Young chefs should do a sport or a demanding activity like a martial art to keep them sharp in the kitchen, says Gary Jones, executive head chef at two Michelin starred Belmond Le Manoir Aux Quat’Saisons in Oxfordshire.
The number of workers in Britain on zero hours contracts (ZHCs) has reached a record high at 910,000 people, although hospitality is not the worst affected sector.
Top UK chefs including Lee Westcott, Matt Worswick, James Golding, Mark Poynton, Paul Ainsworth and Tom Brown are among the line-up for this year’s International Food & Drink Event (IFE 2017), which runs from 19-22 March.
Chef Steve Drake left Drake’s, in Ripley, Surrey, in 2016 after 12 years at the helm. Now he’s back with the launch of his highly ambitious fine-dining restaurant Sorrel, in Dorking, due to open this spring