Amy Nancollis about her two-week trial
Amy’s first impressions of Gastronomixs was that “it’s a great tool for writing menus and dish planning.” She is one of the many chefs who has tested out Gastronomixs. We asked her about her experience!
As a young child Amy always had a passion for food. Recently she discovered that her mission is to bring joy to people’s lives through food. Amy has worked in a number of fine dining restaurants in many different areas of the UK and alongside some of the country’s finest chefs; from Raymond Blanc at Le Manoir aux Quat’ Saisons in Oxford, Martin Blunos in Bath, Le Gallois in Cardiff and John Campbell during his time at The Vineyard in Newbury to name only a few.
Amy then opened Oak and Glass restaurant in Weston-super-Mare in 2006, where she spent 10 years behind the stove dedicating her life to her customers. In 2015 she closed the restaurant to devote her time to raising her young family.
Amy’s about her first experience with Gastronomixs: “As its the festive period, I have been writing a lot of Christmas menus for private parties, events and in the capacity of the consultancy work I do. Gastronomixs has proved invaluable in regards to festive menus. You can always rely on the usual wintery combinations of turkey and cranberry, brie and chestnuts, red cabbage and cinnamon, but using the Gastronomixs website offered a further dimension to my menu planning.”
She continued: “I particularly liked the beef suggestions, as one of my clients specifically requested it on their menu. The event was a Christmas party for twenty-five guests. The budget was £40, so this gave me lots of scope to produce quite an extravagant menu and really push the boat out. I started by typing in ‘beef’, and I was met with a myriad of recipe combinations and cooking styles that would suit different budgets. I particularly like tips on how to use cheaper cuts, braising to tenderise or roasting more expensive joints. Complementary ingredients suggested by Gastronomixs to compliment beef ranged from classic combinations like horseradish and stilton, to more contemporary ingredients like beetroot and eastern spices.”
Amy’s latest dish developed with Gastronomixs is a roasted sweet potato and butternut squash with mint and pomegranate dressing. While discussing the ingredients, techniques and recipes available for free in the Gastronomixs trial, Amy said she will definitely be extending her trial to full time access and will be encouraging fellow chefs to do the same.
You’ve heard what Amy Nancollis has had to say, now it’s your turn. Want a free trial that will add enrichment for you and every chef you work with?