Michael Parkinson - Forum / Food and Drink / Recepies from The Royal Oak

URGENT

robstein — Thu, 08 Apr 2010 00:25:43 GMT

Dear Sir,

Would it be possible to get Dom's recepie for bread and butter pudding. I have to warn you..i will kill to get it!

Kind regards

Michelin Stars- Madness or Perfection

halifaxparky — Thu, 11 Mar 2010 22:24:21 GMT

I am more of a Footie Fan than a Food Fan, but I was intrigued by William Sitwells take on The Michellin Red Book, the guide and awards to Chefs and their establishments that work their socks off to gain these Oscars of the food Industry.

Marco Pierre White, and Raymond Blanc were critical of the secretive organisation, who started the trend by recomending places to change your tyres, until they changed the subject to food some 35 years ago. The Guide even persuaded one French Chef to commit suicide some years ago after he heard on the quiet he was about to loose one of his three stars.

In 2010, poor old Ramsey was docked one at Claridges, while the Royal Oak gained its first. I liken the Michelin star to winning the Priemship at Football. Its great winning one, but its retaining it thats probably even harder

Royal Oak Website

halifaxparky — Fri, 24 Jul 2009 13:41:10 GMT

Congratulations to whoever put the Royal Oak Website together. It looks fresh, relaxing and informative. I would love to visit the place, and an apporpiate time for me would seem to be in Autumn, after a brisk Sunday walk, this Yorkshireman can sample Dominics slant on Roast Beef and Yorkshire Pud. if no Timothy Taylors beer is on offer, then I shall quaff a fine substitute with a pint of Fullers !!

Aprils Menu

halifaxparky — Thu, 23 Apr 2009 10:56:03 GMT

Dear Mike, Can I respectfully ask for Aprils Recipe, its nearly May my fellow Yorkshireman!!

Daube of Beef

halifaxparky — Fri, 27 Feb 2009 09:26:18 GMT

Thanks to Micheal and Dominic for allowing us to share in this lovely beef receipe. Better known as Beef stew, in the back yards of Bradford, Barnsley and Bingley, I pretended I was doing a Gordon Ramsey, and had a go at this February delight. I omitted the Brandy and the port, but the ingredient that stood out for me was the star of anise. It complemented the beef no end. Bet Dominic Champmans version is absolutely superb.

Info.

ParkyFan — Mon, 19 Jan 2009 13:49:10 GMT

I don't see the address of your pub anywhere, what are recepies ? (surely not the

plural for recipe ?) and in your recepies you have printed there instead of their and

that is from only a cursory glance over part of the website.