by Russell Brown | Mar 9, 2016 | My favourite ingredient |
It’s getting well on into the season for blood oranges, so get them quick while you can! Sweet, punchy and aromatic, they have many uses in both sweet and savoury dishes. Classics like a Maltese sauce come to mind along with caramelised oranges, cocktails, preserves...
by Russell Brown | Feb 10, 2016 | News |
March 18th & 19th 2016 Russell will be Guest Chef presenting a 5 course Tasting Menu at Taste Brasserie in Dorchester. This will be a great opportunity for locals to get another chance to enjoy Russell’s cooking.
by Russell Brown | Jan 26, 2016 | Russell's latest blog |
Chocolate was a big part of my cooking at the restaurant and I have always been fascinated by it. This, I am sure, goes back to my mum making chocolate Easter eggs and Christmas tree decorations when I was a child. I can still see the blocks of Scotbloc cooking...
by Russell Brown | Jan 1, 2016 | Russell's Review |
2015 was a year that started with a fair degree of trepidation. In the December of 2014 we announced that we were not renewing our lease at Sienna, the restaurant Eléna and I had owned and run for twelve years. This was probably one of the most difficult decisions we...
by Russell Brown | Dec 1, 2015 | My favourite ingredient |
They are as enchanting as any bauble on a Christmas tree: the shine, the vibrant orange colour and occasionally the contrast of green leaves. The clementine is, in my mind, inextricably linked with the festive season. Citrus fruit is something we use all year round...
