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
- Pan-fried salmon fillet with red camargue rice and puy lentil dressing
- Passion fruit and apple cobbler with pink grapefruit syrup
- Passion-fruit tart with black vodka and lime sorbet
- Peach and almond tart
- Peach Melba-style mousse
- Pear and almond tart
- Peppered steak with mushroom mash
- Pheasant supremes with sage and onion fritters, caramelised apples and Calvados sauce
- Pineapple cheesecake slice with lychee and vanilla syrup
- Pirates of the Caribbean chicken with a treasure chest
- Poppyseed snowmen
- Prawn and mozzarella croissants
- Prawn cocktail fritters
- Queen of puddings with an illusionist shooter
- Rabbit loin with sweet and sour chicory
- Rainbow of cupcakes
- Roast chicken scented with tarragon and onion
- Roast cod spiced with spiked garlic slivers served with baby spinach and shallot fricassee
- Roast duck with smoked garlic and spring vegetable salad
- Roast peaches with liquorice ice cream and raspberry shooters
Displaying 81-100 of 137 recipes
