Skip to main content
01392 879320

press & events

Archive for March, 2019

Exeter Cookery School - A working Kitchen for a Cookery Business

Posted by on March 28th 2019 in Kitchens

Exeter Cookery School - A working Kitchen for a Cookery Business

One area of our business that is not often talked about is designing and installing spaces for businesses – in the past couple of years one of the most rewarding kitchen projects we undertook was with the lovely Jim and Lucy Fisher at Exeter Cookery School.

Set in an 1830’s warehouse down on Exeter Quay, this business has gone from strength to strength and offers a variety of courses from French cooking, Jim and Lucy’s background to breadmaking and Festive treats.

The Kitchen Brief

When we were asked to come and discuss their requirements the first thing on our mind was what a...

Read More

Fish fillet with chorizo, chickpea and cherry tomatoes

Posted by on March 15th 2019 in Kitchens, Recipe

Fish fillet with chorizo, chickpea and cherry tomatoes

Gaggenau appliance: Teppan Yaki and combi steam oven

Temperature: 180°C/100% humidity
160°C Teppan Yaki

Cooking time: 15 minutes

Preparation time: 20 minutes

Ingredients for: 4 servings
Approx 600g white fish fillets or loin, skinned, cut into portion sized pieces
Sea salt
1 large onion, finely chopped
100 -125g soft chorizo, peeled and cut into small cubes
2 tins chickpeas, drained and rinsed
4 tbsp olive oil
250g cherry tomatoes
Salt and black pepper
2 -3 tbsp fresh coriander, chopped

Preheat the Teppan Yaki at 160°C and the combi-steam oven at 180°C/100° humidity. Lightly
grease a solid tray and sprinkle with sea salt, place...

Read More

Crusted salmon fillet with red pepper butter sauce | Gaggenau

Posted by on March 8th 2019 in Kitchens, Recipe

Crusted salmon fillet with red pepper butter sauce | Gaggenau

Gaggenau appliance:  Combi steam oven

Settings: 180°C full surface grill level 2 + humidity

Cooking time: 10 - 12 minutes depending on fish size

Preparation time: 20 minutes

Ingredients for: 8 servings

8 salmon fillets, skin removed
Sea salt and ground black pepper


50g unsalted butter
100g fresh white breadcrumbs
2 tbsp fresh tarragon, chopped

Red pepper sauce
1 tbsp oil
2 red peppers, deseeded and finely
2 tbsp white wine vinegar
170ml double cream
175g unsalted butter
2 tbsp chopped chives

Line the solid tray with baking parchment and place the fish on top, season well.

Make the crust by melting the butter in a small pan, add...

Read More

Creamy pot roast chicken | Gaggenau Recipes

Posted by on March 1st 2019 in Kitchens, Recipe

Gaggenau Oven

A delicious Meat Recipe from Gaggenau

Gaggenau appliance: Oven with gastronorm roaster

Settings: 190°C gastronorm roaster

Cooking time: 60 minutes

Preparation time: 20 minutes

Ingredients for: 4 servings

  • 1 tbsp olive oil
  • 6 rashers streaky bacon, finely sliced
  • 1 large onion, finely sliced
  • 200g baby onions, peeled
  • 8 chicken thighs
  • 2 tbsp plain flour
  • 2 garlic cloves, finely sliced
  • 200g baby mushrooms
  • 300ml dry white wine
  • Few sprigs fresh thyme
  • Handful fresh parsley chopped
  • 100ml double cream


Place the gastronorm roaster on the pull out drawer system with the separate heating element plugged into the socket at the back of the oven. Preheat the oven on roaster function at 190°C.

Add the oil, bacon and onions and cook for 5 minutes until browned. Add the chicken and brown on...

Read More