Jump to content
News Ticker
  • After joining the site head over to the subscriptions and choose your subscription type from the list provided to join the Union
  • Don't forget to check the news section for new items of interest
  • Use the Links section to find help sites and sites of interest

Dave

Administrators
  • Content Count

    144
  • Joined

  • Last visited

Community Reputation

2 Neutral

Recent Profile Visitors

216 profile views
  1. Multi award winning TV Chef /Presenter, Author, Speaker, Culinary Consultant, Innovator, International Judge and British Ambassador for Food. Alan is a renowned international chef with experience in leading Michelin star restaurants and 5 star hotels, as well as a vast career in media, filming more than 1,250 TV shows to date for networks such as BBC, BBC Worldwide, ITV1, Channel 5 and Food Network to name but a few. Alan was invited by the British Prime Minister’s office to become the “British Ambassador for food and drink” and is also the UK Ambassador for the “Organisation Mondial de la Gastronomie”,
  2. Pilot Light is a campaign focused on changing the way people think and act about mental health through addressing the industry specific contexts and environments found in professional kitchens and the broader hospitality sector. Founded by professional chefs, Andrew Clarke and Doug Sanham in 2018, the campaign is unapologetically bold in its approach to combating mental health stigma and hopes to act as a beacon of support to those affected by common-place issues such as depression and addiction. The campaign is delivered in partnership with Time to Change. Pilot Light’s voice is stronger and louder thanks to Time to Change, who lend the campaign marketing, PR and administrative support to extend its reach in addition to a wealth of mental health expertise and resources to support the sector and employees working in hospitality.
  3. Paul Askew, Chef Patron of The Art School Restaurant, is one of the North West’s most popular Chefs. A stalwart of the hospitality industry, Paul champions seasonal and local ingredients whilst supporting artisan producers from across the U.K. Paul’s restaurant, the critically acclaimed, Art School Restaurant, is listed in the 2018 Harden’s Top 100 Best UK Restaurants, having been awarded “Taste of England” at the 2017 Visit England Awards and appeared in 2017 Sunday Times Top 100 Restaurants, the first restaurant in Liverpool to make the list. 2018 has also seen The Art School named in the Top 10 UK Restaurants for Vegan Fine Dining by Peta UK. It has also received critical acclaim from the Michelin, Good Food and AA guides.
  4. An Oliver Harvey chefs wear garment is quite simply everything you would expect from a British Designer. Meticulously designed to cope with the rigours of a hectic kitchen, carefully crafted from the latest textiles and fabrics, and finished to the highest standards ensuring both longevity and value. Combine this with contemporary styling normally seen on the catwalk and you will understand why “quintessentially British” is positively right. Oliver Harvey was born out of the realisation of a distinct shortage of Tailored Chefs Clothing that is designed and manufactured in Great Britain. The range has been designed based on Classic styles with an inspired twist to bring to market a range that is ultimately the best in class. This is after scouring the four corners of the world to find a selection of fabrics that not only look and feel great but also perform to the exacting standards of any domestic and commercial wash process.
  5. Coming from a foodie family, I knew from a young age that I wanted to be a chef. Dad loves his seafood. Quite often we’d have crabs in the kitchen sink of a Saturday morning, waiting to be rustled up into a fabulous, tasty dish. My mum was a professional cook and watching her in the kitchen was a real inspiration. After leaving school in the fifth year, I signed up for Tante Marie Culinary Academy in Woking where mum trained. When I finished my diploma, I decided to become a private chef rather than working in restaurants. Click below to read the full article: The day I... made lunch for Captain Kirk: Nichola Pearce, 46, chef, Edinburgh - Sunday Post WWW.SUNDAYPOST.COM Coming from a foodie family, I knew from a young age that I wanted to be a chef. Dad loves his seafood. Quite often we’d have crabs in the kitchen sink of a Saturday morning, waiting to be rustled up into a...
  6. The life of Scotland's greatest chef Andrew Fairlie will be celebrated at a special dinner in his honour as part of Mhor Festival on May 24. Andrew Fairlie played a key role in the annual Friday Night Feast at the three-day Mhor Festival near Balquhidder, Perthshire, for several years. This year it will be held in memory of the 2 Michelin starred chef who passed away in January. Click below to read the full article: Andrew Fairlie to be honoured at special dinner - Edinburgh Evening News WWW.EDINBURGHNEWS.SCOTSMAN.COM The life of Scotland's greatest chef Andrew Fairlie will be celebrated at a special dinner in his honour as part of Mhor Festival on May 24.
  7. He took the plunge into the perilous boiling waters of opening a restaurant from scratch. And just a year later, Scott Smith has received the accolade of the best restaurant in the Capital at the annual Edinburgh Restaurant Awards. Click below to read the full article: A taste of success for the best in Edinburgh - Edinburgh Evening News WWW.EDINBURGHNEWS.SCOTSMAN.COM He took the plunge into the perilous boiling waters of opening a restaurant from scratch.
