.”
Thompson said: “It’s great to have been asked to come to the Halifax Food and
Drink Festival. The Yorkshire region generates a fantastic array of first-class
food and I cannot wait to show festival visitors how to utilise the wonderful
local produce available on their doorstep to create some delicious regional
Visitors to the
event can expect a feast of all things foodie – as the region’s best
restaurants, eateries and producers join together to provide a fun-filled
weekend which will include a local producers market, live cookery
demonstrations, a premium food and drinks marquee, children’s cookery workshops,
food tastings, expert master-classes and evening
Antony is looking forward to helping judge the British Street Awards in
September - He'll be there on Sunday 11th at 'Jimmys' in Suffolk; fabulous part
of the country. Some great eateries, great skies and ….great people!
He enjoyed his time last year at the awards and looking at the line up for this
year, he can’t wait and a great new venue. See you there! His
mate, Richard Johnson is organising it and always good to see him. Will be nice
to catch up with fellow judge Fay Ripley who was a guest on Daily Cooks a few
years back - knows her food :)
Long Live British
Runner Beans says AWT
1st August 2011
Bring back the British runner bean!
UK growers unite to prevent runners becoming
The humble British runner bean has fallen
on hard times in recent years. Not only
is the number of households buying British
runner beans declining, but the Great British
public has appeared to turn its back on
this once most quintessential of British
summertime favourite vegetables.
Last year, just 12% of households bought
British runner beans during their July-September
season run, down almost a quarter (23%)
in just five years and if that wasn’t bad
enough, the latest consumer research* reveals
that almost a third of consumers in the
UK (31%) have absolutely no idea when British
runner beans are in season.
Runner bean awareness is even worse within
the younger generation with a whopping 44%
of 18-24 year olds unable to accurately
determine when the British runner bean season
actually is. And some 32% of young adults
claim they never eat British runner beans
during the three-month season. In sharp
contrast, the same number (32%) admits that
they eat American-inspired tinned baked
beans up to twice a week!
The research also reveals there is a
very distinctive age divide when it comes
to the love and appreciation of British
runner beans. It is most definitely the
older generation which supports the runner
bean industry, with almost three quarters
(74%) of consumers aged 55+ correctly identifying
when the runner bean season is. And some
50% of older Brits claim to eat runner beans
1-2 times a week between July-September
Daniel Grover of Wealmoor, one of the
UK’s leading providers of British runner
beans, said: “Consumers seem to have fallen
out of love with runner beans in recent
years and sales have been declining steadily.
It is worrying for growers that it is the
older generation which appears to be the
biggest supporters of runner beans while
young adults appear to have a preference
for other bean varieties. UK grown Runner
Beans have a great heritage and are available
from July through to October. Maintaining
and growing demand is very important”.
British runner bean growers have joined
forces to try and stem the tide of declining
sales and are spearheading a Great British
Runner Bean revival campaign to get runner
beans back on the menu and to encourage
the younger generation to back the once
popular bean. Support of the runner bean
has begun among the blogging community with
15 of the UK’s top food bloggers taking
part in an underground project to blog and
tweet about the process of growing, harvesting
and enjoying these forgotten beans.
In order to target tomorrow’s consumers,
key stage 1 school children are also being
encouraged to fall in love with the humble
British runner bean with a specially designed
summer holiday activity pack with games,
fun activities and lessons in cookery and
gardening to teach them and keep them entertained
over the holiday (www. http://www.tastesofsummer.co.uk/kids.html)
Daniel Grover continued: “The last thing
we want is for our beloved runners to become
‘has-beens’. They should be the jewel in
the crown of the British summer seasonal
menu – fresh, tender, succulent and bursting
with flavour, they are wonderfully versatile
adding colour and sensational taste to any
number of dishes, not to mention the fact
they’re a great source of vitamin C, folic
acid and fibre.
“If we’re to halt the decline of the
British runner bean we need to capture the
imagination of the next generation of consumers
encouraging children and young adults to
give runner beans a try, have a go at growing
their own and support British locally-grown
Don't Let Your
1st August 2011
year dogs in cars are cooked – literally,
from the inside. ‘Don’t Cook Your Dog’ is
an awareness campaign in the UK set up to
help spread information about the dangers
of leaving dogs in cars in warm temperatures.
The campaign was developed by Beverley Cuddy,
who has been the Editor of Dogs Today magazine
Following the tragic deaths of two police
dogs in July, that were left in a car by
a police officer on a warm day, Beverley
wanted to spread the message that it is
never acceptable to leave a dog in the car
for even a short period of time on a warm
day. Many people are unaware that dogs are
unable to sweat, causing their body temperature
to increase to dangerous levels in a very
short period of time and for their insides
to literally ‘cook’. The RSPCA previously
conducted an experiment where they measured
the temperature inside a Volvo Estate on
a warm day, with the tailgate up and all
of the windows open, and proved that within
just a few minutes the temperature in the
car reached dangerous levels that would
kill a dog.
The campaign has gained the support
of the RSPCA, the Dogs Trust, the Blue Cross
and the Kennel Club as well as celebrities
including Antony Worrall Thompson, Stephen
Fry and Jilly Cooper.
For further information, and to
order your free campaign posters and stickers,
What to do if you find a dog in
distress in a car...
The RSPCA advice is:
1) If you
see a dog in a car on a warm day, please
call the police on 999 2) If
the police are unable to attend, call the
RSPCA 24-hour cruelty line on 0300 1234
999 3) Meanwhile,
if the car is in a supermarket car
park or at a public event, ask for a message
to be broadcast,
asking the owner to return to their car
Under the Animal Welfare Act dog owners
have a legal duty to care for their animal
and if they put their animal at risk, could
Heatstroke - early warning signs:
panting · Profuse
salivation · A
rapid pulse · Very
red gums/tongue · Lethargy
of coordination · Reluctance
or inability to rise after collapsing ·
Heatstroke - first aid:
If a dog shows any symptoms of heatstroke,
move him/her to a shaded, cool area and
ring a vet for advice immediately. Heatstroke
should always be treated as an emergency.
