Cof­fee cook­ing

Devon Life - - Food & Drink -

A CHILLY FIRST

The edi­ble se­crets be­hind the cof­fee shop counter are re­vealed in a new cook book. The Indy Café Cook­book con­tains 40 recipes from spe­cial­ity cof­fee shops across the UK, in­clud­ing this chicken shawarma from Block in Barn­sta­ple. The book is avail­able from 23 Novem­ber at £20 and can be pre-or­dered on­line at in­dy­cof­fee.guide

TAL­ENT TROT­TING

Af­ter be­ing so im­pressed with the food at Rusty Pig, chef Rob Tan­ner asked if they were look­ing for a chef – and found him­self with a new job. Rob joins head chef Mark Rus­sell at the eth­i­cal­ly­minded Ot­tery St Mary restau­rant af­ter work ex­pe­ri­ence in var­i­ous high pro­file es­tab­lish­ments in­clud­ing Clar­idge’s, Bel­mond Le Manoir aux Quat’saisons and Le Gavroche. Also join­ing the team is events man­ager Beatrice Hunt, who’ll work on wed­dings, fes­ti­vals, and spe­cial events. Fol­low­ing in­vest­ment from pri­vate eq­uity firm In­ver­leith LLP, North Devon com­pany Bra­ham and Mur­ray has launched its first chilled hemp milk.

Made from or­ganic hemp seeds, it’s great tast­ing, doesn’t split in hot drinks, is packed with lots of good vi­ta­mins and pro­vides 50% of nu­tri­tion­ists’ rec­om­mended daily in­take of omega-3.

It’s gone on sale at se­lect Waitrose and Asda stores in sweet­ened and unsweet­ened ver­sions.

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