On 3 October, 10 finalists will be pitted against each other in the Craft Guild of Chefs’ Young National Chef of the Year competition at the Restaurant Show at London’s Olympia. The finalists tell The Caterer where they hope winning the contest will take them in their careers
from The Caterer
West African ingredients are refined and refocused to create a cuisine with unique, unusual flavours, says Neil Gerrard
from The Caterer
There were some strong and inspiring words at Compass Group’s latest Women in Food networking event, as Katherine Price reports
from The Caterer
With Christmas planning in full swing, Gail Bridgeman, campaign controller at Bidfood, provides some tips on how best to cater for free-from dietary requirements during the busy festive period
from The Caterer
With the millions of disposable plastic straws that end up in the seas each year taking a grisly toll on marine life, some caterers have decided that enough is enough. Elly Earls reports
from The Caterer
Squid is an ingredient of extremes: it either needs to be fried in a flash or cooked slowly for a long time. The quick version suits the Magic Fridge best. The tomato relish gets transformed into a glaze for the squid and a spicy vinaigrette for the crisp salad. Cooked freekeh is available in pouches; it can be replaced with cooked spelt or quinoa in this salad.
from The Caterer
Hundreds of cookery books pass across my desk every year, but it is rare that I come across one with a significant point of difference. Alex Mackay’s The Magic Fridge, however, most definitely does have a USP and it is very simple.
from The Caterer
Nigel Mendham, executive chef, Great British Restaurant, Dukes London reveals his likes and dislikes.
from The Caterer
The aubergine’s velvety texture and ability to absorb spices makes it the perfect vehicle for intense, rich flavours. Russell Brown sings its praises
from The Caterer
Fruits from the hedgerow pair with local farmers’ produce at this rural, homely Kentish pub, says Katie Pathiaki
from The Caterer
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