tag:blogger.com,1999:blog-66849253074993465152024-03-05T13:52:17.995-08:00Yorkshires- Chef Benson-Smith TEACHING EVERYONE TO COOK www.chefbensonsmith.co.ukChef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-6684925307499346515.post-65268401004990275432015-08-12T07:40:00.001-07:002015-08-12T07:40:11.034-07:00Apprentice Chef opportunities<div class="blog-header" style="width: 335px; overflow: hidden; padding: 0px !important; margin: 0px !important; border: none !important;"><h2 class="blog-title" style="font-weight: bold; padding: 0px !important; margin: 0px !important; border: none !important;"><a class="blog-title-link blog-link" href="http://www.chefbensonsmith.co.uk/chefs-blog/apprentice-chef-opportunities-yorkshire" style="text-decoration: none; font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000">#apprentice #chef opportunities #yorkshire</font></a></h2><p class="blog-date" style="float: left; margin: 0px !important; padding: 0px !important;"><span class="date-text" style="cursor: pointer; float: left; margin: 0px 8px 0px 0px; padding: 0px !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">11/8/2015</span></span></p><p class="blog-comments" style="float: right; margin: 0px !important; padding: 0px !important;"><a href="http://www.chefbensonsmith.co.uk/chefs-blog/apprentice-chef-opportunities-yorkshire#comments" class="blog-link" style="text-decoration: none; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000">0 Comments</font></a></p></div><div class="blog-separator" style="clear: both; border-bottom-width: 1px; border-bottom-style: solid; border-color: rgb(61, 61, 61); padding-top: 2px; margin-top: 0px; margin-bottom: 5px; height: 2px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div class="blog-content" style="text-align: justify; clear: both; margin-bottom: 15px;"><div class="paragraph" style="margin: 0px; padding: 0.2em 0px !important; clear: both !important;"><p dir="auto" style="text-align: start; margin: 0px 0px 16px; padding: 0.2em 0px !important;"></p><p dir="auto" style="text-align: start; margin: 0px 0px 16px; padding: 0.2em 0px !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We have some outstanding opportunities for Starting your career as an apprentice Chef:</span></p><p dir="auto" style="text-align: start; margin: 0px 0px 16px; padding: 0.2em 0px !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Top rated Quality Hotel Harrogate</span></p><p dir="auto" style="text-align: start; margin: 0px 0px 16px; padding: 0.2em 0px !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 Star Hotel and restaurant Huddersfield</span></p><p dir="auto" style="text-align: start; margin: 0px 0px 16px; padding: 0.2em 0px !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Michelin stared renowned restaurant Ilkley area</span></p><p dir="auto" style="text-align: start; margin: 0px 0px 16px; padding: 0.2em 0px !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Award winning expanding business with restaurants, bakery and butchery</span></p><p dir="auto" style="text-align: start; margin: 0px 0px 16px; padding: 0.2em 0px !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Leading Academy, Halifax</span></p><p dir="auto" style="text-align: start; margin: 0px 0px 16px; padding: 0.2em 0px !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">For excellent career opportunities and great Professional training to match contact:</span></p><p dir="auto" style="text-align: start; margin: 0px 0px 16px; padding: 0.2em 0px !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">matthew@chefbensonsmith.co.uk </span></p><p dir="auto" style="text-align: start; margin: 0px 0px 16px; padding: 0.2em 0px !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">@chefbensonsmith</span></p><p dir="auto" style="text-align: start; margin: 0px 0px 16px; padding: 0.2em 0px !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="tel:07735480107" x-apple-data-detectors="true" x-apple-data-detectors-type="telephone" x-apple-data-detectors-result="2">07735480107</a></span></p></div></div><div class="blog-social" style="position: relative; margin: 0px 0px 10px;"><div class="blog-social-item blog-fb-like" style="position: relative; z-index: 1; float: left; width: 110px;"><fb:like href="http://www.chefbensonsmith.co.uk/1/post/2015/08/apprentice-chef-opportunities-yorkshire.html" width="90" layout="button_count" action="like" show_faces="false" share="false" class=" fb_iframe_widget