Chefs
Andrew Nutter
A regular guest on Great Food Live, Andrew is the chef at his family restaurant, Nutters.
At the age of thirteen, Andrew was runner-up in the National Junior Cook of the Year Award and a finalist in the Daily Mail Cook of the Year.
On leaving school, Andrew worked under Anton Edelmann at the Savoy Hotel in London. He went on to train in Michelin starred restaurants in France, before moving back to London to work under Gary Rhodes at The Greenhouse.
When he was only 21 years old, Nutters was launched and received much accolade. Andrew hit the big time when he turned up at the awards dinner with NUTTER shaved into the back of his head. TV companies took interest and soon he was making appearances on Ready Steady Cook, Afternoon Live, and his own Channel 5 series Utter Nutter.
Book
Utter Nutter
, Bantam Press, 1997
On leaving school, Andrew worked under Anton Edelmann at the Savoy Hotel in London. He went on to train in Michelin starred restaurants in France, before moving back to London to work under Gary Rhodes at The Greenhouse.
When he was only 21 years old, Nutters was launched and received much accolade. Andrew hit the big time when he turned up at the awards dinner with NUTTER shaved into the back of his head. TV companies took interest and soon he was making appearances on Ready Steady Cook, Afternoon Live, and his own Channel 5 series Utter Nutter.
Book
Utter Nutter
, Bantam Press, 1997
- Crispy pear and toffee fritters
- Croquembouche
- Designer fish and chips with pea emulsion
- Designer lobster cocktails with a delicate garlic cream
- Domino marshmallow
- Duck, spinach and goat's cheese puffs
- Dweeb and nerd chocolate mousse with screwball cones
- Fillet of turbot with ginger hollandaise and lovage
- Flash seared salmon with bacon and lentil cream
- Flash-fried venison with vegetables
- Flash-seared grey mullet with gingery battered queenies
- Flash-seared venison with redcurrant sauce
- Fried beef fillet salad
- Goat's cheese catherine wheel with rockets and firecrackers
- Golden stuffed chicken with bacon, quail's eggs and black pudding
- Griddled salmon with char-grilled asparagus
- Guinea fowl with cucumber spaghetti served with a salt and vinegar sauce
- Honey-glazed goose with rustic herbs and potato fondant
- Hot late summer fruits with damson gin
- Jaffa orange cheesecake
Displaying 41-60 of 137 recipes
