BBC TWO's 'The Restaurant' Set To Return For A Third Series

Super-chef and restaurateur Raymond Blanc is returning to BBC2 for a second series of 'The Restaurant', the grueling competition in which nine couples fight to win the opportunity to open a restaurant with him.

After being trained by Raymond and his team, last years winners are gearing up to opening their own restaurant. Front of house Michele commented: "working with Raymond is a dream come true. His creative input is so important to us and we still can't believe our luck." Chef Russell continued: "We would recommend anyone with a passion for food to apply. It was tough at times but now we're incredibly happy and I love going to work every day."

Raymond Blanc

BBC2 want to hear from any couples who they think they have what it takes to run their own restaurant. Experience of working in the industry is not necessary, you just need to be passionate about food.

See below for full details on how to apply.

DO YOU DREAM OF RUNNING YOUR OWN RESTAURANT?

Raymond Blanc is once again on the lookout for a couple to join him in opening and running a restaurant.

Couples will be chosen to compete for this once-in-a-lifetime opportunity for the third series of BBC2’s The Restaurant.

www.bbc.co.uk/restaurant

Email: therestaurant@bbc.co.uk

Call: : 03700 104 515*

Application closing date: 31st March 2009

*Calls to this number cost no more than calls to 01 / 02 geographic numbers, although calls from mobiles may vary

Jus Rol Announces the face of British Pie Week 2009

Hurrah! It's British pie week.

The votes have finally been counted and the winner of the 2009 British Pie Week Challenge is the Keyston Game pie, created by Ashley Robins at the Keystone in Guildford, Surrey. A homely mix of mixed game, mushrooms and bacon topped with flaky pastry was the perfect winning combination.

Pie Guy, Ashley Robins

The winning game pie creator, Ashley Robins comments, “our game pie is a huge hit at the weekly Keystone Pie Night. Customers love the strong flavours pulled together in a hearty but exceptional value dish. All the game is sourced locally by our butcher, I cannot make them quick enough!”

If you would like to try out Ashley Robins winning pie then here is the recipe:

KEYSTONE GAME PIE

Ingredients:

2 tbsp olive oil
2 large red onions, peeled & diced
120g field mushrooms, sliced
120g smoked back bacon, diced
1 kg of mixed game meat (incl. venison, rabbit, pheasant & pigeon), boned & diced
1 clove garlic, peeled & crushed
Zest & juice of 1 orange
70ml port
300ml chicken stock
1 tbsp redcurrant jelly
4 bay leaves
30g plain flour
Salt & pepper to taste
1.2kg Jus-Rol shortcrust pastry
1 free-range egg, beaten
Round metal skillet, 33cm diameter

Method:

1.Heat a tablespoon of oil, brown the game in batches, keep on one side.
2.Heat the rest of the oil, sweat off the onions until starting to soften but not colour. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.
3.Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port.
4.Bring to the boil, add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.
5.Heat the oven to Gas 5.
6.Flour the inside of the metal skillet – do not grease. Roll out pastry base & press into the skillet, leaving an overhang of 1cm. Fill with the meat mixture. Roll out pastry lid & attach to the base using an egg wash. Press down edges with the end of a spoon. Cut a steam hole in the centre. Glaze with beaten egg.
7.Bake for 30 minutes on bottom shelf, followed by 30 minutes on top shelf, until the pastry is golden & the filling over 75°C.

Cut a generous wedge & serve with creamy mash, steamed savoy cabbage & red onion gravy.

British Pie Week in association with JUS-ROL pastry runs from 2 - 8 March 09.

www.britishpieweek.co.uk
www.thekeystone.co.uk

Run your own sandwich and coffee shop

Ever sat at your desk at work wondering what it would be like to run your own sandwich shop? Ever dreamed about the milky foam of a coffee machine and endless mounds of sumptuous sandwich fillings flowing out of your shop? Well that's what happened to Jill Willis three years ago.

Once a very successful PR Manager in central London, Jill decided to give up the suit and throw on an apron. Three years later, Jill and her husband Richard own the very successful Taste Cafe in Romford: "when my husband and I started our own cafe three years ago the up-hill climb we had to make seemed enormous! However, through hard work and determination we have made our business an award winning success"

Not only has Jill set up her very own cafe, she has recently launched her own book titled: 'Start & Run a Sandwich & Coffee Shop'


The Taste Cafe has also made it to the regional finals of 'Sandwich designer of the year 2009', which is taking place on 24 March, where they will be showcasing their very modern 'wild cranberry rosti'. If successful they will make it through to the national finals.

If you want to see what all the fuss is about you can experience the Taste Cafe at 11 Western Road, Romford, Essex.

Visit www.tastesfresh.com to see their latest menu.

Young Chef of the Year

The search is now on for the UK's top young talent in an ambitious new television programme, Young Chef of the Year 2009. Young Chef of the Year is part of a new BBC Three series celebrating young trade talent across the country.

If you are a talented young chef the BBC Three wants to hear from you.

Can you be a true ambassador for food trade? Are you aged 16-25 years and up for a challenge? To enter email: youngtalent@bbc.co.uk, send an SEA to the Casting Team, at BBC TVC, room 3136, Wood Lane, London W12 7RJ, or call 03700 101 616*

Closing date is 6 March 2006.