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BuRnt Truffle - WRECKFISHBuRnt Truffle
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BuRnt Truffle
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BuRnt Truffle - WRECKFISH | burnttruffle.net Reviews
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BuRnt Truffle
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EVENTS - BuRnt Truffle
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EDGE and SONS EVENING 16TH MARCH. MAISON NICOLAS PERRIN WINE DINNER 13TH APRIL.
JOBS - BuRnt Truffle
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Come and work with us. CHEF DE PARTIE VACANCY. We have an excellent opportunity for a Chef de Partie to join our team. Immediate start. You'll be involved in all sections of the kitchen: learning starter, sauce, bread and pastry. Our menu changes with the seasons, so you'll have free reign on the menu. An ideal candidate will have solid kitchen experience, and we are looking for someone who can wok independently, capable of running a section and who has a strong work ethic. Contact Michael on 0151 342111.
BOOK - BuRnt Truffle
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To book use the button below or phone on 0151 342 1111. Please note we are closed on mondays. Please notify us upon booking of any access issues: the restaurant is divided on two floors, and our toilets are situated upstairs. We can only accommodate tables of 5 or more upstairs. Tuesday: 12-2.30 / 6-9. Wednesday: 12-2.30 / 6-9. Thursday: 12-2.30 / 6-9. Friday: 12-2.30 / 6-10. Saturday: 12-2.30 / 6-10.
Gallery - BuRnt Truffle
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Menus - BuRnt Truffle
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65279;LUNCH. 65279;EDGE and SONS GUEST NIGHT. 65279;DRINKS. Please note that parties of 8 or more are required to be on a reduced menu, a sample of which can be found here. PLEASE NOTE THAT THESE ARE SAMPLE MENUS AND OUR DISHES CAN CHANGE ON A DAILY BASIS. WE DO NOT ALLOW FOOD THAT HAS NOT BEEN PRODUCED IN THE RESTAURANT TO BE CONSUMED ON THE PREMISES. WE ALSO MAKE BIRTHDAY CAKES: ENQUIRE UPON BOOKING.
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MENUS - HISPI
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8203;THESE ARE SAMPLE MENUS AND OUR DISHES CAN CHANGE ON A DAILY BASIS. From the team behind.
BOOK - HISPI
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We're open 7 days a week. From the team behind.
Bacon on the beech: Tattu, Manchester
http://www.bacononthebeech.com/2015/05/tattu-manchester.html
Thursday, 14 May 2015. I rarely go to opening nights, they're just not for me but I was tempted to visit Tattu last week as I thought it'd be a good place to photograph; it was. The glamorous interior is very well realised and has clearly been done at some expense. Here's a sneak preview of what's on offer. Chicken and Truffle Shumai. Fresh shaved truffle and truffle soya. Beef and Foie Gras Gyoza. Teriyaki and soya beans. Black Angus Fillet. Shitake, asparagus and caramel soy. See the photos larger here.
Bacon on the beech: Asador Etxebarri, Axpe, Achondo, Spain.
http://www.bacononthebeech.com/2015/05/asador-etxebarri-axpe-achondo-spain.html
Monday, 11 May 2015. Asador Etxebarri, Axpe, Achondo, Spain. Going to Asador Etxebarri is all about the journey. Travelling down narrow winding roads in our hire car from Bilbao on the road to San Sebastián and though verdant grassy mountainous countryside. It's also about a wider culinary quest for the finest food to be found in this fantastic country. A journey that we started seriously over a decade ago in Cala Montjoi near Roses and now leads us here. At exactly 1 PM we go up to the restaurant but ar...
Bacon on the beech: March 2014
http://www.bacononthebeech.com/2014_03_01_archive.html
Thursday, 27 March 2014. The Horse and Jockey, Chorlton. I love living in Chorlton Green. I remember when I first came here 20 odd years ago, I can recall thinking then, that it was like going somewhere on holiday, pretty, quaint and leafy, yet only 20 minutes to the city centre. I've been living in the same little house since 1999, and still feel lucky to be here. Right on the green itself in the prime spot is the old Horse and Jockey. Then in 2008, the Hoi Polloi. In 2012, Holts. I didn't hear of any m...
