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Speed dating events didsbury

After the meal the Maitre D’ came over and asked if I’d like to have a look at the kitchen – I took them up on this offer and even got speaking to Alyn himself who had been told I was going to be on the programme.He asked what I was cooking and when I said risotto and that the one I’d had that night was beautiful Alyn went and got an apron to put on me, took me to the stove (in the middle of a busy service) and showed me how to make his risotto – an amazing experience!The only prep I did was a practice round of meringues, the chopping and parboiling of my chips, the parcooking of my risotto rice and my first effort of baking.Embarrassingly, part of my sponge did burn and did stick to the tin (no greasing the tin) so during the programme they played “Stuck on You” in the background – the only other real embarrassment was me using butter straight from the fridge which, when mixing it, kept flying out of the bowl and hitting the cameraman!So that was my starter sorted and as a lover of steak my main course was pretty easy (especially as not huge amounts of cooking ability would be needed) but dessert was a much more difficult choice as I’d never made a dessert.Don’t ask me why but I decided to make Baked Alaska – a bit of a strange choice having never made sponge or meringue!

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For anybody who hasn’t seen Dinner Date a quick summary would be – a single man or woman gets a choice of 5 menus (no photo or anything about the person) and has to pick 3 people to cook for them in their own homes and then this person picks their favourite to go for a meal with (whilst the other two get a ready meal for one at their door) As to how I came to apply…The film crew arrived early as we needed to film the action shot at the start of the programme- this involved me hitting a squash ball against a wall for almost an hour, so not only was I cooking for the first time in a long time but I was doing it with an aching arm!Straight after this they filmed my interview (a repeat of the questions at the start of the process) – one thing that came out from my interview was a love of ice cream, with my record of 13 flavours of ice cream in my freezer getting mentioned twice!I knew one of my courses was going to be risotto but what I didn’t know is that my recipe would change a week before filming.I was down in London with work and decided to treat myself to a meal at Alyn Williams at The Westbury (Marcus Wareing’s ex Head Chef) and one of the courses on the tasting menu was the best risotto I’d had.Well, as things happen I heard from them within 24 hours!I was driving to a work meeting with a colleague in the car when a call came through from them asking for a good time to call me for a phone interview – bang went any hope of keeping it quiet in the office!After 15 minutes in the oven it was done – the only disaster I faced was the transition of it from the baking tray to the serving plate.Whilst it didn’t look particularly appetising, it tasted pretty good, so much so that it was the “course of the night” for Gemma and was again 2 empty plates. By now it was just shy of midnight so it was time to say our goodbyes – it’d been a long day but it had absolutely flown by.And then at about 3pm it was prep time for the cooking – as any budding chefs out there reading this may realise, I’d selected a menu that pretty much involved cooking when my date was here.I didn’t really think about this at the menu choice time but fortunately I’m in an open plan kitchen/diner so we could keep talking.


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