Chef
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A book of celebratory recipes - just in time for the Diamond Jubilee - has been compiled by the Craft Guild of Chefs. A Great British Celebration! features recipes to cook for special occasions and include a celebration breakfast...
Posted: 25 May 2012 | 16:15
Jan Konetzki, head sommelier at London's three-Michelin-starred Restaurant Gordon Ramsay, has been named the 2012 Moët UK Sommelier of the Year. The prestigious competition, organised by the Academy of Food & Wine Service, was held yesterday (23 May) at the London International Wine Fair at London's ExCel.
Posted: 24 May 2012 | 12:44
Alison Gann has been named School Chef of the Year 2012. Gann, who is employed by Compass Group's education business, Chartwells, works at Claverham Secondary School, Battle, East Sussex. She was voted Britain's top school chef by a panel of judges at the national final.
Posted: 24 May 2012 | 12:05
Michelin-starred restaurateurs Chris and Jeff Galvin are to open two restaurants in Edinburgh this summer, at the Scottish capital's famous Caledonian Hilton hotel. The double Catey winners will open a fine-dining restaurant called Pompadour by Galvin.
Posted: 24 May 2012 | 11:12
Eden Allsworth was crowned National Junior Chef 2012 at Thanet College in Broadstairs last week – a competition that is now in its 10th year. Organised by the college, the competition saw six finalists from across the UK
Posted: 23 May 2012 | 11:31
The Hole in the Wall - widely regarded as one of the most influential restaurants in post-war Britain - is up for sale. Situated in the vaults of two Georgian townhouses in Bath, the 85-cover restaurant was established by restaurateur and chef George Perry-Smith in 1951.
Posted: 23 May 2012 | 10:36
Professor John Huber, one of the UK's most influential pastry chefs, has died suddenly at the age of 79. For more than 30 years at what was then known as Thames Valley University (TVU) in Slough, he transformed the way pastry was taught in this country. Swiss by birth, Huber regarded England as his adopted country.
Posted: 22 May 2012 | 19:12
A Passion to Inspire 2012 saw 10 college chef and front-of-house teams battle it out with Bethany Jemison and Dylan Massey Ryan of Colchester Institute taking the title. Amanda Afiya reports
Posted: 22 May 2012 | 12:53
Slice the courgette into 1/2 cm lozenges, season with salt and pepper and a pinch of curry powder. Toss the courgette in flour, then into the egg and finally into the breadcrumbs to get a nice even coating. Deep-fry in hot oil at 180°C for 2 minutes until it is a light golden colour. Keep hot.
Posted: 22 May 2012 | 11:51
Alan Murchison's 10 in 8 Fine Dining Group has teamed up with Macdonald Hotels & Resorts to open a new restaurant in Oxfordshire. The company, which earlier this month merged with Nina and Gerard Basset's Hotel TerraVina in the New Forest, will launch its sixth restaurant at the Macdonald Bear Hotel, a 13th-century coaching inn in Woodstock.
Posted: 22 May 2012 | 11:49
What was your first job? Walking the cows down for milking on the farm for my dad; What was your first job in catering? Washing up at the Plough Inn, Wigglesworth; What do you do to relax? Nothing beats walking in the Yorkshire Dales or out on the moors.
Posted: 22 May 2012 | 11:44
It always amuses me to find that those responsible for creating the most delicate dishes are often huge, burly chefs. Nathan Outlaw is a prime example of this incongruity and this colossal guy creates some of the most sumptuous seafood imaginable.
Posted: 22 May 2012 | 11:44
Jamie Oliver is to open his first restaurant in Ireland, with the launch of a branch of Jamie's Italian in Dublin. The restaurant will occupy a 4,500sq ft unit in the Pembroke area of Dundrum and is set to open later this year. Jamie's Italian will work with independent Irish food producers to get the best local ingredients.
Posted: 21 May 2012 | 16:09
Nathan Outlaw, whose restaurants are based at the St Enodoc hotel in Rock, has published his first cookbook, Nathan Outlaw's British Seafood, with photographs by David Loftus. Here, the two-Michelin-starred chef shares some recipes and offers Caterer and Hotelkeeper readers the chance to pick up one of five free copies.
Posted: 18 May 2012 | 15:00
Casual-dining chain Zizzi has teamed up with food writer and celebrity chef Gizzi Erskine to work with a talented young chef to create a special menu that will be sold nationwide to raise money for the Prince's Trust. The youth charity helped Zizzi and Erskine find an up-and-coming talent in food.
Posted: 18 May 2012 | 12:56
For this recipe I like to use the chunky fillets from bigger "doormat" Dover sole, which are around when wild garlic is in season. It's a great pairing and the zingy lemon sauce brings the dish together a treat. When the scent of wild garlic pervades the Cornish lanes, you know spring and warmer weather is on the way.
Posted: 18 May 2012 | 12:36
This is my favourite way to eat red mullet. To me, roasting any fish on the bone makes all the difference to the flavour. Traditionally, whole red mullet are cooked with their innards intact, but I prefer to gut the fish and cook the livers separately - seasoned nicely and wrapped in wild garlic to protect them.
Posted: 18 May 2012 | 12:36
Vegetable nage was on the opening menu at my first restaurant, Black Pig in Rock. I would throw in any veg I could get my hands on and the herbs were freshly picked from our herb patch. Topped with a fillet of wild black bream it became a signature dish. You can vary it with the seasons, making it simple or complex.
Posted: 18 May 2012 | 12:36
Watercress and oysters work so well together and here smoked oil adds another amazing taste dimension. If you haven't time to prepare the oil, then use a good-quality olive oil or even my lemon oil (see page 227 of the book). You can also use rocket in place of watercress.
Posted: 18 May 2012 | 12:35
Brasserie Blanc, led by the values of chef-patron Raymond Blanc, launched its flagship restaurant in London's Covent Garden on Wednesday. The iconic 95-cover Brasserie Blanc Opera Terrace occupies a landmark site in Covent Garden, previously occupied by a former Chez Gerard restaurant.
Posted: 18 May 2012 | 10:44
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