Bacon on the beech: Mina, Bilbao, Spain.
http://www.bacononthebeech.com/2015/05/mina-bilbao-spain.html
Monday, 18 May 2015. Mina, Bilbao, Spain. We begin with a light taste of Crunchy cod skin. Something like this sets the scene and gives you a feeling you're on for a good one. Panna cotta of black garlic. I love everything that is put in front of me here but this. Mussels in lemon grass and coconut soup and spice tomato. Sticks in the memory, such vivid flavours. Oyster Gillardeau, gin and citric. Cod and grapefruit soufflé. Season asparagus served with 'bearnaise' sauce and blood orange. I am glad he is...
Bacon on the beech: April 2014
http://www.bacononthebeech.com/2014_04_01_archive.html
Wednesday, 30 April 2014. Parlour Dogs, Chorlton. I know what you're thinking, yet more. Bloody hot dogs, I felt the same. We can't move right now for new hot dog/sausage restaurants, they're this year's burgers. However a few things make Parlour Dogs. Different. Firstly, the locally sourced meat is from nearby butcher's Frosts, and as everyone knows, Frosty makes the fabulous Almost Famous. Burgers. Secondly, they've been put together by ever reliable Parlour. So I was duty bound to try them out. We ask...
Bacon on the beech: March 2015
http://www.bacononthebeech.com/2015_03_01_archive.html
Monday, 23 March 2015. In recent years there's been an explosion of quality Spanish restaurants opening in London; Brindisa, Barrafina, Moro, and Ibérica etc. So to say the arrival of Ibérica to Manchester has been highly anticipated would be an understatement. It's been a long time coming. We went twice last week and I'll nail my colours to the mast early on; it was excellent. We kick off with Fried Chorizo Lollipops. With pear alioli sauce (£5). What's not to love about these? Incidentally it's hard to...
Bacon on the beech: August 2014
http://www.bacononthebeech.com/2014_08_01_archive.html
Saturday, 30 August 2014. Good pizza should be made with love, with care and attention with the very best ingredients. Some people think, it's just pizza. It doesn't matter. It does matter. And can be such a real joy when done properly. It'll never be those things at Croma. Croma is not that bad, it's just not a proper restaurant. It's a chain run by accountants in restaurant form. It wasn't our choice to go there. Our conversation went something like this;. For starters I got a Mushroom Bruschetta (...
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Wednesday, January 25, 2012. This is the first bit of animation I did while learning Toon Booms Harmony. I worked on Neighbours back in 2010. It was a challenging production but fun to animate on! Monday, August 22, 2011. So where are the posts! Burnt Tree has enjoyed the summer, but has kept pretty busy. Unfortunately, I'm not sure how much I am allowed to post here. When I can, I'll post something fancy! Friday, March 11, 2011. Here are some illustrations I've done for a Run for Water! Tiger . head.
burnttroast « Not to be confused with Cinnamon French Troast
Not to be confused with Cinnamon French Troast. The first real stab at my multi-media presentation, there are certain aspects that cannot come across effectively in a simple screen shot, but this does include a video and a soundbite so if you can imagine that in your head you’ll have a better idea of what i’m getting at so far. It is seemingly clear that the lines being drawn amongst the judges on the issue of the health care mandate are political ones. The Bill of Rights. Similar to an earlier era’s arg...
BuRnt Truffle - WRECKFISH
Burnt Turducken
Like John Madden, but smarter. April 06, 2009. Bottom of the Quarterback Barrell. Jeff Garcia signed with the evil empire of football today. Taking another decent quarterback off of a thin market. Here at Burnt Turducken, we made a list of the top 5 ok quarterbacks left in free agency, and the teams that could use them. Teams of Interest: Minnesota, Chicago, Baltimore. Teams of Interest: Houston, Buffalo, St. Louis. 3 Charlie Batch - Charlie Batch is a QB that should most definitely be picked in free age...
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