Dogs suffering from heatstroke urgently
need to have their body temperature gradually
douse the dog with cool (not cold) water
if possible · Let
the dog drink small amounts of cool water ·
cool the dog so much that he/she begins
to shiver · Then
go straight to the veterinary surgery
AWT, Boris and Babs whet people's appetite
for the Big Lunch 2011
5th June 2011
The Mayor of London, Boris Johnson, and
Barbara Windsor MBE and Antony got Wandsworth
(south west London) residents get in the
party mood for this year’s Big Lunch on
a sunny Thursday May 19th. Residents and
children got involved in cake decorating,
barbequing and enjoyed music
from recording artist, Jamie West.
The Big Lunch is an annual one-day get
together where communities share lunch and
enjoy a street party held on 5th June.
Doves Farm Self Raising Gluten and Wheat
Free Flour Blend was last night's winner of the FAIR Trophy
for the best FreeFrom Food 2011. 'A hugely useful store cupboard product and
the flour of choice for many of the UK's gluten-free bakers.'
Sponsored by Juvela, the awards took place
last night (Wednesday 6th April) at KewBridgeSteamMuseum where nearly 200 freefrom food
manufacturers and food and health writers tested out gluten-free beers
amongst the museum's massive purring engines while celebrity chef and
Worrall Thompson presented the awards.
Founder of the Freefrom Food Awards
Michelle Berriedale Johnson said, 'Ask any freefrom' cook what is the most
useful ingredient in their kitchen and they will say, a reliable gluten-free
flour. Ask them which flour they use and the chances are that it will be Doves
Farm. So it is fantastic to see one of Doves Farm’s most successful flours
get the recognition that they all deserve.’
Antony Worrall Thompson said, “I’m
delighted for Doves Farm. Every cook needs to rely upon high quality
ingredients to produce great results. Doves Farm seems to have got it right
across so much of its range, and I hope that many more people will get creative
and swap wheat and gluten free flour into their cooking either through dietary
need or as part of following a healthy lifestyle.”
Close contenders for the FAIR Trophy (a
fine marble bust by sculptor Tom Alan presented by the Foundation for Allergy
Information and Research) included:
Delamere Dairy Goats
Butter – ‘This is the nicest
goat’s butter I have ever eaten – no goat aroma, nice salty creamy taste,
slight hint of goat in the flavour but in a most pleasant way, deliciously
Dietary Specials Ciabatta Rolls – ‘Excellent flavour, nicely acidic,
smells like bread, lovely and nutty, nicely doughy, good flavour and
Doves Farm Batter Mix
and Biscuit Crumb for Cheesecakes – ‘Both excellent products with a wide range of uses
within the catering industry. Very much needed.’
Sponsored again this year by Livwell,
the Innovation Award for the most innovativeproduct in 2011 was won by Mamma CucinaGluten, Wheat, Dairy and Egg-Free Vegetarian Quiche. 'Amazing', said
the judges, 'Mamma Cucina have managed to create a perfectly pleasant,
enjoyable quiche without using wheat, dairy products or eggs, all normally
considered essential ingredients in any quiche. A genuinely innovative product
for those with multiple allergies or intolerances.’
Le Sojami Dairy Free Speciality Basil
Alternative to Soft Cheese which tasted so good that the judges found it hard to believe that the
‘cheese’ could be soya based.
Praline Chocolates – a real treat for someone on a dairy-free diet.
Individual category winners included:
Delamere Dairy Goat’s Butter
Nature’s Path Organic Mesa Sunrise
Dietary Specials Ciabatta Rolls
World Gourmet Summit
Watch one of Britain’s
favourite chefs at stellar, 1-Alttude for world gourmet summit April 26th to
April 30th 2011 Singapore‘s highest
Music and Young Person's Festival
Antony Worrall Thompson is patron of the highly popular Porthleven Food,
Music and Young Person's Festival, and will be doing his own cooking
demonstration as well as awarding Fancy Dress prizes and joining in the
fun at the first festival of the Cornish year on April 9th 2011. Click
for more information See
Watch Antony doing his bit for Red
Nose Day on BBC1 on Friday March 18th…
The Fair Trade
‘This book provides
an insightful and important analysis of the development of the Fair Trade
movement worldwide, built around the experiences and perspectives of several of
the key individuals who led the way.’
– Mary RobinsonPresident,
Realizing Rights: The Ethical Globalization Initiative, former President of
Ireland (1990-97) and UN High Commissioner for Human Rights
‘Fair Trade has
brought considerable benefits to millions of the poor, but is still in its
infancy. This highly readable account will help Fair Trade to grow and for the
benefits to spread to millions more.’John
MadeleyCo-author 50 Reasons to Buy
Fair Trade, (Pluto Press,
Fair Trade Revolution is edited by John Bowes, with a
foreword by Mary Robinson. The contributors include
Harriet Lamb CBE, executive director of the Fairtrade Foundation; Alex Cole,
Corporate Responsibility director for Cadbury during the move to Fairtrade; and
Robin Murray, one of the co-founders of Twin, and identified by The Guardian in 2008 as ‘one of the fifty
people who could save the planet’.The
book provides a lively survey of Fair Trade and the challenges facing
chapters, illustrated with many real-world examples, cover all the important
issues including the tensions between large and small operators, the impact of
recession, environmental policy and the danger of large operators embracing Fair
Trade more in word than in practice.
