A Day Course at the Abinger Cookery School

26th April 2016

Last week I was lucky enough to be treated to a day's cookery course at the Abinger Cookery School. As some of you may know, the F&P UK office is based here in the Surrey Hills, so as you can imagine this has it's perks as we are often treated to many of the delights that come out of the kitchen! There are courses galore throughout the year - including the one or two week Chalet Chef Cou...

Read More

We Are Recruiting! Start Applying Now for Season 16/17

10th April 2016

It's that time of the year again .. **Fish & Pips are recruiting for winter 2016-17** If you are looking ahead to next season already we would love to hear from you... We are a well established, foodie ski chalet company based in Meribel and Val d'Isere and looking for talented chefs and hosts to join our team next winter. We offer a generous package, 3V / Espace Killy season pass and lo...

Read More

It’s the Most Wonderful Time of the Year ..

5th February 2016

  No this isn’t a late Christmas blog. This is a blog about January and February skiing .... empty pistes, lower prices, crisp mornings, bluebird days and powder .. you cannot beat it! For our amazing resort team who have worked so hard throughout the Christmas and New Year period (and continue to do so) the last few weeks have been the chance for them to make the most of the conditions a...

Read More

Chalet Aurigny Returns

5th February 2016

Exciting news for this season - we now have the use of the lovely Chalet Aurigny in Meribel Village for a few selected weeks (including Half Term and Easter!) Due to it's popularity the chalet sold out within a few days of us announcing the news - but we hope to see it back next season! Old favourite Chalet Aurigny is making a cameo appearance for 4 weeks only this season, and will be operat...

Read More

New Year’s Eve in Val d’Isere – at an unbeatable price!

17th December 2015

Save £1050 on a fantastic self-catered apartment with Fish & Pips for the New Year week in central Val d’Isere Fancy escaping for the New Year week, but put off by the sky-high prices for accommodation? We have just the solution with an UNBEATABLE offer in central Val d'Isere. Chalet Apartment Pierre in central Val d’Isere is the perfect location for an affordable New Years break....

Read More

Winter 2015/16 Is Finally Here

24th November 2015

The snow gods answered our prayers .. Last week we promised you snow, and we got plenty of it!! Over the weekend winter finally arrived in the Alps.. and after a couple of days of crisp sunny weather, more is set to come, with cold air lingering over the Alps and more snow forecast to fall to low levels tonight and over the next couple of days. Team 15/16 training is well underway and in be...

Read More

Winter Will Return Next Weekend!

16th November 2015

Here comes the white stuff: 'Widespread heavy snowfall in the Alps is 'very likely' this weekend. The area of high pressure, that has dominated proceedings so far in November, will gradually pull away to the south-west allowing a more mobile Atlantic airflow to move across the Alps. This will then turn north-westerly, and eventually northerly over the weekend as successive fronts pile in and intro...

Read More

Ricotta, spinach, pea and broad bean tortellini

9th October 2015

(Serves 4) Ingredients For the pasta dough 500g “00” flour 9 egg yolks + 2 whole eggs 1tsp table salt Splash of water & 50ml olive oil   For the filling 250g spinach 50g peas 50g broad beans Small handful of mint 200g of ricotta cheese 50g of parmesan, grated Zest of ½ a lemon Nutmeg, to grate Salt and pepper   For the spring...

Read More

Lemon Polenta Cake

9th October 2015

(Serves 8) Ingredients 150g soft unsalted butter (plus some for greasing) 150g sugar 100g ground almonds 50g fine polenta 1 tsp baking powder 3 large eggs Zest of 2 lemons (save juice for syrup) For the syrup Juice of 2 lemons 125g icing sugar Method Line the base of a 23cm / 9inch spring-form cake tin with baking parchment and grease its sides lightly with...

Read More

Five Textured Chocolate Cake Recipe

9th October 2015

(Makes 6-8)  Cheesecake Base 225g digestive biscuits 55g butter 55g Chocolate Method Preheat the oven 140°C. Crush the digestive biscuits up in a cloth or sandwich bag using a rolling pin Melt the butter and chocolate. Mix through the crushed biscuits and press onto the bottom of an 85cm ring mould and refrigerate. Chocolate Mousse 325g dark chocolate, finely chopped 50...

Read More