Ex-labourer now runs top restaurant GATESHEAD-born chef Paul Kitching has been given the royal seal of approval for his outstanding culinary career. The cook has come a long way from his humble beginnings, at Barry’s Bakery in Dunston, to win the Prince Philip Medal. He received his award from Princess Anne at Buckingham Palace at... Continue reading
Category Archives: News
Top chef dishes up career tips
A Michelin-starred chef and a Euro 2012 footballer headed back to the classroom for a careers event at a Solihull school. TV cook Glynn Purnell and Birmingham-born player Sean St Ledger faced a grilling from pupil at the speed dating-style event at St Anne’s Catholic Primary School in Chelmsley Wood. Among the others to face... Continue reading
Female chefs are kitchen hopping
From sauces to tempers, there’s never any shortage of things reaching boiling point in professional kitchens. And from Gordon Ramsay to Marco Pierre White, there has never been any lack of ego-fuelled male chefs to blame for creating the testosterone-charged atmosphere that has made women working alongside them something of a rarity. But all that... Continue reading
GET READY FOR LONDON WINE WEEK
Dear diary. The team behind London Cocktail Week have launched London Wine Week, taking place 2nd – 8th June 2014. There will be a schedule of ticketed, bespoke events – tapping into the pop-up phenomenon and emerging street food movement. A seven day celebration of the capital’s flourishing wine scene, set in some of London’s... Continue reading
What its really like being a chalet girl
Ever thought about getting out of the UK on a paid holiday in the snowy slopes? Think again. As Jenny Jones celebrated her bronze medal – the first medal on snow for Britain at the Winter Olympics – she reflected on when she was a chalet maid cooking breakfast and put paid to the myth... Continue reading
PIne needles big new ingredient
Isaac McHale, one of a collective of pioneering chefs known as the Young Turks, began working with evergreens several years ago and now serves pine needle salt with chicken fried in buttermilk at the Clove Club, his restaurant in Shoreditch, East London. “Pine is less of a taste than an aroma,” he said. “We use... Continue reading
LA glove law has many chefs steamed
For decades, Toshiaki Toyoshima has followed the same ritual each morning at his restaurant near Hollywood: He ties on his chef’s jacket, dons a white cap and hebegins cutting fish for nearly 500 customers daily. But in January, Toyoshima’s routine was upset. He had to add a step: A new law now forces him to... Continue reading
Investors need YOU
Wealthy investors are piling cash into new restaurants in an attempt to find the next Giraffe, or the next Jamie taking advantage of an Enterprise Investment Scheme offering income and capital gains tax relief. According to Gary Robins, a partner at Chancery Investment Partners, many private investors regard the restaurant sector as an interesting play... Continue reading
Ingredients: Blood is the new egg white
One of the world’s top culinary teams is calling for blood to be used more widely in the everyday food we eat. The Nordic Food Lab says animal blood is nutritious, delicious and could be a solution to the growing problem of egg allergies. The Copenhagen-based lab has become an innovator in culinary science since... Continue reading