To buy the book at
£8.99, a discount of more than 30%,
here. Postage and Packing is FREE within the UK.
is a tool for development that ensures disadvantaged farmers and workers in
developing countries get a better deal through the use of the international
Havelaar Foundation launched the first Fairtrade consumer guarantee label in
1988 on coffee sourced from Mexico. In the UK, the Fairtrade Foundation was
established in 1992, with the first products to carry the FAIRTRADE Mark
launched in 1994.
As part of
raising awareness about the Fairtrade brand, and in doing so, expanding its
product range and overall impact, the Fairtrade Foundation began its annual
Fairtrade Fortnight, in 1997.
is an event that has gained real prominence in the popular consciousness in the
last few years. In 2010, 30 million people knew about Fairtrade Fortnight, an
increase of 10 million from 2009. Despite the recession, sales of Fairtrade in
the UK grew in 2009 by over 12 percent. This had an estimated retail value of
over £800 million, across the UK.
BIG PINK Birthday
Farmers’ Market celebrates its sixth birthday on the 5th March at its
permanent location in St Leonard’s Road,
We are delighted this
year to be joined by Cancer Research UK and the Race for Life Team who are going
to turn our market pink. Race
for Life is the most successful female only fundraising event in the UK, where
women come together to walk, jog or run 5km. A fifth of Cancer Research UK’s
income is generated through Race for Life, so our ambition this year is to
recruit 1 million women and raise £80million for our life-saving work. We hope
7,500 ladies will take part in Windsor Race for Life 2011, raising £724,000 for
the lifesaving work of our doctors, scientists and
Come and join the
stall-holders in celebrating this fantastic event, take part in our instant
raffle, tickets are being given away FREE with every purchase, with instant
prizes, tickets are strictly limited.
and celebrated TV chef Antony Worrall Thompson who is a passionate advocate of
local food for local people says “As a patron of TVFM, I am tickled pink that
Race for Life is joining the Windsor Farmers' Market for their 6th birthday.
Come and support them next month - both need your
Susan Gowland, a
local Windsor resident who manages the market on behalf of Thames Valley
Farmers' Market Co-operative says: “Most families are touched by cancer at some
point in their lives, and the work Cancer Research does is invaluable, so come
and join us for the day, not only can you buy wonderful genuine local produce
with a proven provenance, you get a chance to win an instant prize and you
really can make a difference in the fight against
“We are as always
very grateful to the Windsor & Eton Town Partnership for their continuing
support for the market, our local producers and the local economy. St Leonard’s
Road is a great site and we’re firmly established here as part of the Windsor
community with other local businesses”
Please note that whilst Antony is patron of TVFMC, he is not attending this
Thinking of buying a puppy?
THINKING OF BUYING A PUPPY? ANTONY WORRALL THOMPSON SUPPORTS RSPCA’s get
puppy smart CAMPAIGN encouraging responsible puppy buying.
According to new
RSPCA research, 40% of puppy buyers admit to spending one week or less
researching their purchase and 19% relinquish their pet within two years. In
light of this disturbing data the RSPCA has launched Get Puppy Smart, a new
campaign to encourage responsible puppy buying. The campaign aims to
guide potential puppy buyers through the process of buying a puppy, and advises
what to look out for through a new animation at www.getpuppysmart.com. Get Puppy Smart
will help prospective puppy buyers make the right decision by thinking about
what type of dog best suits their lifestyle, the costs involved in having a
dog, finding a good breeder and how to select a happy and healthy puppy.
“As the owner of
two beautiful, happy and exuberant dogs, Rodney and Flossie, I know only too
well how much care and commitment it takes to keep them happy and healthy.
Sadly, the RSPCA has revealed that many people don’t think enough about this
when buying a puppy, choosing their new pet based on appearance and not truly
thinking about how it will fit in with their lifestyle.
I am proud to support the RSPCA’s Get Puppy Smart
campaign, and if you’re thinking about getting a puppy, make sure you follow
your head and not just your heart. Don’t fall into the trap of basing your
decision on a dog’s appearance and make sure you do your homework and follow
the RSPCA’s checklist – for the sake of both you and your puppy.” Website...
To celebrate Valentine’s 2011, Ask Jeeves are hosting a
week of love! Every day this week on askjeeves.com
you’ll be treated to a love themed question of the day,
a new romantic selection of themes to set as your homepage and a series of
expert tips (including a special recipe from
AWT) over on their official Ask Jeeves Facebook Page
MORE BRAMLEYS”, SAYS CELEBRITY CHEF
ANTONY WORRALL THOMPSON
TV chef Antony Worrall Thompson is backing the “great
British Bramley” and urging everyone to put Bramley apples on their shopping
list this month.
AWT is marking Bramley Apple Week (February 6-13) with a
delicious Bramley Tarte Tatin with Toffee Sauce (recipe below) on his
restaurant menu – and is calling on home cooks to choose Bramleys instead of
other cooking apples at the checkout.
“The Bramley apple is simply one of my best-loved
ingredients and deserves to be part of our recipes, and part of our heritage,”
says Antony, who
grows his own Bramleys in the orchard at his home in Henley-on-Thames. “I always make sure they are
on the menu at The Greyhound pub, and my Windsor
and Kew Grills. Long live the Bramley, I say!”
tips for cooking with Bramleys:
1. Bramleys keep their flavour when
you cook them (due to their higher acid content and lower
sugar levels) and also
reduce to a lovely, mushy texture so they are perfect for apple sauce.
are extremely versatile, so don’t just think desserts – I’ve used them for
breakfast in pancakes with pork sausages.
mixing Bramleys with citrus zests, caster sugar and nutmeg for an apple crumble
filling with a difference.
than serve an apple sauce with pork or duck, partner with large, whole
Bramleys, stuffed with a mixture of white breadcrumbs, onions, butter, parsley
tart/sweet flavour of Bramleys makes them perfect for homemade jellies and chutneys.
I put a pinch of chilli flakes in my jelly for added ‘oomph’!