fb_iframe_widget_fluid" fb-xfbml-state="rendered" fb-iframe-plugin-query="action=like&app_id=190291501407&container_width=0&href=http%3A%2F%2Fwww.chefbensonsmith.co.uk%2F1%2Fpost%2F2015%2F08%2Fapprentice-chef-opportunities-yorkshire.html&layout=button_count&locale=en_US&sdk=joey&share=false&show_faces=false&width=90" style="display: inline; position: relative;"><span style="display: inline-block; position: relative; text-align: justify; width: 77px; vertical-align: bottom; height: 20px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><iframe name="f14c4e855" width="90px" height="1000px" frameborder="0" allowtransparency="true" allowfullscreen="true" scrolling="no" title="fb:like Facebook Social Plugin" src="http://www.facebook.com/v2.2/plugins/like.php?action=like&app_id=190291501407&channel=http%3A%2F%2Fstatic.ak.facebook.com%2Fconnect%2Fxd_arbiter%2F7tUlZKGPU61.js%3Fversion%3D41%23cb%3Df39221d7a%26domain%3Dwww.chefbensonsmith.co.uk%26origin%3Dhttp%253A%252F%252Fwww.chefbensonsmith.co.uk%252Ff2eb3e9bac%26relation%3Dparent.parent&container_width=0&href=http%3A%2F%2Fwww.chefbensonsmith.co.uk%2F1%2Fpost%2F2015%2F08%2Fapprentice-chef-opportunities-yorkshire.html&layout=button_count&locale=en_US&sdk=joey&share=false&show_faces=false&width=90" class="" style="text-align: start; position: absolute; border-style: none; visibility: visible; width: 77px; height: 20px; margin: 0px !important; overflow: hidden !important;"></iframe></span></fb:like></div></div>Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-34646260406102445652014-10-14T14:20:00.001-07:002014-10-14T14:20:25.444-07:00The Apprentice<a href="http://www.chefbensonsmith.co.uk/1/post/2014/10/the-partnership-with-calderdale-training-and-chef-benson-smith.html">http://www.chefbensonsmith.co.uk/1/post/2014/10/the-partnership-with-calderdale-training-and-chef-benson-smith.html</a>. <a href="http://www.chefbensonsmith.co.uk/1/post/2014/09/apprentice-chef-positions.html">http://www.chefbensonsmith.co.uk/1/post/2014/09/apprentice-chef-positions.html</a>. <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH640oqxRJ6HSRdhZQm5Zs5td-1QukvX2BE3bFlA5nQB7xod5994r089bnS2MrJf9j2diujZ1ZRe_HB3Jy0arpbQCIouSy8U2JEiW2XmWlcOJ5MKsvUEMc3UJXy6pyOAx-RBdhApqkTU/s640/blogger-image-332273474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH640oqxRJ6HSRdhZQm5Zs5td-1QukvX2BE3bFlA5nQB7xod5994r089bnS2MrJf9j2diujZ1ZRe_HB3Jy0arpbQCIouSy8U2JEiW2XmWlcOJ5MKsvUEMc3UJXy6pyOAx-RBdhApqkTU/s640/blogger-image-332273474.jpg"></a></div>Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-24067843471703289792014-05-13T22:48:00.001-07:002014-05-13T22:48:22.233-07:00The new 'think piece' from Ofsted<div><br></div><div><br></div><div>Provoking governors to challenge, interesting article.</div><div><br></div><a href="http://t.co/Hme3KSwa1h">http://t.co/Hme3KSwa1h</a>Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-23642617108206160192014-04-10T14:54:00.001-07:002014-06-02T00:56:58.381-07:00The Spiced Pear at Hepworth, Holmfirth<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4cws60s3GpJbXP4e2XyoOJY26RZcmPf-4AJ_1AjH0oRJ6GB1OYaB_c6xQGWbYj6rIYMJ4uasTg5gozU7W-jEHk05vgbdT0O-pvddzClkp1BIVYXPVvRT6XIThweOGvOu-qdjKBwdbyI/s640/blogger-image--1947310526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4cws60s3GpJbXP4e2XyoOJY26RZcmPf-4AJ_1AjH0oRJ6GB1OYaB_c6xQGWbYj6rIYMJ4uasTg5gozU7W-jEHk05vgbdT0O-pvddzClkp1BIVYXPVvRT6XIThweOGvOu-qdjKBwdbyI/s640/blogger-image--1947310526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo58dx901heV0KSn30PjYHKq0h8JQfHpU6wGTRQMMNXpoX5NtwZnoJyo3vVZ5XaRh69h7M1zIxoFtoAfAxG3sz1eWUgSEte2Wx-tgPxT-iO1l-FrmoGl2tfnwtrhznFsRZiLNBubW_Ufw/s640/blogger-image--938793373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo58dx901heV0KSn30PjYHKq0h8JQfHpU6wGTRQMMNXpoX5NtwZnoJyo3vVZ5XaRh69h7M1zIxoFtoAfAxG3sz1eWUgSEte2Wx-tgPxT-iO1l-FrmoGl2tfnwtrhznFsRZiLNBubW_Ufw/s640/blogger-image--938793373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Great use of regional produce with Chef Tim Bilton, lovely examples of Seabass with samphire and clams, Brisket with flat iron steak and venison with liquorice sauce.