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Fish restaurants in Timeout Market Portugal is a seafood loving country. Some absolutely unbelievable produce is available for sale here and some of the best is shipped to the timeout market for sale in some of the little fish restaurants. I can definitely recommend the razor clams and some of the prawns and the red carabineiro prawns. Absolutely phenomenal, but you can't go wrong with anything. You can wash it down with some of the cheap lightly sparkling Vinho Verde and eat very well for about €50 per head. Pudim de Queijada We found these at a small stall inside the timeout market and couldn't resist trying them. We definitely weren't disappointed! They were sweet and a little bit savoury. Bacalao a Bras I initally assumed this was Salt Cod grilled over some kind of grill but turns out I was pretty far off the mark. It's a rich mix of Salt Cod, onions, parsley & scrambled eggs, so it's pretty filling and you wouldn't want too much, but it's absolutely delicious. Probably best with some cold beer or Vinho Verde to cut through all that richness. Pasteis de Nata These little tarts are found all over Portugal, but the quality of them varies a lot. A good one is extremely fresh and crunchy, with a sweet burnt custard filling. They're made from a special kind of dough and a custard infused with spices, sugar, cinnamon, orange zest. My favourite are from Manteigaria, where they are baked continually throughout the day so you get them fresh out & warm from the oven. They also pack them nicely into a box so you take them on the plane without them getting damaged. Ginja Ginja is a sweet cherry liqueur. It's often served in a little chocolate espresso cup. It's super cheap and easily available (even in the airport), easy to drink and can be made into some cocktails and long drinks. Rissoles Rissoles are little fried snacks found everywhere in Portugal & Lisbon. They are typically filled with Prawn, chicken or salt cod. I personally adore the prawn ones (that's the half moon shape above), closely followed by the bacalao (the quenelle shape). We had these in a nice cafe, but you can find them in the little counters in all kinds of small shops all over Lisbon (and the rest of Portugal).

Heading on holiday for us means getting to eat some of the best foods in beautiful locations - here's our top 5 destinations for 2024 Madeira Island, Portgual An unexpected delight, Madeira's multiple climates and tropical location just off the coast of Africa mean it can produce an incredible array of Tropical fruits, while it's Portuguese heritage adds some delicious flavours. Best things to try in Madeira are of course Espetadas, which are Bay leaf marinated beef skewers cooked over charcoal, and for dessert Passionfruit mousse (Mousse de Maracuja). Rome, Italy A world class city break destination, and while it's not perfect, it's definitely still worth visiting in our eyes. You can spend most of your time walking around the city's sights on foot, taking breaks to have an occasional snack! Top things to try - Pistachio Tiramisu from Pompi, multiple locations. Venice, Italy A beautiful city, which can get a bit crowded at times but definitely rewards the hungry traveller. Definitely worth visiting the Rialto market, while you're there, or if you're lucky you might pass a floating market stall on one of the small side streets. Cicchetti - Similar to San Sebastian's pinxtos, every bar in Venice serves these small bites, often with local seafood or charcuterie. London, England While we can admit our local British cuisine isn't one of the world's greatest, London is home to an unmatched selection of restaurants from all different cultures. Some of favourites are Hoppers in Soho and Paradise (also in Soho) who both serve Sri Lankan cuisine. Paris, France One of the world's most visited for many reasons, and the food scene being one of them. While definitely home to some astronomically expensive, 3 Michelin Star temples of gastronomy, there's also plenty to do for those on realistic budgets. We'd recommend a guided walking tour around Le Marais, where you can try some of the unique bakeries and pastry shops.

