Top chefs show how to cook on a budget

October 2008
Farmers Weekly;10/10/2008, p41
Trade Publication
The article focuses on the participation of top chefs in the Countryside Live exhibition to be held in Harrogate, England from October 25 to 26, 2008. Chef Andrew Pern will be cooking locally-sourced foods. Pern recommends sourcing food locally to avoid the rising fuel prices. Chef Prett Tejura from Curry Cuisine will demonstrate how to prepare a curry in a hurry.


Related Articles

  • Untitled. Trickett, Sarah // Farmers Weekly;10/10/2008, p73 

    The article features chef Andrew Pern who will be one of the chefs to offer demonstrations at the 2008 Countryside Live agricultural event in Harrogate, England. The chef will cook locally sourced livestock at the event. Pern stated that more than 85% of the food served at his inn, the Star,...

  • Rhapsody in blue. Huddart, Gaby // Caterer & Hotelkeeper;5/23/2002, Vol. 191 Issue 4223, p40 

    Profiles Andrew Pern, chef and proprietor of Star Inn in North Yorkshire, England. Family and educational background; Information on his use of local products in cooking; Views of Pern on cheese.

  • Pern set to unveil York restaurant.  // Publican's Morning Advertiser;5/16/2013, Issue 102, p24 

    The article informs that Great Britain-based chef Andrew Pern, owner of the restaurant Star Inn in Harome, North Yorkshire is opening a new restaurant in York.

  • Pern picks up best chef award. Manson, Emily // Caterer & Hotelkeeper;3/30/2006, Vol. 196 Issue 4418, p8 

    The article reports on the presentation of the Best Chef award to Michelin-starred chef Andrew Pern at the inaugural Northern Hospitality Awards in Manchester, England. According to judges, Pern was honoured for his vision, determination and local talent at his gastropub the Star Inn in North...

  • LAST SUPPER. Pern, Andrew // Caterer & Hotelkeeper;5/22/2003, Vol. 192 Issue 4274, p62 

    Focuses on the ideal last supper of Andrew Pern, chef and proprietor of the Star Inn in Great Britain. Preferred dishes and wine; Celebrities to be invited by Pern; Dress code.

  • Worcester force. Wright, Simo // Caterer & Hotelkeeper;9/19/2002, Vol. 191 Issue 4240, p58 

    Features Calum MacCrimmon, chef at the Glasshouse Restaurant in Worcester, England. Influence of Andrew Pern on MacCrimmon; Menu offered at the restaurant; Approach employed by MacCrimmon.

  • Chefs win place in TV show final. Bruce, Jo; jo.bruce@wrbm.com // Publican's Morning Advertiser;6/2/2011, Issue 9, p29 

    The article reports on the gastropub chefs Tom Kerridge and Andrew Pern who won a place in the television (TV) program "Great British Menu" in Great Britain.

  • Game for a grouse. Pern, Andrew // Publican's Morning Advertiser;11/1/2012, Issue 77, p30 

    An interview with Andrew Pern, the chef-patron of North Yorkshire, England-based Star Inn, is presented. He details the incidence that led him to get into the industry. He notes that his favorite dishes include braised shin of beef with pan-fried tali fillet with horseradish mash, ale and root...

  • Cooking is a way of life and not just a job.  // Caterer & Hotelkeeper;6/26/2008, Vol. 198 Issue 4533, p12 

    The article reviews the book "Black Pudding and Foie Gras," by Andrew Pern.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics