Andrew Nutter

Andrew Nutter is one of the most exciting and innovative of the new breed of celebrity chefs to hit the culinary circuit…He has had a remarkable career, at thirteen he was runner up in the national junior cook of the year award then a finalist in the Daily Mail Cook of the Year which led to him being offered a job by Anton Edelmann at London’s Savoy Hotel as soon as he left school.

At the tender age of 21 with the backing of his family ‘Nutters’ was launched and within a few months was packed every night. Awards soon followed and Andrew clinched the Lancashire Chef of the Year and then the Young Mancunian Business Man of the Year. Andrew hit the big time when he turned up at the awards dinner with NUTTER shaved into the back of his head. TV companies took interest and before he knew it he was on Ready Steady Cook! Afternoon Live, Granada cult strand “THE FLYING CHEF” and his own radical channel 5 series “Utter Nutter”.

Andrew has remained at the fore front of modern British cuisine, not only here in the UK where he works alongside the major supermarkets, endorsing and promoting local products, but also abroad, linked mainly to South Africa, where he regularly demonstrates and America where some of his shows are broadcast. His first book Utter Nutter has globally sold out and he was one of the first chefs in the world to film recipes to be downloaded and viewed on iPod’s and mobile phones.

Simon Rimmer

Simon has become a well known and much loved celebrity chef who runs two restaurants and has his own slot on BBC 2’s Something For The Weekend…

Simon opened his first restaurant in 1990 called Greens in Didsbury, Manchester. Since then, Simon has set up EARLE in 2006 with wife Ali and friends, footballer Jason McAteer and footy agent Dave Lockwood.

You will see Simon’s face more and more on our TV screens, with BBC2's Something for the Weekend continuing to cheer up the nation’s Sunday mornings with Simon, Tim Lovejoy and Louise Rednapp presenting.

In recent times he’s also appeared on BBC2’s Great British Menu, Celebrity Mastermind, Grub's Up, Recipe for Success, BBC1’s This Little Farmer, Saturday Kitchen, Richard and Judy on Channel 4, Cooking the Books and Breaking in to Tesco for Channel 5.

He’s also written four books – The Accidental Vegetarian, Rebel Cook and Lazy Brunch (with Tim Lovejoy) and his latest book Seasoned Vegetarian, all of which are available to buy as signed copies at EARLE.

North West Food Lovers Festival 2011

Preparations are well under-way for this year's North West Food -Lovers Festival and we're looking forward to an even more successful event Preparations are well under-way for this year's North West Food Lovers Festival and we're looking forward to an even more successful even t Preparations are well under-way for this year's North West Food Lovers Festival and we're looking forward to an even more successful event Preparations are well under-way for this year's North West Food Lovers Festival and we're looking forward to an even more successful event Preparations are well under-way for this year's North West Food Lovers Festival and we're looking forward to an even more successful event Preparations are well under-way for this year's North West Food Lovers Festival and we're looking forward to an even more successful event Preparations are well under-way for this year's North West Food Lovers Festival and we're looking forward to an even more successful eventetc etc

Recipe: How to make Venezuelan empanadas

A short video with step-by-step instructions on how to make Venezuelan empanadas from scatch using harina P.A.N. (pre-cooked corn flour).

Simple and quick to make, the half-moon-shaped corn pockets are filled with cheese, shredded beef or chicken, minced beef and even cheese and black beans (called a domino) and then fried.


Easily the most popular snacks in Venezuela, they are eaten as a

Recipe: Cachapas - Tasty Venezuelan corn pancakes

Cachapas are thick, tasty pancakes made from maize (sweetcorn) and served with a slab of white cheese at street stalls all over Venezuela.

The usual way to make them is to grind the maize kernels through a special machine, which gives the cachapa mixture just the right consistency, and then cook them on a flat griddle plate.

Anybody living outside Venezuela should try this easy to follow

Guasacaca - Venezuela's tastiest sauce

Guasacaca is probably one of the finest sauces ever invented. It has a cool name that rolls off the tongue and a taste that makes your mouth go ñum ñum!

It's a simple but staggeringly tasty combination of avocado, fresh parsley and coriander, green bell pepper, onion, garlic, salt, oil and vinegar.

And it's quick and easy to make. You just throw the ingredients in the blender and whoozh

Venezuelan rums on sale in UK

British drinkers are picking up a taste for the caramel flavours and superior quality of dark Venezuelan rums, especially now they are becoming more freely available in the UK.Santa Teresa's aged rum Añejo is an excellent example of a quality sipping rum that also works in cocktails and sells for £14.99 at the supermarket chain Waitrose.Pampero's Ron Añejo Especial is another good choice and