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29th Dec 2016
Milton Keynes represented at British Curry Awards
It’s one of the glitziest awards of the year in the restaurant industry, the British Curry Awards, and Maaya Indian Kitchen & Bar proudly represented Milton Keynes at the internationally celebrated event. Broadcast live in over 200 countries, the event, held at the glamourous Battersea Evolution, was attended by over 1,600 restauranteurs and guests including, The Duchess of York, Sarah Ferguson, Chef Heston Bulmenthal, Dancing on Ice star Frankie Poultney and Arsenal legend David Seaman. Compered by comedian Alistair McGowan, guests were also greeted by a video message from the Prime Minister, Theresa May. Maaya, which opened earlier this year in The Hub, was shortlisted for the best Newcomer award amongst 14 others from across the country and chosen from 218,000 overall entries. The Indian restaurant didn’t win the overall title, which was presented to Darbaar in London, but the owners were incredibly proud to have made it to the..
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29th Dec 2016
Five Guys opens at intu Milton Keynes
Christmas has come early as intu Milton Keynes opens its latest food retailer, the phenomenally popular American burger chain, Five Guys. Opening its doors at 11am, customers were queuing to be among the first to sample the burgers, fries and drinks offer. With as many different toppings as you like, the chain’s custom-built burgers have developed a cult-like following despite only launching in the UK in 2013. Not forgetting the Coca-Cola® freestyle machine too, giving 125+ drinks choices! From Orange Coke® to Raspberry Sprite®. The freshness of Five Guys is one of its unique selling points, the chain doesn’t have freezers on-site because they don't use frozen ingredients. At Five Guys, everything's cooked fresh from scratch. The potatoes are hand-cut daily and there is always a sign to tell the customer where they’re grown from – for the opening in intu Milton Keynes, they were from Nottinghamshire. More interesting facts..
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12th Dec 2016
Kale, Squash & Chickpea Tagine
Ingredients 2 red onions, cut into wedges 385g pack Waitrose Sliced Butternut Squash 1 tbsp olive oil 1 tsp cumin seeds 400g can essential Waitrose Chickpeas, drained and rinsed 250g bag essential Waitrose Kale 350g pouch Cooks’ Ingredients Tagine Stew Base 100ml hot vegetable stock Couscous and coriander leaves, to serve Method 1. Preheat the oven to 220ºC, gas mark 7. Place the red onion and squash in a large roasting tin, drizzle with oil and sprinkle over the cumin seeds. Roast for 25 minutes until tender and golden. 2. Stir in the chickpeas and kale. Mix together the tagine base and hot vegetable stock and pour over. Cover with foil and return to the oven for 15 minutes until the kale has wilted and the tagine is piping hot. 3. Divide between shallow bowls and serve with couscous and a sprinkling of coriander leaves. Transfer to a wire rack..
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