TV slot for Cocks's Reading
Bracknell The programme is focussing on the Thames
Valley next week and will also visit Shiplake-based TV chef and foodmonthly
contributor Antony Worrall
Thompson and ...
is the 21st century survival
guide, the only newsstand
magazine dedicated to tackling mental health and wellbeing. We achieve this by
writing about issues important to you; psychology, food, real life, celebrity,
self-help and fitness. Giving you inside track on how to live a healthy life
from the inside out.
Antony contributes to
‘Seasons Finest’ section in which he
writes about the food of the moment and gives us a great recipe to accompany.
Guild of Food Writers
has launched its popular competitions
to find the country’s best young
cooks and food writers of 2011.
Named CookIt! and WriteIt!,
the two annual competitions
attract hundreds of entries.
This year’s theme for CookIt!
is ‘In for the Skill?’ and young
cooks are being challenged to
demonstrate their talents in
the kitchen by creating a delicious
and imaginative main meal and
dessert. The dishes don’t have
to be complicated but must be
completely original and show
creativity and skill in the
CookIt! is supported by Gold
Top milk, and the competition
is open to children aged 10–14
years. Six finalists will be
chosen to attend a cook-off
in London in June 2011 at BBC
Good Food magazine’s kitchens.
The finalists efforts will be
judged by an esteemed panel
of judges, which will this year
include Diana Henry, award winning
food writer for The Sunday Telegraph.
All finalists will receive
exciting prizes with the main
winner going on a family holiday
to a working Jersey dairy farm.
The closing date for entries
is Thursday 28 April 2011.
To find out more and to download
your entry form please click
For aspiring food writers
of the future the WriteIt! competition
is a must! Open to students
aged 18 and under, the competition
invites pieces of around 1,000
words – fiction or non-fiction
– on any food related subject.
It could be as simple as a descriptive
piece based on a person or place
that inspired an interest in
food; or a report of a visit
to a restaurant, market or food
shop; or a campaigning article
about a food subject; or a short
story with a food theme.
The judges this year will
be food writers Bee Wilson,
Matthew Fort and Karen Barnes,
editor of Delicious magazine,
are looking for a real passion
and understanding of the chosen
The lucky winner will receive
The closing date for entries
is Friday 13 May 2011.
To find out more and to download
your entry form please click
'You can follow the Guild
of Food Writers on Twitter:
COOKIT! COMPETITION FINALISTS
ANNOUNCED - PRESS RELEASE FROM
GUILD OF FOOD WRITERS
A talented group of young
cooks from around the UK have
impressed a panel of judges
from the Guild of Food Writers
in its annual CookIt! Competition.
The six finalists have been
selected to go through to the
next round and now face a cook-off
in the kitchens of the BBC Good
Food magazine on Thursday 9
June in front of a panel of
guest judges. The judges include
cookery writer and columnist
Diana Henry, TV chef Richard
Phillips, and a member of the
BBC Good Food magazine team.
Generously sponsored by Gold
Top milk, this popular cookery
competition attracts a large
number of entrants every year.
This year is slightly different
in that not only do the entrants
have to create a delicious and
imaginative main meal and dessert,
but also have to show their
technical skills in the kitchen.
Jane Suthering, President
of the Guild of Food Writer
says that ‘It's delightful to
see the interest that some young
people have in cooking. And
the judges are especially pleased
to see that two of last year's
finalists are once again joining
us for the final’.
The finalists include:
Emma De Salis Young (12)
from Leicester, will be cooking
shepherds pie tartlet with rosemary
gravy, followed by lemon mousse
with spun sugar.
Freya Blount (14) from Cheshire,
will be cooking roast chicken
with fig and lemon and onion
Vesuvius, followed by hot blueberry
soufflé with liquorice
Ben Quinney (13) from Hertfordshire,
will be cooking pomegranate
khoresh with potato-crusted
rice, followed by soft chocolate
Elliot Bryant (12) from Surrey,
will be cooking pan-fried duck
breasts marinated in orange
and rosemary, followed by pineapple
tarte tatin with coconut cream.
Natalie Miron (13) from Reading,
will be cooking chicken roulade
with a mushroom duxelle filling,
cumin and pine nut rice and
a duo of root vegetable purées,
followed by a trio of chocolate
Amelia Curtis-Deer (12) from
Ipswich, will be cooking pan-fried
fillet of beef with a soufflé
of wild mushrooms sitting on
a potato galette with scattered
baby beetroot and fine asparagus,
followed by crêpe with
pomegranate and orange coulis.
A four-night stay at a Jersey
herd working farm on the Isle
of Wight for the winner and
three family members.
A cookery lesson from top
chef and television personality
Richard Phillips or one of his
chefs at one of his four Kent
venues: Thackeray's in Tunbridge
Wells, Richard Phillips @ Chapel
Down in Tenterden, Pearson's
Arms in Whitstable or Hengist
in Aylesford - plus lunch there
The opportunity to cook with
award-winning chef Rachel Green
at one of her cookery demonstrations.
The three runners up will
all receive digital scales kindly
provided by Lakeland.
Each of the finalists will
receive a bottle of Oleifera
Rapeseed Oil from Lincolnshire.
Antony on Mumsnet answering
your questions on Tuesday 18th
January between 1-2pm and talking
about his new book, Slow Cooking.
Antony Worrall Thompson is our guest next Tuesday lunchtime when he's going to be answering questions on how to get the most out of your slow cooker as well as giving us tips on how to prepare some delicious one-pot dishes either in a slow cooker or a casserole - just the thing for these cold wintry nights.
He will also be preparing one of the recipes from his new bookSlow Cookingwhich we will film and show inMumsnet Recipes. The webchat will run between 1 and 2pm so put the date in your diary and if you can't join us next Tuesday but have a question you'd like to put to Antony, post it to this thread.
