Leeds Indie Food 2018

If you’re a Masterchef fan you will have relished the young Teesside lad putting a Middlesbrough Parmo in front of the gobsmacked judges – you know a Parmo right? The fried, breaded chicken breast, topped with béchamel sauce and melted … Continue reading

The Amazing No Knead Bread Story

I’ve been on something of a bread-baking mission recently. I reckon I’m a reasonable bread-maker. I’ve got a shelf full of baking books and I’ve been on one or two courses but never managed to master sourdough. Then a few … Continue reading

Guinea Pigs at Home

Home, the Leeds fine dining restaurant run by Mark Owens (ex Box Tree) and Liz Cottam (Masterchef finalist) have announced their new March menu. Onions they say feature prominently with a posh leek tart then pork belly, pigeon, Coronation chicken … Continue reading

Sourdough Surgery

If you thought producing a sourdough starter was the secret of a sourdough loaf, let me tell you, that’s just the start of it. As a reasonable bread-maker the conventional way, I have been struggling, for the past few weeks, … Continue reading

The No-Knead Bread Recipe

I’ve been making bread for years, but I’d been struggling to make a well-crusted sourdough loaf when I came upon this revolutionary bread recipe. I don’t know why I’d never heard about it before, it was written ten years ago … Continue reading

Prune and Pink Peppercorn Rye Loaf

This recipe is for the serious bakers among Squidbeak readers. It is based on a rye sourdough recipe by Emmanuel Hadjiandreou, the author of the award winning How to Make Bread, published in 2011 by Ryland Peters and Small. Emmanuel gives … Continue reading

Cooks and their Books

I’ve no idea whether Jo and Stu Myers got the jitters when we booked 15 of the country’s top food writer’s into their little café, the Swine that Dines on North Street but if they did, it didn’t show in … Continue reading

Yorkshire Rhubarb

There’s nothing else like it in agriculture – the low wooden forcing sheds of Yorkshire’s rhubarb producers are quiet, warm and dark. As far as the eye can see, there are slender pink stalks topped with curly yellow leaves. Workers … Continue reading

Pancake Day!

This basic pancake mix is ideal for making pancakes for Shrove Tuesday. They can be made with either 100 per cent plain flour or a mixture of plain flour and buckwheat flour. The buckwheat gives the surface of the pancake … Continue reading

Guest Chefs at Star Inn the Harbour

Andrew Pern has announced a programme of guest chef nights at the Star Inn the Harbour, Whitby. The first one in February with James Mackenzie of the Pipe & Glass is already sold out, but you can still book for … Continue reading

Squidbeak Blog

© Copyright SquidBeak 2012 Contact usDisclaimerPrivacy PolicyMaraid Design