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxApPoVZdGtAckW1XiI8wBPlY1iNpJveVlurGvbql1vW_p96uT2V1y4InfNXpo6BsRHdXeTOVHZt5xft1tybNwmuzU2nCqcEAMp21pYzwK_cDbv4wezOe0H9QSE0IoiqPPzhv97KVTSQ/s640/blogger-image-155614199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxApPoVZdGtAckW1XiI8wBPlY1iNpJveVlurGvbql1vW_p96uT2V1y4InfNXpo6BsRHdXeTOVHZt5xft1tybNwmuzU2nCqcEAMp21pYzwK_cDbv4wezOe0H9QSE0IoiqPPzhv97KVTSQ/s640/blogger-image-155614199.jpg"></a></div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo58dx901heV0KSn30PjYHKq0h8JQfHpU6wGTRQMMNXpoX5NtwZnoJyo3vVZ5XaRh69h7M1zIxoFtoAfAxG3sz1eWUgSEte2Wx-tgPxT-iO1l-FrmoGl2tfnwtrhznFsRZiLNBubW_Ufw/s640/blogger-image--938793373.jpg"></div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4cws60s3GpJbXP4e2XyoOJY26RZcmPf-4AJ_1AjH0oRJ6GB1OYaB_c6xQGWbYj6rIYMJ4uasTg5gozU7W-jEHk05vgbdT0O-pvddzClkp1BIVYXPVvRT6XIThweOGvOu-qdjKBwdbyI/s640/blogger-image--1947310526.jpg"></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xZaxsJQTTINc6QhDeBl3qmfHZfT0Ix4-AMAmJU8SjkPZY4xRXu1Inw_mDyBA2__o8A0FlxNOah5EnQnFUB9sC_Tv5VHEv5DZsr8k7ZTGj2hvkWHFPiC82ttmws2LOcufU73kyAT8Jkc/s640/blogger-image--1219778375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xZaxsJQTTINc6QhDeBl3qmfHZfT0Ix4-AMAmJU8SjkPZY4xRXu1Inw_mDyBA2__o8A0FlxNOah5EnQnFUB9sC_Tv5VHEv5DZsr8k7ZTGj2hvkWHFPiC82ttmws2LOcufU73kyAT8Jkc/s640/blogger-image--1219778375.jpg"></a></div>Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-70758967205302708522014-04-10T14:47:00.001-07:002014-04-11T00:58:27.486-07:00At StJames Market Bradford, 11am the -quiet time.<div class="separator" style="clear: both;">At StJames Market in Bradford is bursting with amazing produce from Okra to scorpion chillis. My eye was caught by the Honey mangos.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABytl2PDUTbxUaljSd9dBeJwD1CEG01th8aOUEmHwvyMn001z84pox_MPwAWY3u1_cH45IhrNjluLW4G0F0nKtHIfG4bB2e4W71xiTptglvJJ5U4NMq5Qh64fDLEsnyux_EV_xtj0iqw/s640/blogger-image-270339145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABytl2PDUTbxUaljSd9dBeJwD1CEG01th8aOUEmHwvyMn001z84pox_MPwAWY3u1_cH45IhrNjluLW4G0F0nKtHIfG4bB2e4W71xiTptglvJJ5U4NMq5Qh64fDLEsnyux_EV_xtj0iqw/s640/blogger-image-270339145.jpg"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDsA7ZPtlDjyOGl09-AfYEOSxecA0c89SZ6cjnNN5z_OxlunyQ5-TCInW4VC200btk0d1T4QHaXlEU2L9oVSK2hBHcsmbJqH6XjyjimAsDldRmlVhC6upTmtszuiLvZnCXdQP13i-t0Ec/s640/blogger-image--1523195035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDsA7ZPtlDjyOGl09-AfYEOSxecA0c89SZ6cjnNN5z_OxlunyQ5-TCInW4VC200btk0d1T4QHaXlEU2L9oVSK2hBHcsmbJqH6XjyjimAsDldRmlVhC6upTmtszuiLvZnCXdQP13i-t0Ec/s640/blogger-image--1523195035.jpg"></a></div>Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-30830538117606869262014-02-28T01:16:00.001-08:002014-02-28T01:19:40.073-08:00Support healthy eating and preventing obesity<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">"Chefs to combat obesity & to inspire healthier eating through schools & colleges" has now been published. </span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><a href="http://epetitions.direct.gov.uk/petitions/61500">http://epetitions.direct.gov.uk/petitions/61500</a></div><div><br></div><div>You can support this by signing the petition on line. It takes a couple of minutes and could make a big difference.</div><div><br></div><div>Thank you Chef Benson-Smith</div><div><br></div><div>www.chefbensonsmith.co.uk</div><div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQll51wa8zjd-tdiGfGEjGak8YtLRzMBgUNJbhT4oS7vP2YTRvus8Hz5987AtFXl4tPjwV0YkgGHbOT_c63ONhaYFCi8KfRiJVx5vG-bqSx1K_aMpnv0vKE63KpnpOwQSRsnblJQvLN60/s640/blogger-image--1569359621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQll51wa8zjd-tdiGfGEjGak8YtLRzMBgUNJbhT4oS7vP2YTRvus8Hz5987AtFXl4tPjwV0YkgGHbOT_c63ONhaYFCi8KfRiJVx5vG-bqSx1K_aMpnv0vKE63KpnpOwQSRsnblJQvLN60/s640/blogger-image--1569359621.jpg"></a></div></div>Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-88575327604555438522014-02-16T14:23:00.001-08:002014-02-16T14:23:58.176-08:00Difficult food words for foodies<a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/feb/13/mispronounced-food-words-chorizo-restaurateur-cardamom" style="font-family: UICTFontTextStyleBody; -webkit-text-size-adjust: auto;">www.theguardian.com/lifeandstyle/wordofmouth/2014/feb/13/mispronounced-food-words-chorizo-restaurateur-cardamom</a><span style="font-family: UICTFontTextStyleBody; -webkit-text-size-adjust: auto;"> </span><div><span style="font-family: UICTFontTextStyleBody; -webkit-text-size-adjust: auto;"><br></span></div><div><span style="font-family: UICTFontTextStyleBody; -webkit-text-size-adjust: auto;">Read this, it's very good !