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	<title>catering &#8211; Chef Jobs, Chef News, Recipes, Gossip</title>
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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>
		
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		<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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		<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>
		
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		<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>
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		<category><![CDATA[rump of lamb]]></category>
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		<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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		<title>Blue Arrow Chef of the Year 2015 &#8211; the winning menu</title>
		<link>https://chef.co.uk/blue-arrow-chef-of-the-year-2015-the-winning-menu/</link>
					<comments>https://chef.co.uk/blue-arrow-chef-of-the-year-2015-the-winning-menu/#respond</comments>
		
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		<pubDate>Thu, 10 Dec 2015 23:00:24 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[bluearrowchefoftheyear]]></category>
		<category><![CDATA[catering]]></category>
		<category><![CDATA[michalwlodarczyk]]></category>
		<category><![CDATA[rhyrichardson]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1526</guid>

					<description><![CDATA[Rhys Richardson, Development Chef for Servest Catering in London and the South has been named the Blue Arrow Chef of the Year 2015 following a hotly contested final at Leiths School of Food &#38; Wine in Portobello, London. Rhys&#8217; winning menu was: Starter: Venison tartare, crispy quail’s egg, smoked emulsion and beetroot Fish: Duo of [&#8230;]]]></description>
		
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		<title>NEW PRODUCTS – CATERING</title>
		<link>https://chef.co.uk/new-products-catering/</link>
					<comments>https://chef.co.uk/new-products-catering/#respond</comments>
		
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		<pubDate>Sat, 31 May 2014 09:00:26 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[cafè]]></category>
		<category><![CDATA[catering]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cook]]></category>
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		<guid isPermaLink="false">http://chef.co.uk/?p=1203</guid>

					<description><![CDATA[Van den Bergh is adding four of Colman&#8217;s most popular condiment lines to its portion pack range. The brands are Colman&#8217;s English Mustard, French Mustard, Fresh Garden Mint and Tartare Sauce. The mustards come in five-gram packs, while the two sauces come in 12-gram packs. Both will be sold in packs of eight, 50-sachet bags. [&#8230;]]]></description>
		
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		<title>Top chef helps student realise career in catering</title>
		<link>https://chef.co.uk/top-chef-helps-student-realise-career-in-catering/</link>
					<comments>https://chef.co.uk/top-chef-helps-student-realise-career-in-catering/#respond</comments>
		
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		<pubDate>Tue, 20 May 2014 16:00:11 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[catering]]></category>
		<category><![CDATA[chef]]></category>
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		<category><![CDATA[students]]></category>
		<category><![CDATA[top]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1130</guid>

					<description><![CDATA[Student Hayley Smith has realised her ambition of a restaurant career, after getting help from the head chef at a Trowbridge firm to find an apprenticeship. Hayley, 16, of Hilperton, will soon be training at Bath’s Priory Hotel, thanks to Phil Rimmer, the head chef for frozen food manufacturer Apetito. The catering student, who attends [&#8230;]]]></description>
		
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