Celebrity Chefs
Rosemary Shrager
With over a decade in broadcasting and teaching, Rosemary Shrager has become known as a talented and versatile chef who loves teaching others about food as much as she loves cooking herself. She is passionate about food and believes mealtimes are a vital part of family life.
In her UKTV Food series Kitchen Showdown, Rosemary takes a selection of families who rely on ready-meals and takeaways back into the kitchen for an intensive cookery course.
Rosemary's professional career includes a period working for Pierre Koffman at the internationally famous Tante Claire restaurant in London and also a period working for Jean-Christophe Novelli. She was also Head Chef at Amhuinnsuidhe Castle from 1998 till 2002 and is now running her own cookery courses at Swinton Park, a castle hotel in the Yorkshire Dales (and featured in Kitchen Showdown).
She has appeared in ITV 1's Ladette to Lady, Mind Your Manners on Channel 4, Rosemary - Castle Cook and Rosemary on the Road on Channel Five and Rosemary Queen of the Kitchen on Discovery USA.
Books
Rosemary: Castle Cook
, Everyman's Library, 2001
Rosemary's professional career includes a period working for Pierre Koffman at the internationally famous Tante Claire restaurant in London and also a period working for Jean-Christophe Novelli. She was also Head Chef at Amhuinnsuidhe Castle from 1998 till 2002 and is now running her own cookery courses at Swinton Park, a castle hotel in the Yorkshire Dales (and featured in Kitchen Showdown).
She has appeared in ITV 1's Ladette to Lady, Mind Your Manners on Channel 4, Rosemary - Castle Cook and Rosemary on the Road on Channel Five and Rosemary Queen of the Kitchen on Discovery USA.
Books
Rosemary: Castle Cook
, Everyman's Library, 2001
- Butternut squash ravioli with sage and butter sauce
- Castellated crab with mayonnaise
- Confit of trout on spaghetti courgettes with ginger and chilli sesame seed dressing
- Cream cheese bavarois with confit of baby fennel and leeks
- Egg noodles with oysters and clams with tomato and coriander salsa
- Gratin of smoked haddock with toasted brioche
- Guinea fowl supreme with spicy potatoes and piquant banana and curry sauce
- Individual steamed puddings with persimmon Anglaise
- Lamb tagine wrapped in aubergine with preserved lemon and salsify
- Lemon and lime meringue pie
- Loin of lamb with stuffed courgettes, dauphinoise potatoes and rosemary Madeira sauce
- Paella
- Pizza
- Plum frangipane
- Raspberry soufflés
- Red mullet on pea purée with beetroot crisps
- Red mullet on pea purée with beetroot crisps
- Roast confit of duck on flageolet beans
- Roast stuffed leg of rabbit with wild mushroom risotto
- Scalpay chicken and grilled vegetables on polenta cakes with tomato sauce
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