the traditional organisation of french kitchen is known as the brigade system- Head Chef - general- sous chef- commander-chef de partie-officer - commis chef - footsoldier- . Busy kitchens are  tough and hellish at times. When the injured volunteer to be propped up at the main bench and caramelise sofrito i am moved . Vive la  grande bouffe!

This week sees the first HMF no meat day this Thursday! Visitors will enjoy
a day of special vegetarian and fish dishes and help us do bit our bit for
the environment and health (or maybe at least consider our responsibility to
do something).
WE have been considering that it takes 9 tons of feed to produce one ton of
beef. Our organic beef and lamb lady points out that her creatures eat grass
most of the year, home made silage, and feed when they are “finishing”
giving them some fat before they go to the abattoir. WE have been lucky to
enjoy superb beef from Beat bush Farm. IT is thrilling to order and a joy to
work on. We have relied on good stock, cuts like sticking, shin and skirt
and slow cooking, for our pies all winter.
WE love cooking with beans, lentils, honest vegetables, raisins, vinegars,
curry leaves, cumin seeds, harissa, bulgar wheat, polenta, rice, noodles,
coconut , butter, cheese , bread , olive oil , nuts .most of all we love
chic peas .Our dry stores come mainly from organic heroes Infinity food of
Brighton.

Hand made food working towards excellence in customer service
A lady came in the other day with her son aged probably 9 to 12 years. I
greatly approve of his sonic dr who screw driver… His mum has not been in
since the new look of July 2007 and comments “I don’t really know where to
stand. I’m a little confused as to how to navigate” HMF and we mention the
possibility of a queue ticket automated remote control system . Her son
leaning up against the counter considers and comments that “it wouldn’t be
as laid back”.

There used to be a market garden on Greenwich peninsula where grew amongst
other things cauliflowers. If you walk down the Thames path between the dome
and the yacht club you will see a patch of lovely caulis in neat raised
beds. These were grown from seed by locals. As chefs we are going down to
Milleniu8m School on the peninsula to work with children and parents to do a
harvest feast. What to cook? Maybe a Thoran- tempered curry leaves, cumin
and ginger with cashews and coconut, or risotto with cashel blue and honey
roast walnuts currfried up cauli cheese with crispy herb crust!

Thank you to Darren for inviting me to go and do “challenging” veggie dishes
to sixth formers on a healthy eating day in April. They volunteered with
some exceptions to eat raw beetroot (v nice dressing), tofu (in a fresh
spring roll with salad herbs) and lentils with pomegranate. Sorry about the
appalling photo