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Cheese, Onion and Potato Pie

Posted 11/06/2019 in Recipes

We've taken our cheese, onion and potato pie and gone one better, adding some Baron Bigod cheese.

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June Newsletter

Posted 01/06/2019 in Cookery School News

Food festival headliner, summer tea themed news and gluten free classes.

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Enter the EAT Norfolk Home Chef of the Year 2019 - Proudly Sponsored by The Richard Hughes Cookery School

Posted 16/05/2019 in Current

We had SUCH a good time at last year’s Home Chef of the Year competition that we’ve decided to do it all over again, and we’d like you to join us!

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Roasted Tomato Tart with Chilli Ice Cream

Posted 15/05/2019 in Recipes

We are awash with terrific tomatoes of all colours, shapes and sizes that are grown locally. My wife’s favourite dish is tomatoes (raw!) on toast with fresh basil, garlic, balsamic vinegar, rock salt and olive oil – she’s making me prepare it three times a week at the moment and I can’t say it’s a trial. If you want to take it a step further, make this easy-peasy tomato tart and if you want to show off, top it with the chilli ice-cream

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May newsletter

Posted 01/05/2019 in Cookery School News

What a month May has been!

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Gnudi with Asparagus

Posted 08/04/2019 in Recipes

A beautifully simple dish that will remind you that summer is on the way, and the first of the asparagus is here! Gnudi literally means nude. These little parcels are like the filling of a ravioli without the pasta, hence they’re ‘nude’!

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Honey Tokaji Ice Cream

Posted 20/03/2019 in Recipes

We were delighted to welcome Jaime Garbutt to one of our Tuesday Evening Masterclasses recently. His dessert bar has had a huge impact on the Norwich restaurant scene since opening in 2016. Here are some of his recipes from the demonstration.

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Pate de Fruit

Posted 20/03/2019 in Recipes

We were delighted to welcome Jaime Garbutt to one of our Tuesday Evening Masterclasses recently. His dessert bar has had a huge impact on the Norwich restaurant scene since opening in 2016. Here are some of his recipes from the demonstration.

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Pecan Financier

Posted 20/03/2019 in Recipes

We were delighted to welcome Jaime Garbutt to one of our Tuesday Evening Masterclasses recently. His dessert bar has had a huge impact on the Norwich restaurant scene since opening in 2016. Here are some of his recipes from the demonstration.

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Cromer Crab Thermidor

Posted 17/03/2019 in Recipes

This dish usually with lobster, would have been a favourite of any winning punter returning from Yarmouth races. If you had not won, it would have worked equally well with the humble, but no less tasty, crab

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If you’re over 16 and have always wanted to be a chef, here’s your chance!

Posted 31/01/2019 in Current

“The future of the county’s culinary scene is in safe hands, as The Assembly House’s Richard Hughes has launched an apprenticeship initiative to foster talent in the sector.”

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Double Baked Cheese Souffle

Posted 29/01/2019 in Recipes

We served this delicious souffle at the first of our Suppliers' Storytime lunches last week. Catherine Temple, maker of Norfolk's most famous cheese, including Copys Cloud, Gurney's Gold, Wells Alpine, and the cheese used in this recipe, Binham Blue, joined us to tell the story behind her fabulous produce. Guests then enjoyed a cheese feast for lunch.

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Pan Speziale

Posted 16/11/2018 in Recipes

Why not try this classic Italian festive cake … which even includes chocolate!

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Professional Qualifications to be had at the Richard Hughes Cookery School!

Posted 01/11/2018 in Upcoming

This week sees the launch of our apprenticeships' programme in conjunction with Norwich based training provider Skillsedge.

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The Assembly House to the Rescue

Posted 01/11/2018 in Upcoming

When the organisers of the launch of the Boudicca Breast Cancer Appeal were let down at the last moment, the team from The Assembly House stepped in to the breach ...

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Great British Bake Off: Final Review - The irresistible confection comes to an end as the judges’ favourite from day one triumphs at the final hurdle.

Posted 31/10/2018 in Current

Prue managed to get through an entire day without revealing the winner of The Great British Bake Off before the show aired, so really, we were all winners says EDP guest reviewer Richard Hughes of the cooking competition’s grand finale.

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Great British Bake Off: Semi-Final - Who got the hump in patisserie week? And which three bakers will be in next week’s final?

