Everyone deserves a well-earned break now and then and if you’re the type of person who would like to combine a trip abroad with a delicious cooking experience, this is the prize for you!

	HAPPY BIRTHDAY RAYMOND BLANC 60 YESTERDAY . . . and the inspiration that led to the creation of this site If you would like to find out more or read The story of Raymond Blanc OBE then visit www.raymondblanc.com

NATIONAL CURRY WEEK from 22nd - 28th November 2009
Spice things up with Onken Natural yogurt this National Curry Week. Whether it's hot and spicy or mild and creamy, cooking Indian food at home has never been more popular with over 453 million homemade curries being prepared in the UK in the last year alone - that's a 24% increase on the year before . . . read more

The new series of The Restaurant is now in full flow - watch every Thursday on BBC2 . . . read more		Some peopple don't seem to learn! Clean and smart would be a clue.

The Restaurant (19th November episode)

Well Barney and Badger bit the dust, which would be a bit worrying if you are looking for someone to go into business with! And with Barney and Badger having eliminated themselves it left the way clear for JJ and James to be there for another week - amazing they haven't poisoned someone by now.

In fact the way things are panning out it looks like Daisy and Nadine will go next week leaving the way clear for JJ and James to make it to the last three. In my book that means Rebecca and Stephen will be the overall winners. There is no way Chris and Nathan can win when Nathan's service is so bad. Did you see the state on those serviettes? Not ironed and badly creased . . . they looked as if they had been used!

It's not too late to catch up with the latest episode as you can see it on the the BBC The Restaurant web site or through the BBC iPlayer.

Mmmm! JJ's beef . . . could do with a little more cooking perhaps.	The serviette!

What do you eat off? I have been cooking since I was a teenager but not once can I remember having matching dinnerware on which to serve my guests. We all eat from identical plates but that is so no-one appears to be getting a bigger portion than anyone else. My soup plates don't match my dinner plates and my side plates . . . well, they are just out on their own! Do you think dinnerware is important? And what about colour? I think simple white plates look best but who am I to say. Should I go out and buy a new matching set of plates, bowls, etc and if so what style should I look for, simple or elegant? Would love to hear your opinion so why not email info@hub-uk.com

Rapeseed Oil . . . what do you know about it?

Until recently I vaguely remembered reading something about cold pressed rapeseed oil which suggested it was healthy but had taken no notice. For me the rape crop was something the Common Market had got farmers to grow, in order to reduce other crop production and still pay them. In other words a useless crop with some vague suggestions it was used for making bio fuels . . .

Then I went to the Aldeburgh Food Festival and my opinion changed for ever . . . and my salad oil of choice. There is of course the added bonus I can cook with the same oil as well as it has a far higher burn point than olive oil . . . read more

Recipes on the Web - online is first port of call for new generation of food lovers

Most of Britain’s kitchens have a designated place for recipes - be it books on a shelf or a page torn from a magazine; the vast majority of us have turned to them at some point -for inspiration, novelty or to impress that certain someone.

Despite the continuing sales of the Delia, Jamie and Nigella era cookbooks, a new generation of food lovers are going online to expand their culinary repertoire . . . read more

Pie, Mash and Liquor . . . the posh version

"I had read that from its origin in the late Eighteenth century, pies used to be made with oysters as they were cheap and in plentiful supply so I thought it would be good to re-introduce them to the dish. Secondly, I wanted to steer away from the standard mince meat pie and make the filing a little more luxurious, so I decided to go with braising steak that had been slow-cooked to make it meltingly tender . . ." writes Dan of Food Urchin . . . read more

Great memories of Normandy!

I have wonderful memories of eating in Normandy so when I discovered Andy Whitson's videos showing how to cook Poulet Vallée d’Auge I just had to feature them on the site. Each stage is carefully explained in a separate video clip and you will also find a copy of the recipe . . . read more

Have you had a look yet?

You should have a look at the Hub-UK Spanish Delicatessen where you will find some of the most popular Spanish meats and food products . . . direct from Spain!

Serrano Ham - Chorizo - Lomo - Salchichon - Iberico Sausage

Any of these artisan products can be ordered through the Spanish Delicatessen page directly from Orce Serrano Hams.

. . . have a look at Spanish Delicatessen

Did you ever wonder what became of Michele and Russell, winners of BBC2's The Restaurant?

Since winning in November 2008, Michele and Russell have been training with the talented teams behind the Brasserie Blanc restaurants, learning the foundations of successful business, from food costing and accounting to staff recruitment and legal duties.

They have now announced the opening of their new restaurant, The Cheerful Soul in the Hare & Hounds, in Marlow, Buckinghamshire, in mid-June 2009 . . . read more

Iain Macdonald and Gayle Hartley, who along with their two year old son, moved to rural Andalucia five years ago to renovate a cave and realise their dream have launched their own specialist business Orce Serrano Hams. Spain is famous for its cured ham and indeed no bar, restaurant or family kitchen would be without one and now you too can buy it for yourself . . . read more

Located in the Tuscan countryside of The Crete Senesi, Hotel La Locanda del Castello
is the place to stay if you want peace and tranquility with a touch of magic!

