Chefs
Simon Rimmer
Not actually a vegetarian himself, Simon Rimmer took over vegetarian restaurant, Greens in Manchester, in 1990, armed with only two cookery books and no idea how to cook. Two years later, The Guardian had described Greens as one of the most exciting new restaurants in UK, and it has gone on to win several awards, including The Big Issue's 'Restaurant of the Year'.
Simon began a TV career began with hosting shows such as Livetime and Battle of the Chefs. He has gone on to make many guest appearances on shows, including regularly presenting for UKTV Food's Great Food Live. He competed against Marcus Wareing in the regional heats of Great British Menu, a BBC televised competition to create a 4 course meal for Her Majesty the Queen to celebrate her 80th birthday.
Simon believes chefs should excite people about cooking, and that it should be "sociable, straightforward and sparkling". The success of his stylish but friendly Greens certainly seems testament to that: tune in to find out his tricks!
Books
The Accidental Vegetarian: Delicious Food Without Meat, Cassell Illustrated, 2004
Rebel Cook: Breaking the Rules for Brilliant Food
, Cassell Illustrated, 2006
Simon believes chefs should excite people about cooking, and that it should be "sociable, straightforward and sparkling". The success of his stylish but friendly Greens certainly seems testament to that: tune in to find out his tricks!
Books
The Accidental Vegetarian: Delicious Food Without Meat, Cassell Illustrated, 2004
Rebel Cook: Breaking the Rules for Brilliant Food
, Cassell Illustrated, 2006
- Beef stroganoff pie
- Beef with Grand Marnier and celeriac
- Beetroot and celeriac dauphinoise
- Beetroot and sprout bahji
- Bengali lentil curry with aubergine salad
- Bergamot, lemon, raspberry and blueberry trifle
- Bhuna spiced lamb loin bites
- Blackened halibut with mango chutney
- Blackened halibut with mango chutney
- Bloody Mary oyster shots
- Blueberry cheesecake
- Boozy plum and chocolate fudgey pudding
- Bragioli (beef olives)
- British fry up
- Broad bean and smoked garlic rissoles with panzanella salad
- Bubble and squeak with oregano dressing
- Bubble and squeak with poached egg
- Bucks fizz
- Budini served with plum compôte
- Butterscotch tart
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