(video) Simon Hopkinson chatting about food and wine at the Exeter Magdalen Chapter Hotel

Jul 23, 12 (video) Simon Hopkinson chatting about food and wine at the Exeter Magdalen Chapter Hotel

Posted by in Food and Wine, Hotels and Spas, Videos

Simon Hopkinson , well know British chef, founder of Bibendum restaurant in London, and author of several cookbook also takes time out to consult for the Chapter Hotel chain here in the UK. I caught up with Simon at the newest addition to Chapter, the Madgdalen Chapter Hotel in Exeter to talk about his food and wine philosophy as well as the cuisine of the Chapter Hotels. I also spent the weekend in Exeter at the Magdalen and will be writing about it very soon… Share this:TwitterFacebookLinkedInPocketRedditGoogleTumblrEmailPrintPinterestLike this:Like...

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How to make Burt’s chips

It’s a little known fact (to the English) but the proper name of crisps is chips! Yes, that’s right, you read correctly. Potato crisps originally came from America where we called them crispy chips. When they arrived on the shores of Ol’Blighty, you already had chips (as in fish and chips) so to avoid confusion, you called them crisps. So there. I’m going to continue to refer to my “crisps” as chips, safe in the knowledge that that is their correct name. I found out this fascinating piece of name trivia from none other then the MD of Burt’s Chips himself, Mr. Jonty White. Jonty was relating a bit of the history of Burt’s Chips and the question of why they are called crisps not chips came up. Jonty said that we would be surprised at the number of angry letters he gets wanting to know WHY they’re not called Burt’s CRISPS. For the record, the short story is a restaurant patronĀ in New York in the late 1800’s thought his potatoes were not crispy enough and kept sending them back until the chef got so fed up, he sliced ’em up very thinly, fried them to a crisp and sent them out to the table. The patronĀ loved them and the rest, as they say, is history…. Now you know. I was in Devon on a blogger trip to the West Country and one of our stops was at Burt’s Chips to make some chips and maybe even get to pick the next new flavour. Burt’s was started in 1997 with a beat up old fryer and lots of hardwork. The first batch came out on April 1, 1997 but the chips weren’t ready for market until that Autumn. At Burt’s, the philosophy is to make the chips as naturally as possibly with no artificial flavours or chemical preservatives. The folks at Burt’s know where all the potatoes come from, each field even! And each batch has it’s own personal fryer. You can even visit...

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