A Salmon Cure and Alain Ducasse on London

Chef and food writer Mark Hix makes enough smoked salmon to supply his four restaurants plus others. He starts with salmon from Scotland and then dry-cures it in a mix of rock salt and molasses sugar for 10 to 12 hours before smoking it.

Home curing can be a delightful and rewarding experience, as the patrons of Mark Hix's restaurants will attest. ... Home curing with top chef Mark Hix | Telegraph.co.uk

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"Success seems to be largely a matter of hanging on after others have let go. ~William Feather"(*)

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France's Ducasse sings the praises of ... London

France’s most famous chef, Alain Ducasse, has more Michelin stars than Gordon Ramsay and - unlike his British rival - a growing empire... Alain Ducasse: London is the restaurant capital of the world | Telegraph.co.uk




(*) from QuoteGarden.com

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