</span></div>Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-15975329121883699112014-02-16T13:33:00.001-08:002014-02-16T13:42:29.567-08:00Today's Fresh Bread! www.chefbensonsmith.co.uk<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWDfJxFxyZDnhyphenhyphenTXnhsjK046HYhj99hBo8Vgsr1Uzn6LH4_WzP-itFPF6sNdhHVL21OH3a1-QjKSVC38UyCc3cEE9pMLM5y1wcCerzRY7wO9A96uRo2XQism6YVT-O4DM1Vk0n5opPss/s640/blogger-image--1732028483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWDfJxFxyZDnhyphenhyphenTXnhsjK046HYhj99hBo8Vgsr1Uzn6LH4_WzP-itFPF6sNdhHVL21OH3a1-QjKSVC38UyCc3cEE9pMLM5y1wcCerzRY7wO9A96uRo2XQism6YVT-O4DM1Vk0n5opPss/s640/blogger-image--1732028483.jpg"></a></div>Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0Halifax Halifax53.710058 -1.85185tag:blogger.com,1999:blog-6684925307499346515.post-14556458860282702032014-02-16T02:09:00.004-08:002014-02-16T02:09:54.008-08:00CHEF BENSON-SMITH (BENSON-SMITH LIMITED)<a href="http://www.chefbensonsmith.co.uk/" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">www.chefbensonsmith.co.uk</span></a><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">We have just launched chef Benson-Smith our new business with cookery courses in the home, advise and consultancy for all Food Businesses. Advice on Food teaching in schools and Chef training and apprenticships with further education providers.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">There are some really exciting things happening in the food world at the moment. We want to make a difference.</span><br />
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<a href="http://www.chefbensonsmith.co.uk/"><span style="font-family: Arial, Helvetica, sans-serif;">www.chefbensonsmith.co.uk</span></a><br />
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Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-10559469596272751942013-12-17T04:04:00.000-08:002013-12-17T04:04:06.189-08:00My favorite Mincemeat
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">My
Favorite Mincemeat<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p> </o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">150g
currants<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">150g
raisins<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">150g
sultanas<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">150g
bramley apples, peeled, cored and chopped <o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">150g
shredded vegetable suet<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">50g
Chopped Almonds<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">100g
soft brown sugar<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">¼
teaspoon ground cinnamon<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">½
teaspoon ground mixed spice<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">1/2
large lemon zest and juice<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">65g
whole mixed peel<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">40ml
dark rum<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">40ml
port<o:p></o:p></span></div>
<br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">80ml
brandy<o:p></o:p></span></div>
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<span lang="EN-US"><o:p><span style="font-family: Cambria;"> </span></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"><o:p> </o:p></span></i></div>
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Place
all the ingredients together in a bowl and mix together, leave to stand for
24hours before using.<o:p></o:p></span></div>
Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-7986240994754115222013-12-17T03:44:00.000-08:002013-12-17T04:03:17.927-08:00My Favourite Cranberry sauceMy Favourite Cranberry sauce<br />
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<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"></span> </div>
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<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"></span> </div>
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<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">Zest and juice of
1 Blood Orange <o:p></o:p></span></div>
<br />
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<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">220g fresh
cranberries<o:p></o:p></span></div>
<br />
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<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">100g Demerara</span></div>
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<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">4 tablespoons
port</span></div>
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<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">1/2 cinnamon stick</span></div>
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<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span> </div>
<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;">1 clementine
– peeled and segmented</span><br />