Posted 25/10/2018 in Current

"Why are people laughing about hump?” Rahul was puzzled, Ruby came out fighting, Briony mistook salt for sugar and Kim-Joy piped more rabbits on cakes. But who made it through to finals week? Guest reviewer Richard Hughes has all the answers.

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Risotto of Pumpkin, Sage and Hazelnut

Posted 24/10/2018 in Recipes

Want to know what to do with your pumpkins? Cook up our beautiful pumpkin, sage and hazelnut risotto.

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Great British Bake Off: Week 8 - Tears in the tent during Danish week and one baker makes a shock Brexit

Posted 18/10/2018 in Current

The bakers didn’t give a fygge about hygge this week as they struggled through Danish Week. Tears for sneers in the tent and a controversial exit, says guest reviewer Richard Hughes.

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Great British Bake Off: Week 7 - We’ll meat again - Vegan Week in the tent and Jon didn’t carrot all for it.

Posted 11/10/2018 in Current

"It’s Vegan Week, there’s no dairy or meat, why don’t you chop up a leek, because it’s Vegan Week.” It was baking hummus-cide in the tent for one of the last men standing, says guest reviewer, chef Richard Hughes.

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Great British Bake Off: Week 6 - The pie was the limit and one baker saw their flaky-breaky tart broken.

Posted 10/10/2018 in Current

It’s pastry week and the judges rolled out some new challenges for the bakers which included a Tudor-style banquet pie. Ironically Manon struggled on the French technical challenge, Jon revealed pastry has ‘cannibalistic tendencies’ and there was plenty of red-hot steamhole action.

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Great British Bake Off: Week 5 - Biscuit chandeliers, a spicy technical challenge and Paul gingerly judging alone.

Posted 27/09/2018 in Current

It’s week five and spice week - as Scary, Baby, Sporty, Ginger and Saffron (posh Spice) said, time for two to become one. And that was just the judges. In the case of the contestants, nine became seven. Confused? Not half as much as the contestants during this week’s technical challenge were.

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Great British Bake Off: Week 4 - It was just desserts in this week’s GBBO but who had the sweetest ending?

Posted 27/09/2018 in Current

Lucky escapes, a four-horse race, complicated little tarts, a cake in a tutu and a chocolate planet stuffed with choux space turtles: dessert week on the Great British Bake Off was sweet to watch, says guest reviewer chef Richard Hughes.

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Great British Bake Off: Episode 3 - Who Didn’t Rise to the Challenge and Prove Themselves in Bread Week?

Posted 13/09/2018 in Current

By week three on the Great British Bake Off, we are starting to sort the wheat from the chaff, quite literally, as this was bread week.

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Great British Bake Off: Episode 2 - The First Hollywood Handshake and Tiers before Bedtime

Posted 06/09/2018 in Current

Ding Ding! It’s Round Two of The Great British Bake Off and our high hopes that the bun fight will hot-up with the addition of tears, hugs and handshakes are realised, despite it being Mundane Cake Week.

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Aylsham Food Festival 2018

Posted 31/08/2018 in Upcoming

This year, the Festival headliner will be one of Norfolk’s most celebrated chefs, Richard Hughes.

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Norfolk Home Chef of the Year

Posted 31/08/2018 in Current

Meet the seven finalists battling for the title of Norfolk Home Chef of the Year.

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Great British Bake Off: Episode 1 - France 1: Britain 0

Posted 31/08/2018 in Current

Guest reviewing for the EDP throughout The Great British Bake Off, Richard enjoys a surreal week in which contestants made Mount Fuji, Bristol, the London Marathon, Kilimanjaro and Las Vegas out of ... biscuit.

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Kitchens are very strange places to work

Posted 02/05/2018 in Current

The workload is relentless, the pressure intense, your work colleagues and customers can be unforgiving, the rewards are reaped only after years of ‘paying your dues’ and a thank you from the chef is often way down the list of two-word send-offs. Yet, in many ways, kitchens are remarkably enlightened environments.

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2018 is the year the vegan diet has finally moved mainstream.

Posted 10/04/2018 in Current

I've always loved a challenge, and so have always been a chef who embraces a customer who chooses a vegetarian diet.

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Bidding a Fond Farewell to Great Yarmouth's Seafood Restaurant

Posted 09/03/2018 in Current

The news of another Norfolk restaurant closure has touched a nerve, albeit for a different reason to the slew of economically-enforced shutdowns we’ve seen in recent weeks.

