Huge thank you to Town and County magazine for having me on the cover with a lovely interview on my journey from corporate world to wearing an apron and featuring some delicious recipes from my latest book CANNED..
If you missed the print version here’s the download:
Been great fun hosting some exclusive chefs table experiences for private and public listed companies for their c-suite and investor members.
Usually taking place onsite or in a hired private venue, recent events included the De’Longhi family flying over from Italy to the UK head office, or for Acast at Soho Works, London. Sometimes it’s just a beautiful dinner with some chat, othertimes guests can have some fun getting involved.
Our award winning author Theo Michaels; we are honoured to announce that two of Theo’s cookbooks published in 2020 by Ryland Peters and Small; Share and Rustica; have won their respective categories in the renowned Gourmand World Cookbooks Awards.
Rustica – Mediterranean village food won the category D02 Health & Nutrition of the Gourmand World Cookbook Awards
SHARE – delectable sharing boards won the category A11 Entertaining of the Gourmand World Cookbook Awards
Theo and FiveDinners.com have partnered with Fruit Bowl to offer a 1 week exclusive meal plan via the FiveDinners.com platform to kick off 2021. The meal plan is part of the Fruit Bowl #5in5challenge campaign to get kids eating two of their five-a-day in every dinner for a week.
Recipes were developed by Theo to incorporate at least two portions of ‘your five a day’ in every meal; specifically designed with kids in mind (e.g. sneaky vegetable beef burgers, homemade calzone, chimichangas and more!) all developed in conjunction with Fruit Bowl including videos for every recipe to help parents cook each dish.
“While sharing may be the central concept behind this book, we can promise you won’t want to. Theo A. Michaels, former MasterChef semifinalist, manages to craft one surprising and sensational recipe after another.”
“What it means to eat like a true resident of the Mediterranean with meals that focus on coaxing the best results out of simple, quality ingredients.”
I’m a clown most of time; but this has really touched me. Anyone creative; chefs; authors; artists; carpenters; etc.; put their heart & soul into their work and then put it out there to be judged – it’s crushing when someone doesn’t like it and utterly euphoric when they do..
Without this sounding like a BAFTA acceptance speech (currently folded in my pocket – you never know 😋) I owe a debt of thanks to a million people, to name a few: Cindy and Julia Charles at my publishers Ryland Peters & Small, Mowie Kay, Kathy Kordalisk Sonya Nathoo, my wife and kids and so many others.
I write this on 22nd December 2020 and I’m hitting the eggnog hard today to celebrate 🎅😘
Comment from David Leite @davidleite The 20 Cookbooks We Cooked From the Most in 2020: “Our 100+ recipe testers stand behind these amazing books, amazing talent, amazing recipes. And that’s good enough for me”.
The Guild of Food Writers is the professional association of food writers and broadcasters in the United Kingdom. Established in 1984, it now has around 480 authors, broadcasters, columnists and journalists among its members
Theo has been appointed as a brand ambassador for Kenwood.
Theo said “I’ve been a fan of Kenwood products for ages and even other brands within the Kenwood group (I’ve got great DeLonghi coffee machine that’s been running for a decade!) so it is with huge honor that I accept the invitation to become part of the Kenwood family.”
Grab a discount on any Kenwood product using the code: THEO10
Theo appears on the Kenwood RealCooks website, and is now hosting a live cookalong with Kenwood Kids Club on their youtube channel here.
Theo says ‘it’s just me, my kids, in my kitchen making a mess, cooking easy simple dinners and trying to have an hour of normality during these, frankly surreal times. Hopefully the kids watching will have some fun, learn a thing or two and maybe, just maybe, the parents will get dinner at the end! This won’t be pretty…’
#KidsCookWithTheo is live every Monday, Wednesday and Friday at 4pm (GMT) with the ingredients needed for each session announced the week before.
The philosophy behind SHARE is all about creating an interactive and exciting dining experience to be ‘shared’ amongst friends and family. SHARE was inspired by the work I do at events where I’ve been creating sharing boards and grazing tables for 10 people to twenty foot long grazing tables for 300 guests.
SHARE is my fourth cookbook, it’s published by Ryland Peters & Small and the extremely talented Mowie Kay did the photography, and my good friend Jean-Cristophe Novelli kindly wrote my foreward.
SHARE is broken down into 10 chapters ranging from Meze, Feast, Ocean, BBQ, Vegan, Sweet and many more; there is literally something for everyone with over 80 recipes and detailed step-by-step guidelines on how to build your own grazing table.
This beautiful, simple recipe brings new life to the classic dish of chicken kiev, in this instance we’re using a gorgeous piece of cod loin, stuffed with garlic butter, rolled in breadcrumbs and then roasted in the oven.
The secret is to freeze the butter for an hour so it just melts enough to ooze out by the time the fish is cooked. Enjoy at your peril – this will become a favourite!
OK, this was developed as a great way to use up all that festive food on Boxing day after gorging yourselves on Turkey over Christmas. However, this is a great quick meal at anytime of the year when you have some leftover chicken or turkey from a roast.. enjoy!
This delicious, healthy recipe is a great dish to have in your repertoire; tons of fresh vibrant greens with lashings of wine, olive oil and a touch of butter topped with lean perfectly cooked seabass – all done in one tray!