Fish (Holly) and Pips (Philippa) headed off to Rutland this weekend for the wedding of one of their greatest friends Jo to Bertie.

We met Jo back in 2004 as two young chalet girls working hard and playing hard in Meribel.  A ski season is a great way to make some of your best friends, and we definitely come away from each winter having met more fun and interesting people.  We are still looking for one final person to join our team for next year, we need a fun, keen skier wanting to host in Chalet Braye alongside our chef Jenny, do email recruitment@fishandpips.co.uk (you must be 21 and over as you will be required to drive).

At Jo and Bertie’s wedding our place names at the table were these very funny pictures from our first winter in Meribel, lots of happy memories and we wish the new Mr and Mrs Arkwright lots of happy years ahead!

We are pleased to announce the publication of our first F&P cookbook - A Portion of Fish and Pips, The Cookbook which has gone to print this morning!

After repeated requests from our guests we have carefully compiled a selection of our chalet chefs’ favourite recipes. The cookbook includes recipes for breakfast, afternoon tea, canapés, starter, main course, pudding and not forgetting the important cheese recommendations, all of which represents the food experience enjoyed during a stay in a Fish&Pips chalet.

Dedicated to guests who have asked time and time again for the chefs to reveal their recipes, the book is designed for those who enjoy home cooking, like to entertain and to try new ingredients and flavours. Cooked regularly by Fish&Pips’ chefs for guests during recent seasons, each featured recipe is perfect for a home kitchen, those on realistic budgets and anyone with limited time – so ideal for meals ‘a deux’ and dinner parties.

A Portion of Fish and Pips is available to buy for £20* which can be paid by cheque, cash, transfer or credit/debit card.  For more information or to buy a copy please email cookbook@fishandpips.com or call +44 1483 421 777.

* Postage to the UK second class is free of charge

The first glorious white flakes of the season fell on Saturday. 

http://www.merinet.com/snow_report.php?id_snow_report=3580

The suprisingly warm autumn has now turned and there is a definite chill in the air.  The ground is freezing and the first snow has settled.  1cm at 2800m and a temperature of 4°C in the village.  With the Metro Ski and Board show this week Fish&Pips are getting very excited about the season!

http://www.metrosnow.co.uk/

In the run up to our ‘Introduction to Our Cook Book’ on 12th November we have decided to do a weekly taster of what is to come in the book….

Classic Chocolate Fondants

Serves 4

100g 70% chocolate

100g unsalted butter

2 large eggs

2 large egg yolks

50g caster sugar

20g plain flour

4 silver pudding moulds ¼ pint size

A little melted unsalted butter and plain flour for the moulds

Icing sugar to dust

·         Preheat the oven to 180^oC

·         Prepare the moulds by brushing with melted butter, place a circle of greaseproof in the bottom and flour the inside shaking out any excess

·         Melt the chocolate and butter together in a bowl set over a saucepan of just boiled water

·         Whisk the eggs, egg yolks and sugar together until ribbon stage is reached. Add the melted chocolate and sieved flour to the egg mixture, mix together and pour into a piping bag

·         The mixture can be stored in the fridge until needed

·         Pipe into the prepared moulds and bake for 12 minutes until risen

·         Turn out and serve with a dusting of icing sugar

F&P tip - Great served with pistachio ice cream or clotted cream and raspberry coulis