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E: 23/08 Win Dinner For Two At Marco Pierre White's Restaurant
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Win dinner for two at Marco Pierre White's restaurant!
Indulgent, contemporary and seriously naughty! Marco Pierre White shares his secrets with one of the UK's top artisan patisserie chefs, to bring us a range of fresh, individual desserts with recipes that are sure to tempt. Glorious! who earlier this year brought us Marco's range of fresh soups, has reduced the heat in the kitchen to create four desserts that are exquisitely delicious!
Marco has been on a quest in the recent ITV drama 'Great British Feast' searching for the ultimate pudding to share at his feast. There is nothing like the great British trifle and Marco inspired Craig Barton, the artisan chef working with him on the range to create the ultimate trifle for Glorious!
For the summer Marco and his team have chosen four recipes each crafted to tempt, indulge and seduce our taste buds with contrasting yet complimentary flavours and textures: White chocolate contrasting with passion fruits, chocolate truffle contrasting with a dark chocolate ganache, strawberries complimented by cream and most exciting a completely new interpretation of a trifle with blueberries and Amaretti biscuit - with a sneaky and surprising orange zest cream to excite the palate!
Marco says "Craig my artisan patisserie chef is a genius! He has produced our new stunning collection of beautiful desserts from our kitchens and created these into products that you can now buy in the chilled cabinet of the supermarket - without losing any of the flavour and taste. I am proud to serve them to my friends and family."
Glorious! desserts are literally hand-made in a kitchen with fresh ingredients, free of additives that are often found in supermarket foods. Cream is locally sourced, fruits poached on site and chocolate is sourced from Belgium to deliver the very finest of flavours and textures.
Question: What does Marco uses instead of jelly in his amazing trifle recipe?
Answer: Jam
Good Luck
Win dinner for two at Marco Pierre White's restaurant!
Indulgent, contemporary and seriously naughty! Marco Pierre White shares his secrets with one of the UK's top artisan patisserie chefs, to bring us a range of fresh, individual desserts with recipes that are sure to tempt. Glorious! who earlier this year brought us Marco's range of fresh soups, has reduced the heat in the kitchen to create four desserts that are exquisitely delicious!
Marco has been on a quest in the recent ITV drama 'Great British Feast' searching for the ultimate pudding to share at his feast. There is nothing like the great British trifle and Marco inspired Craig Barton, the artisan chef working with him on the range to create the ultimate trifle for Glorious!
For the summer Marco and his team have chosen four recipes each crafted to tempt, indulge and seduce our taste buds with contrasting yet complimentary flavours and textures: White chocolate contrasting with passion fruits, chocolate truffle contrasting with a dark chocolate ganache, strawberries complimented by cream and most exciting a completely new interpretation of a trifle with blueberries and Amaretti biscuit - with a sneaky and surprising orange zest cream to excite the palate!
Marco says "Craig my artisan patisserie chef is a genius! He has produced our new stunning collection of beautiful desserts from our kitchens and created these into products that you can now buy in the chilled cabinet of the supermarket - without losing any of the flavour and taste. I am proud to serve them to my friends and family."
Glorious! desserts are literally hand-made in a kitchen with fresh ingredients, free of additives that are often found in supermarket foods. Cream is locally sourced, fruits poached on site and chocolate is sourced from Belgium to deliver the very finest of flavours and textures.
Question: What does Marco uses instead of jelly in his amazing trifle recipe?
Answer: Jam
Good Luck
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Comments
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By entering this prize promotion, you accept and agree to be bound by the following terms and conditions:
- The prize promotion is open to all UK residents aged 18 years or over except employees (and their families) of Tiscali UK Limited, as well as representatives or agents of Tiscali UK Limited. Any entries submitted by agents or third parties will be invalid and will not be accepted by the Promoter.
- You may enter this prize promotion by answering the question correctly to be entered into the prize draw.
- By entering the prize promotion, you hereby warrant that all the information submitted by you in your application is true.
- There is one prize. The prize is dinner for two at Marco's Chelsea restuarant, three courses including wine and a signed copy of Marcos' new Great British Feast book just released. This offer does not include any travel to and from the restaurant. Wine will be chosen by restaurant to suit meal chosen. Subject to the availability of the restaurant. The Promoter reserves the right to substitute the prize for one of equal or greater value at any time.
- The prize is not transferable and cannot be substituted for a cash alternative.
- If any winner is not able for whatever reason to accept the prize(s) then the Promoter reserves the right to award the prize(s) to another participant.
- The closing date for this prize promotion is 23rd August (the "Closing Date") and any entries received after the Closing Date will not be accepted by the Promoter.
- Winner(s) will be notified by 7 DAYS AFTER of the Closing Date. To contact you we will use the contact details supplied by you when entering the prize promotion.
- Only one entry per person is permitted.
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