Times Online (Free subscription) | 11/14/2009
... with steamed cockles, roast partridge, and cider and blackberry jellyMore kids' foodBACKGROUND Paul Merrett cooks stir-fried greens with chorizo and aïoli, plus recipes by Skye Gyngell and Sarah RavenRelated LinksMaking the latter elicits yelps of excitement from the girls when they see the brown goo melting in a bain-marie on the stove. “Chocolate, chocolate, chocolate!” they shriek,...
Labour Matters (Free subscription) | 11/02/2009
... when eating out, and some of Britain's top chefs agree. Raymond Blanc, Peter Gordon, Martin Lam, Paul Merrett and Antony Worrall- Thompson issued a joint statement today saying: "The British public need to stop being so reticent in restaurants and start asking where their food comes from.
Isle of Wight - WightBlog.co.uk (Free subscription) | 10/26/2009
... support of celebrity chefs who use cage-free eggs such as Raymond Blanc, Peter Gordon, Martin Lam, Paul Merrett and Antony Worrall-Thompson who issued a joint statement saying: “The more people ask about food provenance and demand higher welfare products like those with the Freedom Food label, the more chefs will use them, and the more farm animals will benefit from a better standard...
BarfBlog (Free subscription) | 10/22/2009
... questions about the origin of their food . British chefs Raymond Blanc, Peter Gordon, Martin Lam, Paul Merrett and Antony Worrall-Thompson issued a joint statement saying: “The British public need to stop being so reticent in restaurants and start asking where their food comes from. It’s your right to know the origin of the food you are served and what types of farms are...
Liverpool Echo.co.uk (Free subscription) | 10/22/2009
Raymond Blanc, Anthony Worrall Thompson, Paul Merrett, Peter Gordon and Martin Lam, have leant their support to the RSPCA campaign encouraging restaurant-goers to ask more questions about the origins of what they are eating.
Liverpool Echo.co.uk (Free subscription) | 10/22/2009
Raymond Blanc, Anthony Worrall Thompson, Paul Merrett, Peter Gordon and Martin Lam, have leant their support to the RSPCA campaign encouraging restaurant-goers to ask more questions about the origins of what they are eating.
Daily Express (Free subscription) | 10/15/2009
PAUL Merrett's stunning baked cheesecake is served with blackberries and clotted cream for a luscious treat
