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	<title>BRITISH &#8211; Chef Jobs, Chef News, Recipes, Gossip</title>
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	<link>https://chef.co.uk</link>
	<description>British chefs and kitchen staff - jobs and careers, pay and conditions, news and gossip</description>
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		<title>Coronavirus UK: Food suppliers &#038; Restaurants offer Home deliveries</title>
		<link>https://chef.co.uk/coronavirus-uk-food-suppliers-restaurants-offer-home-deliveries/</link>
					<comments>https://chef.co.uk/coronavirus-uk-food-suppliers-restaurants-offer-home-deliveries/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Tue, 28 Apr 2020 22:27:23 +0000</pubDate>
				<category><![CDATA[BRITISH]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Corona virus]]></category>
		<category><![CDATA[covid]]></category>
		<category><![CDATA[Food apps]]></category>
		<category><![CDATA[Food supplier]]></category>
		<category><![CDATA[Home delivery]]></category>
		<category><![CDATA[lockdown]]></category>
		<category><![CDATA[London cafes]]></category>
		<category><![CDATA[nhs]]></category>
		<category><![CDATA[quarantine]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[UK chefs]]></category>
		<category><![CDATA[UKChefs]]></category>
		<guid isPermaLink="false">https://chef.co.uk/?p=3461</guid>

					<description><![CDATA[In light of the rising demand because of the lockdown, many restaurants have now switched to home delivery. Many chefs, waiters, and other hospitality workers have been laid off or furloughed. Food producers, wholesalers, and retailers have likewise been affected. Now producers across the country are offering home deliveries. And this is a brilliant way [&#8230;]]]></description>
		
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		<title>Huddersfield chef is pride of his community</title>
		<link>https://chef.co.uk/huddersfield-chef-is-pride-of-his-community/</link>
					<comments>https://chef.co.uk/huddersfield-chef-is-pride-of-his-community/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Fri, 24 Apr 2020 16:06:15 +0000</pubDate>
				<category><![CDATA[BRITISH]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[Almondbury]]></category>
		<category><![CDATA[Coronavirus]]></category>
		<category><![CDATA[covid-19]]></category>
		<category><![CDATA[food4heroes]]></category>
		<category><![CDATA[Huddersfield]]></category>
		<category><![CDATA[vulnerable]]></category>
		<guid isPermaLink="false">https://chef.co.uk/?p=3476</guid>

					<description><![CDATA[FREE MEALS PROVIDING MUCH-APPRECIATED HELP FOR ELDERLY AND VULNERABLE A HUDDERSFIELD chef has become the most popular man in his village after serving hundreds of free meals to the elderly, the vulnerable and the housebound. Ben Franco provides weekly supplies of hearty fare to the people of Almondbury with the food being distributed from a [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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		<title>Chefs on Lockdown: 7 Ways to Keep Busy (and Make Money)</title>
		<link>https://chef.co.uk/chefs-7-ways-lockdown/</link>
					<comments>https://chef.co.uk/chefs-7-ways-lockdown/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Wed, 22 Apr 2020 12:47:21 +0000</pubDate>
				<category><![CDATA[BRITISH]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chefs]]></category>
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		<category><![CDATA[cook healthy food]]></category>
		<category><![CDATA[covid]]></category>
		<category><![CDATA[covid cooking]]></category>
		<category><![CDATA[FOOD]]></category>
		<category><![CDATA[lockdown]]></category>
		<category><![CDATA[NHS food]]></category>
		<category><![CDATA[quarantine]]></category>
		<category><![CDATA[UK chefs]]></category>
		<guid isPermaLink="false">https://chef.co.uk/?p=3387</guid>

					<description><![CDATA[It&#8217;s a tough time for our industry, but that doesn&#8217;t mean we can&#8217;t make use of our newfound time. Do something for our frontline workers; find a way to make an extra income; delve into our creative side; study for a diploma. Anything is possible. Take a look at some of the ways chefs are [&#8230;]]]></description>
		
					<wfw:commentRss>https://chef.co.uk/chefs-7-ways-lockdown/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
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		<title>We need to talk about hospital food. Chefs’ pov</title>
		<link>https://chef.co.uk/we-need-to-talk-about-hospital-food-chefs-pov/</link>
					<comments>https://chef.co.uk/we-need-to-talk-about-hospital-food-chefs-pov/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sun, 15 Mar 2020 22:43:53 +0000</pubDate>
				<category><![CDATA[BRITISH]]></category>
		<category><![CDATA[Features]]></category>
		<category><![CDATA[catering]]></category>
		<category><![CDATA[hospital food]]></category>
		<category><![CDATA[nhs]]></category>
		<category><![CDATA[University College of Cork]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1750</guid>

					<description><![CDATA[Hospital catering pretty much always gets a bad rep. Slimy soups, soggy bread, fishy everything; the prognosis is normally a swift death. But can the huge industry catering for hospital patients and workers produce anything other than murder? And what are the issues that hospital chefs – burrowed deep underground (probably near the morgue) – [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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		<title>Chef Profile: Ben Murphy</title>
		<link>https://chef.co.uk/chef-profile-ben-murphy/</link>
					<comments>https://chef.co.uk/chef-profile-ben-murphy/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Tue, 07 Feb 2017 12:01:17 +0000</pubDate>
				<category><![CDATA[BRITISH]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[Ben Murphy]]></category>
		<category><![CDATA[Chef to Watch]]></category>
		<category><![CDATA[Launceston Place]]></category>
		<category><![CDATA[McCain potatos]]></category>
		<category><![CDATA[The Woodford]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1708</guid>

