Antony Worrall Thompson

 

 

Antony Worrall Thompson 2011

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TOP CHEF DAVID WILBY GIVES HIS TIPS ON MAKING
THE PERFECT “CHIP SHOP” CHIPS

Antony Worrall Thompson’s right-hand man and executive chef David Wilby believes the British know how to make the best chips and – in the run up to National Chip Week (February 21-27) – reveals his recipe for fabulous fries and hand cut hunks.

“Greasy, limp and soggy chips can be a thing of the past with the right ingredients and the right techniques,” says David, who works alongside Worrall Thompson in running The Greyhound pub, near Henley-on Thames, Windsor Grill and Kew Grill restaurants and Windsor Larder delicatessen and catering service.

David and Antony’s restaurants are famous for their hand cut ‘chunky’ and ‘skinny’ chips, with the Grills selling more than 200 kilos of chips every week alongside succulent British steaks!

 

“Good chips can be really difficult to find outside the chip shop these days,” says David, who gives intensive training to all his restaurant chefs on the art of the perfect chip. “Many pubs and restaurants use frozen chips and very few attempt to hand cut because it’s so labour intensive. But we British have always appreciated what makes a good chip and we work hard at AWT Restaurants to make them the best in the business.”

 

David’s top five chip tips

1. Pick your potatoes. We only use ‘floury’ Maris Pipers in our restaurants because they give just the right crispy, golden exterior and fluffy interior once cooked - waxy potatoes are no good for frying.  We buy them unwashed – the dirt protects them from sunlight and keeps the potatoes in tip-top condition. If you want really superior chips, Mayan Gold cannot be beaten. This is an old fashioned variety that’s not widely available but has a wonderful flavour.

2. Prepare properly. Wash and peel your potatoes and dab them dry with a paper towel. Cut them into 3 quarter inch by 3 quarter inch batons about 3 to 4 inches long (thicker cut chips tend to be slightly lower-fat because they absorb less oil) and make sure they are all of an even width so they cook at the same rate.

3. Cook twice. Always blanch your chips first in cool oil in a deep, heavy-based pan (or preferably in a deep-fat fryer) at around 140 degrees for around 8 minutes and then leave them to cool properly. Then, just before serving, pop them into very hot oil (around 180 degrees) for 2/3 minutes. Drain on kitchen towel and serve hot.

4. Watch the heat. Always have a thermometer to hand so you don’t under heat or, more importantly, over heat your oil (many accidents are caused through neglected chip pans).

5. Flavour with fat. Personally, I love frying chips in beef dripping as this give incredible flavour but good old vegetable or nut oils work well too (and are better for you!).

Products


This Month's special
offer
AWT Barbecue
Click for more details

Antony's products are available from the above online stores and many more.

Video

Antony talks to
Channel M 12th March

Antony Worrall Thompson is at 2010 Wigan Food and Drink Festival for a cooking demonstration supporting the Love Food, Hate Waste Campaign.

Fish and Chips

Chef Antony Worrall Thompson cooks homemade fish and chips on GMTV's Kitchen

 

 

 

Recipes - Starters - Main - Desserts

 

 

 

Restaurants, Food and Wine to Go

Antony Worrall Thompson - Restaurants

Gluten Free Products

Antony Worrall Thompson - Organic Yeast Free Gluten Free Free Range Chicken Stock Cubes
Click to buy now

Antony Worrall Thompsons Organic Yeast Free Gluten Free Free Range Chicken Stock Cubes

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Antony Worrall Thompson - Organic Yeast Free Gluten Free Vegetable Stock Cubes
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Antony Worrall Thompsons Organic Yeast Free Gluten Free Vegetable Stock Cubes

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Antony Worrall Thompson - Gluten Free Free Range Chicken Instant Gravy
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Antony Worrall Thompsons Gluten Free Free Range Chicken Instant Gravy

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Antony Worrall Thompson - Gluten Free Beef Instant Gravy
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Antony Worrall Thompsons Gluten Free Beef Instant Gravy

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Antony Worrall Thompson - Gluten Free BBQ Marinade
Not in stock in the winter

Antony Worrall Thompsons Gluten Free BBQ Marinade

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British Hen Welfare Trust

Devon-based charity the British Hen Welfare Trust has just announced a change of name to more accurately reflect its pro-British stance.

Antony Worrall Thompson - Is patron of British Hen Welfare Trust

Formerly known as the 'Battery Hen Welfare Trust’, the charity re-homes commercial laying hens, educates the public about hen welfare and encourages support for the British egg industry. Now called the British Hen Welfare Trust, Antony is one of their patrons. Read their latest press release.

