A rather exciting vacancy has come up for grabs at Buckingham Palace this week offering one lucky individual the chance to put dinner on the Queen’s plate each evening. The Royal Palace are on the hunt for a new sous-chef so, with this in mind, this week’s Foodie Friday comes inspired by the Queen!
Apply within: Buckingham Palace seeks new sous-chef
This exciting position is on offer for anyone with a ‘real passion for food’ and requires candidates to be prepared to spend up to three months of the year working away at the other royal households. Those who panic under pressure may want to steer clear as the job description states that the successful candidate could be cooking for up to 200 people at state dinners, and should also be prepared to cater for intimate meals for two.
In exchange for the £23,000 salary, applicants should already have experience of catering at a 5 star establishment and have the City and Guilds catering qualification.
If candidates need persuading even more to get their application in, the position also comes with your own accommodation and a chance to live in the Palace!
To apply click here.
The Royal baby
As the July due date creeps ever closer, the media are taking any chance they can to guess the sex of the new baby. In March, it seemed like the country were set to welcome a baby girl following Kate’s potential ‘slip up’ when she thanked a well-wisher for a teddy. Those nearby thought she said it would be perfect for her daughter but, this week, it seems she dropped the biggest hint of all by investing in a trendy Bugaboo buggy in blue. Maybe we’re clutching at straws, but here at Sauce HQ we think a new Prince may be on his way!
Masterchef crowns their 2013 winner
The series drew to a dramatic close on Thursday night with part-time DJ Natalie Coleman scooping the prized title. Hackney-based, Natalie, 29, impressed judges John Torode and Gregg Wallace with lobster tails, roast pork belly and vanilla chocolate pannacotta as she fended off stiff competition to be crowned the winner of the hit BBC 1 show beating competition from strong rivals Larkin Cen and Dale Williams.
BBC, Seasonal recipe, scones
350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter , cut into cubes
3 tbsp caster sugar
1 tsp vanilla extract
squeeze lemon juice
beaten egg , to glaze
jam and clotted cream , to serve
Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four.
Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
By Lauren Hill