<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;"></span><br />
<br />
<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;"><span style="font-family: Times New Roman; font-size: small;">
</span><br />
</span><br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0cm 1.1pt 0pt 0cm; mso-line-height-rule: exactly; tab-stops: 17.5pt;">
<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;"><span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-size: 12.0pt;">1. Place the zest and juice ,Cinnamon, the cranberries, sugar and port in a medium saucepan and cook over
a gentle heat for 15-20 minutes.<o:p></o:p></span></span></div>
<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;">
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
</span><div class="MsoNormal" style="line-height: 13.5pt; margin: 0cm 1.1pt 0pt 0cm; mso-line-height-rule: exactly; tab-stops: 17.5pt;">
<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;"><span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-size: 12.0pt;"><o:p> </o:p></span></span></div>
<span style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;">
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0cm 1.1pt 0pt 0cm; mso-line-height-rule: exactly; tab-stops: 17.5pt;">
<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-size: 12.0pt;">2.<span style="mso-spacerun: yes;">
</span>Once the cranberries are beginning to burst, add the segmented
clementine and cook for a further minute.<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0cm 1.1pt 0pt 0cm; mso-line-height-rule: exactly; tab-stops: 17.5pt;">
<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-size: 12.0pt;"><o:p> </o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0cm 1.1pt 0pt 0cm; mso-line-height-rule: exactly; tab-stops: 17.5pt;">
<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-size: 12.0pt;">3.<span style="mso-spacerun: yes;">
</span>Cool and refrigerate in a storage jar or sealed container.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0cm 1.1pt 0pt 0cm; mso-line-height-rule: exactly; tab-stops: 17.5pt;">
<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 11pt; mso-bidi-font-size: 12.0pt;"><o:p> </o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span lang="EN-US" style="font-family: "Helvetica","sans-serif"; font-size: 8pt; mso-bidi-font-size: 12.0pt;"><o:p> </o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span></span><br />Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-33726333690218486712013-12-13T10:45:00.000-08:002013-12-13T10:52:13.519-08:00Matthew Benson-Smith 20142014 is going to be a great year with many exciting developments and changes not only for myself but for the future of Hospitality.<br />
<br />
please be assured to follow me on my twitter account @chefbensonsmith and linkedin <a href="http://uk.linkedin.com/in/chefmatthewbensonsmith/">http://uk.linkedin.com/in/chefmatthewbensonsmith/</a> to hear of these developments.<br />
<br />
Happy Christmas to all and a prosperous New Year!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4FtkUtZMPUwSFZkqMrHnUH4TeJjy-ZMSE7Eq2mlX0JrSunxFNGuQmBCpQWzATUa-MBLOLzVMIG3JVhL4ZtjGQc_VPPAcwFK9jtuKJtsAJ5rJlyKMq6CUyDWmAwJUSHcWHiOS_6nLTdg/s1600/December+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4FtkUtZMPUwSFZkqMrHnUH4TeJjy-ZMSE7Eq2mlX0JrSunxFNGuQmBCpQWzATUa-MBLOLzVMIG3JVhL4ZtjGQc_VPPAcwFK9jtuKJtsAJ5rJlyKMq6CUyDWmAwJUSHcWHiOS_6nLTdg/s1600/December+13.jpg" height="320" width="233" /></a></div>
Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-50241739380581424022013-11-30T15:06:00.000-08:002013-12-13T08:53:33.023-08:00Matthew Benson-Smith-Winner- Yorkshire Life Education Award 2013<div style="padding: 0px 0px 10px;">
<strong style="background-color: rgba(255, 255, 255, 0);">Matthew Benson-Smith has won the much-coveted Education Award at the Yorkshire Life Food & Drink Awards 2013.</strong></div>
<div style="padding: 0px 0px 10px;">
<span style="background-color: rgba(255, 255, 255, 0);"><img alt="" height="280" src="http://resources.pihomebuild.com/sites/637/images/Cooking_School_151.jpg" style="padding: 5px;" width="200" /><img alt="" height="0" src="http://resources.pihomebuild.com/sites/637/images/YORK_FOOD_WIN_LOGO_2013%5B1%5D.jpg" style="padding: 5px;" width="0" /><img alt="" height="202" src="http://resources.pihomebuild.com/sites/637/images/YORK_FOOD_WIN_LOGO_2013%5B1%5D.jpg" style="padding: 5px;" width="227" /></span></div>
<div style="padding: 0px 0px 10px;">
