Foodies champion British produce. Angela Harnett champions real ale's revival and Michael Caines celebrates the charms of the British carrot.
Only 15 percent of beer sold in pubs is real ale, and Angela Harnett champions it's revival as she challenges a group of city women to get rid of their prejudices and swap their wine for ale. Michael Caines celebrates the charms of hard working British carrot and proves it can be much more than just a side dish.
Real ale used to be the golden nectar supped by all, and celebrated chef Angela Hartnett is determined to get us all drinking it once again. She discovers that women, or ale wives, were the original brewers of ale and challenges a group of city women to ditch the white wine in favour of real ale. In the revival kitchen she cooks with ale to prove just what a great addition it can be to a number of dishes.
We're boring when it comes to cooking our carrots, and Michelin starred chef Michael Caines wants to change this. He searches out some glorious heritage varieties and finds out how carrots helped to win a world war. In the revival kitchen he makes the carrot the star of the show in three mouth watering dishes.
In recent years, Angela Hartnett has emerged as one of Britain’s most successful, best-loved and busiest chefs. Born in Kent, Hartnett began her culinary career with at Aubergine in 1994, cooking under Gordon Ramsay. Working alongside a predominantly male team, who predicted she would last no more than a week, Angela soon proved her worth and after a grueling year, saw the restaurant achieve its first Michelin star.
Michael Caines was born in Exeter in 1969 and adopted into a large and loving family. He trained for three years under his mentor Raymond Blanc, then continued his tutelage in France with world-renowned chefs. Michael returned to Britain in 1994 to become head chef at a prestigious Devon hotel. Only two months into the job, he suffered a terrible car accident in which he lost his right arm. Despite the setback, he was back in the kitchen within two weeks and won the restaurant its second Michelin star four years later.
|Executive Producer||Bridget Boseley|