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Reply To: know your pan card

Mon, 15 May 2017 07:22:38 +0000

Hello Sunil, thanks for the post, As here we have also provide the easy way to update & know PAN card details online at http://finfyi.com/know-your-pan/, visit and check all pan card related stuff.

Michelin international inspector

Wed, 04 Jan 2017 12:03:58 +0000

Heads up. Heard that their international inspector is in London this week. She is staying at The Capital and will try a few restaurants including the Outlaw’s tonight with her friends in London. Understand that she will also try some new small restaurants at Soho.

know your pan card

Thu, 15 Sep 2016 05:48:19 +0000

In the event that you don’t have PAN No. of any individual, you can confirm PAN by Name of the know your pan card holder. Simply fill (least ) Last Name/Surname and Date of Birth of that individual to confirm.

Got some Mercer & Global knives with 25- 50% off

Thu, 02 Jun 2016 10:12:25 +0000

Brand new knives each in separate box. Mercer mx3 series. Email me for more details zeherathpl@gmail.com

Ambitions to put hidden gem firmly on the culinary map

Tue, 18 Feb 2014 14:55:31 +0000

Mark Jones, head chef at Merchants, 62 Castle Street My Dream Job
RUSTLING up delicious dinners for politicians and executive directors is all in a day’s work for chef Mark Jones.
Originally from Devon, Mark has lived in Liverpool for the last 14 years and leads the kitchen team at Merchant’s Bar & Restaurant in 62 Castle Street, a chic restaurant, bar and cocktail lounge in a Grade I-listed building in the city centre.
With over 25 years’ experience, Mark is no stranger to the demands of a busy kitchen and, in his role at Merchants, he caters for diners in the restaurant, as well as private parties, intimate dinners and weddings.
Mark takes pride in his ability to cater for all tastes and, when you take a look at his CV, it’s easy to see why his menus feature dishes and flavours from all four corners of the globe.
The talented chef began his culinary career in Plymouth, where he gained his City and Guilds qualification, and worked around the UK before taking a dream job in the Caribbean.
As he explained: “Over the course of 10 years, I worked in Westminster, Brighton and Manchester Business School, then I took a once-in-a-lifetime opportunity to work as a chef in a luxury hotel resort in Bermuda.”
Cooking local specialities in the Caribbean helped Mark to develop a globally-inspired palate. And, with a clear flair for creating dishes inspired by far-away lands, Mark’s next job saw him move to Australia, where he became a chef de partie in Sydney’s iconic Opera House.
Here he discovered what it was like to cook in a premium, world-class restaurant and, by cooking exceptional cuisine for the opera house’s notable clientele, Mark soon became an outstanding chef in his own right.
He said: “It was an amazing experience and really gave me an insight into international cuisine. I was there for three years before I decided to come back to the UK, as I knew it was a time in my career to head to somewhere like London, where I could really show diners what I could do.”
Keen to build on his already impressive experience, upon his return to England, Mark worked in the Lanesborough Hotel, a five-star hotel in Knightsbridge, London, with a Michelin-starred restaurant.
The Lanesborough Hotel is famed for its culinary excellence and, during his time there, Mark helped cement the restaurant’s outstanding reputation.
Having worked in some of the finest kitchens in London, Australia and Bermuda, Mark’s CV now had all the ingredients to see him take the next move in his culinary career. And, following his time in London, Mark has ran the kitchens of numerous exceptional restaurants across England and France – with his culinary creativity recognised by the Good Food Guide during his time at the Grand Hotel, a five-star hotel in Eastbourne.
“I love a challenge,” added Mark. “And, throughout my career I’ve tailored menus for highprofile events across the world – from the Labour Party Conference to fashion shows – and designed and opened kitchens, including Liverpool’s Private Members Club, Metro Restaurant.”
Now, he is serving diners luxury dishes at Merchants and hopes to establish the chic citycentre restaurant as one of the best on the Liverpool scene.
He added: “I’m happy to be in Liverpool, I love the people here and, out of all the places that I’ve ever worked, Liverpool tops the list as the nicest.
“This is such an unique restaurant and it really is a hidden gem on the city’s dining scene.”

Can Cookery Classes Save the UK Diet?

Wed, 08 Jan 2014 17:04:20 +0000

A study conducted in 2011 highlighted the positive effects cookery classes had on families and their eating habits.

After viewing ITV’s Weight Loss Ward, a three part documentary series based in Sunderland, I got to thinking. Whilst looking around I discovered this old article from February 2013 in which researchers from the study had returned to the families and found that the 44 out the 100 original participants who agreed to be interviewed had made significant and long term changes to their diets.

The study was a government funding experiment conducted by the University of Glasgow. The study showed parents how to budget, prepare and cook simple yet nutritious meals.

Study leader Dr Ada Garcia said that, although the study numbers were small due to difficulties in re-contacting people after a year, the results showed that such programmes had a measurable effect on people’s diets. “This suggests that the intervention has benefited participants’ eating habits and health not only in the short-term, but also in the long-term,” she added.

Cooking fresh meals can seem impractical, expensive and daunting to families on tight budgets or unaccustomed to varied diets. Yet these cookery classes have shown that it doesn’t have to be this way. A great deal of maintaining a healthy diet comes down to education, not cost.

Prof Alan Maryon-Davis, former president of the Faculty of Public Health, said more research, including a controlled trial, should be the next step. “Budgets are being cut and local authorities are not going to fund stuff unless its been shown to be effective. But this is pretty encouraging.”

It is about giving these families the confidence to make these basic changes to their diets and it is indeed encouraging to know that simple cookery classes like these can have such a long lasting and positive effect on participants.

Sacked Chef Offered New Job on Twitter!

Tue, 31 Dec 2013 13:04:02 +0000

A chef who used Twitter to tell the world he had been fired from his position at The Plough pub in Oxfordshire, has been offered a new job through the social networking site. Does anyone know what job – if you do please wrote to news@chef.co.uk

Jim Knight, 28, was allegedly fired for refusing to work Christmas Day as it will be his daughters first Christmas.

Using his former employer’s Twitter account, Knight posted “We’d like to inform you that we’ve just fired our head chef. “Unfortunately he wanted to have a weekend off this month and Christmas Day this year for family commitments so we thought we’d sack him.” He also posted “We don’t care that he has a 7 1/2 month old baby daughter” and later claimed the pub bought in supermarket meat that they then passed off as premium cuts.

Landlord Steve Potts confirmed today that Knight had been fired and Knight, using his own Twitter account this time, thanked people for their support.