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	<title>Uncategorized &#8211; Chef Jobs, Chef News, Recipes, Gossip</title>
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		<title>Keep Burgering On &#8211; Book review</title>
		<link>https://chef.co.uk/keep-burgering-on-book-review/</link>
					<comments>https://chef.co.uk/keep-burgering-on-book-review/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sat, 25 Apr 2020 16:07:47 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">https://chef.co.uk/?p=3478</guid>

					<description><![CDATA[Buy it from Amazon &#8211; by BENJAMIN ALDES WURGAFT 254pp. University of California Press. £23 (US $27.95). PICTURE THE SCENE: shiny metal bioreactors lined up in rows, each at work building burgers from starter cells taken by biopsy from the muscles of cows. When cooked, the burgers will mimic traditionally produced hamburgers, while avoiding animal [&#8230;]]]></description>
		
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		<title>Oafish neighbour is not a chef. Or is he?</title>
		<link>https://chef.co.uk/oafish-neighbour-is-not-a-chef-or-is-he/</link>
					<comments>https://chef.co.uk/oafish-neighbour-is-not-a-chef-or-is-he/#comments</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Wed, 15 Mar 2017 11:20:37 +0000</pubDate>
				<category><![CDATA[Features]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[app]]></category>
		<category><![CDATA[burnt pizza]]></category>
		<category><![CDATA[cooking app]]></category>
		<category><![CDATA[trybe]]></category>
		<category><![CDATA[when pigs fly]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1736</guid>

					<description><![CDATA[Watch out! In the topsy turvy, &#8220;disruptive,&#8221; 21st century, a new app called Trybe is suggesting that all of us are chefs! Yes, all of us! Finnish duo Leo Wuoristo and Ilkka Sako designed the app for home cooks. Trybe links them up with the paying public via the medium of the cellphone. That’s right. [&#8230;]]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
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		<title>Claude Bosi jumps from Hibiscus to Bibendum</title>
		<link>https://chef.co.uk/claude-bosi-jumps-from-hibiscus-to-bibendum/</link>
					<comments>https://chef.co.uk/claude-bosi-jumps-from-hibiscus-to-bibendum/#comments</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Mon, 27 Feb 2017 20:52:04 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Bibendum]]></category>
		<category><![CDATA[Brexit]]></category>
		<category><![CDATA[Chelsea]]></category>
		<category><![CDATA[Claude Bosi]]></category>
		<category><![CDATA[mayfair]]></category>
		<category><![CDATA[Michelin Man]]></category>
		<category><![CDATA[michelin star]]></category>
		<category><![CDATA[Terence Conran]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1724</guid>

					<description><![CDATA[Flailing chef Claude Bosi has just shuttered his Hibiscus restaurant in Mayfair and taken on another basket case. Once boasting the best steak frites outside France, Bibendum in Chelsea was described by then director Simon Hopkinson as daring to be continental, Bibendum is now closed for another revamp as Bosi tries to rethink it amid [&#8230;]]]></description>
		
					<wfw:commentRss>https://chef.co.uk/claude-bosi-jumps-from-hibiscus-to-bibendum/feed/</wfw:commentRss>
			<slash:comments>1</slash:comments>
		
		
			</item>
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		<title>What do we eat at home?</title>
		<link>https://chef.co.uk/what-do-we-eat-at-home/</link>
					<comments>https://chef.co.uk/what-do-we-eat-at-home/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Wed, 25 Jan 2017 13:29:53 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1690</guid>

					<description><![CDATA[In the pub after a hard day’s work, more often than not if people find out our profession- their first question is- &#8220;well what do you eat at home?&#8221; I’ve heard this one a lot. Like some kind of weird human fascination that seeks to bring us down from the level of fine cooking, they [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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		<title>DIY restaurant for catering school dropout</title>
		<link>https://chef.co.uk/diy-restaurant-for-catering-school-dropout/</link>
					<comments>https://chef.co.uk/diy-restaurant-for-catering-school-dropout/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sun, 18 Sep 2016 16:25:00 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[burger @ N8]]></category>
		<category><![CDATA[burgers]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[crouch end]]></category>
		<category><![CDATA[crouch end broadway]]></category>
		<category><![CDATA[DIY restaurant]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[makeshift restaurant]]></category>
		<category><![CDATA[Max Aynsley-Rigden]]></category>
		<category><![CDATA[n8]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[shipping containers]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1662</guid>