<span style="background-color: rgba(255, 255, 255, 0);">Matthew has been recognised for his outstanding talent in teaching the world to cook! Not only has he been a fantastic course leader for our leisure courses over the years, he has now set up our innovative apprenticeship programme to help young people in Yorkshire start out on a career as a chef and is involved in many initiatives with local schools.</span></div>
<div style="padding: 0px 0px 10px;">
<span style="background-color: rgba(255, 255, 255, 0);">Annie Stirk, the chair of judges, said, "His passion for back-to-basics skills and local seasonal produce knows no bounds. As well as being committed to promoting and facilitating healthy eating in schools, he has set up and run a ground-breaking apprenticeship scheme for 16-24 year olds. His tireless work has enabled hundreds to forge a bright future in the restaurant industry." </span></div>
<div style="padding: 0px 0px 10px;">
<span style="background-color: rgba(255, 255, 255, 0);">Matthew had no idea he had been nominated for this award, so was blown away when it was announced amid a glittering ceremony that celebrated the creme de la creme of Yorkshire's food, drink and hospitality industry. He says, "I am so honoured to receive this award and it just makes me even more thankful that I have the opportunity to give young chefs a chance on our apprenticeship programme. It's an exciting time here at The Cooking School with lots going on to support young people in Calderdale, so watch this space!"</span></div>
Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-57932606933740492282013-11-30T15:00:00.002-08:002013-12-13T09:42:43.998-08:00Winner Best Cookery School 2013<div style="padding: 0px 0px 10px;">
<img align="right" alt="" height="332" hspace="4" src="http://resources.pihomebuild.com/sites/637/images/MBS3.jpg" style="padding: 5px 5px 5px 10px;" vspace="1" width="216" /><span style="background-color: rgba(255, 255, 255, 0);">This annual event celebrates the crème de la crème of cookery schools in the UK as selected by industry expert judges including Nigel Barden from BBC Radio 2, Xanthe Clay from The Daily Telegraph and Anthony Warner from Premier Foods.<br /><br />The glittering awards ceremony took place in London on Monday 11 November at Vintners Hall, a venue steeped in history and inextricably linked with fine food and wine. The Best Small Cookery Award was one of the most sought after awards of the night, with a huge number of entrants, whittled down to a shortlist of seven.<br /><br />On presenting the award, host Nigel Barden said that The Cooking School at Dean Clough had inspired the judges with its unique and innovative apprenticeship programme and the obvious buzz and passion shown by the young chef apprentices.<br /><br />Matthew Benson-Smith, Chef Director of The Cooking School at Dean Clough was there to collect the award along with the team. He said, "We are delighted to win such a prestigious award in the cookery school world. We're so passionate about sharing our love of cooking with our customers, young people on our chef apprenticeship programme and the wider community - and this award is testament to that."<br /><br />We all had a fantastic night and got the chance to meet and learn from many other cookery schools from up and down the country. Now we're looking forward to a year of being the best small cookery school in the UK and launching more exciting ways to help our community get cooking.</span></div>
<div>
<span style="font-size: x-small;"><br /></span></div>
Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-19399121857188650822013-05-27T13:50:00.002-07:002013-05-27T14:08:06.679-07:00My interview about The Cooking School in 2012<span style="background-color: rgba(255, 255, 255, 0);"><br></span>
<span style="background-color: rgba(255, 255, 255, 0);">This is my interview, talking about The Cooking School as the Executive Chef/Manager</span><br>
<a href="http://m.youtube.com/#/watch?v=6LO2LsPEuzM&desktop_uri=%2Fwatch%3Fv%3D6LO2LsPEuzM">http://m.youtube.com/#/watch?v=6LO2LsPEuzM&desktop_uri=%2Fwatch%3Fv%3D6LO2LsPEuzM</a><span style="background-color: rgba(255, 255, 255, 0);"><br></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br></span>
<span style="background-color: rgba(255, 255, 255, 0);">http://bit.ly/10CkUTU</span>Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-17211307463218688872012-03-24T14:07:00.000-07:002013-12-13T10:09:08.550-08:00The Famous Box Tree Restaurant Team<h2 style="text-align: center;">
NIGHT OF THE MICHELIN STAR</h2>
<div style="text-align: center;">
