Chef revelations: Bjoern Weissgerber, chef-director, Sexy Fish, London
Chef revelations: Bjoern Weissgerber, chef-director, Sexy Fish, London
Bjoern Weissgerber, chef-director, Sexy Fish, London reveals his likes and dislikes.
from The Caterer
Frost bites French wine production levels
Frost bites French wine production levels
French wine production is set to fall 18% this year, following damage done to vines by bitterly cold weather in April.
from The Caterer
This much I know: Anirudh Arora
This much I know: Anirudh Arora
Anirudh Arora is a former protégé of the Michelin-starred Indian chef Atul Kochhar. Following a decade as head chef at Moti Mahal, Arora has recently opened two restaurants of his own: Nirvana Kitchen in Marylebone and Hankies in Soho. Katie Pathiaki speaks to him I started cooking in India in 1994. I then went to … Continue reading This much I know: Anirudh Arora
from The Caterer
The Caterer Interview: Alex Reilley and Nick Collins
The Caterer Interview: Alex Reilley and Nick Collins
In 15 years, Bristol-based café/restaurant/bar group Loungers has quietly grown to more than 100 suburban sites across the UK. Co-founder Alex Reilley and chief executive Nick Collins discuss their ambitious expansion plans and the casual dining market with Neil Gerrard
from The Caterer
Chef masterclass: duck with Mark Poynton
Chef masterclass: duck with Mark Poynton
Chef Mark Poynton at Alimentum in Cambridge has solved the duck conundrum – how to cook pink breast meat and tender leg meat – by turning one bird into two different meals. Michael Raffael reports Chefs face a conundrum when serving duck. They want the breast meat to be pink, whereas the leg meat needs … Continue reading Chef masterclass: duck with Mark Poynton
from The Caterer
Menuwatch: Launceston Place, London
Menuwatch: Launceston Place, London
With chef Ben Murphy aiming to put a little bit of fun back into fine dining, Lisa Jenkins samples cuisine with craic
from The Caterer
Book review: Raw and Rare, by Lindy Wildsmith
Book review: Raw and Rare, by Lindy Wildsmith
It’s only fairly recently that the dining public – or the British dining public, at least – has got over its suspicion of raw food.
from The Caterer
Recipe: seared lamb with fennel seeds and lemon juice
Recipe: seared lamb with fennel seeds and lemon juice
Neck fillet of lamb is not always easy to find. Your butcher may prefer to leave the cut as an integral part of the shoulder joint, rather than cutting it out and ‘spoiling’ the shoulder. It is therefore often easier to find in a supermarket, or from a butcher that sells imported lamb neck fillets.
from The Caterer
Chef revelations: Thomas Clarke, the Lord Clyde, Macclesfield
Chef revelations: Thomas Clarke, the Lord Clyde, Macclesfield
Thomas Clarke, head chef, the Lord Clyde, Macclesfield reveals his likes and dislikes.
from The Caterer
Menuwatch: Pascere, Brighton
Menuwatch: Pascere, Brighton
Chef Johnny Stanford is keen to showcase his wide range of skills on a fine-dining menu for all, says Andy Lynes
from The Caterer
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