The Bakers Blessing by Peter Reinhart
Baking bread used to be something I did but never really understood. After being tutored by Richard Bertinett at his Kitchen on how to make the perfect dough enabled me…
Welcome to the British Larder
Welcome to the British Larder, an inspirational recipe diary designed to inspire creativity and passion among likeminded foodies.
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Chef's Tips
How to make Culinary Foams, Air and Espumas
Espuma is the Spanish word for foam or froth and is the descriptive word for a technique developed by Ferran Adrià.
A culinary foam consists of natural flavours such as…
How To Use Agar Agar
What is Agar agar?
Agar agar is a mixture of several different carbohydrates extracted from seaweed where as gelatine is a substance produced from animal protein.
The unusual and complex…
How To Use Gelatine
Following a conversation with Trish, a regular reader and user of the British Larder, about my usage of gelatine, I was prompted to write a page on the origins and…
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The British Larder, Suffolk, pub and restaurant. Orford Road, Bromeswell, Nr Woodbridge, Suffolk, IP12 2PU
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