Tuesday, 23 October 2012

Success is counted sweetest...

 I always remember a poem by Emily Dickinson learnt years back as a child. It is one of those jewels of English poetry which never leave you.

"Success is counted sweetest
By those who ne'er succeed.
To comprehend a nectar
Requires sorest need"

There is something very exhilarating about competitions. The rush of adrenaline , the nervous calm just before the results ...Its all a part and parcel of the whole experience. It was incredibly inspiring and encouraging to see dedication and hard work rewarded and recognised at esteemed forums such as the food and wine academy. Our society is  obsessed with the appeal of chefs as beacons of culinary brilliance and hardworking managers and front of house members are often overlooked as unsung heroes. We at the Ambrette are addicted to competing and look forward to the next national challenge.Lets play on....  



Saturday, 20 October 2012

Little austerities in the kitchen...

 "David Cameron stands by 'lowest' energy tariff vow....." http://www.bbc.co.uk/news/uk-19986929
The honourable prime minister is seeking  to clear up confusions in the energy policy of the government. Here is a simple equipment which makes a massive difference to the gas bills or electric consumption in case of electric cookers. Its the simple pressure cooker.The gadget is something I have grown up with. As a teenager,the familiar noise of a pressure cooker whistle means dinner is not long. Its mostly followed by the dreamy aromas of sweet smelling spices. It has always been the secret weapon in my mother's kitchen. Also it adds to the home austerity measures as no matter  how cheap the cut is , a pressure cooker will reduce it to cotton wool. Moreover, aromas and nutrients are all tightly locked inside. It seems "ye olde pressure cooker " is heading back to our kitchens.

Thursday, 18 October 2012

The journey so far...



The Ambrette at Rye has made it into the Michelin guide. It all just seems like yesterday. New site, new kitchen and the nervous feeling of starting a new restaurant.The endless food trials, new guests in a new area , new relationships all seem to have faded into memory. The last nine months have been the fastest nine months ever. Nontheless,they have been very interesting. Its time to pause and look at some core values we started with. Do the Ambrettes still say "we care"? Do we still have the special place in the heart of our guests? A short stint with a television production company working for channel four recently was fun and interesting.The world of reality television is a parallel world with its own secrets and surprises lurking at every corner.