Comments for Steve Parks

Comment on Scandinavian Brunch by Mark

Mark — Sat, 19 May 2012 11:48:08 +0000

The fluffy Jarlsberg and Fennel muffin looks superlicious. Be fantastic if it is easily obtainable, have to start searching for this recipe. Yum Yum

Comment on Cooking Steak by Djs in Kent

Djs in Kent — Wed, 09 May 2012 19:45:42 +0000

Hi STeve, i just wanted to say i enjoyed the post my mouth is watering now so will be popping out to get my self a steak. doubt it will be anything like yours

Comment on Scandinavian Brunch by Chris

Chris — Sun, 15 Apr 2012 05:41:56 +0000

Some nice pictures! I’m sure you had a good time with some delicious food!

Comment on Cooking Steak by Steve Revill

Steve Revill — Tue, 03 Apr 2012 17:04:23 +0000

Great post Steve, I can almost smell the flavours from the wonderful combination of words and imagery. AND a ‘science bit’ to boot- will be dropping in the ‘maillard reaction’ the next time I cook a steak!

Comment on Dry Stone Walling in the Lake District by Laura

Laura — Fri, 30 Mar 2012 20:34:19 +0000

I just love the Lake District. this is bringing back some great memories of fell walking with my son last year

Comment on A Chef’s Masterclass: Ben Spalding of Roganic by Cuisine Lover

Cuisine Lover — Tue, 20 Mar 2012 10:17:20 +0000

Great inspiration Ben for showing us creative dish ideas

Comment on A Chef’s Masterclass: Ben Spalding of Roganic by Discos in Kent

Discos in Kent — Sun, 18 Mar 2012 01:36:43 +0000

Thank you for sharing this information with me, i found it to be very usefull and educational, lets just say my younger brother (chef) will not be making me any more rubbish i will be sending him here food looks amazing

Comment on A Chef’s Masterclass: Ben Spalding of Roganic by Vinnie

Vinnie — Sat, 10 Mar 2012 09:05:22 +0000

The photos definitely make an huge impact to bring the reality close up! Loved the post, keep them coming please.

Comment on A Chef’s Masterclass: Ben Spalding of Roganic by Karohemd

Karohemd — Thu, 16 Feb 2012 00:36:01 +0000

Great writeup. Having been to Roganic twice, I’d have loved to watch him cook but my time didn’t allow it.
You don’t need a special occasion to go to Roganic, the experience is occasion enough. Bring time, though, you’ll need at least 3 hours for the 10 course meal.

Comment on Lines: the end of the line for Kindle by Imali

Imali — Tue, 07 Feb 2012 18:11:47 +0000

Read recently a perfect product lasts just over a year.