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Luxury Family Hotels & Resorts
(70 Total References)
Latest news | Michael Caines
www.michaelcaines.com, $reference.date [cached]
We're delighted to report that Executive Chef Craig Dunn has won Chef of The Year 2010 at the prestigious Scottish Hotel Awards read more >
Rolled Loin of Rabbit with Confit of Leg & Potato PurÃ©e by Craig Dunn | The Good Food Guide
www.thegoodfoodguide.co.uk, 1 Nov 2011 [cached]
Rolled Loin of Rabbit with Confit of Leg & Potato Purée by Craig Dunn
delicious main course impressed the judges on Britain's Best Dish - The Chefs enough to see him through to the quarter finals.
Craig Dunn recipe
Craig is head chef at Michael Caines at ABode Exeter.
Have you tried his
food in the restaurant?
Michael Caines Restaurant at ABode Glasgow - Executive Chef | Michael Caines
www.michaelcaines.com, 1 Dec 2008 [cached]
Craig Dunn, Restaurant Chef of the Year 2009 - Scottish Chef Awards
Executive Head Chef Craig Dunn joined the Michael Caines team in early 2008 and in his first year was awarded the Chef Medaille d'Or for Dinner Excellence 2009 by The Scottish Hotel Awards.
A born and bred Glaswegian, he
brings a wealth of experience, local produce and product knowledge, great contacts for the best regional ingredients, and an innate understanding of the unique Glasgow market requirements.
"Here in Glasgow," says Craig
, "we don't like things to be overly complicated.
In addition to overseeing the Michael Caines Restaurant, Craig is also charged with developing dishes for the more informal BarMC and Grill.
"We're looking to develop a grill menu that really does showcase the best meats and fish from local suppliers.
With ingredients this fresh and this good, the simpler preparations are usually the best."
Craig Dunn, Executive Chef Michael Caines at ABode Glasgow
This week's recipe comes from Craig ...
express-echo.vlex.co.uk, 12 Jan 2012 [cached]
This week's recipe comes from Craig Dunn, head chef at ABode in Exeter Ingredients (serves 4) 4 x corn-fed Goosnargh chicken breasts (or use local freerange or organic) 4 x large leeks, cleaned, cut into quarters and shredded 100g mixed wild mushrooms, cleaned 1 packet baby spinach, cleaned For the chicken white wine sauce: 20g unsalted butter; 25g shallot, sliced; 2 clove garlic, peeled; 5 sprigs of thyme; 100ml dry white wine; 500ml chicken stock; 50g cream and 175g unsalted butter 100ml re...
Hotels ~ Humitech Climate Control
www.humitech.com.au, 25 Sept 2006 [cached]
Craig Dunn - Head Chef, Langs Hotel, Glasgow