<img alt="" border="1" src="http://resources.pihomebuild.com/sites/637/images/Box%20Tree%20PR%20Shot.jpg" height="240" width="320" /></div>
<div style="text-align: center;">
<em>Matthew Benson-Smith and the team from the Box Tree</em></div>
The Cooking School hosted A Taste of The Box Tree recently - giving customers a chance to sample the delicious food and wine from the Michelin-starred restaurant from Ilkley.<br />
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Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0tag:blogger.com,1999:blog-6684925307499346515.post-24729882604537767112011-10-27T12:41:00.000-07:002014-02-16T13:46:44.094-08:00My great Grandma Smiths Yorkshire Parkin<!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'Helvetica Neue Light';"><span class="Apple-style-span" style="font-size:medium;">Parkin is one of my favourite cakes, I love the way its profile changes over two to three weeks. the high quantity of sugar and syrup preserves the cake and begins to seep out slowly giving that sticky texture we all know.</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'Helvetica Neue Light';"><span class="Apple-style-span" style="font-size:medium;">Parkin is associated with bonfire night, there are many variations, in lancashire the Parkin had more flour than oatmeal and in yorkshire there was more oatmeal than flour there are also variations in the syrup,treacle and sometimes molasses are used.below is my great Grandmas recipe, she used lard in her Parkin, hundreds of years ago suet may have been used.</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'Helvetica Neue Light';"><span class="Apple-style-span" style="font-size:medium;"><br></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'Helvetica Neue Light';"><span class="Apple-style-span" style="font-size:medium;">www.chefbensonsmith.co.uk</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'Helvetica Neue Light';"><span class="Apple-style-span" style="font-size:medium;"><br></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'Helvetica Neue Light';"><span class="Apple-style-span" style="font-size:medium;"><br></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'Helvetica Neue Light';"><span class="Apple-style-span" style="font-size:medium;"><br></span></span></p><p class="MsoNormal"><span lang="EN-US" style="font-size:28.0pt;mso-bidi-Helvetica Neue Light"font-family:";font-size:12.0pt;">Great Granny Smiths (featured on BBC radio 4 Woman's hour)<o:p></o:p></span></p> <p class="MsoNormal"><span lang="EN-US" style="font-size:18.0pt;mso-bidi-Helvetica Neue Light"font-family:";font-size:12.0pt;">Yorkshire Parkin <o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:7.1pt"><span lang="EN-US" style="font-size: 11.0pt;mso-bidi-Helvetica Neue"font-family:";font-size:12.0pt;"><o:p> </o:p></span></p> <p class="MsoNormal"><span lang="EN-US" style="font-size:11.0pt;mso-bidi-Helvetica Neue Light"font-family:";font-size:12.0pt;"><o:p> </o:p></span><span class="Apple-style-span" style=" ;font-family:'Helvetica Neue Light';font-size:27px;">Ingredients</span></p><!--StartFragment--> <p class="MsoNormal" style="margin-right:-70.25pt"><span style="font-size:11.0pt; mso-bidi-mso-ansi-language:EN-GBfont-family:Helvetica;font-size:10.0pt;">8oz lard<o:p></o:p></span></p> <p class="MsoNormal" style="margin-right:-70.25pt"><span style="font-size:11.0pt; mso-bidi-mso-ansi-language:EN-GBfont-family:Helvetica;font-size:10.0pt;">1lb golden syrup<o:p></o:p></span></p> <p class="MsoNormal" style="margin-right:-70.25pt"><span style="font-size:11.0pt; mso-bidi-mso-ansi-language:EN-GBfont-family:Helvetica;font-size:10.0pt;">8oz Demerara sugar<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:7.1pt"><span lang="EN-US" style="font-size: 8.0pt;mso-bidi-font-family:Helvetica;font-size:10.0pt;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-right:-70.25pt"><span style="font-size:11.0pt; mso-bidi-mso-ansi-language:EN-GBfont-family:Helvetica;font-size:10.0pt;">1lb plain flour<o:p></o:p></span></p> <p class="MsoNormal" style="margin-right:-70.25pt"><span style="font-size:11.0pt; mso-bidi-mso-ansi-language:EN-GBfont-family:Helvetica;font-size:10.0pt;">1lb medium oatmeal<o:p></o:p></span></p> <p class="MsoNormal" style="margin-right:-70.25pt"><span style="font-size:11.0pt; mso-bidi-mso-ansi-language:EN-GBfont-family:Helvetica;font-size:10.0pt;">1 tsp ground ginger<o:p></o:p></span></p> <p class="MsoNormal" style="margin-right:-70.25pt"><span style="font-size:11.0pt; mso-bidi-mso-ansi-language:EN-GBfont-family:Helvetica;font-size:10.0pt;">1 tsp Bicarbonate of