Rich Sennewald

Worth noting, you can't drop in for food/brunch & most seating (was) reserved at 10.30am (but vacant), I'm sure food is lovely as per other reviews but we weren't able to get any.

unfortunately a poor experience for our visit.

and courses are back on at post lockdown.usinf the purpose built studio kitchen!

We've got a full house today covering prep, portioning, jointing, seasoning, cooking, flavour science, calorie control and of course, BBQing out in the sun!

Were going to be playing with whole chickens as students learn to joint, season, brine and portion them aswell as some amazing brisket mince, marrow and marrowbone and local breads for the burgers, along with slaws and other salads

A great course to brush up on skills and knowledge or equip yourself for some new habits and with new skills going forward post lockdown!

Interested in booking for yourself or a group?
Get in touch asap for a custom day

More dates soon.

Today was a Chilli-Cheese Dog day.

Had the little ones as kitchen assistants again, as is the norm these days- who were very perplexed at the idea of putting chilli , on a hot-dog.

But upon tasting the finished article were pleased with their efforts.

Bit of an American theme with baseball in the field and hot-dogs for lunch but everything you see here was from less than 5 miles away, thanks to , save for the buns, because I forgot to grab bread whilst I was shopping and the mustard.

Hotdogs don't get much love at all, but can definitely be a show-stopper if you do them right.

Might be one for the BBQ courses when all returns to normality.

Use up the leftovers in your cupboard to make Homeland wraps! A BBQ fave.

Marinate cubed beef in lemon or lime juice, salt, garlic, paprika and coriander leaf.

Skewer and slow grill over the BBQ.

Make salsa with tinned tomato, lemon or lime juice, chipped onion, chilli puree and peppers, throw in fresh coriander leaf if you can.

Make potato salad with the mountains of potato you've panic bought.

Put it all into a wrap (garlic naan here)



As always - proudly fed by

A little BBQ recipe I use and AWFUL lot, for Pit-beans and a good way to use some of the tins from the cupboard.

It works really well with your own BBQ sauce!

The Sun is out and we're almost all staying at home!

Next time you fire up the BBQ don't forget the sides, this recipe for Texas-style beans from Perrys BBQ Tutor Rich Sennewald is a great way to make use of the tins in the cupboard, working really well with any and all tinned bean, but especially Pinto, Butter or kidney beans and goes amazingly well with bbq pork dishes.

Ingredients:
1-2 Tins of beans
1 large red onion (Shredded)
1-2tbs of butter
2 cloves of garlic per tin of beans (Minced)
1 tsp per tin of beans of cumin, chili flakes, smoked paprika & flaked sea-salt
300g of cherry tomatoes per tin.
1 cup of stock of your choice+ cornflour to thicken
2 cups of beer (one for you, one for the food)
(Optional) Diced bacon lardons.
If using a bbq - a good handful of wood-chips to smoke.

To Garnish:
Spring onion, coriander leaf, salt & pepper to taste and season.
Soured cream, to serve with the final product.

This one is so easy!

This cooks low and slow, in the bbq on a low-burn, so is an ideal one to throw in next to larger joints, ribs, forerib and so on, or equally can be done in the oven.

Slap an ovenproof onto your BBQ with the lid-down (We have an old crock-pot that we use for the BBQ as the smoke and heat will permanently discolor it) over a low-heat.

Put all the ingredients bar the tomato into the pot - give them a good stir together and allow them to sit and sizzle and the flavors mingle.

Pop a wire-mesh over the top of the crock-pot or pan and sit your tomatoes on top of this, sitting over the top of other ingredients
(this is so they can cook an take in a little smoke where possible, and contribute to the below ingredients) throw your wood chips on and close the lid to your bbq, allowing the smoke to circulate as the tomatoes soften and cook.

After about 15 to 25 mins of sizzling, drink cup of beer #1 and pour cup of beer #2 into the mix and smash the tomatoes into the mix as well; stirr the mix and allow it to bubble for another 5 or 10mins.

Pour in your cup of stock that you've already thickened. give it a good stir together and pop a lid over the pan, leaving it in the lowest heat area until the beans are cooked and the rest of your food is ready - then serve it all up garnished with the sides.

If you like it a little more firey - throw some dashes of hot-sauce or bbq sauce of your choice over the top and dig in!

Time to polish up my trainer badges.
Stocked up on restore pots and got all the HMs ready.

Jenny's cooking up some low-level minions.

Chris and I are looking forward to all the "kids eat free" deals we can take advantage of and a good excuse to go visit the science and history museums.

There's also gonna be one to spot each end of the barbell for Kat and Helen.

Time to start my own E-sports team too.

It's got to be somewhere between 3 and 4 for me.

Delicious, crisp saltiness.

This is crucial research.

We are making the ENTIRE back-catalog of the Applied Nutrition & Supplementation course FREE to everyone as of today.

visit http://norsegym.co.uk/my-account/ to create a free account and simply follow the instructions there to gain access to everything.

You will find a simple sign-up form. once you fill that in with a name, password, and email you will get immediately sent to the course landing page - click "take this course" and that's it.

This course was initially accredited by the AfN and although no longer accredited the content is still valid.

It is suitable for FitPro's wanting a bit of nutrition revision but also really useful for people stuck in the house wanting to do some education in the field of nutrition and exercise.

My own personal success in the fitness industry (back in the day) was very much down to the kindness and cooperation of others whom I have had the pleasure to work with over the years, who to my pleasure as still very-much active now (such as the Lift The Bar team, the Elite Fitness Mentoring group, and my very humble beginnings way-back-when with the BTN crew.)

I hope that with making the Applied Nutrition and Supplementation course entirely free to access, for all of you will likewise help yourselves.

Some of you may use it to help yourselves day-to-day, with the information about energy tracking, diet, and health or some may use it in your new move towards being online trainers, with the closure of your studios and gyms.

Whilst myself and Dr. Mendoza are not actively teaching or monitoring this course, you can still interact with us through our social media profiles

This content has been used as the foundation of education for literally thousands upon thousands of students who have gone on to do incredible things from PHDs to running international sports teams.

This site includes access to the entire Applied Nutrition and Supplementation course and Foundations of Nutrition Course that previously carried AfN Certification and elements of Gary's behavioral change courses and doctoral research.

This content ranges in depth from that suitable for a beginner to a seasoned fitness professional.

Now - this whole site is a one-man job in terms of maintenance and upkeep, so - fingers crossed you don't all explode it.
Remember guys - stay kind, stay positive and keep yourselves occupied

Lots of love

Rich & Gary.

Food is never boring, if you know how to use spices, herbs and aromatics, along with salt, fat, acids and heat.

Do you recognise everything on the plate?

Couples pole workshop with the other half?

Why not.

I've learnt over the last few years to stop only doing stuff I'm good at and to cease giving a s**t about being a total novice at things.

It only serves to deny you the opportunity to try (and enjoy) new things.

We were. An absolute mess and probably the instructors worst nightmare, but we tried hard and had a proper laugh.

Try new things, be active, even if you're crap.