Yas Island Show
Yas Island Show Weekends
Celebrity Chef Demonstration and Chef’s
Battle: 17 December 2010, 3 – 8pm,
Yas Hotel Plaza, Yas Island
Antony Worrall Thompson
and Fatafeat Chef Samar Badri will host
a cooking battle of quick thinkers and fast
movers as the Yas Island Hotels Executive
Chefs compete for the title of Yas Island
Top Chef. Chefs will be presented
with ingredients and challenged to create
great and tasty food against the clock.
Watch Antony Worrall Thompson’s live
showcase demonstration before the finals.
Prepare to be wowed at just how much
food can be prepared in a short time – “no
time” will no longer be an excuse.
The Celebrity Chef
Demonstration and Chef’s Battle are part
of the Yas Island Show Weekends presented
by Flash Entertainment. For more information
please visit www.yisw.ae
Farmers’ Market celebrates Christmas on Saturday 4th December at its
permanent location in St Leonard’s Road,
stall-holders and The Worshipful the Mayor of the Royal Borough of Windsor and
Maidenhead Councilor Catherine Bursnall to celebrate the start of the Christmas
season. The Mayor will be judging our 'Battle of the Gazebos' at 11am, to see
which stall-holder has created the most colourful and flamboyant Christmas
decoration at their stalls.
At noon, the Mayor
will be drawing the Christmas Prize Draw with top prize of an £80 voucher for
dinner at the Windsor Grill, donated by local restaurateur and celebrated TV
chef Antony Worrall Thompson who is a passionate advocate of local food for
The prize draw
tickets are being given away free with any purchase and are strictly limited.
Please be at the market for the prize draw as we cannot post fresh
Susan Gowland, a
local Windsor resident who manages the market on behalf of Thames Valley
Farmers' Market Co-operative says: “It's been an amazing 6 months since taking
over running the market, and I am delighted to see more and more local people
attend the market, our customers know they can buy good quality local products
with a proven provenance and a low carbon
“We’re very grateful
to the Windsor & Eton Town Partnership for all they did to initiate the
market and their continuing support for local producers and the local economy.
St Leonard’s Road is a good site and we’re established here with other local
businesses. I expect we will have a market in Peascod Street on certain
occasions, but St Leonard’s Road is ‘home turf’.”
They say all good things must come to an end, and Ready Steady Cook
is no exception. Ainsley and the team have finally bowed out after 15
years on air, 21 series and more than 2000 shows. We asked some of the
chefs, presenters and behind-the-scenes team to dish the dirt on each
other, relive their on-screen rivalries – and romances – and share fond
memories of the programme.
“I’m impressed with the flavour of this darker fleshed lamb
.........a great tasting lamb. I’m delighted to offer this at my
Antony receives his supplies of Wiltshire Horn lamb from Lucy Fleming's Bromsden flock in Henley on Thames.
Wiltshire Horn lamb has long been a favourite of quality niche market
lamb producers supplying farmers markets, farm gate sales and boxed
lamb schemes. Customers are amazed at it's superb full flavour and
comment that it "tastes like lamb used to taste".
Children in Need cooking lesson with
celebrity chef and Pudsey Bear
A triple treat was in store for cooking
kids this week - a lesson by a celebrity
chef, a visit by Pudsey Bear and delicious
cakes to take home.
The Place2Be is a charity working inside schools to improve the
emotional well-being of children, their families and the whole school
community, established in 1994 in response to increasing concern about
the extent and depth of emotional and behavioural difficulties displayed
in classrooms and playgrounds. The Place2Be currently works within 172
primary schools supporting 58,000 children, their families, and the
wider school community. Their counselling services help stop the
downward spiral into problem behaviours by enabling children to cope –
instead of caving in or lashing out. The result is happier children with
better prospects, and that benefits everyone.
Enjoy getting together with
family or friends in support
of the children’s charity The
Place2Be and be part of an exciting
campaign to help children with
a lot on their plate. Register
to host your own event and The
Place2Be will provide you with
exclusive recipes from some
of the UK’s best-loved chefs,
tips on how to prepare and host
your event and the chance to
enter an exclusive competition
to win signed cookbooks, kitchenware
and luxury hampers. The Place2Be
gives children a voice to work
through and overcome issues
such as neglect, family breakdown,
domestic violence and bereavement.
So be part of A Place at the
Table and help spread the word.
Go here to register your
event and receive your Place
at the Table pack
Pride of Britain
Antony will be attending the Pride of Britain Awards in central London on
Monday 8th November in the presence of Their Royal Highnesses, The Prince of
Wales and The Duchess of Cornwall. The prestigious event honours UK's
Top Celebrities ‘SIT’ to help Guide Dogs
official launch of Guide Dogs’ Amazing Partnership exhibition, sponsored by
Specsavers, sees stunning pictures of top celebrity icons showcased at London’s beautiful Haunch of Venison Gallery, BurlingtonGardens on Friday 5th and Saturday 6th
supporting the event include Gary Lineker, Amanda Holden and Antony Worrall Thompson who said of
Guide Dogs: "It is wonderful that Guide Dogs has started working with
visually impaired children, giving themgreater independence, freedom, and mobility. The Amazing Partnerships'
exhibition is a truly worthwhile event that I am proud to be a part of." full
cooks up a storm for The Celebrity Cookbook!
Worrall Thompson, David Cameron, Gary Lineker, Lorraine Kelly and Arnold
Schwarzenegger are among the stars revealing their
favourite recipes in a new book for youth charity The Prince’s Trust, Full
The Pride Of
Reading's X Factor
star Danyl Johnson,
AWT and Big brother's
Antony was judge in the restaurant awards for The Pride of Reading Awards, an annual
event which this year took place on Wednesday 27th October.
