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E&O Newsletter

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FOOD NEWS AND VIEWS, PRODUCER & CHEF STORIES FROM THE UK'S INDEPENDENT FOOD SCENE

JERK CHICKEN

  JERK CHICKEN By Chef Jonathan Phang Serves 6 Ingredients: 12 chicken pieces (thighs and drumsticks) on the bone, skin on 2 Tbsp ground nut oil or olive oil 4 Tbsp light soy sauce 2 Tbsp apple cider vinegar 2 Tbsp orange juice Juice of one lime 1 small red onion, roughly chopped 3 spring … read more

SPICED BUTTERNUT SQUASH SOUP

  SPICED BUTTERNUT SQUASH SOUP By Chef Jonathan Phang Ingredients: 1Kg butternut squash, peeled and chopped into 1½ inch chunks 1 Tbsp vegetable/ light olive oil 1 Tbsp butter 1 onion finely diced 1 red chili finely diced 3 cloves of garlic minced 2-inch square fresh ginger peeled and finely grated 1 litre chicken stock … read more

CHEF PHILIPPA DAVIS

  CHEF PHILIPPA DAVIS Philippa Davis is an International Private Chef and Food Writer. She cooks around the globe for a variety of high profile clients, writes for BBC Food, The Field Magazine and the Deepest Book series. She also recently made her TV debut as the expert food judge on Channel 4’s Beat the … read more

CHEF CHRIS BOLAN

  CHEF CHRIS BOLAN Chris began his working life started on the pots at a local pub – a favour his elder brother had called in to secure him the position. Initially he had little to no interest in food or the industry in general, but after a short while became totally hooked by the … read more

KING PRAWNS CREOLE

  KING PRAWNS CREOLE Recipe by Chef Jonathan Phang Ingredients: 900g King Prawns shelled and deveined Juice of one lime 1 tsp dried thyme 1 tsp dried oregano 1 tsp Cayenne pepper 2 Tbsp olive oil 60g butter 60g creamed coconut (block) cubed 1 medium red onion, halved and thinly sliced 1 green peeper (capsicum) … read more

EPRONTO

  EPRONTO At the heart of EPRONTO is the Bianchin family. Originally from Padova, Italy, they moved to Scotland in 2015. Their recipes are their Nonna’s, who has always made the best lasagna with the help of her husband, Nonno Ilario. In 2016 their love for food led them to open Cateritaly in Glasgow, an … read more

CHEF JOE LAKER

  CHEF JOE LAKER Joe Laker started his cooking career at age 19 while at university. He had always worked in hospitality but wanted to try the kitchen. He worked in a few pubs and restaurants and initially enjoyed it, but wasn’t feeding his passion, drive and ambition for success. I’D ALWAYS WORKED IN HOSPITALITY … read more

GLAZED SALMON WITH PICKLED CUCUMBER, RADISH & EDAMAME SALAD

  GLAZED SALMON WITH PICKLED CUCUMBER, RADISH & EDAMAME SALAD Recipe by Chef Jonathan Phang Serves 4 FOR THE GLAZED SALMON Ingredients: 4 salmon filets (skinless and boneless) 4 Tbsp dark soy sauce 2 Tbsp light soy sauce 4 Tbsp hoi sin sauce 4 Tbsp brown sugar 2 Tbsp of Shaoxing rice wine or Harvey’s … read more

CURRIED CHICKEN WITH SPINACH AND LENTILS

  CURRIED CHICKEN WITH SPINACH AND LENTILS Recipe by Chef Jonathan Phang Ingredients: 2 Tbsp groundnut oil 1 medium onion finely sliced 4 cloves garlic minced ½ tsp cumin seeds 1 red chilli seeded and finely chopped 1 Tbsp Caribbean curry powder hot 2 tsp ground coriander 1 tsp ground cumin 1 tsp Kashmiri chilli … read more

MEDITERRANEAN PIZZA WHEELS

  MEDITERRANEAN PIZZA WHEELS From Epronto Serves 4 Ingredients 280g water 600g strong flour 10g salt 40g vegetable oil 25 grams fresh yeast or 7 grams dry yeast 2 fresh mozzarella cheese or cheddar cheese 2 jars of EPRONTO MEDITERRANEAN Ragu Useful items: 1 large bowl cling film rolling pin parchment paper 2 cupcake trays … read more