Falcon Chef retweeted
Last few creations as 2024 Game Week comes to a close.
#GreatBritishGameWeek
#keepitcooking
#eatwild
#ChefAtHome – at Auchterarder, Scotland
Falcon Chef retweeted
Day 7 - Dish 1 #GreatBritishGameweek
Venison Haunch & Celeriac
"Wild Umami Mission!"
#keepitcooking
#eatwild
#local
#seasonal
#sustainable
#healthy – at Auchterarder, Scotland
Falcon Chef retweeted
Eat more Wild Foods ... Good for body and soul.
#GreatBritishGameWeek
#keepitcooking
#wildfoods
#eatwild
#sustainable
#LocalNews – at Auchterarder, Scotland
Virtual customer support today …. culinary assistance is just a click away
#WednesdayWebinars
#cateringforall
National Easy-Bake Oven Day could not be any easier - our easy to use convection and fan assisted range ovens are great tools to support any cookline and kitchen operation.
#cateringforall
#NationalEasyBakeOvenDay
bit.ly/3N5vwdU
Thank you for visiting us at @FalconFoodserv HQ Test Kitchen @AGGORAGroup @aggoralockhart
#demodays
#CustomerSupport
#cateringforall
#WelcomeKelly
Falcon Chef retweeted
World Pasta Day yesterday ... there's just something about making your own pasta!
#keepitcooking
#WorldPastaDay
#kitchensessions – at Auchterarder, Scotland
Falcon Chef retweeted
Autumn Soups again and here is one I made using every part of the ingredients, no food waste, great yield and money saving.
Kale, potato, soured cream, leaf and skin seasoning
#keepitcooking
#zerofoodwaste
#HealthyEating – at Auchterarder, Scotland
Lovely demo with @fifecollege Team today talking all things sustainable and electric ….. efficient equipment!
#furthereducation
#customersupport
#cateringequipment
#thursdaymood
Falcon Chef retweeted
Duck & Risotto, paired with some robust, earthy flavours.
#kitchensessions
#keepitcooking – at Auchterarder, Scotland
“Electrifying Demo” today in the HQ kitchen, producing an all electric menu using High Speed, Combi and Induction Technology. Presenting the customer with energy efficient and carbon reduced options for their kitchens.
bit.ly/40fOUNh
Another Curry in a Hurry cooked from scratch on the i91104C F900 Induction 4 Zone Range, for our #NationalCurryWeek focus
Great equipment for great curries!
bit.ly/48IJ7B9
#cateringforall
Time for Friday Breakfast, defo time for a spot of Kedgeree, classic with a twist. Effortlessly cooked on the F900 i91104C Induction Range, check it out here 👉 bit.ly/48IJ7B9
#nationalcurryweek
#SpicyBreakfast
#ThaiCurryThursday celebrating #NationalCurryWeek at HQ, here’s two chicken curries served up today; Green Coconut & Coriander and Yellow Ginger Butter & Thai Basil
Using again all things electric and efficient. @FalconFoodserv info next 👉 bit.ly/3MgiCcY
Falcon Chef retweeted
Using sustainable and seasonal alternatives to Cod, here's my Coley dish, Syrah leaf salt cure, then roasted over sea aromatics, Zolotti blossom, aubergine tomato fondue, purple broccoli, cauliflower daikon cress velouté.
#keepitcooking – at Auchterarder, Scotland
Falcon Chef retweeted
The contrast between green and white is as vivid as the flavour combinations between sea, shore and land in the dish I did recently, using Scottish Oysters in Emerald Algae Beignet, Salty Finger Brocco Cress Velouté, Quail Egg, Shiso Froth
#kitchensessions
#keepitcooking – at Auchterarder, Scotland
Falcon Chef retweeted
Scotch Brunch Fry-up, with local haggis and free range eggs.
#keepitcooking
#lovebritishfood – at Auchterarder, Scotland