					<description><![CDATA[“My dream was always to be a chef and be a part of a kitchen but I also always wanted to follow my own entrepreneur ambitions.” &#160; Meet Max Aynsley-Rigden, a 22-year-old catering school dropout who found his own path to follow his dreams. He is Head Chef and joint owner of Burgers @ N8, [&#8230;]]]></description>
		
					<wfw:commentRss>https://chef.co.uk/diy-restaurant-for-catering-school-dropout/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Our guide to the Catering industry</title>
		<link>https://chef.co.uk/our-guide-to-the-catering-industry/</link>
					<comments>https://chef.co.uk/our-guide-to-the-catering-industry/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Fri, 09 Oct 2015 14:46:29 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1398</guid>

					<description><![CDATA[The industry employs around two million people in half a million restaurants, cafes and catering outlets across the UK. From hotdog stands to elite hotel restaurants, there are jobs on offer to suit all levels, whether it&#8217;s junior chefs and kitchen staff or waiters, senior managers and company directors. And the even better news is [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Selin Kiazim opens her own restaurant</title>
		<link>https://chef.co.uk/chef-selin-kiazim-revolutionizes-britains-turkish-food/</link>
					<comments>https://chef.co.uk/chef-selin-kiazim-revolutionizes-britains-turkish-food/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 08 Oct 2015 12:36:42 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1381</guid>

					<description><![CDATA[Selin Kiazim is a chef who is not short of ambition. At 20, she promised herself she would open a restaurant before she was 30; at 25, she made it her aim to revolutionise Turkish cuisine in Britain; now, at 29, she wants her restaurant, Oklava, which opens later this month, to be one of [&#8230;]]]></description>
		
					<wfw:commentRss>https://chef.co.uk/chef-selin-kiazim-revolutionizes-britains-turkish-food/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Prison Cook gets compensated after severe accident</title>
		<link>https://chef.co.uk/prison-cook-gets-compensated-after-severe-accident/</link>
					<comments>https://chef.co.uk/prison-cook-gets-compensated-after-severe-accident/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 08 Oct 2015 11:17:17 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1373</guid>

					<description><![CDATA[A PRISON cook will receive more than £100,000 in compensation after an inmate dropped a 25kg (55lb) sack of rice on her back. Susan Cox, 46, has suffered severe spinal pain since the 2007 accident, which left her unable to work. The mother of one sued the Ministry of Justice for failing to keep her safe while working [&#8230;]]]></description>
		
					<wfw:commentRss>https://chef.co.uk/prison-cook-gets-compensated-after-severe-accident/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>An unhealthy row: report claiming organic food is better divides UK scientists</title>
		<link>https://chef.co.uk/an-unhealthy-row-report-claiming-organic-food-is-better-divides-uk-scientists/</link>
					<comments>https://chef.co.uk/an-unhealthy-row-report-claiming-organic-food-is-better-divides-uk-scientists/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Tue, 12 Aug 2014 15:41:26 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1277</guid>

					<description><![CDATA[Fresh research claiming organically grown food is healthier than conventional crops has provoked a row between scientists. The study, carried out by scientists at Newcastle University, concluded that organic crops are up to 70 per cent richer in key antioxidants and significantly lower in harmful heavy metals. Researchers concluded that switching to an organic diet [&#8230;]]]></description>
		
					<wfw:commentRss>https://chef.co.uk/an-unhealthy-row-report-claiming-organic-food-is-better-divides-uk-scientists/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Governments agree to rein in veterinary drugs in food</title>
		<link>https://chef.co.uk/governments-agree-to-rein-in-veterinary-drugs-in-food/</link>
					<comments>https://chef.co.uk/governments-agree-to-rein-in-veterinary-drugs-in-food/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sun, 10 Aug 2014 16:40:14 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1275</guid>

					<description><![CDATA[Governments have agreed new food standards calling for zero residue of veterinary drugs in meat, and limiting lead pollution in infant formula and toxins in maize, a UN body said Tuesday. The Codex Alimentarius Commission &#8212; the top global decision-making body for food standards &#8212; made a raft of recommendations at its ongoing annual meeting [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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