The Craft Guild of Chefs has voted Nick Vadis, Master CGC, into chairmanship at the Annual General Meeting held on March 25. Vadis, who has been Vice Chairman for the past three years, spent 25 years in the Royal Navy and is currently the Group ...
Crab Crème Brûlée ;The only thing that has been on the menu for the entire ten years we've been open is the Crab Crème Brulee. It's an adaptation of something I saw in a magazine ten years ago which called it ...
DANNY MEYER IS NEW YORK'S RESTAURATEUR EXTRAORDINAIRE AND THE US BUSINESS COMMUNITY IS CLAMOURING FOR HIS WORDS OF WISDOM. STILL HE FOUND TIME FOR RESTAURANT'S UNIQUE BRAND OF HOSPITALITY Five minutes into my first meeting with Danny Meyer I...
Who is he? Owner of the Meredith Group which runs gastropubs The House in Islington, The Bull in Highgate and is about to refurbish The Running Footman in Mayfair, which it will reopen in August. How did he get into the industry? He went to Swiss ...
Who are you? An amateur chef who loves food and has just had the doors flung wide open for him. Ah yes, you won MasterChef, congratulations! You've been hard to get hold of – has fame gone to your head already? No, no. I've been in lots .
Tuna Tataki Kobe Jones Style This is one of our top-selling signature dishes. It is seared with fresh cracked black pepper and sliced as we do sashimi. Instead of a soy-based sauce, I accompany it with a creamy dressing that consists of mayonnaise, ...
Who is he? Managing Director and co-founder of the Fat Cat Group, with Simon Patterson, which has 12 café/bars nationwide. They started the Bluu concept in 1999 and sold it to Marston's Pub Company last year. They used to own the Red House .
Who are you? I'm a middle-aged writer who got lucky and was given the gig as restaurant critic of The Observer, which means people now pay attention to what I do – they didn't when I used to chase criminals. So there was a time when you .
As team Arbutus gears up for a summer sequel, Anthony Demetre and Will Smith explain why they're keeping it simple Anthony Demetre and Will Smith have a spring in their step. Little wonder, though; they've just had a bumper year at their Soho...
Joe Levin, Managing Director of the Capital Group, is making a 12 day trek to the North Pole to raise funds for the Multiple Sclerosis Society. The trek takes place in April, trekking for up to 12 hours a day to cover six to ten miles. Along the way ..
Slow Roast Belly Pork with a Rosti Potato and Brambly Apple Sauce. This dish is very popular. We came up with it four years ago but it's quite a classic because the flavours go so well. Belly pork is quite a trendy meat at the moment, people ...
René Redzepi can reel off the names that were once thrown at Noma by ‘friends and colleagues' with a smile. This is partly because Danish chef humour is, it seems, as sharp as our own native variety – a relatively thick skin ...
Roast Monkfish, Parsnip Purée, Caramelised Garlic and Jus Gras This has been one of our most successful dishes and is probably the best seller on the menu. I got the idea from a dish Le Gavroche was doing, which we've refined over the past .
Who is he? Co-owner, with Caroline Jones of fi ve pubs serving food under the Jobo Developments company. Their fi rst, The Birdcage, opened in Stoke Newington in 2001 and they have opened nearly one a year since, most recently The Three Crowns, also ..
The Arts Club in London's Mayfair has a new Executive Chef in Michael Chaplin, previously of Soho House in New York. He specialises in ;English food with a few light continental touches;. Brian Clivaz is Chief Executive of the club, ...
Who is he? Colin Wong, Director and Co-Owner of the Aroma Group of restaurants. There are currently nine restaurants in the Group. Eight Aroma Oriental buffet restaurants and Alisan restaurant. Alisan opened in December 2006 and is their first ...
Tian of Chicken with Coriander, Tomato, Avocado, Curly Endive, Raspberry Vinegar Reduction I have no idea why it is so popular. I guess that people read the description and think ‘that's exactly what I feel like'. It's a little ...
Paul Heathcote's flagship The Longridge Restaurant in Longridge, Preston, has a new Head Chef, James Holah, whose CV includes Gordon Ramsay at Claridge's, The Square and Chapter One. Former Head Chef Chris Bell launched the White Bull Inn in...