ANTONY WORRALL THOMPSON PUDSEY PUD
SPOT ON FOR BBC CHILDREN IN NEED 2010
Antony has created a Pudsey Pud recipe that is spot on for
the young and young at heart as fundraising for BBC Children in Need
2010 gets underway.
The Pudsey Pud is intended for children to make at home and then
sell at school and to family and friends to raise money for BBC
Children in Need. In addition, AWT has asked his head chefs at the Kew
Grill, Windsor Grill and Windsor Larder to make Pudsey Puds for their
customers with 25% of the proceeds going to BBC Children in Need.
Antony is personally making the puds at The Greyhound, his classic country pub in Rotherfield Peppard, near Henley on Thames.
“The Pudsey Pud recipe is spot on for kids aged 4 to 104,” says
Worrall Thompson. “It’s basically a muffin recipe with pureed apples
folded in to give it a soft, gooey texture. The all-important spots for
this year’s BBC Children in Need ‘Show your spots, let’s raise lots!’
campaign can be whatever you want – but I think blueberries, raisins or
chocolate drops work particularly well.”
The recipe for the Pudsey Pud can be found at www.awtrestaurants.com.
“This super spotty recipe is simple for youngsters to download and
make up at home,” says Carrie Green at BBC Children in Need. “We hope
children and parents will show their spots by selling their Pudsey Puds
to family and friends and hope that Kew Grill, Windsor Grill and The
Greyhound customers will choose the Pudsey Pud dessert in aid of our
TV chef Antony Worrall Thompson on Tory recipe for success
Free From Food Awards 2011
Says Antony Worrall Thompson of the awards: I have been involved with the FreeFrom Food Awards from
the start and am really delighted at the way they have grown. FreeFrom
is becoming such an important part of food-thinking for all of us these
days that it is important to have a reliable, independent guide to
freefrom excellence – and the awards provide just that. website...
Watch out for Antony
on the BBC's Daily Politics
British Pub Week: Saturday 30th October – Saturday 6th November
Who doesn’t love pubs? They are, without doubt, the finest and
most iconic of our great British institutions. No other can match the pub for
its historical, cultural and social importance. We want to protect our pubs,
celebrate them and ensure they can continue to thrive. This is the sole aim of
British Pub Week and I ask you to get behind it and show the nation how
you love our pubs.
Throughout British Pub Week, (Saturday 30th October to Saturday 6th November),
pubs across Britain will invite customers, old and new, to join them for special
events, special offers and special experiences that only their local pub can
Celebrity chefs Antony
Worrall Thompson, Aldo Zilli and John Torode will be taking to the stage
this September as guest chefs at the inaugural Taste Cumbria Food Festival.
The weekend-long event which is to be held in
Cockermouth on 25th and 26th September is a celebration
of the region’s unrivalled food and drink offer. Click
for more information about the
festival. Taste Cumbria exceeded all expectations,
for full story.
by Brian Sherwen
St. Food Annual Awards
Every day, citizens of the world flock to their favourite pavement
vendors for affordable sustenance. Some of the best food in New
York, Tokyo and Ho Chi Minh City is served on the street. But
vendors on British streets
don’t have a reputation like that.
journalist and broadcaster Richard Johnson is trying to change all that – and
he’s recruited Antony,
Mark Hix, Marco Pierre White and Thomasina Miers to help. The British Street
Food Awards – www.britishstreetfood.co.uk
September 9-12 – will recognise the best of the 10,000 people selling their
wares on the streets of Britain.
There are now
thousands of mobilers (as street sellers are known) producing
restaurant-quality food at supermarket prices. And they are all characters. Men
and women who have learnt to make their living on the streets. Who love food, but don’t have enough money
to open a restaurant of their own. And they are all entering the British Street
There’s Petra, a professional chocolatier who sells
everything from Jimmy, a Mr Whippy Van, that she bought (sight unseen) from
ebay. There’s Michael and Crisp Hut, a facility
offering gourmet deli crisps cooked on demand and served ‘hot in the hand’ in Swansea. And
there’s Roland, who was the
first to use a classic American Airstream trailer. He’s customized the
wonderful silver machine, and it now produces great Mexican food.
Come and see Antony and the judges at the grand cook-off in Ludlow on Sunday 12th
September. It isn’t a white tie event. It’s white apron. And –
just maybe – it will start a revolution in the way we eat.
Prince of Wales's curtains to be made into carrier bags
Visitors to a 12-day (Sep 8-19)
long garden party being staged on the Mall in London in
September will be able to sew their own Morsbags out of curtains which until
recently hung in Clarence House.
The Prince of Wales is to recycle his old curtains into carrier bags as part
of a new campaign to promote sustainability.
Celebrities including Alan Titchmarsh and Antony Worrall Thompson will be on
hand to give expert advice and demonstrations.
The secret that gave our boys the strength to
overpower the Germans on D-Day was revealed yesterday – a taste of home
cooking served up right on the frontline.
When the troops landed in Normandy in 1944,
they did it with a set of recipes worked out with military precision and
issued to top brass just before the invasion.
Daily Express chef Antony Worrall Thompson said: “It must have been a
real effort to move a field kitchen around, but hot cooked food would
have been good for morale.
See Antony's Contribution to 2010 Europcar
food has improved tremendously in recent years, but roadside catering has lagged
woefully behind. It’s hardly any wonder that so many motorists choose to go
hungry rather than eat the mediocre, poor-value fare offered at most motorway
The Guild of Food Writers, Britain’s leading organisation
of writers and broadcasters on all matters relating to food, knows that we can
eat better while travelling. Motorway catering may be the pits for pit stops,
but outstanding food can be found with just a short detour from many main roads.