Becoming a private chef has some crossover with being a restaurant chef but also its differences. Here I'll tell you my top 5 things I wish I'd known sooner Introduction Making a transition from working in restaurants & hotels to working as a private chef has some benefits. Without the drudgery of spending endless hours doing the same monotonous preparations, picking foraged herbs and flower petals & sending out the 700th identical dish of the week, it leaves some more room to be creative & develop new dishes and ideas without all the excessive faffing & fermentation of modern fine dining restaurants. After lockdowns, and returning to the restaurant grind, I eventually became disillusioned and wanted to move away from the fine dining & Michelin bubble so decided to move into working as private chef both on a permanent basis & as a freelancer as my first business venture & side hustle. These are the things I wish I'd known before I'd started which would have made it faster & easier. Brush up on your financial literacy & skills Working as a freelancer or through a limited company, or even in a permanent role in the private sector will often mean processing expenses or managing some invoices or receipts for petty cash. Errors will typically result in you losing out on missed expense reclaims or undercharging billable expenses to a client, and unlike in a restaurant where invoices will typically be paid by the company finance department, you might have to manage some or all of these yourself. As a freelancer or limited company director, you will also need to submit a self assessment tax return or corporation tax return & company accounts to HMRC. Learn how to photograph food Food photography is increasingly important in 2024 as everything moves more online. Increasingly, job applications require you to submit a portfolio of your previous work & food photographers are expensive. Almost everybody has an iPhone or smartphone in 2024 and learning how to manipulate lighting, your smartphone camera and some photo editing software will pay dividends in building your portfolio. Build up a portfolio of your previous work before making a career transition Increasing number of job applications have asked me to present a portfolio of work upfront recently. Having a portfolio website ready will mean you can quickly direct their attention to this quickly once the perfect role comes up and you're ready to make a career transition. I personally use Wix.com as I find it fast and easy to use, while the majority of websites are built using WordPress, which is also good but I found it less intuitive. Learn about SEO and building up your website traffic Being found online is increasingly important to picking up the right clients who will bring in good recurring revenue. Learning about digitial marketing, SEO (search engine optimisation) & paid digital advertising is a highly transferrable skill that is relevant to any industry which will help build your online presence. It's a process which takes a significant amount of time to build up, so this is one to start as soon as possible, probably while you are still employed. Work on your Social Media profiles One thing I was late to the party with was Social Media from a professional context. I undervalued it's importance until only recently, but have increasingly started to understand it's importance. It's not an area I massively enjoy and it's easy to spend a lot of time achieving nothing down a rabbit hole, but do value it's importance. Conclusion In summary, making a move from a restaurant chef has a number of transferable skills, but there's a number of blind spots you might have that you should become aware of if you want to keep growing your business and generate enough sales to do it full-time. Being self-aware is important so you can address your weaker areas or decide on what you want to delegate out or hire an external agency for. For me, I love working with money & finances and came into being a private chef while studying accounting after getting disillusioned with working in hotels & restaurants. For this reason, I've enjoy developing & applying those skills and manage these areas myself. I've also always been very creative, so working on my food photography, blog & website satisfies that need for me to create & build new things. Digital marketing & Social Media are areas I'm not strong in and don't enjoy as much, so these are the areas I hire specialist assistance in & would eventually like to delegate. If you've enjoyed this post or found this helpful, please like, subscribe and follow me on social media with the links from the site.

India's food culture is definitely one of the world's best, especially when it comes to vegetarian cooking. There are a huge variety of dishes, especially for breakfast that you should try if you ever get the chance. Dosa Dosas are made from a fermented lentil batter, which is spread super thin in a pan and fried until crispy. Masala dosas are then stuffed with a filling made from cooked potatoes, curry leaves and mustard seeds. They were one of the highlights of the month I spent in India, and I would normally have 2-3 every morning before heading out to work. Chilla Chilla are similar to dosas, but they're made with an unfermented lentil batter, flavoured with garlic, ginger & spices. For a little fusion twist, they can be stuffed with tomatoes, red onions and a little bit of cheddar and served with plenty of ketchup. Idli Idli are made from the same lentil batter as dosa, but it's made when the batter has broken down less and is steamed in a special tray instead of fried. Poha Poha is made from flattened rice flakes, which is cooked with turmeric, peanuts and curry leaves to give it's signature bright yellow colour. Pudla A specialty of Gujarat, Pudla is made from Besan and puréed banana. Gujarati food is particularly sweet and salty, so the banana works really well to give this balance of flavours.

My top 5 most useful tools for private chefs Being a private chef can sometime be a bit stressful, so it's always worth having some essential tools on standby at home or with you in your car/van in case you find yourself on location with a poorly equipped kitchen. For me the most useful things to own are the following items which you should be able to put together a fantastic meal with in any space. The List Kitchenaid 4.8 Litre Bowl Lift Vitamix Vita-Prep 3 Blender Microplane Gourmet Grater Hand Blender with Chopper Attachment Inkbird Vaccum Sealing Machine. Conclusion With these three tools, any private chef should be able to deliver a great dining experience in the comfort of a home, private residence or estate.

