Tickets selling fast…..


Menu for our October supper club.

Tickets are selling fast for our next supper club coming this October to Nottingham.

Be sure to join us for this fantastic 6 course tasting event in a fantastic setting in the heart of Nottingham's famous lace market.

Menu is attached above, for more information and details of how to book please visit –

http://www.debbiebryan.co.uk/events/friday-6th-october-after-hours/

For more information about what we do and who we are please visit –

http://www.craigfloatechef.com

Next popup venture for October….

Our next popup menu has been released for our upcoming event on Friday 6th October 2017.

Once again we are at the wonderful Debbie Bryan shop in the heart of Nottingham, to bring you some wonderful tasty treats in this amazing quirky venue.

Our past events here have sold out very quickly so be sure to get your seats before this event also sells out!

For all information and how to book please visit –  http://www.debbiebryan.co.uk/events/friday-6th-october-after-hours/

Be sure not to miss out on this wonderful event and secure your seat today!!Pop up flyer - October 6th

May popup is on its way…..

After a sell out event for our first popup in April we are back at the amazing Debbie Bryan shop in the heart of Nottingham’s lace market.

A lovely seasonal menu is in store for the evening with the same format as last time, 6 lovely courses for £40ph.

_D6T3649.JPGA fantastic event last time out with happy guests.

All the details on the event can be found here

_D6T3652.JPG

For any other information on our services and what we offer please visit –

http://www.craigfloatechef.com

May popup on the cards 

Our next popup is here! 

After a successful sell out first ever popup in April, we are back again with our second date at the lovely Debbie Bryan shop in the heart of Nottingham’s lace market. 

The same set up as last time with a tasty 6course taster menu for just £40ph.

Be sure to book in advance to avoid missing out on tickets. 

All the information on the event and booking can be found here

For more information on the sort of events we provide please visit –

http://www.craigfloatechef.com

 

1st of 3 pop-up events planned this Spring!

This spring will see my first ever pop-up restaurant taking place in the city centre of Nottingham.

This is the 1st of 3 pop-ups’ planned at the same venue, a smart, quirky boutique shop in the Nottingham based in and around the famous lace market. Debbie Bryan offers the best of contemporary design whilst maintaining a pride in Nottingham’s rich textile heritage. Since opening the shop in 2009, Debbie has been working with inspiring thinkers to create memorable creative experiences and to develop unique products that are inspired by British heritage and our in-house Lace Archive.

A fabulous 6 course menu has been planned for the evening with focus on flavour and creating a relaxed, comfortable informal dining area for the evening.

Using local suppliers and producers as usual with all my events, I always seek the best ingredients I can get my hands on and always challenge these fantastic suppliers to do the same which they never fail to do.

There are still a couple of tables left for this exciting event that is not to be missed for all food lovers and their friends

For all booking details and menu visit the following page –

http://www.debbiebryan.co.uk/events/saturday-22nd-april-after-hours/

Be sure to check out my website to see services offered and the sort of things I do day in, day out

http://www.craigfloatechef.com

 

 

In honour of Michael O’Hare

Inspired by recently watching Great British menu on bbc2 recently and seeing an amazing chef named Michael O’Hare from his 1 Michelin stared restaurant in Leeds ‘The man behind the curtain’ 

I thought I would try a new playing technique at a recent event. The kind of throw it on there, it just landed on the plate look that we have seen become more popular lately. 

  
I must say plating this way kind of goes against the grain of what we are taught as chefs as in uniformity and consistency and straight lines etc, it was kind of nice to plate with a freedom of knowing that what is on the plate is right and tastes amazing but the look was very different and random, which worked!!!! 
I must say I may take on board some more playing techniques like this in the future. 
http://www.craigfloatechef.com

Pan roast wood pigeon, puy lentils, parsnip

032 - Craig Floate Food Photography by Mark Pugh www.markpugh.com - 0165 030 - Craig Floate Food Photography by Mark Pugh www.markpugh.com - 0194Pigeon, lentil, parsnip –

Ingredients –

  • 4 Pigeon breasts
  • 450g Puy lentils
  • 4 Rashers smoked bacon, cut into thin strips
  • 250ml chicken stock
  • 50g butter
  • Salt and pepper
  • 1 Carrot finely diced
  • 1 Onion finely diced
  • 2 Parsnips
  • 100ml double cream
  • 150ml Olive oil
  • 25g Watercress
  • Pea shoots to garnish

Method –
Rinse the lentils in fresh water to remove any grit. Place them in a small pan and cover in cold water. Bring to the boil and simmer for about 10 minutes to soften slightly. Drain and set aside.

Peel and dice the parsnip and bring to the boil with the double cream, season and cook until the parsnip is cooked through. Blend to a smooth puree, set aside.

Mean while save some of the parsnip peelings for the parsnip crisps for garnish, deep fry in hot oil (180c) until light brown and crispy, drain on kitchen paper to get rid of excess fat, set aside.

Melt half the butter with the oil in a large frying pan. When it’s hot, place the pigeon breasts skin-side down. Cook on a high heat for 2 or 3 minutes to seal in the juices, then turn over and repeat on the other side. Cover the pan, lower the heat and continue cooking till the pigeon is just done (around 5 minutes). Remove the breasts and keep them warm.028 - Craig Floate Food Photography by Mark Pugh www.markpugh.com - 2

Cook the bacon in the pan until just colouring, add the lentils and stir to combine the flavours, then add the stock and bring to the boil. Simmer until nearly evaporated (around 3 minutes). Away from the heat, swirl in the remaining butter. Serve each breast on a bed of the lentils.026 - Craig Floate Food Photography by Mark Pugh www.markpugh.com - 2

Squeeze the parsnip puree on the plate and drag along the plate, garnish with the parsnip crisps and pea shoots, drizzle with a bit of olive oil, serve immediately.

http://www.craigfloatechef.com

@craigfloatechef