Chef Simon Rogan is going back to basics. He has acquired Howbarrow organic farm, which he will use to supply his L'enclume and Rogan & Company restaurants, where he aims to serve the ingredients in their natural state.
Posted: 19 Mar 2010 | FULL ARTICLE
Kent restaurant the Swan has been in the spotlight since Mark Sargeant joined as creative director. But head chef Scott Goss still calls the shots, with a menu based on local, seasonal produce. Neil Gerrard reports.
Originating in Austria and Hungary, strudel is a versatile pastry that can be made with many fillings. Patissier Bachmanns explains how to create a classic apple strudel
Posted: 18 Mar 2010 | FULL ARTICLE
Chef Simon Rogan is going back to basics. He has acquired Howbarrow organic farm, which he will use to supply his L'enclume and Rogan & Company restaurants, where he aims to serve the ingredients in their natural state. Andy Lynes reports.
Assertive flavors, approachability and wallet-friendly prices grant global street food a warm reception on American menus. This article first appeared in the 1 January 2010 issue of Restaurants & Institutions (R&I).
Posted: 17 Mar 2010 | FULL ARTICLE
The humble lemon wedge alongside a plate of fried calamari offers just a glimpse of the myriad ways citrus fruits can perk up savory dishes. This article first appeared in the 1 January 2010 issue of Restaurants & Institutions (R&I). R&I is the USA's leading source of food and business-trend information...
Fresh-from-the-oven quick breads inspire memories of grandma's kitchen, lending an instant nostalgic touch to menus at breakfast and all day. This article first appeared in the 1 January 2010 issue of Restaurants & Institutions (R&I). R&I is the USA's leading source...
March is the time when cauliflower, rhubarb, sorrel and broccoli are at their best. Madalene Bonvini-Hamel suggests ways to make the most of these seasonal delights. It's the beginning of spring and time for Mother Nature to kickstart growth for the forthcoming seasons.
Posted: 12 Mar 2010 | FULL ARTICLE
Set in a tiny property in Dorchester, Sienna shot to fame when it won a Michelin star earlier this year. Michael Raffael finds that the food created by Russell Brown and his small team would challenge a large brigade.
The utilitarian cover of Great British Food may not be the most thrilling to grace a cookery book, but it does give some indication that the recipes inside are simple, straightforward and no-nonsense. You might think the world does not need another tome telling you how to cook leek and potato soup, roast chicken...
Posted: 05 Mar 2010 | FULL ARTICLE
Our love affair with potatoes is as strong as ever, with chips still the dominant form across all channels, according to recent research. But what should caterers be offering on their menus to keep customers interested and boost sales? Diane Lane reports.
Culinary heavyweights gathered is Seoul recently for the first Amazing Korean Table gastronomic congress. But the hosts weren't just there to listen - this is a country with plenty to say about its own style of cooking. Fiona Sims went East to find out more
It has been a memorable couple of years for Kenny Atkinson. He shot to fame in 2008 after winning a Michelin star at St Martin in the Isles of Scilly, went on to become head chef at Seaham Hall and has just opened his eponymous restaurant at the brand new luxury hotel Rockliffe Hall.
Posted: 04 Mar 2010 | FULL ARTICLE
With a chef who's passionate about local produce and a newly-awarded rising star from Michelin, the Marquis at Alkham, set in a picturesque Kent village, is a restaurant to watch, says Rosie Birkett.
Posted: 03 Mar 2010 | FULL ARTICLE
Malcolm John's latest venture is a welcome addition to Caterer's home town of Sutton, bringing a little piece of France to an area otherwise lacking in upmarket independent restaurants. Kerstin Kühn reports. When acclaimed chef-restaurateur Malcolm John announced he was opening...
Posted: 24 Feb 2010 | FULL ARTICLE
With financial support from the government due to end next year, now is the time to help out the school meals programme, or risk wasting the work that has been done in the past five years to educate the young about healthy eating. Tom Vaughan reports.
Brooklyn is New York's most populous and colourful borough, with 2.5 million residents. An independent city until its consolidation with New York City in 1898, today the borough continues to have a distinct culture of its own, with an independent arts scene and a community that has thrived in recent years as the affordable, "edgy" alternative to Manhattan.
Inspired by her marriage to Tuscan chef Giancarlo and countless trips throughout Italy, Katie Caldesi has produced an astonishingly comprehensive food compendium of the country.
Posted: 18 Feb 2010 | FULL ARTICLE
The second venture from Revive Pubs, the Old Bear at Cobham, Surrey, is garnering a reputation for its food thanks to 2004 Young Chef of the Year Nathan Green. Amanda Afiya investigates.
The ingredients, recipes and strategies that will drive menus in the year.
Culled from trends, testing and lots of experience, these are the top items operators across the industry trust to anchor their menus.
Simple and assertive, a new generation of sauces is commanding attention at the table.
Posted: 17 Feb 2010 | FULL ARTICLE
Operators look to brines, crusts and other flavor boosters to make classic chops all the more appealing.
Baristas aren't the only ones serving warm beverages to counter winter's chill. Bartenders are getting into the game with a variety of mulled wines, hot toddies and spiced brandies.
Distinctive breads and toppings more noteworthy than maple syrup transform French toast into an even-more-indulgent treat.
Unlike the high-street trade, the hospitality sector seems loath to promote its involvement in the Fairtrade movement, with some venues rarely doing more than putting a discreet "we use Fairtrade" at the bottom of a menu. Diane Lane reports
Chefs have been applying science to their cooking for many years now. Is the "molecular gastronomy" revolution here to stay, or will it soon give way to a new trend? Carol Godsmark reports.
Posted: 12 Feb 2010 | FULL ARTICLE
Trish Hilferty and Tom Norrington-Davies are two of the keenest game cooks around. They love it for being incredibly tasty, natural, healthy, cheap and local.
The conference season for chefs took the culinary stars from Spain to Italy last week, as Madrid Fusión gave way to Identita Golose. Sybil Kapoor was there. - Any normal hard-working chef could be excused for thinking that the life of super-chefs is just one long party as they jet around the world...
When Soho House Group announced it was launching a pizza restaurant in Shoreditch, few expected it to be anything but a runaway success. Tom Vaughan finds out why.
Aussie chef Brett Graham was the big winner in this year's Michelin guide, rising to two-star level at the Ledbury and winning a star for the Harwood Arms. He speaks to Kerstin Kühn about his journey to success
Posted: 10 Feb 2010 | FULL ARTICLE
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