Having the family over for Easter Sunday brunch does not have to be complicated or too fancy for the kids to enjoy. We asked chef Ben Tompkins for simple, delicious and easy recipes to create a Bermudian Easter Sunday brunch menu along with recipes to delight the whole family.
Check out Chef Ben's Easter brunch recipes:
Butterflied Leg of Lamb with Loquat Ginger Glaze
Curried Carrot Soup with Coconut
Potato and Peapod Salad with Mint
Chef Ben began cooking professionally at the age of 19. He graduated from the Bermuda College Apprenticeship Program in 1987 and has spent the last 25 years honing his craft both at home and abroad. After several years as food and beverage manager at the old Newstead Hotel, Chef Ben returned to school and earned his bachelor’s degree in business management from the Culinary Institute of America, graduating with high honours in 2004.
Today Chef Ben provides exclusive private chef services through his small company Cuisine on Command and teaches extensively at International Imports. Committed to fresh, all-natural food and traditional techniques, Chef Ben is dedicated to re-establishing the kitchen table as the heart of the home. Phone 441-734-2433 or e-mail chefbenbear@hotmail.com for further information.
