Shed Sessions

Shed Sessions

Nigel’s new development kitchen has been kindly sponsored by Frank Anthony Kitchens of Blackburn Lancashire and the state of art appliances, sponsored by AEG.  Situated in the heart of the countryside and beside a babbling brook, the location offers a unique environment perfect for creativity.  Nigel is also a keen gardener and his lovingly tended produce surrounds the site and are integral in the development of his dishes.  As a location we are incredibly blessed to enjoy many visitors from the local wildlife, Kingfishers, Herons and Otters to name but a few.

The studio now enables Nigel to film and photograph his work.  Videos are now being uploaded to Youtube; Nigel Haworth Food with roots, where you can subscribe free of charge and watch Nigel working in the shed and demonstrating new dishes for you to try at home.  Nigel is currently also working on recipes for a new book, one which he is developing for the home cook.  A book he has been promising to sit down and create and one he is incredibly excited about.  During the Lockdown he has toured his beloved county on his bicycle and visited all the Lancashire Cheese Makers and developed a dish using their favourite cheese to showcase their produce.

 

The services Nigel can offer from the Shed are:

Food Development

Product Development and Demonstration

Food Styling

Menu Development

Education

Training

For further information please contact us through the link on this site.

Spicy Goosnargh Chicken with homemade Coleslaw

Chef Nigel Haworth creates one of his family favourites, Spicy Goosnargh Chicken with homemade Coleslaw.

Potato Rosti – Great Big Pan Challenge

Nigel shares his knowledge on how to make delicious homemade Potato Rosti as part of the Great Big Pan Challenge.

Mac and Cheese

Nigel cooks Macaroni and Cheese with his favourite Blacksticks Blue from Butlers Cheese Makers.

140gm Macaroni500ml Mornay Sauce
50gm Blacksticks Blue
100gm sliced chestnut mushrooms
100gm streaky bacon lardons
1 small roasted onion
20gm sourdough crumbs.
Good pinch of Sea Salt

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