Perhaps the single most important counsel I give to clients wanting to open a restaurant is to know their values: to be absolutely clear on why they are entering this industry, what they hope to give, and what they hope to gain.
Like most people on the restaurant side, it’s easy for me to fall into the landlord-as-villain mindset. Restaurant operators will climb over each other to secure completely unaffordable leases and then cry foul when the monthly P&L draws gasps of despair.
I’ve made this recipe as achievable as possible, but it’s not dumbed down at all - this makes a fantastic loaf, and it’s my go-to recipe at home.
If you're fairly new to making your own bread, I would only ask that you give yourself a little time to practice. Don’t expect perfection first time around.
Here’s the recipe I use for my sourdough starter. It’s so simple and it works! I’ve also included a load of notes below to help answer some questions you might have, and I’ll be posting more bread content very soon…
This is my go-to hot sauce recipe. It's simple, with all of the ingredients complementing the natural chilli flavour.
You can play around using this recipe as a starting point and come up with your own version. I like to always include some habaneros/scotch bonnets as they have a distinct flavour and a searing heat, but you can use whichever chillies you can find.
Antonio Carluccio tells a literary festival in Cheltenham that the British are terrible at Bolognese, and we all rush to nod in agreement and shake our heads at our own embarrassing incompetence.
As widely as this has been reported, there has been a distinct lack of commentary. The line seemed to be, 'it has been said, and by an Italian, therefore we must deal with it'.