 

 Adventures in Brunei Darussalam

Antony Worrall Thompson - Adventures in Brunei Darussalam

Antony Worrall Thompson - Adventures in Brunei Darussalam

Antony Worrall Thompson
Explores Brunei and its Cuisine
.
Stan Green Management produced this latest special for Discovery Asia featuring ITV’s Antony Worrall Thompson exploring Brunei titled:

‘Antony Worrall Thompson’s Adventures in Brunei Darussalam’.

Produced in 2009 this new programme the first in a series of adventure programmes follows Antony as he explores Brunei
it’s culture and cuisine.

Transmission Dates: 
2nd of Dec and the 14th Dec in China, Japan and India

The Producer is Stan Green, the programme is distributed by TVF International London.
Click for full story, download free ebook recipes from the program.

 

 

News...

 Antony at Porthleven Food and Music Festival

Antony Worrall Thompson at Porthleven Food and Music Festival
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Antony talking about his new book

Antony Worrall Thompson on Loose Women 5th Apr 2011 talking about his new cookbook - The Essential Low Fat Cookbook available May 2011

Where you can see Antony

 Dates and times

 Monday 14th May 2012

 

 

 

 Tuesday 15th May 2012

 

 

 

 Wednesday 16th May 2012

 

 

 

 Thursday 17th May 2012

 

 

 

 Friday 18th May 2012

 

 

 

 Saturday 19th April 2012

 

 

 

 Sunday 20th April 2012

 

 

 

 

Antony together with food writer, Richard Johnson and actress cookbook writer, Fay Ripley plus others judging. 11th Septemeber 2011

 Click to see video of Antony at the Street Food Awards.

IN THE PINK!

Windsor Farmers’ Market welcomes UK East Berkshire Diabetes Voluntary Group at its permanent location on St Leonard’s Road, Windsor.

Come and join us Saturday 5 November 2011 at the Windsor Farmers‘ Market to see the stalls decked out in pink and take part in a free prize draw in support of diabetes.

To mark World Diabetes Day (14 November) the Diabetes UK East Berkshire Voluntary Group has teamed up with Windsor Farmers’ Market. Stallholders will turn the market pink – the colour of Diabetes UK – and, with every purchase, customers will receive a free raffle ticket and the chance to win an instant prize, tickets are strictly limited.

Local restaurateur and celebrated TV chef Antony Worrall Thompson who is a passionate advocate of local food for local people says “As a patron of TVFM, I am delighted Diabetes UK is visiting the Windsor Farmers Market. Come and support them next month - both are very worthwhile and value your support"

Chair of the Diabetes UK East Berkshire Voluntary Group, Emma Kenny, said, “Local companies and individuals have been exceedingly kind in donating some first-rate prizes, including champagne, and donated products from the market. We are immensely appreciative of their support.”

Susan Gowland, a local Windsor resident who manages the market on behalf of Thames Valley Farmers' Market Co-operative says: “Many, many people are affected by diabetes and anything we can do to raise awareness is invaluable. So come and join us for the day, not only can you buy wonderful genuine local produce with a proven provenance, you get a chance to win an instant prize and you really can make a difference in the lives of people coping with diabetes”.

“We are as always very grateful to the Windsor & Eton Town Partnership for their continuing support for the market, our local producers and the local economy. St Leonard’s Road is a great site and we’re firmly established here as part of the Windsor community with other local businesses”

Thames Valley Farmers’ Market Co-operative (TVFMC) supports local farmers, small producers and market organisers in the three counties of Berkshire, Oxfordshire and Buckinghamshire. TVFMC is a not-for-profit organisation and is affiliated to FARMA, which accredits Farmers’ Markets to ensure quality standards are maintained. The Thames Valley has an abundance of natural resources available for farmers and producers. Award winning meats, cheeses and preserves can be bought at markets. The first farmers' market started in 1999. With the opening of market Little Chalfont in September 2009 there are now 18 held in 16 towns across the Thames Valley. www.tvfm.org.uk.

Diabetes UK

Around three hundred people in the UK are diagnosed with diabetes every day. Diabetes UK is the largest organisation in the UK working for people with diabetes, funding research, campaigning and helping people live with the condition. The East Berkshire Voluntary Group is a local Diabetes UK support group. The group offers people living with diabetes a chance to meet and share experiences with others. To find out more about Diabetes UK visit http://www.diabetes.org.uk/

Please note Antony is not attending this event.

 

 

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Antony Worrall Thompson
Products

Antony Worrall Thompsons Organic Yeast Free Gluten Free Vegetable Stock Cubes

Antony Worrall Thompsons Organic Yeast Free Gluten Free Free Range Chicken Stock Cubes

Antony Worrall Thompsons Gluten Free Beef Instant Gravy

Antony Worrall Thompsons Gluten Free Free Range Chicken Instant Gravy

Antony Worrall Thompsons Gluten Free BBQ Marinade

 

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Antony Worrall Thompson
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