That’s why we are delighted to work with Europcar, the largest car hire company
in the UK on this Roadside Gastro Guide: 20 restaurants of high quality that
motorists can enjoy by driving no more than 20 minutes from a main
The establishments here cover a fantastic range from roadside
stands to stately homes. They swathe much of the country, and include both
celebrated restaurants and little gems known largely to locals. I hope they
convey the message that being in your car doesn’t mean giving up good food. You
just need to know where to look – and our Roadside Gastro Guide is the perfect
place to start."
Clarissa Hyman –
Chair of the Guild of Food Writers
Bramley Campaign hosted its annual Brammy Awards ceremony at The Ivy in London.
Antony beat off stiff competition from a number of other chefs to be crowned
“Best Bramley Media Chef”, which was one of ten categories in this year’s event.
This accolade is just one of many Brammys previously awarded to Antony, which
demonstrate his unfaltering support for the apple. With journalists, industry
delegates and fellow winners all in attendance, the ceremony was a roaring
success, which allowed the Bramley Campaign to reward those who have shown
outstanding commitment to using and promoting the apple over the past
for Brammy website.
join forces to help Children with Leukaemia
Fancy a banquet cooked by Ken Hom in his Paris apartment or a morning watching Heston
Blumenthal in The Fat Duck Experimental Kitchen?
A whole host of celebrity chefs are uniting to raise funds
for Children with Leukaemia, in an amazing online raffle. A £10 raffle ticket
buys you the chance to win a once in a lifetime opportunity.
Prizes include: a five-course meal for four of Raymond Blanc’s
Le Manoir aux Quot Saisons in Oxford; a morning observing Heston Blumenthal in
The Fat Duck Experimental Kitchen; a cooking lesson for two with Antonio
Carluccio in his own kitchen; a banquet for four in Ken Hom’s Paris apartment
(Eurostar tickets and hotel included); a culinary session with Giorgio Locatelli,
followed by lunch or dinner with him at Loconda Locatelli; the chance to watch
Saturday Kitchen recording live, then drinks with James Martin and guest chefs;
a masterclass with Marcus Wareing followed by lunch at his Michelin-starred
Marcus Wareing at The Berkeley for the winner and three friends; dinner for Two
with Marco Pierre White at one of his Michelin-starred restaurants; and a personal cooking lesson for two from
Antony Worrall Thompson (above) in your own kitchen. Bonne chance and bon appétit!
Simpson, lucky winner Chef's prize, a cookery lesson given by Antony, celebrating after her
lesson with AWT in September 2010
was a series of online raffles
featuring exclusive prizes donated
by some of the world’s most
famous chefs to raise money
for children’s cancer charity,
CHILDREN with LEUKAEMIA.
was the lucky winner of AWT's
prize of a cooking lesson for
two in the comfort of your own
LEUKAEMIA is the leading charity
dedicated to fighting Britain's
biggest childhood cancer.
funds research into the causes,
treatment and prevention of
childhood leukaemia and provides
welfare and support for leukaemic
children and their families.
Caroline Blakely, CEO
of CHILDREN with LEUKAEMIA said
"Without such fantastic
support, we would be unable
to continue our vital research
into treatment, prevention and
causes of childhood leukaemia.
Our heartfelt thanks go
to Robyn, AWT and everyone who
took part in the Chefs Unite
raffles in aid of CHILDREN with
The Child Bereavement Charity
is delighted that Antony has
consistently supported us as
a patron for several years.
The Child Bereavement Charity
is the UK’s leading charity
that supports families and educates
professionals both when a child
dies and when a child is bereaved.
Every year the charity trains
around 5000 professionals across
health care, social care, education,
the emergency services and the
voluntary sector. It also provides
a support and information service,
award-winning resources, an
interactive website with online
forums, and a Buckinghamshire-based
family bereavement support
service. To find out more
about the charity please go
or call 01494 446648
World Ocean’s Day on 8th
June 2010 is an opportunity
to celebrate our world’s oceans
and our personal connections
to the sea.
The world's oceans do so
much for life on earth by generating
most of the oxygen we breathe,
helping feed us, regulating
our climate, cleaning the water
we drink, offering us a pharmacopoeia
of potential medicines and providing
limitless inspiration. World
Ocean’s Day is our chance to
help support the oceans at a
time when they are threatened
by over-fishing, pirate fishing,
climate change, pollution and
environmental disasters such
as the recent oil disaster off
the coast of Mexico.
Illegal, Unreported and Unregulated
(IUU) Fishing - or ‘pirate fishing’
- is one of the greatest threats
to the marine environment. Pirate
fishing operations are stealing
from our seas and oceans, undermining
attempts at sustainable fisheries
management, causing massive
damage to marine ecosystems
and depriving poor coastal communities
of their livelihoods and food
security. The UK Government
estimates that IUU fishing costs
countries across Sub-Saharan
Africa almost a billion dollars
a year in lost revenue. It’s
also bad news for legitimate
fishermen as fish caught by
both IUU and legitimate fishers
are sold on the same markets
but only legitimate fishers
pay the higher operating costs
from supporting fisheries and
I support the Environmental
Justice Foundation’s (EJF) campaign
to close the loopholes that
help facilitate pirate fishing
and empower those affected to
enforce regulations. EJF
is working to end the use of
Flags of Convenience for fisheries
vessels, close Ports of Convenience
such as Las Palmas, provide
grassroots organisations with
video and advocacy training,
and secure support to the governments
of developing countries, particularly
in West Africa, to enable them
to eradicate pirate fishing
in their waters.
much more than a cook book!
This book asks British personalities
and servicemen and women, both
current and past,
their hero is
they are their hero
they would feed them
include Private Harry Patch
(110 year old veteran of WW1),
political figures including
Gordon Brown and other party
leaders; celebrities and sporting
heroes such as Sir David Jason,
Dame Judi Dench, Ewan McGregor,
Dame Vera Lynn, Sir Steve Redgrave,
Bruce Forsyth, Dame Tanni Grey
Thompson, the 4 service chiefs,
Flight Lieutenant Michelle Goodman
DFC, Captain Dave Rigg MC, Sub-Lieutenant
Donald Keeble DSC and many others.