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Chocolate & Raspberry Baked Alaska with Marmalade Custard

Posted 27/02/2018 in Recipes

Serve this show-stopping dessert immediately from the oven, before the ice cream melts, and wow everybody!

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City College Chef Takeover Dinner

Posted 23/02/2018 in Charitable News

Richard and The Assembly House team attended City College for the Chef Takeover Dinner.

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Mussels with Saffron

Posted 20/02/2018 in Recipes

This vibrant dish is coloured and flavoured with Norfolk saffron.

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Black Treacle and Nut Tart

Posted 20/02/2018 in Recipes

The use of black treacle instead of golden syrup gives this dessert a fantastic depth of flavour.

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Roasted Pheasant, Cabbage, Bacon, Chestnut and Granola

Posted 20/02/2018 in Recipes

A tasty Winter dish of roasted pheasant breast, served with pan fried cabbage, bacon and chestnuts with a sherry and cream sauce.

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The Cookery School Welcomes 1st Long Stratton Beavers

Posted 16/02/2018 in Charitable News

We were delighted to welcome the 1st Long Stratton Beavers Group to the Cookery School recently.

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Paul Bocuse was a True Icon and the Greatest Culinary Legend of the Past Century

Posted 15/02/2018 in Current

I was surprised, disappointed and somewhat saddened by the lack of reaction to the death of French chef Paul Bocuse. In an age when celebrity mourning is ‘the thing’, his passing last month seemed to fly under the radar, but for chefs of a certain age, his death was akin to the loss of a king.

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As you'd expect, our holidays are all about the food and somehow holiday food always tastes different (EDP Column July 2017)

Posted 12/01/2018 in Current

As you'd expect, our holidays are all about the food and somehow holiday food always tastes different.

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If you really want to learn all there is to know about the human race: ask a waiter or waitress (EDP Column September 2017)

Posted 12/01/2018 in Current

It’s a skill (and IT IS a skill) that will last a lifetime and that will stand anyone in good stead regardless of profession. If you really want to learn all there is to know about the human race: ask a waiter or waitress.

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All Jobs Have their Perks (EDP Column October 2017)

Posted 12/01/2018 in Current

All jobs have their perks, it's just that some jobs have better perks than others.

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Time Flies When You're Having Fun (EDP Column November 2017)

Posted 12/01/2018 in Current

Time flies when you're having fun. Can it really be 12 months since I closed the doors of my beloved restaurant The Lavender House in Brundall to concentrate all my (not inconsiderable) efforts on The Assembly House in Norwich?

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January 2018 Newsletter

Posted 12/01/2018 in Upcoming

Happy New Year from the Richard Hughes Cookery School. Take a look at some upcoming classes to banish those winter blues!

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Food Trends? My predictions and earnest hopes are, as ever, that we will see a return to ‘proper’ food!

Posted 10/01/2018 in Current

There was a time - though I can’t remember when - I might look at each year’s food trends with a level of mild interest.

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Young Adults with Diabetes Enjoy a Taste of India

Posted 26/07/2017 in Charitable News

The Cookery School recently hosted a special cookery class for young adults with diabetes. The event was organised by the diabetes transition team from the Elsie Bertram Diabetes Centre at the Norfolk and Norwich University Hospital.

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Cromer Crab Thermidor

Posted 06/07/2017 in Recipes

We served this dish at our Anniversary Gala Masterclass dinner this week. Traditionally made with lobster, it works equally well with the humbler, but no less tasty, crab.

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June Newsletter

Posted 06/07/2017 in Upcoming

Read our latest newsletter to see what is coming up at the Cookery School.

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Who Wants to Pay to Feed Off the Daylight and My Aura?

Posted 03/07/2017 in Current

The latest diet that’s threatening to hit the mainstream is - at least - one that shouldn’t cause us too much consternation in the kitchen when the lists of dietary requirements come through.

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We are now a Children's University Learning Destination

Posted 08/06/2017 in Charitable News

We are very proud to announce that the Richard Hughes Cookery School is now a Children's University learning destination.

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Richard has Discovered the Joy of Shopping at Norwich Market.

Posted 31/05/2017 in Current

I must admit, even when I was based in the countryside, I never really embraced the foraging fad. The thought of searching for edible freebies in hedgerows, damp woods and the blustery seashore just doesn’t float my boat.

