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After three seasons serving slightly different versions of the red pepper tatin, I felt it needed a complete change. I was trying to use more and more local ingredients and take more inspiration from Savoyard cuisine but keeping the modern elements as well. This thought process led me to one…

With two seasons cooking under my belt, my confidence had grown significantly and I was increasingly adding more intricate touches to dishes. I had been experimenting with various home made icecreams during the season and was really keen to try out a savoury version. I read about Ferran Adria doing…

As summer begins to fade and the autumn chill starts to creep in, I always start thinking about what new dishes I’m going to add the menu – I mean, I’m pretty much thinking about this all day everyday but, I really start researching and testing recipes which is probably…

Right I’m setting my stall out early doors with about the most hedonistic recipe I can think of, combining as many indulgent ingredients as possible to create a truly extravagant treat; my ultimate rocky road. It started life as a classic chocolate biscuit cake recipe, a long held family favourite…

Yesterday was the last day of the ski season and we saw the season out in true AliKats style with some of our favourite food and wine. There may also have been the odd shot of tequila in there somewhere but memory fails me. 

The conditions on piste are looking good. Check out what Al has to say from Nyon in Morzine…

British half term week represents the half way point of the ski season so we decided to look back on the season so far (since Dec 13th 2014) and summarise with a few key numbers about our Morzine chalets…

Rather than listening to Al do his latest impression of Michael Fish, we decided to let the skiing do the talking for this week’s snow report. This was recorded on the slopes of Morzine / Les Gets which is only a short drive from our Morzine chalets.