Alan Coxon's new Historic Vinaigre range scoops the highest accolade in the catering industry!

Alan Coxon's Historic Vinaigre range has just won two top prizes at the prestigious Excellence in Food and Drink awards hosted by Caterer and Hotelkeeper. The judges were so impressed with the three vinegars that they went straight to the top of the scoreboard and scooped the Innovation award as well as the coveted Gold award, chosen from all of the category winners.

Alan, TV Chef and Food archaeologist said of the win "I am over the moon to have won the two awards for my Historic Vinaigre range. The range has been nearly 10 years in development requiring vast amounts of time and commitment to create something truly unique for kitchens and tables around the globe. The daily challenges to get to market have been vast and often intense, so this recognition by such a panel of respected judges and peers within the food industry is fantastic, the wins also confirm and support my personal belief and quest for quality."

Interested in the product then . . . read more

Mmmm . . . mussels!
For me the one dish that epitomises eating in France is Moules Marinières. For so many people it is a dish they only eat in restaurants because they are scared of preparing the mussel. Chef Jim Fisher has taken the mystique out of it with his article Buying and Preparing Mussels

Kitchen Nightmares . . . real horror stories from the kitchen - No nothing to do with a visit from Gordon Ramsay! Have you ever had things go hopelessly wrong in the kitchen? Do you often feel there is a family of gremlins living somewhere in your kitchen? These are some of the stories that have been contributed by both professional chefs, keen amateur cooks and others in the food industry. Don't cry, just have a good laugh . . . read and relax

Aromatic guide to the Spanish Kitchen - From the bay leaf to the tiniest strands of saffron, discover what makes Spanish cuisine so special. The Spanish use a mix of various imported spices and homegrown herbs. Discover the most commonly used herbs and spices in Spanish cooking and which the Spanish kitchen should never be without . . . read more

Georges, the goat cheese genius - One taste and I was hooked. I had never tasted a goat cheese so fresh and pure, with not the slightest hint of goatiness. It didn't stick to the palate but caressed the tongue. It made me think of spring flowers and cool mountain air. I knew that somehow, whatever it took, I had to secure a regular supply . . . read more

INSTANTLY WIN . . . . . A £3,000 COOKING HOLIDAY Everyone deserves a well-earned break now and then and if you’re the type of person who would like to combine a trip abroad with a delicious cooking experience, this is the prize for you! We’ve joined with InstantWin4now to bring you the chance to win a cooking holiday of your choice up to the value of £3,000! TO ENTER CLICK HERE

Smoothies, smoothies and more smoothies - the whole world seems to hav fallen in love with smoothies. Personally I am not agreta fan but I love tomato juice and I suppose, in the days before the word 'smoothie' became the in word, it was one of the firts smoothies. Want to make your own smoothies? For a great selection of smoothie recipes . . . read more

French Snail Farm . . . how snails are bred in France - love them or hate them this article by Gemma Driver of www.gastropod.co.uk teaches you all about the life and loves of a snail on a farm in France . . . read more

Cooking Holidays, cooking vacations, culinary holidays, culinary vacations, cooking tours or culinary tours . . . whatever you are looking for to do with holidays and cooking Hub-UK can point you in the right direction

It has taken time to create pages to show you what such a holiday is like as it is no good just writing about it - words just cannot convey what you see and do. The pages created illustrate what you can expect from this sort of holiday. Many similar holidays to this can found in the Cooking Holidays section of the site.

If you do not have a high speed Internet connection the pages may be slow to load because of the number of photographs . . . it will be worth the wait.

Tuscany . . . more info	Provence . . . more info

If you need help or advice or just need a question answering then email cooking.holidays@hub-uk.com

Apparently a lot of people search for RECIPIES (note the spelling). Have they just mis-spelt the word recipes or by searching for recipies were they actually looking for a recipie for a pie?

Here are some of the Recipies you will find on Hub-UK:

• Pork Pie Recipie

• Minced Beef Pie Recipie

• Apple and Blackberry Pie Recipie

. . . if you would like to find more pie recipes use the search box on the left of each page.

Designasausage’ Kits Make Child’s Play of Sausage Making . . . ever thought of making your own sausages? Worried that your kids are eating too much fat? Alarmed at the quality of some processed meat products? Then making sausages at home might just be the thing for you . . . . read more

Submit recipe to Hub-UK Click to join Hub-UK Find out more

Tips on Knife Maintenance - a few knife sharpening hints. All straight edge knives need to be sharpened regularly. It is easy, just learn the procedure of washing the knife, drying it, and then steeling it before putting the knife away in a protected sleeve or knife holder . . . read more

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Everyone deserves a well-earned break now and then and if you’re the type of person who would like to combine a trip abroad with a delicious cooking experience, this is the prize for you!