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Marco's Easter Lamb Recipe

ROAST RUMP OF LAMB A LA DIJONNAISE Haricots verts, mashed potato and red wine jus INGREDIENTS:

Serves 4Difficulty: A little effort (but definitely worth it!)

750g Lamb Rump Joint 240g Fine Green Beans 40g butter plus extra for roasting 2 sprigs rosemary 1 large sprig thyme 4 large potatoes 60g chives (finely chopped) 4tbsp Dijon mustard 40ml Olive Oil 400ml red wine 1.4L good quality beef stock 4tbsp Flour Maldron sea salt & pepper to taste METHOD:

Step 1Pre-heat the oven to 170 degrees, and place a roasting tray on the middle shelf to heat up.

Step 2Peel potatos and cut into quarters. Place in a large pan of salted water and bring to the boil. Reduce the heat to a simmer and cook until tender.

Step 3Season the lamb rump with salt. Heat oil, butter, garlic, rosemary & thyme in a large frying pan and pan-fry the lamb, getting a good caramelisation on the skin.

Step 4Transfer the lamb to the heated roasting tray and place in the oven, skin side down, for 30-40…

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Easing Of Lockdown Re Creates Jobs At Black And White Hospitality

As the country eases its way out of lockdown, bosses at one of the country’s fastest-growing hospitality groups are on the lookout for new members of staff to start work across its restaurant estate.

With a variety of positions for both front and back of house now available means that Black and White Hospitality, which owns and manages eight Marco Pierre White branded concepts, is creating over 100 jobs across its 40 plus venues.

Nick Taplin, chairman and CEO said: “It’s been well documented that the hospitality sector, like many others, has been hit hard over the last 12 months however there seems to be light at the end of the lockdown tunnel and we can’t wait to welcome guests back again to all of our restaurants.

“Our franchise partners are now busy putting plans in place for a safe and very welcome return to business and need staff who will make guests’ experience…

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