Chefs
James Tanner
James makes up one half of the Tanner Brothers pair.
Brought up in Kent with his three brothers, on leaving school he studied hotel management and began a career as a professional chef.
James moved to New York to work under the Roux brothers at the Lake Placid Lodge. He worked his way up the ranks and on returning to England took a job under Martin Blunos at the two Michelin-starred restaurant Lettonie in Bath before a head-chef role at Right on the Green in Kent. When he was only 23 years old, James opened his own restaurant in Plymouth , Tanners, with his brother Chris.
A television career soon began for James and his brother. He became a regular on Ready Steady Cook, as well as making guest appearances on Saturday Kitchen and UKTV Food's Great Food Live. Chris and James recently filmed their own series The Tanner Brothers.
Books
For Chocolate Lovers: From Truffles to Tiramisu
, Jacqui Small LLP, 2006
James moved to New York to work under the Roux brothers at the Lake Placid Lodge. He worked his way up the ranks and on returning to England took a job under Martin Blunos at the two Michelin-starred restaurant Lettonie in Bath before a head-chef role at Right on the Green in Kent. When he was only 23 years old, James opened his own restaurant in Plymouth , Tanners, with his brother Chris.
A television career soon began for James and his brother. He became a regular on Ready Steady Cook, as well as making guest appearances on Saturday Kitchen and UKTV Food's Great Food Live. Chris and James recently filmed their own series The Tanner Brothers.
Books
For Chocolate Lovers: From Truffles to Tiramisu
, Jacqui Small LLP, 2006
- Grilled mackerel with ginger and thyme butter
- Honey pannacotta with almond crunch and marinated sultanas
- Honey roast ham hock terrine with piccalilli
- Honey-glazed pork belly with apple and mustard mash
- Honeyed roast parsnips
- Hot beef salad with griddled tomatoes, basil and parmesan
- Hot beef salad with oven-roasted tomatoes and reggiano parmesan
- Individual beef Wellingtons
- Kettle-cooked trout with fennel, dill and orange
- Kohlrabi gratin, beetroot hash and savoy cabbage parcels
- Lamb baked in hay
- Lemon meringue pie with raspberry coulis
- Loin of lamb with polenta, steamed artichoke and salsa verde
- Mackerel crostini with basil hollandaise and griddled tomato
- Mackerel en croûte
- Maple glazed Easter smoked ham with cider and grain mustard sauce
- Maple-baked pork fillet with black pudding and pear
- Marinated anchovies in puff pastry
- Marinated seafood and lemongrass skewers
- Millefeuille of caramelised peaches with almond and cinnamon pastry
Displaying 61-80 of 146 recipes
