Posts Tagged ‘2011’

National Vegetarian Week 2011

National Vegetarian Week 2011After years of thinking that we really didn’t like Tofu, last night we knocked up a quick stir fry with wholewheat Soba noodles, fresh allotment greens and some marinated tofu chunks from Cauldron Foods.

It was a revelation, because it was really very tasty and nothing like we remembered from our earlier tofu experiences (which were admittedly, a good few years  ago.)  Suffice to say, we’ll definitely be having them again.

It does show though, that tastes do change and develop over time and it’s never too late to try new ingredients, or give something another taste test.

With National Vegetarian Week 2011 on the horizon, it’s a great time to invite friends and family around the kitchen table to tuck into seven tremendously tasty and daringly different dishes, which have been developed to help celebrate the week.

The Vegetarian Society have kindly provided us with a sneak preview of one of the new recipes for Chickpea and Cashew Korma with Spicy Rice which  looks delicious – we can’t wait to try it out.

Sponsored by Cauldron Foods,  National Vegetarian Week starts on Monday 23rd May 2011, with events going on up and down the country which will provide information and advice and plenty of opportunities to try out some delicious vegetarian food.  A new Vegetarian Society guide – ‘Going Veggie’ will be available free of charge by telephoning 0161 925 2000 or visiting the National Vegetarian Week website and it is packed with information on going vegetarian and has all seven new recipes in it.

The week is being launched with a free public event in Albert Square, Manchester – ‘Meat Free Manchester’ – which will take place on Saturday 21 May and will be hosted by the Vegetarian Society and there will be interactive games, information, live cookery demos from chefs, plus a chance to try some veggie food.

If you don’t want to cook up your own vegetarian wonders, there are restaurants and cafes up and down the country offering special deals and events during the week.

On 20th May, Northorpe Hall in Mirfield, West Yorkshire, are hosting a seven course, meat free charity banquet.  Or for an exclusive dining experience in chic surroundings, why not try No 35 Restaurant in Bayswater, London, where there will be a special Vegetarian Evening Menu available between May 23rd – 28th with two courses for  £15 or three courses for £19.

World’s 50 Best Restaurants 2011 winners announced

The S.Pellegrino World’s 50 Best Restaurant list for 2011 has been now revealed.

Maintaining their position at the top of the league is Noma restaurant, from Denmark and hot on their heels in second position – up two places from 2010 – is El Celler de Can Roca in Spain and in third position another Spanish restaurant, Mugaritz.

Heston Blumenthal’s The Fat Duck has slipped down two places from its 2010 position, but is still one of the world’s top five restaurants.

The Ledbury restaurant, Notting Hill, LondonAn exciting new entry onto the list is The Ledbury in London’s Notting Hill, which is rated as the 34th best restaurant in the world on this 2011 list.  Tables at The Ledbury will no doubt become even more coveted,  just be quick to beat the inevitable rush.

Other UK restaurants in the top 50 are St John (up two places) and Hibiscus (up six places).  A new entry onto the list from China was Amber, the Michelin starred restaurant based in Hong Kong, whilst another new entry placed at 48th on the list was Varvary from Moscow, Russia.

The awards, which have been run by Restaurant Magazine since 2002, mark a highlight in the year for restaurants all around the world.

William Drew, editor of Restaurant magazine, said “This year showcases an exciting list of restaurants that span an even greater geographical spread than previous years and recognises the influence of fledgling culinary nations such as Peru and Russia. We heartily congratulate René Redzepi for the difficult task of maintaining his position as the number one restaurant on our list which underscores his commitment to redefining Nordic cuisine.”