Indulge Your Taste Buds: Exploring the Irresistible World of Chakri Farsan Snacks In the vibrant and diverse tapestry of Indian cuisine, Chakri Farsan snacks stand out as a flavorful and crunchy delight. Rooted in traditional Gujarati cuisine, Chakri Farsan snacks have transcended regional boundaries to become a beloved treat across the country and beyond. In this blog post, we dive into the world of Chakri Farsan snacks, exploring their origins, flavors, and the sheer joy they bring to our taste buds. Origins of Chakri Farsan: Chakri Farsan snacks find their roots in the rich culinary heritage of Gujarat, a western state in India renowned for its diverse and delectable vegetarian fare. "Chakri" refers to the spiral shape of these snacks, resembling a coiled disc. Farsan, a term used in Gujarati cuisine, broadly encompasses a variety of savory snacks. 1. Ingredients: - The primary ingredients in Chakri Farsan snacks include rice flour, besan (gram flour), and a mix of aromatic spices. These ingredients come together to create a dough that is then shaped into the distinctive spiral form. 2. Flavor Palette: - Chakri Farsan snacks boast a symphony of flavors, ranging from the warmth of cumin and coriander to the heat of chili powder. The addition of sesame seeds not only enhances the taste but also provides a delightful crunch. 3. Making the Perfect Spiral: - Achieving the perfect spiral shape is an art mastered by skilled cooks. The dough is carefully extruded through a chakri maker, creating the signature spiral pattern that defines these snacks. Each piece is a testament to the craftsmanship and precision involved in their creation. 4. Versatility: - While Chakri Farsan snacks are delightful on their own, they also play a versatile role in Indian cuisine. They are often paired with tea or served as an accompaniment during festivals and celebrations. Chakri Farsan snacks add a touch of crunch to the festivities, making them a popular choice during Diwali and other special occasions. 5. Regional Variations: - While the classic Chakri Farsan recipe is cherished, different regions and households add their own unique twist to the traditional snack. Some may incorporate ajwain (carom seeds) for added flavor, while others might experiment with diverse spice blends. Health-conscious Options: 1. Baked Chakri: - For those mindful of their health, baked Chakri Farsan snacks provide a guilt-free option without compromising on taste. Baking retains the crispiness while reducing the oil content. 2. Multigrain Varieties: - To cater to the health-conscious consumer, some variations include a mix of flours, incorporating the goodness of whole grains and seeds. In the world of snacks, Chakri Farsan stands tall as a testament to the culinary expertise and creativity embedded in Indian cuisine. Whether enjoyed during festive occasions, as an accompaniment to tea, or as a quick snack on the go, Chakri Farsan snacks are a celebration of flavors and textures that have stood the test of time. So, the next time you crave a delightful crunch, let the spirals of Chakri Farsan take your taste buds on a journey through the heart of Indian snacking.

Definitely one of our favourite desserts from now! This sweet cured pumpkin dish with tahini & walnuts (Kabak Tatlisi) was an absolute delight. We found it in restaurants all over the Cappadocia region and would highly reccomend you to check it out if you are travelling to that area. Sweet, crunchy but still quite fresh and not too heavy, it was definitely one of our absolute favourite desserts ever! It's a little bit similar to the Indian sweet Petha, made in a similar way by curing Ash Gourd with sugar. You can find a little bit more about Petha on tarladalal.com.

We found this little wine shop hidden away in a cave underneath the tower in Urgup after a scary walk to the top up the ladders and paths. It was definitely one of the highlights of our trip to the Cappadocia region, and he was really open to talk to and gave us samples of some of the local red wines and fruit wines. The guy was so friendly and had an interesting selection of local wines & fruit wines from the Cappadocia region, and was definitely worth checking out if you're in the region visiting Cappadocia.

I absolutely adore Baklava when they're done well. Unfortunately a lot of the stuff found here in the UK is pretty bad, made with sugar syrup instead of honey and as a result horribly sickly and sweet without any real flavour. Not so in Turkey, where we found some fantastic Baklava all over the country. Especially good were some of the specialist shops in Istanbul. There's plenty in the tourist areas, near the Grand Bazaar so even travelers who are on a quick layover or short city break will undoubtedly be able to find some good quality stuff. This tower of baklava were made of Walnuts and Honey wrapped in Kataifi pastry and rolled in these large cylinders. The flat trays are layered up with nuts, honey and filo-like layers of pastry. Sweet, nutty and crunchy we absolutely adored trying all the different varieties, particularly enjoying the pistachio & walnut.

When hiring a private chef, you are free to enjoy your event or special occasion with your friends or family, so nobody is stuck in the kitchen missing out. The kitchen will be left clean & tidy, meaning no late night cleanup or waking up to clean up after the night before. It can work out cheaper than going to a restaurant. Sharing the cost of hiring a private chef will almost certainly work out cheaper than going to a restaurant, and you won't waste time and money travelling there and back, leaving you to enjoy your evening.

Private and personal chefs are similar, but also slightly different. Personal chefs will typically work closely over a long period of time as an employee with one client and know their dietary requirements and restrictions very closely. Private chefs are typically freelance workers, who work independently for themselves as a sole trader or limited company rather than for a single employer. They will typically have a background in restaurants and hotels. Private chefs are able to offer different services from simple meals, up to elaborate tasting menus at different price points. Contact us for a free quote to discuss whatever your upcoming requirements are.

Yes absolutely! In fact this is one of the most common requests we get from customers! AirBNB properties are typically outfitted with everything needed to host a private dinner for a small group and have great kitchen and dining spaces. Contact us now to discuss any upcoming bookings you have with an AirBNB now!