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Success of Chef Takeover Dinner at Debut Restaurant, City College Norwich

Posted 23/05/2017 in Charitable News

Richard was proud to be involved with the hugely successful Chef Takeover Dinners at the Debut Restaurant, City College Norwich in January. The review below shows why the opportunities to work with supportive employers is so important to the students of the Hotel School, College.

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Daddy, Where Were You During the Great Hummus Crisis of 2017?

Posted 09/05/2017 in Current

Yes it's true, a disaster has been happening live on the nation's Twitter feed, the hot topic of last month being yet another food shortage: this time the removal of the hummus pot from the shelves of a number of supermarket behemoths.

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NNUH Dining Scheme Recognised at National Awards

Posted 03/05/2017 in Charitable News

In his role as Chef Consultant for Serco and NNUH, Richard is pleased to have been involved with this award winning initiative.

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Gluten Free Orange Polenta Cake

Posted 19/04/2017 in Video

Richard was on the Mustard Show last night demonstrating gluten free orange polenta cake - watch now!

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April Newsletter

Posted 13/04/2017 in Upcoming

Read our latest newsletter to see what is coming up at the Cookery School.

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Seared Salmon, Local Asparagus, Orange Butter Sauce

Posted 06/04/2017 in Recipes

Spring is here, and confirmation can be found with the first asparagus appearing this week. To celebrate, why not cook this delicious dish?

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Chocolate Brownies

Posted 22/03/2017 in Video

Richard shows you how to make some delicious Easter themed chocolate brownies.

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Smoked Haddock Chowder

Posted 22/03/2017 in Video

Richard makes smoked haddock chowder.

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Bread & Butter Pudding

Posted 22/03/2017 in Video

Richard demonstrates the great British favourite, bread & butter pudding.

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Cooking, Like Kissing, is all About Confidence

Posted 16/03/2017 in Current

Cooking, like kissing, is all about confidence. So it comes as no surprise to read of student Bee Patel’s shock and horror upon finding that she’s struggling to contemplate a return to the kitchen after failing her pastry exam at the London branch of the famed Le Cordon Bleu Cookery School.

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You Should Always Write Menus for Customers

Posted 16/03/2017 in Current

The composition of menus has always been somewhat of an obsession of mine: indeed, I'm sure there are many who think I can write a menu far better than I can actually cook it.

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Orange and Almond Cake

Posted 03/03/2017 in Recipes

Thanks to the ground almonds, this lovely cake is gluten-free so is fine for those who can't eat wheat. The longer you keep it, the moister it becomes.

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The Assembly House Hosts a Special Ceremony for Second World War Veterans

Posted 28/02/2017 in Charitable News

Last week The Assembly House hosted a special ceremony for recipients of the Legion d’Honneur.

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Reepham School Visit - Adopt a School Week

Posted 28/02/2017 in Charitable News

As part of the recent National Adopt a School week Richard welcomed pupils from Reepham High School.

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Tomato & Red Pepper Fondue

Posted 21/02/2017 in Recipes

Here's another recipe from our very popular Sauces Hands On Class.

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Salted Chocolate Caramel Tart

Posted 10/02/2017 in Recipes

Chocolate is the theme of the month here at the cookery school - Chocolate Masterclass, Chocolate Hands On Class and Chocolate Tuesday Technique Evening Class.

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Richard Hughes Adopts a School

Posted 09/02/2017 in Charitable News

As part of National Adopt a School week, Richard welcomed pupils from Browick Road Primary School in Wymondham to the cookery school yesterday.

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Cookery with Les Cagelles

Posted 19/01/2017 in Video

Some of Les Cagelles from La Cage Aux Folles (currently on at Norwich Theatre Royal) came in to the Cookery School yesterday to make their own French fancies with Richard.

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Food Predictions for 2017

Posted 16/01/2017 in Current

There’s no rhyme or reason when it comes to predicting the food trends that we'll see emerging in 2017.

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Chef Takeover Dinner at Debut Restaurant, City College Norwich

Posted 16/01/2017 in Charitable News

Richard will be taking over the kitchen of City College Norwich's Debut Restaurant on Tuesday 31st January as part of their Chef Takeover Dinners 2016-17.

