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	<title>restaurant &#8211; Chef Jobs, Chef News, Recipes, Gossip</title>
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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>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<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>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<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>
		
					<wfw:commentRss>https://chef.co.uk/craig-ian-mcalpine-a-chef-full-of-ambition/feed/</wfw:commentRss>
			<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>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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			</item>
		<item>
		<title>Duke of Cumberland achieves place in country’s top 50 pub</title>
		<link>https://chef.co.uk/duke-of-cumberland-achieves-place-in-countrys-top-50-pub/</link>
					<comments>https://chef.co.uk/duke-of-cumberland-achieves-place-in-countrys-top-50-pub/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 29 May 2014 21:00:47 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[Cumberlant]]></category>
		<category><![CDATA[Duke]]></category>
		<category><![CDATA[pub]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[top]]></category>
		<category><![CDATA[uk]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1194</guid>

					<description><![CDATA[AN INVITING country pub in a glorious location has achieved another great accolade to add to its growing list. The Duke of Cumberland, in Henley, has been listed inside the top 50 pubs in the country, and Simon Goodman, head chef and landlord at the pub, is looking forward to finding out exactly where it [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Pub chef earns his crust with remarkable lamb pie; EATING OUT John Woodhouse begins his new restaurant review by taking the family to The Talbot, Biddulph</title>
		<link>https://chef.co.uk/pub-chef-earns-his-crust-with-remarkable-lamb-pie-eating-out-john-woodhouse-begins-his-new-restaurant-review-by-taking-the-family-to-the-talbot-biddulph/</link>
					<comments>https://chef.co.uk/pub-chef-earns-his-crust-with-remarkable-lamb-pie-eating-out-john-woodhouse-begins-his-new-restaurant-review-by-taking-the-family-to-the-talbot-biddulph/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Wed, 28 May 2014 21:00:29 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[FOOD]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[review]]></category>
		<category><![CDATA[uk]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1187</guid>

					<description><![CDATA[A TALBOT is a large white or light-coloured hound of an English variety, having long hanging ears and heavy jaws. Basically, it&#8217;s the Boris Johnson of the mutt genus. Formerly used for tracking and hunting, it&#8217;s not hard to imagine, in its pomp, one such romping through the woods and meadows of Biddulph Grange. Although [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Chef wants to open eatery</title>
		<link>https://chef.co.uk/chef-wants-to-open-eatery/</link>
					<comments>https://chef.co.uk/chef-wants-to-open-eatery/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Wed, 28 May 2014 15:00:32 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[competition]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[masterchef]]></category>
		<category><![CDATA[new]]></category>
		<category><![CDATA[open]]></category>
		<category><![CDATA[pub]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[winner]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1185</guid>

					<description><![CDATA[A PUB chef who won the Taste of Staffordshire Masterchef competition twice has revealed he is hoping to open his own restaurant. Richard Cullen was named Staffordshire&#8217;s top chef this year and also picked up the Young Chef of Tomorrow accolade in 2006. The respected head chef, who works at The Spotgate Inn, in Hilderstone, near Stone, [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Simple but top-quality cooking</title>
		<link>https://chef.co.uk/simple-but-top-quality-cooking/</link>
					<comments>https://chef.co.uk/simple-but-top-quality-cooking/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Wed, 28 May 2014 10:00:53 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[cafè]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[FOOD]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[pub]]></category>
		<category><![CDATA[quality]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[simple]]></category>
		<category><![CDATA[uk]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1183</guid>

					<description><![CDATA[Award-winning pub chef Tim Bilton has opened a second pub in Hepworth, near Holmfirth in West Yorkshire. The Spiced Pear joins the long-standing Butcher&#8217;s Arms which has earned a stellar reputation for its top quality but relatively simple country cooking. Despite this success, Bilton has opted to transfer his kitchen to The Spiced Pear with The Butcher&#8217;s [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Putting on the Ritz</title>
		<link>https://chef.co.uk/putting-on-the-ritz/</link>
					<comments>https://chef.co.uk/putting-on-the-ritz/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Tue, 27 May 2014 21:00:18 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[gastro pub]]></category>
		<category><![CDATA[high end]]></category>
		<category><![CDATA[hotel]]></category>
		<category><![CDATA[london]]></category>
		<category><![CDATA[mayfair]]></category>
		<category><![CDATA[news]]></category>
		<category><![CDATA[pub]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[ritz]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1181</guid>

					<description><![CDATA[Helena Lang shares a table at an opulent London dining room and discovers the art of classic service is alive and well Mayfair is home to London’s largest cluster of luxury hotels and upmarket restaurants. Rates and rents here are among the highest in the world. So, if you need to impress a client, lunch [&#8230;]]]></description>
		
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