Book a Cook Newsletter March 2011
I don't know about you, but with all the daffodils in full bloom, it feels like Spring is here and Summer is just around the corner. I know there can still be ground frosts so you might want to think twice before planting up your kitchen gardens, but one thing you can't delay is booking your cook for Easter, Royal Ascot, Henley Regatta and the Summer. It's been a busy start to the year with enquiries so please let us know how we can help in the coming months. X
If you didn’t manage to catch it, we were featured on the Food Spy page on the Telegraph’s Saturday magazine this month, thanks to Imogen for the lovely photo she supplied!
Cook of the season – Daniel Spence
Dan Spence, formerly of award winning London restaurant ‘Market’, now working as a freelance private chef. Dan loves to cook rustic food and has cooked for clients all over the world.
What do you like most about being a private cook?
Being in different locations, meeting new people, being totally responsible for the whole event from beginning to end, without all the stress of restaurant cooking.What's been your best job?
Virgin airlines party in Hong Kong to celebrate the handover to China with Richard Branson attending.I'm sure you have eaten in some great places, what's your most memorable meal?
Hard to choose but possibly Tetsuya's in Sydney.Why did you decide to become a cook?
I was working as a waiter one summer in Cornwall, the chefs seemed to have more fun so I joined them instead.Who's been your inspiration?
More ‘what’ than ‘who’ - I take inspiration from travels, markets and great produce. There is an amazing market in Algeciras which I have to spend a morning at every time I visit friends in Spain.What's your favourite thing to cook?
Salt baked whole fish is always fun and has great results, also very slowly cooked cuts of meat such as pork belly or lamb shoulder.What's your favourite thing to eat?
Real authentic Thai, the layers of flavour are incredible.Do you enjoy cooking for yourself when you get back from work?
Absolutely, simple dishes like roast chicken or braised ham. I like to get the kids involved - my daughter loves making fresh pasta.What would be your desert island list of ingredients (what couldn't you live without?)
Anchovies, smoked paprika, lemons, and a whole pig.Anything strange you take with you on a job?
Nothing really, although I do check my fridge, freezer and cupboards at least three times before setting off as it's so easy to forget a vital ingredient.
Book a Cook cooks and chefs
Book a Cook is always busy placing cooks and chefs. Here is a selection of jobs we’ve filled.
Cook for family Christmas in Eqypt
Cook for hen night in Dorset
Country house weekend in Gloucestershire
Couple for a family Christmas in Surrey
80th Birthday party celebrations in Wales
40th Birthday party in London
Business lunches in Mayair
Drop-off freezer food for family in Belgravia
Full time job for family cook in Notting Hill
Shoot lunches in Oxfordshire
To view current vacancies click here.
Book a Cook is proud to announce that we are an approved catering supplier to luxury concierge company Quintessentially.
www.quintessentially.com
Our cooks' favourite cookery book - Miniature Feasts
We have two signed copies of the most deliciously photographed book on canapés ‘Miniature Feasts’ to give away. It’s written by one of our registered chefs, Michael Harwood, who has
worked as a chef in private homes all over the world. From sushi in San Moritz to cocktail parties in L.A, his culinary experience is as exotic as it is varied. 'Miniature Feasts' published by Book Guild Publishing is his first book. It contains simple and stylish recipes for all occasions. From 'Beer-battered oysters with a shot of bloody Mary' to 'Mini sausages in a sweet and sticky glaze' this book will inspire you to start sending out the invitations right away!
30% off a subscription to Food and Travel magazine
Award-winning Food and Travel magazine is packed with food, wine and travel features, showcased by stunning photography and containing more than 30 pages of delicious recipes. We are delighted to offer our clients and cooks a brilliant subscription offer, ensuring that each month the magazine is delivered directly to your door (within the UK). As a subscriber you will receive free tickets to food, wine and travel events. Pay just £33 for 12 issues and save £14.40
www.subscription.co.uk/foodandtravel/1288 or call 01858 438785 and quote code 1288. Hurry offer closes 31 March 2011.
Looking for something different to do as a family or group?
Interested in Britain's heritage and history? Or perhaps you are
unsure what to give a family member, friend or colleague for a
birthday, say, or anniversary?
Talks, Tours Appreciations & Country House Parties: for days or trips
away.....for birthdays, anniversaries & gifts - tailored for you. All
Book a Cook Spring Newsletter readers will receive 15% off all
bookings made before June 30th. Go to www.guidedtoursgb.com to find out more.
Our autumn giveaway featured the Joseph Joseph Nest; this was won by Mrs Stephanie Burgess from Hampshire. Tickets for the Spirit of London were won by Katie Gwyn and Zoe Fletcher from London.
These are some of the latest comments we’ve had about our cooks and chefs. To read more click here.
We did nothing but sing your praises for finding us Karen to cook for us over Christmas! She is the most lovely girl - calm, patient, efficient, organised and a delight to have around. No doubt we shall be in touch with you again in due course when I am need of help! - L.D Gloucestershire
Imaginative, flexible menus of an excellent quality. A totally professional but also very relaxed and friendly service.
Nicky and her mother were excellent and we hope to book them again very soon. - A.T Birmingham
Nicholas fitted in amazingly - adapting brilliantly to kids and adults alike. His cooking was very good: varied, great use of local produce and also traditional dishes with a twist.... cannot find fault really!
He is exactly what you suggested - a real foodie and with great taste. - F.M Paris
We had a fantastic holiday and especially thanks to Ben. He was incredibly accommodating and flexible to the needs of 6 adults and 9 kids under 9! His food was excellent and he sourced some excellent ingredients. He was very helpful and looked after us beautifully. Hopefully he will travel to our next holiday destination! Many thanks for discovering him! 4 out of the 6 adults are hoteliers so hope that gives you an indication of our response. - C.S Norfolk
Thank you very much for doing us an excellent dinner on Saturday. The beef was superb and perfectly cooked - rosti and vegetables were beautifully cooked and hence delicious. I am quite critical about these things but I honestly think it was faultless and as good as I have ever tasted. The chocolate pudding was also very good. -
L.C Berkshire
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