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Chef's Recipe Challenge

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Id Author Name Institute Recipe Name Recipe Category
12 Klaus Knust The University of Edinburgh all day Muesli, or the energy shot Breakfast
14 Anne Marie Gibbons, Absorb Cafe Bar The University of Edinburgh Multy Seeded Bagel with cream cheese and smoked salmon Grab & Go/Snacks
15 Anne Marie Gibbons, Absorb Cafe Bar The University of Edinburgh Teriyaki Seared salmon Nuggets with pineapple and coriander salsa on multi seeded Bagel Grab & Go/Snacks
16 Gareth Konczak 2nd Chef the John McIntyre Centre The University of Edinburgh Peruvian Salmon Ceviche Oily Fish Dishes
17 Keith Cowie, Head Chef Edinburgh First The University of Edinburgh Grilled yellow fin tuna with Puy lentil Tabbouleh Oily Fish Dishes
18 Brian Creamer, Second Chef, Edinburgh First The University of Edinburgh Grilled Mackerel fillets on stewed tomatoes, Purple potato & roast garlic mash and wilted greens Oily Fish Dishes
19 Stuart Buchan, Chef, Edinburgh First The University of Edinburgh Free range Chicken Breast in a herb and polenta crust with Ratatouille and Kusherie rice Main Meals
20 John Bain, Chef, The John McIntyre Centre The University of Edinburgh Mediterranean grilled vegetable Paella with wild rice, Spelt and feta crumble Vegetarian Main Meals
21 Gina Campbell, Junior Chef, The John McIntyre Centre The University of Edinburgh Tuscany Harvest Salad, one of the tastiest late summer dishes Vegetarian Main Meals
22 Ralf Heck, 2nd. Chef, Edinburgh First The University of Edinburgh Grilled Polenta Gateau with wilted greens, wild mushrooms, new world pesto and roast vine tomatoes Vegetarian Main Meals
23 Keith Cowie, Head Chef Edinburgh First The University of Edinburgh Wild Mushroom and Truffle Risotto with Soya Cheese shavings grilled asparagus spears and roast vine tomatoes Special Diets eg gluten-free
24 John Wilson, 2nd. Chef Edinburgh First The University of Edinburgh Seabass fillet with zesty orange and asparagus salad Special Diets eg gluten-free
25 Craig Rowley, Head Chef, the John McIntyre Centre The University of Edinburgh Roast Vegetable Tagine with oriental spices and wild seeded rice Special Diets eg gluten-free
26 Willie Barry, Catering Manager, The Upstairs Cafe The University of Edinburgh Citrus Salad with Sabayon and toasted walnuts Puddings Cakes & Biscuits
27 Nick Summers, Junior Chef, The John McIntyre Centre The University of Edinburgh Wild berry minestrone Puddings Cakes & Biscuits
28 Deirdre Brown, Senior Chef University of St Andrews Wholefood Brownies Puddings Cakes & Biscuits
30 Lynn O'Connell-Cook Newcastle University Red Berry and Apple Fruit Crumble Puddings Cakes & Biscuits
31 Lynn O'Connell-Cook Newcastle University Grilled Salmon with Bok Choy and Lemon Ginger Sauce Oily Fish Dishes
32 Lynn O'Connell-Cook Newcastle University Free Range Chicken Breast with Oven Roasted Root Vegetables Main Meals
33 Lynn O'Connell-Cook Newcastle University Oven Roasted Vegetables with Puy Lentils Vegetarian Main Meals

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Also in this section (nutrition):
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London 2012 Olympic Games Food Vision
Read "For Starters" the Food Vision from the London Organising Committee of the Olympic Games and Paralympic Games (LOCOG). LOCOG is the first organising committee to publish a food vision and aims to deliver a sustainable catering operation of the highest quality.

Charity gives top gong for food awareness to Ashridge
Ashridge Business School has become the first United Kingdom organisation to be accredited by the 'Food for the Brain' charity. The Partnership are the charity's accreditation agents.

Nutritional Audit Model and Workshop
- training modules have been launched by the Partnership,


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