An omelette with smoked haddock and cheese was perfected at the Savoy Hotel, and named after which novelist?
Arnold Bennett London the chefs perfected an omelette incorporating smoked haddock, Parmesan cheese and cream, which pleased him so much that he insisted that it be prepared wherever he travelled. The Omelette Arnold Bennett has remained a standard dish at the Savoy ever since. A number of streets in the Bradwell area of Newcastle-under-Lyme, which neighbours Stoke-on-Trent, are named after places and characters in Bennett's works, and Bennett himself. Two blue plaques have been installed to commemorate Bennett. The first, at his former residence in Cadogan Square, London was placed by London County Council in 1958. The second was placed in 2014
Smoked cheese use artificial smoke flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner. Some smoked cheeses commonly produced and sold include smoked Gruyère, smoked Gouda (rookkaas), Provolone, Rauchkase, Scamorza, Sulguni, Oscypek, Fynsk rygeost, and smoked Cheddar. Smoked cheese Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process. Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up