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	<title>chef &#8211; Chef Jobs, Chef News, Recipes, Gossip</title>
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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>
		<category><![CDATA[chefuk]]></category>
		<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>
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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>
		
					<wfw:commentRss>https://chef.co.uk/f-cooke-londons-oldest-pie-and-mash-shop/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
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		<item>
		<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>
		
		
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		<title>England team chef Tim De’ath at Euro 2016</title>
		<link>https://chef.co.uk/england-team-chef-tim-death-at-euro-2016/</link>
					<comments>https://chef.co.uk/england-team-chef-tim-death-at-euro-2016/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Mon, 20 Jun 2016 10:18:55 +0000</pubDate>
				<category><![CDATA[Features]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[chefuk]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[Euro 2016]]></category>
		<category><![CDATA[football team]]></category>
		<category><![CDATA[Raheem Sterling]]></category>
		<category><![CDATA[Tim Death]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1650</guid>

					<description><![CDATA[Amazingly, the England football team have their own chef. The England chef Tim De’ath supervises all local chefs at the team hotel and starts cooking before meals as late as possible with gluten-free produce in preference. Pre-match meals are about three hours before the games and players have their own habits and quirks. For example, [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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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>
		
		<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>
		
		
			</item>
		<item>
		<title>Jamie Oliver backs east London pub venture from Michelin-starred chef</title>
		<link>https://chef.co.uk/jamie-oliver-backs-east-london-pub-venture-from-michelin-starred-chef/</link>
					<comments>https://chef.co.uk/jamie-oliver-backs-east-london-pub-venture-from-michelin-starred-chef/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Fri, 11 Jul 2014 20:00:15 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[celebrity]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[december]]></category>
		<category><![CDATA[jaime]]></category>
		<category><![CDATA[london]]></category>
		<category><![CDATA[oliver]]></category>
		<category><![CDATA[opening]]></category>
		<category><![CDATA[restaurant]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1233</guid>

					<description><![CDATA[Celebrity chef Jamie Oliver has thrown his weight behind a new east London pub venture, launched by old school friend and Fifteen head chef Jon Rotheram, and Michelin-starred chef Tom Harris. Harris, Rotheram &#38; Co, plans to buy the Marksman pub in Hackney, create a new dining area on the first floor, and build a [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Jon Favreau on BBQs and what Hollywood gets wrong about chefs</title>
		<link>https://chef.co.uk/jon-favreau-on-bbqs-and-what-hollywood-gets-wrong-about-chefs/</link>
					<comments>https://chef.co.uk/jon-favreau-on-bbqs-and-what-hollywood-gets-wrong-about-chefs/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Wed, 25 Jun 2014 19:57:09 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[film]]></category>
		<category><![CDATA[movie]]></category>
		<category><![CDATA[premiere]]></category>
		<category><![CDATA[uk]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1221</guid>

					<description><![CDATA[&#8220;There&#8217;s a fun freedom when you&#8217;re making a small film and no one&#8217;s telling you what to do&#8221; says Jon Favreau, with the air of a man who has had his fill of making comic book movies by committee. It&#8217;s been 18 years since the 47 year old&#8217;s breakthrough Swingers, and since then, he&#8217;s directed two Iron Man movies [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Soup to Nuts: ‘Chef’ movie gets a lot right, Portland chefs say</title>
		<link>https://chef.co.uk/soup-to-nuts-chef-movie-gets-a-lot-right-portland-chefs-say/</link>
					<comments>https://chef.co.uk/soup-to-nuts-chef-movie-gets-a-lot-right-portland-chefs-say/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Wed, 25 Jun 2014 19:55:26 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[film]]></category>
		<category><![CDATA[movie]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1219</guid>

					<description><![CDATA[Let’s get this one right out on the table: The only way a gone-to-seed, middle-aged, frumpy chef like the one played by Jon Favreau in the movie “Chef” is going to hook up with both Sofia Vergara AND Scarlett Johansson in one lifetime is in his dreams. And I’m not just saying that because I’m [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Ambitions to put hidden gem firmly on the culinary map</title>
		<link>https://chef.co.uk/ambitions-to-put-hidden-gem-firmly-on-the-culinary-map/</link>
					<comments>https://chef.co.uk/ambitions-to-put-hidden-gem-firmly-on-the-culinary-map/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sat, 31 May 2014 15:00:07 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[career]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[kitchen]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1149</guid>

					<description><![CDATA[RUSTLING up delicious dinners for politicians and executive directors is all in a day&#8217;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&#8217;s Bar &#38; Restaurant in 62 Castle Street, a chic restaurant, bar and cocktail lounge in a [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>NEW PRODUCTS – CATERING</title>
		<link>https://chef.co.uk/new-products-catering/</link>
					<comments>https://chef.co.uk/new-products-catering/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<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>
		<category><![CDATA[gastro pub]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[new]]></category>
		<category><![CDATA[products]]></category>
		<category><![CDATA[professional]]></category>
		<category><![CDATA[pub]]></category>
		<category><![CDATA[restaurant]]></category>
		<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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