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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Welsh Rabbit

Andy Bates


andy-bates-welsh-rabbit

INGREDIENTS

  • 100g plain flour
  • 100g butter
  • 500ml Ale
  • 500g strong cheddar, grated
  • 4 tsp English mustard
  • 4 tbsp Worcestershire sauce
  • 2 egg yolks
  • Black pepper
  • sourdough bread, sliced 

 

METHOD

In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent it from burning.

Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste.

Mix in the mustard and Worcestershire sauce and season well with black pepper. Remove from heat, add egg yolk and mix.

Toast your bread slightly, then spread mixture on top covering the entire slice of bread and placed under a hot grill/broiler or salamander.