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Wayne Sleep Cooks Up a Tasty treat with Richard Hughes

Posted 16/01/2017 in Current

Wayne Sleep took a short break from starring in the Norwich Theatre Royal panto to demonstrate his signature Cornish Pasty recipe.

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Red Lentil Dhal

Posted 11/01/2017 in Recipes

Following on from our very successful first Cookery School event yesterday evening, here is another of our favourite 'One Pot Wonders' - Red Lentil Dhal, which is currently on The Assembly House menu.

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Chef Richard Hughes cooks up a treat at Wymondham’s Browick Road Primary School

Posted 02/12/2016 in Charitable News

Richard gave a bread masterclass to children from Browick Road School, Wymondham this week as part of the Chefs Adopt A School programme.

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Season’s Eatings

Posted 29/11/2016 in Video

Richard demonstrates how to prepare a delicious Christmas Day lunch, and introduces some of the local producers

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Celebrating Norwich Market

Posted 24/11/2016 in Current

A Norfolk chef will be celebrating Norwich Market’s incredible food offer with a brand new cookery course which involves picking treats from underneath the colourful canopies before preparing a fresh and local feast with the ingredients.

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Richard Takes Part in National School Meals Week

Posted 15/11/2016 in Charitable News

In conjunction with Norse Catering “National School Meals Week”, a school cook from Millfield Primary School, North Walsham recently spent a day in the kitchens at The Assembly House.

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Celebrating the 125th Anniversary of CCN

Posted 15/11/2016 in Charitable News

To help celebrate 125 years of City College Norwich, Richard was helping to cook up a feast in their kitchen yesterday.

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Top Norfolk Chef Pays Visit to NSFT's Budding Bakers

Posted 11/11/2016 in Charitable News

One of Norfolk’s top chefs, Richard Hughes, made a special appearance at a tea party to mark the
end of a unique team-building initiative by Norfolk and Suffolk NHS Foundation Trust staff. As Great British Bake Off fever swept the nation this autumn, a team of budding bakers at the Trust’s Sandringham Ward, NSFT’s specialist dementia unit at the Julian Hospital, in Norwich, rose to their own team-building challenge.

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Monkfish Recipe Video

Posted 10/11/2016 in Video

Richard demonstrates a simple dish using Monkfish cooked in red wine with mushrooms.

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Chocolate Torte Video

Posted 10/11/2016 in Video

Richard demonstrates an easy but decadent chocolate truffle torte.

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"You Cook It, I'll Write It"

Posted 07/11/2016 in Current

Hallowe'en seems to get bigger and bigger every year - some people appear to have made more of an effort for October 31 than for December 25. Even food is being influenced, though as a menu obsessive I struggle with the idea of ghoul-ash, severed finger food and devil's food cake that seem to appear on every other restaurant's bill of fare at the end of October.

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Baked Chicken & Ham Pancake

Posted 20/10/2016 in Recipes

*Best Seller at The Imperial Hotel, Great Yarmouth 1977
*Best Seller at The Assembly House, Norwich 2016

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Sticky Brick, Toffee Sauce

Posted 20/10/2016 in Recipes

What could be better comfort food as the nights draw in ... sticky sponge pudding with hot toffee sauce?!

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National Adopt a School Week 6th-10th February 2017

Posted 18/10/2016 in Charitable News

The Adopt a School team are proud to announce the launch of National Adopt a School Week and invite you to support us during this nationwide campaign. Our first press release will be published in this week's The Caterer and further details are available from head office upon request (email: helenahoughton@raoca.org.uk).

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Earl Grey Tea Loaf

Posted 05/10/2016 in Recipes

A lovely moist cake to enjoy with a cup of tea in the afternoon!

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Venison and Liquorice Cobbler

Posted 05/10/2016 in Recipes

This recipe for Venison & Liquorice Cobbler is always a favourite at our autumn Game class - a hearty dish to serve as the nights draw in.

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Richard's Recent Reflections

Posted 05/10/2016 in Current

It’s a real thrill to be recognised: I’m often greeted at The Lavender House as Mr Adlard or Mr Hickman. On civvy street, people I served only the night before will gaze at me quizzically, desperately trying to place where they’ve seen me before. “I didn’t recognise you with your clothes on!” is a regular refrain, the customer being more used to seeing me in bedraggled whites instead of pushing a trolley down a supermarket aisle in jeans and a t-shirt.