Chefs: Antony Worrall
Thompson, Anton Mossiman, Ainsley
Harriott, Brian Turner, Paul
For Heroes Team is led by Sqn
Leader Jon Pullen and comprises
of Army and RAF Officers &
NCOs and civilians. Photographers
and chefs on the team have cooked
and photographed all of the
recipes which are featured in
the book – plus the pie on the
Heroes is a registered charity
that is raising funds to support
our wounded service personnel.
talks about "Sous vide, a
cooking technique that all celebrity chefs use, is the most significant
innovation since the arrival of the microwave"
SUPORTS WORLD CUP CHARITY FUNDRAISER
Antony has revealed one of
his favourite recipes as part
of a charity fundraiser by Woman
& Home magazine – Peruvian
His recipe is one of a number
of well-known chefs, as well
as footballers, and their clubs
who have shared their favourite
recipes to support the Bobby
Moore Fund for Cancer Research
UK as part of the World Cup
The magazine is encouraging
its readers to get cooking and
have fun by hosting a World
Cup Feast fundraiser for friends
and family. By gathering a group
together over food, hopefully
some great football and inviting
guests to donate to Bobby Moore
Cancer Research UK, the aim
is to raise money for the charity.
Founded by Stephanie Moore
MBE in memory of her husband,
the charity backs bowel cancer
research and works to raise
awareness of the disease.
The recipe is
live online now, please log onto here
for further information
is winner of the BEST HEALTH AND NUTRITION BOOK for
his book The Essential Diabetes
Cookbook Published by Kyle Cathie,
UNITED KINGDOM click for full
Rub shoulders with the tastiest celebrities
The Tasting Australia 2010 event program is available now.
It promises a wide array of stunning main courses - and plenty of tasty
side dishes - featuring top international and national food and drink
professionals. The event takes place in Adelaide and South Australias
latest book, The Essential Diabetes Cookbook published by Kyle Cathie has been
nominated as Best Health and Nutrition book in the prestigious World Food Media
to see all nominees.
and Music Festival
Jay with 2 visitors to the Porthleven Food and Music Festival
Saturday 25th April Video
opened the refurbished Robert
Dyas store in Amersham
He also signed copies of his latest recipe book 'Antony Makes
Customers were given a 20 per cent discount in-store off AWT's kitchenware range.
To celebrate Antony Worrall Thompson being in-store, the shop also gave away prizes to a few lucky customers.
to The One Show about passive smoking
Celebrity Chef and television personality, Antony Worrall Thompson who
officially launched Mark Wilkinson Furniture in Dubai in 2007 visits
Dubai once again for a cookery demonstration on Sunday, 21st March 2010.
Mark Wilkinson Furniture is widely recognized as the best kitchen
furniture in the world, with a long list of celebrity clients including
celebrity Chefs Antony Worrall Thompson and Gary Rhodes.
All of the 120 dishes in "Antony Makes it Easy" can be prepared in
minutes. Some are quick to cook, while others are quickly prepared but
can be left in the oven for hours. Packed with delicious meat, poultry,
fish, vegetable and pudding recipes, this is the perfect companion to
the way we live today. Amazon
28th Jan 2010
The Essential Diabetes
Good Healthy Eating from Around the World in Association with
Since being diagnosed with the pre-diabetic condition Syndrome X, Antony
Worrall Thompson has done more than any other chef to reinvent the way
we eat while managing glucose levels and maintaining a healthy weight.
From Sweet and Sour Prawns to Spicy Lamb Tagine, the 200 recipes here
demonstrate just how much world cuisines have to offer the diabetic. Amazon
Chef Worrall Thompson add
flavour to festival
CELEBRITY chef Antony Worrall
Thompson visited Guildford College on Wednesday evening to cook up some tasty and healthy recipes.
National Family Week
National Family Week asked me to judge their Favourite Family Recipe
competition and I'm pleased to announce the winner is Lisa Morely from Berry in Lancashire.
Sitting down to eat a meal is a great way for a family to spend quality time
together and cooking can be a really fun family activity.
Lisa’s recipe stood out for me as all the family can join in and help out
and it’s invaluable to get the kids involved with the cooking from a young age,
plus it’s a fun colourful dish that will appeal to kids while still giving them
the nutrition they need.
Girls and boys at Crosfields
were thrilled to meet Antony
Worrall Thompson today when
the celebrity chef visited to
open their brand new Food Technology
Room. Mr Worrall Thompson cut
a large cake decorated with
the Crosfields School crest
and signed a 5ft long specially
commissioned spoon crafted from
beech wood which will hang on
the wall as a reminder of the
day and as an inspiration to
the young chefs.
Darell Primary School held its first
international day on Friday 20 March. The day marked the launch of the
school's first international cookbook, containing nearly 150 recipes
with several from celebrity chefs including Antony Worrall Thompson.
The children dressed up on the day in clothes to
celebrate their favourite food or favourite country and some spent the
day cooking delicious recipes from the cookbook such as Les Croque –
Soleil, a French appetizer and Miss Perry’s Mars Bar Cake.
A special song composed to mark the day was sung by the
school choir, and in the evening parents and teachers met up for an
international food and music night, with a live salsa band. The cookbook
is on sale from the school office, priced £6 and is selling out fast.
All proceeds go to help develop Darell's playground, with new green
areas and games that the pupils and teachers have asked for.
If you would like to purchase a copy of the book it
will be on sale at the Darell stand during the Richmond May Fair on May 9
and again at the school’s own summer fair on June 20. Alternatively,
you can pick up a copy from the school’s office by calling: 020 8876