  8. Michelin-starred chef Glynn Purnell has revealed he chose Coventry over London to open his first restaurant outside Birmingham. The celebrity chef who is known as ‘the Yummy Brummie’ and who is now a regular host of the BBC’s Saturday Kitchen show, spoke to Coventry live during the Coventry Food & Drink Festival. He was one of the guest chefs at the event, cooking-up one of his most famous dishes in the shape of the Great British Menu-winning monkfish massala on the demonstration stage. Click below to read the full article: Celebrity chef Glynn Purnell: 'Why I chose Coventry over London' - CoventryLive WWW.COVENTRYTELEGRAPH.NET The Michelin-starred chef has revealed he chose Coventry over London to open his first restaurant outside Birmingham
  9. Liverpool based chef Eddie Kilty has announced a collaborative dining event with former MasterChef The Professional’s finalist at 17 Love Lane, Liverpool on Saturday 15 June. The 10-Course Tasting Menu extravaganza will see Eddie and Louisa create a combined menu comprising five courses from each chef. The mouthwatering menu includes chicken taco with chilli & mango chutney, duck ham with English asparagus, egg yolk puree & mushroom, poached pollock with chicken skin & confit leek and cherry magnum with white chocolate & yuzu. Click below to read the full article: Chefs Louisa Ellis and Eddie Kilty Collaborate for 10-course Pop Up in Liverpool - The Guide Liverpool WWW.THEGUIDELIVERPOOL.COM Liverpool based chef Eddie Kilty has announced an collaborative dining event with former MasterChef The Professional’s finalist at at 17 Love Lane, Liverpool on Saturday 15 June. The 10-Course Tasting Menu...
  10. Award-winning seafood restaurant Ondine is set to welcome two world-renowned chefs to help mark its 10 year anniversary. Shaun Searley and two-Michelin star chef James Knappett will collaborate with the restaurant on a special Sunday lunch on the 30th of June. Located on George IV Bridge, Ondine is an award-winning seafood restaurant in the heart of Edinburgh and to mark its 10th anniversary, will be welcoming guest chefs throughout the year, which started with Tom Brown in March. Click below to read the full article: Edinburgh's Ondine to collaborate with world-renowned chefs to celebrate 10th birthday - Edinburgh Evening News WWW.EDINBURGHNEWS.SCOTSMAN.COM Award-winning seafood restaurant Ondine is set to welcome two world-renowned chefs to help mark its 10 year anniversary.
  11. Eight in 10 chefs have reported experiencing poor mental health during their careers and almost half (48%) believe not enough is being done to support their mental wellbeing in the workplace. That is according to a recent survey of 102 UK chefs by Nestlé Professional’s Chef range, which has released a report, At Boiling Point: Addressing mental wellbeing in professional kitchens, exploring mental health in kitchens and what can be done to reduce stress. Click below to read the full article: {{metaTags.other['twitter:title']}} WWW.THECATERER.COM {{metaTags.other['twitter:description']}}
  12. Food giant Nestle and major supermarkets Tesco, Sainsbury’s and Waitrose will pledge to help halve food waste by 2030, ministers have announced. Major players from food retail and hospitality as well as chefs and “social media influencers” will join forces at an event today to take action to end the “scandal” of food waste. Click below to read the full article: War on waste: Food giants sign up to waste pledge - The Scotsman WWW.SCOTSMAN.COM Food giant Nestle and major supermarkets Tesco, Sainsbury’s and Waitrose will pledge to help halve food waste by 2030, ministers have announced.
  13. The Big Feastival, billed as the UK’s biggest family festival, has announced its final line-up of ahead the August Bank Holiday weekend extravaganza at Alex James’ farm. New music acts just announced include the likes of Jack Savoretti, Dodgy and iconic hip-hop DJ pioneer Grandmaster Flash “who have been added to the star-studded line-up headed by Jess Glynne, Elbow, Rudimental, and firm favourites, The Zutons, among others”. Click below to read the full article: Final line-up for The Big Feastival is announced WWW.HEREFORDTIMES.COM THE Big Feastival, billed as the UK’s biggest family festival, has announced its final line-up of ahead the August Bank Holiday weekend…
  14. Adande® has supplied refrigerated drawer units to the Wild ink restaurant and bar at the newly developed Hudson Yards on Manhattan’s West Side, New York City. The 5,800 sq ft restaurant and bar, which was opened on 15 March 2019, is located on the fifth floor of 30 Hudson Yards which, at 1,296 feet, is the second tallest building in New York. Hudson Yards is the largest private real estate development in US history and, upon completion, will be home to over 4,000 residences, office accommodation, iconic retail outlets, premier hospitality venues and over 750 acres of open space. Wild ink is owned and operated by London based rhubarb, a provider of luxury culinary events at a variety of iconic arts, sporting and transport hub venues, as well as at a rapidly growing number of proprietary restaurants in and around London. Wild ink is rhubarb’s first venture outside of the UK, but the company will be opening a second hospitality destination at Hudson Yards, later this year. Click below to read the full article: Adande reaches new heights at Wild ink restaurant, New York - Hospitality & Catering News WWW.HOSPITALITYANDCATERINGNEWS.COM Adande® has supplied refrigerated drawer units to the Wild ink restaurant and bar at the newly developed Hudson Yards on Manhattan’s West Side, New York City. The 5,800 sq ft restaurant and...
  15. Simon Oakley has joined Firmdale’s Ham Yard hotel in London as executive head chef, replacing Nick Kimber. Kimber has joined the Apartment Group in Newcastle as group executive chef. Oakley was previously a freelance chef consultant, working on menu concepts and recipe development. His prior roles include group executive head chef across Mark Sargeant’s group of restaurants and head chef at Hix Mayfair at Brown’s hotel in London. Click below to read the full article: {{metaTags.other['twitter:title']}} THECATERER.COM {{metaTags.other['twitter:description']}}
×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.