Writings

Ian writes regularly about food and cooking and is building a portfolio of photographs to compliment the recipes generated by his different activities.
He is therefore able to supply a complete package for any publishing project. Ian has written articles for ‘Caterer and Hotel Keeper’, ‘Eat Out’ and ‘The Restaurant Business’ magazines and for the Guardian. This is a small selection.

The Pheasants are Revolting

Is it just me or do all chef’s hearts sink on August 31st and you realize it’s “Pheasant Season” again. Usually we are reminded by our friendly, helpful meat supplier (or ‘Purveyor of High Class Meat and Poultry, licensed to sell Game’) who on the first day of the season rings to offer you the first birds.

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Saint Valentines Day Rant

‘……. and definitely no heart shaped puddings, croutons, chocolates, starters, potatoes or garnishes’, I conclude when the staff ask if we are doing anything special for Valentine’s night?’

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The Rules of Catering

Is it just me or do all chef’s hearts sink on August 31st and you realize its “Pheasant Season” again. Usually we are reminded by our friendly, helpful meat supplier (or ‘Purveyor of High Class Meat and Poultry, licensed to sell Game’) who on the first day of the season rings to offer you the first birds.

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Service Charge

My head hurts, my feet ache, and I’m only half way through the afternoon. I still have the rest of the prep to do and a busy service that probably won’t finish till around midnight. I am a bit concerned whether I can cope with it. It must be something to do with it being a week of hectic nights and the over zealous sampling of the new half bottles last night that has put me in this state; but hell, I’ve coped with more, feeling worse and no doubt I’ll do it again.

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The Pemmican Breif

After filming it is usually eaten by the crew who would eat a lump of coal if it had a sprig of parsley on it’. Working as a freelance chef I come into contact with many aspects of the catering industry. Some jobs can be difficult and stressful, some easy and delightful. There is also the bog standard, the interesting, and what might be deemed the glamorous. Sometimes I do what is called ‘food styling’ which is a rather pretentious term for presenting food for photography or film.’

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