					<description><![CDATA[The future is bright, the future is Ben Murphy. Looking at his profile it’s hard to believe he’s only 26. His portfolio reads like a glitzy fashion advert. Paris, New York, London. Taking the traditional approach, he started out doing apprenticeships and learning from the greats. He then went on to work at two Michelin [&#8230;]]]></description>
		
					<wfw:commentRss>https://chef.co.uk/chef-profile-ben-murphy/feed/</wfw:commentRss>
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		<title>F. Cooke: London’s oldest Pie and Mash shop</title>
		<link>https://chef.co.uk/f-cooke-londons-oldest-pie-and-mash-shop/</link>
					<comments>https://chef.co.uk/f-cooke-londons-oldest-pie-and-mash-shop/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sat, 05 Nov 2016 13:43:56 +0000</pubDate>
				<category><![CDATA[BRITISH]]></category>
		<category><![CDATA[Features]]></category>
		<category><![CDATA[british food]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[chefuk]]></category>
		<category><![CDATA[East London]]></category>
		<category><![CDATA[eels]]></category>
		<category><![CDATA[F.Cooke]]></category>
		<category><![CDATA[family business]]></category>
		<category><![CDATA[Joseph Cooke]]></category>
		<category><![CDATA[liquor]]></category>
		<category><![CDATA[mash]]></category>
		<category><![CDATA[parsley sauce]]></category>
		<category><![CDATA[pie & mash]]></category>
		<category><![CDATA[pie and mash]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[traditional]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1654</guid>

					<description><![CDATA[Joseph Cooke is the fourth generation to carry on the family business &#8212; owner of F. Cooke, London&#8217;s oldest pie and mash shop. Based in Hoxton Street for 29 years,  it is a window on London’s history founded by his great-grandfather in 1862. You can see his video on our UKChefs Youtube channel. &#8220;I came to the business [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Craig Ian McAlpine, a chef full of ambition</title>
		<link>https://chef.co.uk/craig-ian-mcalpine-a-chef-full-of-ambition/</link>
					<comments>https://chef.co.uk/craig-ian-mcalpine-a-chef-full-of-ambition/#comments</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Tue, 07 Jun 2016 15:10:40 +0000</pubDate>
				<category><![CDATA[BRITISH]]></category>
		<category><![CDATA[Features]]></category>
		<category><![CDATA[catering]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[chefuk]]></category>
		<category><![CDATA[craigianmcalpine]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[rump of lamb]]></category>
		<category><![CDATA[signature dish]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1645</guid>

					<description><![CDATA[For 8 months since chef Craig Ian McAlpine took the reins of the Yacht London restaurant kitchen he has been on a new adventure. After starting as a waiter, he has now completed his move to the other side of the room. You can see his video here &#8220;It&#8217;s quite rock and roll to be [&#8230;]]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
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		<item>
		<title>Would you add deep-fried sprouts to your menu?</title>
		<link>https://chef.co.uk/would-you-try-a-deep-fried-brussels-sprout/</link>
					<comments>https://chef.co.uk/would-you-try-a-deep-fried-brussels-sprout/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 07 Jan 2016 15:45:29 +0000</pubDate>
				<category><![CDATA[BRITISH]]></category>
		<category><![CDATA[battered]]></category>
		<category><![CDATA[brussel sprouts]]></category>
		<category><![CDATA[brussels]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[festive]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1581</guid>

					<description><![CDATA[A fish and chip shop owner in north-west London is dishing up battered Brussels sprouts as a snack for his customers. His new idea, deep fried sprouts, might change people&#8217;s opinions on the veg. Danny and Hana Sutton, owners of Sutton and Sons Fish &#38; Chips, rolled out the dish with a twist to “do something [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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		<title>Chris Maccormick launches the Duck Doughnut at Zebranos</title>
		<link>https://chef.co.uk/chris-maccormick-launches-the-duck-doughnut-at-zebranos/</link>
					<comments>https://chef.co.uk/chris-maccormick-launches-the-duck-doughnut-at-zebranos/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Tue, 10 Nov 2015 15:13:02 +0000</pubDate>
				<category><![CDATA[BRITISH]]></category>
		<category><![CDATA[News]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1439</guid>

					<description><![CDATA[&#160; For Executive chef Chris Mccormick it has been a long journey from the Directors kitchen at Lehman Brothers bank to a new bar restaurant to a new bar restaurant in Liverpool Street. Zebrano in the City offers fine dining and rave-style DJs, but al they were talking about at the opening last week was [&#8230;]]]></description>
		
					<wfw:commentRss>https://chef.co.uk/chris-maccormick-launches-the-duck-doughnut-at-zebranos/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
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		<title>Jeremy Lee’s Cullen Skink</title>
		<link>https://chef.co.uk/jeremy-lees-cullen-skink/</link>
					<comments>https://chef.co.uk/jeremy-lees-cullen-skink/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sat, 10 Oct 2015 15:16:17 +0000</pubDate>
				<category><![CDATA[BRITISH]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1338</guid>

					<description><![CDATA[JEREMY LEE &#8211;  Theodora Fitzgibbon’s cullen skink was one of the first soups I learned to cook in Scotland. It’s an example of good cooking, simple, brilliant and a wonderful flavour. SERVES 3-4 Large smoked haddock 1, preferably Finnan, about 900g 1 sliced onion 850ml milk 2 tbsp butter cooked mashed potato, about 225g salt [&#8230;]]]></description>
		
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