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
- Monkfish kebabs
- Moules marinière
- Mushrooms and chestnuts with brioche
- Olivia's chocolate cake
- Paella
- Pan-fried fillet of beef with garlic-scented roast potatoes and caramelised onions in port
- Pan-poached fillets of lemon sole with black olive tapenade paste and provencal sauce
- Pancetta-wrapped sardines stuffed with olives and parsley on slow-roasted marrow
- Passion-fruit délice
- Patatas bravas
- Pesto-rubbed sea bass with oven-dried tomatoes and crème fraîche
- Poached turbot with sweet ginger and thyme sauce
- Poached turbot with thyme, ginger and tagliatelle
- Pork and apple koftas with rice
- Prawn quesadilla
- Quirky quail egg and pine nut salad
- Roast corn fed chicken breast with laver bread risotto and smoked bacon lardons
- Roast gressingham duck breasts with honey and five spice
- Roast guinea fowl with anna potato and onion sauce
- Roast guinea fowl with thyme, buttered cabbage, cocotte potatoes and guinea fowl broth
Displaying 81-100 of 146 recipes
