Celebrity chefs

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Albert Roux & Michel Roux Jnr

Albert Roux and Michel Roux Jnr. Albert and his brother Michel Snr are viewed as the godfathers of modern restaurant cuisine in the UK. They put Britain on the culinary map; raised standards across the board through their ground-breaking Michelin-starred restaurants, TV series, and books; and trained and encouraged many of today’s top chefs. Albert’s son, Michel Albert Roux, is chef-patron of two-Michelin-star Le Gavroche in London, which his father and uncle founded in 1967.
Posted: 25 September 2006 | 12:42

Gordon Ramsay is the most powerful figure in British hospitality

Chef and restaurateur Gordon Ramsay has been named 2006's most powerful and influential person in UK hospitality.
Posted: 21 September 2006 | 18:30

Tom Aikens

Tom AikensTom Aikens is a British Michelin-starred chef who combines a bad-boy image with the reputation for original, subtle and intense cuisine.
Posted: 21 September 2006 | 15:55

Surinder Arora

Surinder AroraSurinder Arora is one of the UK’s major independent hoteliers, owning properties with more than 5,500 hotel bedrooms principally around hotel airports.
Posted: 21 September 2006 | 11:16

Richard Corrigan

Richard Corrigan is the Dublin-born chef who has become a key player on the London restaurant scene since 1994, when he won a Michelin star for Stephen Bull’s Fulham Road restaurant.
Posted: 21 September 2006 | 10:52

Gordon Ramsay

catey winner 2006Gordon Ramsay is perhaps the most influential and high-profile chef-restaurateur to emerge in recent years. Hailed as a culinary genius, he is as well-known to the public for his expletive-fuelled TV series and his inspirational cook books as for his empire of restaurants that are now spreading across the globe.
Posted: 21 September 2006 | 07:30

Jamie Oliver

Jamie Oliver in the kitchenCelebrity TV chef and professional “cheeky chappie” Jamie Oliver is one of Britain’s most famous exports. His award-winning TV series have been seen in 50 countries and the accompanying best-selling books have been translated into 16 languages.
Posted: 21 September 2006 | 07:00

Heston Blumenthal

Heston Blumenthal Heston Blumenthal is one of just three British chefs to win three Michelin stars (and in record time). His reputation rests upon an innovative cuisine that combines classical French styles with a highly scientific approach to techniques and flavours known as molecular gastronomy.
Posted: 21 September 2006 | 00:00

Marco Pierre White profile: ranked 46 in the Caterersearch100 in 2006

Marco Pierre WhiteMarco Pierre White made history when he became the youngest chef to win two and then three Michelin stars. He was the first Briton and the youngest chef in the world to achieve Michelin’s top accolade.
Posted: 21 September 2006 | 00:00

Brian Turner

Brian TurnerYorkshire-born chef Brian Turner is a dynamo of seemingly inexhaustible energy that allows him to juggle TV appearances, book signings and charitable commitments while over-seeing three restaurants based in Millennium & Copthorne hotels in Birmingham, London and Slough.
Posted: 21 September 2006 | 00:00

Michael Caines

Michael Caines is the two Michelin-starred chef who has become a successful restaurateur and hotelier. He is the founder of Michael Caines Restaurants and an operational partner and director of Abode Hotels.
Posted: 21 September 2006 | 00:00

Gary Rhodes

Gary Rhodes is the Michelin-starred chef, restaurateur, TV celebrity and author who spearheaded the 1990s’ revival of traditional British cuisine. He was also one of the first big-name chefs to cross the divide into the contract sector, working with both Sodexho and its rival, Compass Group.
Posted: 21 September 2006 | 00:00

Table Talk

All aboard for a restaurant plug Good to see Jean-Christophe Novelli hasn't lost his food roots. The media-hungry French chef made a personal appearance at the, erm, Southampton Boat Show this week. The connection? A look at his marketing blurb will surely help. "Jean-Christophe was voted the fifth most alluring man in the world by Harpers & Queen magazine". Really? And the boats? "Jean-Christophe was also voted the World's Sexiest Chef by the New York Times ". Hmm, ok, but Southampton? We are eventually told that he's setting up his A Touch of Novelli eaterie down there. Ladies, let's hope it floats your boat. Didn't do the car batteries much good, though How's this for a bit of quick thinking? The Hinckley Island hotel in Leicestershire was recently plunged into darkness when its power lines came down. GM Paul Harnedy, fresh into the role, was a bit stuck when he realised there weren't enough candles to go round. Nev
Posted: 21 September 2006 | 00:00

CatererSearch 100 - the full list

The definitive guide to the top players in the UK hospitality industry whose actions are having the greatest impact in 2006.
Posted: 20 September 2006 | 17:40

Raymond Blanc

Raymond BlancRaymond Blanc is chef-patron of Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire, an award-winning 32-bedroom country house hotel with a 100-seat two-Michelin-star restaurant and a cookery school for amateurs and professionals alike.
Posted: 20 September 2006 | 16:19

Gordon Ramsay set to take on first pub

Gordon RamsayGordon Ramsay’s first gastropub is set to be the Narrow Street Kitchen and Dining Room in London’s Limehouse.
Posted: 20 September 2006 | 12:12

Gordon Ramsay's tartare of scallops and Oscietra

Cover a tray with a sheet of baking parchment.Put a 4cm or 5cm hoop on it. Fill with tartare, leaving just enough space to top up with caviar. Leave in the coldest part of the fridge to firm up - not less than 30 minutes.
Posted: 11 September 2006 | 08:34

Gordon Ramsay's tarte tatin of pears

Peel trim and cut each pear into six segments. Stew the pieces in the dark sugar and water caramel until slightly soft then drain.
Posted: 11 September 2006 | 08:34

Gordon Ramsay's panaché of roasted scallops on a bed of cauliflower purée with white raisin vinaigrette

Chef restaurateur Gordon Ramsay shares the secrets of another tasty scallops dish.
Posted: 11 September 2006 | 08:34

Gordon Ramsay's pot au feu of pigeon de Bresse poached in a bouillon of cèpes served with choux farci

To prepare the cèpe consommé sweat shallots until golden brown add cèpes bay leaf thyme and peppercorns and cook out. Add chicken stock and simmer for 25 minutes. Strain stock and allow to cool.
Posted: 11 September 2006 | 08:34

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9th July 2008