Chef

Agency chefs: kitchen heroes or mercenary zeros?

Agency chefs: kitchen heroes or mercenary zeros?

By Tony Naylor

With good chefs in short supply, there is top money to be made in temping right now. But what does that mean for wider recruitment? Who will benefit? And will agency chefs ever shake off their reputation as kitchen cowboys?

Daniel Clifford on Michelin and Midsummer House

Daniel Clifford: “Michelin made me a terrible person"

By Sophie Witts

In 2018 it will be 20 years since Daniel Clifford first opened his two Michelin-starred restaurant Midsummer House in Cambridge. The chef recalls the difficult first years of the restaurant, how the shock of winning a star made him ‘not a very nice person’,...