Awarded its Michelin star for the 12th consecutive year under Executive Head Chef Hywel Jones, the culinary brigade at Lucknam Park goes from strength to strength. The hotel are delighted to announce that their Junior Sous Chef, Elly Wentworth, is one of three finalists of MasterChef: The Professionals, which was won yesterday by Gary Maclean. Elly began her catering career … [Read more...]
Richard Sandoval brings his contemporary Pan Latin cuisine, Toro Toro, to Abu Dhabi
Perfetti Hospitality along with acclaimed Chef Richard Sandoval are pleased to announce the anticipated opening of his Pan-Latin concept, Toro Toro, which will be located on the ground floor of Jumeirah at Etihad Towers. The restaurant is expected to open in February 2017. Toro Toro will offer a twist on the contemporary Latin experience by artfully blending Pan Latin flavors … [Read more...]
A goat butchery masterclass at Ceviche Old St
Following the butchery, guests will sit down to a roast goat feast with dishes such as Seco de Cabrito, beer braised lamb served with coriander rice and fava beans; Cabrito al Horno, Roasted goat in a Peruvian spice rub, with charred sweet potatoes; and Grilled Goat, Panca marinated goat cutlets, spicy potato mash, and Andean herb sauce; all washed down with Pisco Sours, and … [Read more...]
New Year plans for Adventure Gourmet at Café Spice Namaste
Cyrus and Pervin Todiwala and their landmark restaurant Café Spice Namaste are preparing to once again play host to a series of chef demonstrations and master classes featuring some of the UK’s most high profile and respected chefs when they reboot Adventure Gourmet in the New Year. The brainchild of the late Chef Peter Hazzard, a former Food & Beverage Director of … [Read more...]
Jamie Welch is appointed Executive Chef at London Marriott Hotel County Hall
Jamie Welch has been appointed Executive Chef at London Marriott Hotel County Hall. His appointment follows the hotel’s multimillion pound renovation and official relaunch in November. The iconic 206 room London hotel has been completely transformed combining the best of British history with cutting edge contemporary hotel design. Executive chef Jamie will head up Gillray’s … [Read more...]
Chefs line up for gala dinner at The Dorchester to fight childhood liver disease
Chefs from some of the UK’s top hotels and restaurants will be taking their place at the 2017 Chef’s Gala Dinner, the fundraising evening which aims to raise over £100,000 for Children’s Liver Disease Foundation (CLDF). At the event which takes place at The Dorchester on March 20 2017, four nationally renowned chefs will each prepare a course, while at least 25 more will … [Read more...]
Steven Tuke joins Flat Cap Hotels as Executive Chef
Steven Tuke, formerly at The Chester Grosvenor with Simon Radley and Head Chef at the Oddfellows Hotel, has joined Flat Cap Hotels in the role of Executive Chef. Steven holds a wealth of experience including positions at Chester Racecourse, Malmaison, The Individual Restaurant Company, Stanneylands Hotel and Ascot Racecourse. Steven's first priority is managing the kitchen … [Read more...]
Roast turkey breast, stuffed leg
Recipe by Quaglino’s Head Chef James Hulme For the stuffing Make up enough Paxo mix for 200g as per the instructions on the box, combine this with 200g sausage meat, 50g dried apricots and 50g cooked chestnuts. Gently cook 1 onion finely chopped with 6 sage leaves and mix through the rest of the stuffing mix when cool. Ask your butcher to remove the legs from the … [Read more...]
Thai Leisure Group appoints Simon Firth as Executive Chef
Thai Leisure Group (TLG), the operator of Thai restaurant brands Chaophraya and Thaikhun, has appointed Simon Firth as its Executive Chef. This role has been newly created to bolster the company as it plans to grow its estate to 35 restaurants by the end of 2018. Simon, who spent the last 10 years working as Group Executive Chef for Manchester Central Group, will head up … [Read more...]
Afternoon Tea: The big jam or cream debate
The age old question of whether jam or cream should be put on a scone first leaves the country divided over one of its favourite pastimes. The Devonshire method dictates that you should smother a scone in cream before adding jam, while the Cornish method suggests jam should be applied first. Below, Executive Head Chef at Sopwell House, Gopi Chandran, aims to help this debate … [Read more...]
Tom Kerridge and Jumeirah Carlton Tower to work together in 2017
Tom Kerridge, chef-owner of the two star Michelin pub, The Hand and Flowers in Marlow and Jumeirah Carlton Tower, the renowned Knightsbridge luxury hotel, have announced that they will be working together in 2017. Located off Sloane Street, The Rib Room Bar and Restaurant will close early in 2017 for a complete renovation and will re-open as a stand-alone restaurant under … [Read more...]
Chef Ricardo Costa awarded ‘Rising Chef’ Trophy by Relais & Châteaux
Ricardo Costa, Executive Chef at the The Yeatman Hotel, was awarded the ‘Rising Chef’ trophy at the annual Relais & Châteaux Trophies Awards Gala in Tokyo yesterday. It’s been a week of culinary achievements for the luxury Portuguese hotel, as on Thursday, the Gastronomic Restaurant at The Yeatman became the first restaurant ever in Porto to be awarded two Michelin … [Read more...]
The world’s best pastry chef hosts his first UK workshops
The man described as the world’s best pastry chef, Ewald Notter, is coming to Cornwall to undertake his first ever set of workshops in the UK. Chef Notter is known as an innovator and a master of modern-day confectionery arts; he also has a slew of awards under his belt, which includes being the first pastry professional who was inducted in the Pastry Art and Design Hall of … [Read more...]
BaxterStorey celebrates St. Andrew’s Day with the Buckwheat Buttery
Celebrate St. Andrew’s Day this week with a traditional Scottish baked treat. The Buckwheat Buttery is based on Aberdeen’s butter ‘rowies’, found in every bakery and supermarket in the country. Fill it, toast it, slather it in butter or simply enjoy it as a savoury breakfast or lunchtime snack. This recipe features in The Modern Baker recipe book, created by the food … [Read more...]
Choux A La Crème with Molten Chocolate Sauce
Recipe by Quaglino’s Head Chef James Hulme For the choux buns 500g water 500g whole milk 400g butter 10g salt 30g sugar 650g flour sieved 16-18 eggs For the Chantilly cream 300g double cream 300g whipping cream 60g icing sugar 1 vanilla pod scraped to remove the seeds Method Bring to boil the water, milk, salt, sugar & … [Read more...]