soda<o:p></o:p></span></p> <p class="MsoNormal" style="margin-right:-70.25pt"><span style="font-size:11.0pt; mso-bidi-mso-ansi-language:EN-GBfont-family:Helvetica;font-size:10.0pt;">pinch of salt<o:p></o:p></span></p> <p class="MsoNormal" style="margin-right:-70.25pt"><span style="font-size:11.0pt; mso-bidi-mso-ansi-language:EN-GBfont-family:Helvetica;font-size:10.0pt;">splash of milk as required</span></p><p class="MsoNormal" style="margin-right:-70.25pt"><span style="font-size:11.0pt; mso-bidi-mso-ansi-language:EN-GBfont-family:Helvetica;font-size:10.0pt;"></span><span class="Apple-style-span" style=" ;font-family:'Helvetica Neue Light';font-size:32px;">How to make it</span></p><!--StartFragment--> <p class="MsoNormal" style="margin-right:1.15pt;tab-stops:17.5pt"><span lang="EN-US" style="font-size:8.0pt;mso-bidi-font-family:Helvetica;font-size:12.0pt;"><o:p> </o:p></span><span class="Apple-style-span" style="line-height: 18px; "><span lang="EN-US" style="font-size:11.0pt;mso-bidi-font-family:Helvetica;font-size:12.0pt;">1.Pre heat the oven to 140</span><span lang="EN-US" style="font-size:11.0pt;mso-bidi-font-family:Symbol; mso-ascii-font-family:Helvetica;mso-hansi-font-family:Helvetica;mso-char-type: symbol;mso-symbol-font-family:Symbol;font-size:12.0pt;"><span style="mso-char-type:symbol; mso-symbol-font-family:Symbol;">°</span></span><span lang="EN-US" style="font-size:11.0pt;mso-bidi-font-family:Helvetica;font-size:12.0pt;">c. In a sauce pan over a medium heat gently melt the lard, syrup and sugar.</span></span></p><p class="MsoNormal" style="margin-right:1.1pt;line-height:13.5pt;mso-line-height-rule: exactly;tab-stops:17.5pt"><span lang="EN-US" style="font-size:11.0pt;mso-bidi-font-family:Helvetica;font-size:12.0pt;"></span><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:15px;">2. In a mixing bowl combine the flour, oatmeal, ground ginger, bicarbonate of soda and a pinch of salt. Gradually stir in the melted syrup mixture and mix together until thoroughly blended.</span></p> <p class="MsoNormal" style="margin-right:1.1pt;line-height:13.5pt;mso-line-height-rule: exactly;tab-stops:17.5pt"><span lang="EN-US" style="font-size:11.0pt;mso-bidi-font-family:Helvetica;font-size:12.0pt;"><o:p> </o:p></span><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:15px;">3.<span style="mso-spacerun: yes"> </span>Test the dropping consistency of the mixture by seeing if it falls from the spatula. Add a splash of milk to soften the mixture if needed.</span></p><p class="MsoNormal" style="margin-right:1.1pt;line-height:13.5pt;mso-line-height-rule: exactly;tab-stops:17.5pt"><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:15px;"> <!--StartFragment--> </span></p><p class="MsoNormal" style="margin-right:1.1pt;line-height:13.5pt;mso-line-height-rule: exactly;tab-stops:17.5pt"><span lang="EN-US" style="font-size:11.0pt;mso-bidi-font-family:Helvetica;font-size:12.0pt;">4.<span style="mso-spacerun: yes"> </span>Pour the mixture into a prepared cake tin and bake at 140</span><span lang="EN-US" style="font-size:11.0pt;mso-bidi-font-family:Symbol; mso-ascii-font-family:Helvetica;mso-hansi-font-family:Helvetica;mso-char-type: symbol;mso-symbol-font-family:Symbol;font-size:12.0pt;"><span style="mso-char-type:symbol; mso-symbol-font-family:Symbol;">°</span></span><span lang="EN-US" style="font-size:11.0pt;mso-bidi-font-family:Helvetica;font-size:12.0pt;">c for 1hour 45 minutes.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-right:1.1pt;line-height:13.5pt;mso-line-height-rule: exactly;tab-stops:17.5pt"><span lang="EN-US" style="font-size:11.0pt;mso-bidi-font-family:Helvetica;font-size:12.0pt;"><o:p> </o:p></span>5.<span style="mso-spacerun: yes"> </span>Cool the Parkin in the tin for 30 minutes and then turn out.</p> <p class="MsoNormal" style="margin-right:1.1pt;line-height:13.5pt;mso-line-height-rule: exactly;tab-stops:17.5pt"><span lang="EN-US" style="font-size:11.0pt;mso-bidi-font-family:Helvetica;font-size:12.0pt;"><o:p> </o:p></span>6.<span style="mso-spacerun: yes"> </span>When cool keep the Parkin in an air tight container for 2 to 3 weeks before use.</p><p class="MsoNormal" style="margin-right:1.1pt;line-height:13.5pt;mso-line-height-rule: exactly;tab-stops:17.5pt">www.chefbensonsmith.co.uk </p><p class="MsoNormal" style="margin-right:1.1pt;line-height:13.5pt;mso-line-height-rule: exactly;tab-stops:17.5pt"><br></p> <!--EndFragment--> <p></p> <!--EndFragment--> <!--EndFragment--> <!--EndFragment-->Chef Benson-Smithhttp://www.blogger.com/profile/03805528936662766654noreply@blogger.com0