Who is he? Creator and co-owner of Chino Latino fusion restaurants. There are currently three, all in Park Plaza hotels (his co-owner is the hotels' owner): Nottingham opened fi rst in 2003, followed by Leeds in 2004 and then London on the Albert...
Warm Salad of Seared King Scallops and Wild Breast of Mallard with a Honey, Orange and Green Mustard Dressing The wild mallard and scallops are a lovely combination of flavours. The scallops we have here are magnificent, they've got a light ...
Racine founder sells up to concentrate on role with Nick Jones Henry Harris, Chef and joint co-owner of Racine in Knightsbridge, has sold his share of the business to Eric Garnier, with whom he set up the business five years ago. Harris has now ...
From fed-up and hard-up to Nobu protégé and celebrating his first year going solo with Dinings Eight years ago, Tomanari Chiba, Chef/Proprietor of Japanese restaurant Dinings, asked his Taiwanese designer friend I Yu if he'd design ..
Pascal Proyart has quietly been waiting in the wings of the London restaurant scene, but now, with a newly refurbished restaurant, it's time for him to take centre stage It was a clear chill day last winter that found Pascal Proyart, me and a ...
PASTA WITH PEDIGREE Whitby Crab with Pasta and Herbs This dish is as simple as you could possibly get – that is why it works. The ingredients are locally sourced, fresh and made to order; the crab is caught in Whitby, the pasta made on-site. It .
Who is he? Owner of the Korova Group, which operates six sites in Liverpool with another two to open by the end of 2007. How did he get into the industry? ;Out of sheer necessity. I was entrepreneurial by nature and I'd been involved in a ...
Mauro Colagreco couldn't resist Mirazur in Menton, but how forward-thinking are the blue rinsers of the Côte d'Azur? When Mauro Colagreco first clapped eyes on Mirazur in Menton, he knew resistance was futile. Though he and his ...
Duncan Ackery has been named as John Nugent’s successor as Chief Executive of Searcy’s catering company. Now part of the Alternative Hotel Group (AHG), Searcy’s current contracts include the National Portrait Gallery and 30 St Mary ..
Who is he? Managing Director of Apostrophe, the boutique boulangerie café chain with in-store bakeries. How did he get started? After studying at the London School of Economics, Chen was recruited by Lehman Brothers Investment Banking where he .
FINGER LICKING GOOD - Lamb Cutlets Marinated in Garlic and Anchovies. This is a simple dish that keeps on selling and selling. I marinate three cutlets of lamb in garlic and anchovy sauce, grill them with slowroasted cherry tomatoes, then serve them ..
Gordon Ramsay is looking for properties in which to open pubs serving decent food. That's the word from his father-in-law and Chief Executive of Gordon Ramsay Holdings, Chris Hutcheson. Hutcheson was quoted in the Independent as saying Ramsay is...
Elisha Carter has been appointed Head Chef of the Restaurant at Charlton House & Monty's Spa near Bath, Somerset. Carter, whose CV includes Lola's, Lindsay House and Silk at the Courthouse, is concentrating on using local, organic ...
Aiden Byrne, Executive Chef of Danesfield House Hotel and Spa in Marlow, Buckinghamshire, is to be the Head Chef at the Dorchester's newly revamped Grill Room restaurant from November. Henry Brosi will continue to work as Executive Chef of the ...
Anthony Bennett. Who is he? Bennett is Managing Director of the London division of contract catering company MITIE Catering Services, which he established just over two years ago. What else does he do? Through MITIE he recently developed the ...
Getting Started: From a very young age I was working in pubs in Herefordshire, where I grew up, and got the taste for working in hospitality. I went to college to get qualified and gained the equivalent of an NVQ. I had training as a chef and service...
Gordon Ramsay is Britain's richest chef, worth £67million, according to a Chef Rich List published in The Independent. The 39-year-old has built his wealth through nine UK restaurants and outposts in Dubai and Tokyo, adding TV shows ...
Your new cookbook is called Rebel Cook and has a photo of you on your motorbike. Trying to give Anthony Bourdain a run for his money? I'm really embarrassed about that. I thought it would look tongue-in-cheek and humorous but I actually look a ...
SURE AS EGGS Scrambled Eggs Signature dishes, the ones that define your career, are often a fluke. Little did I know when I put rich, creamy scrambled eggs on the menu at my first restaurant in '93, that I would become known as Sydney's ...
