Menuwatch: Opheem
Menuwatch: Opheem
Opheem is a new Birmingham restaurant that reflects the heritage and upbringing of chef Aktar Islam, says Neil Gerrard
from The Caterer
Tackling the food waste mountain
Tackling the food waste mountain
The smart way to deal with food waste is to reduce, recycle and reuse, whether that’s through creative use of leftovers or taking it back to the farmer’s field where it began as compost. Janie Manzoori-Stamford looks at how chefs are closing the loop with their food use
from The Caterer
Jamie Oliver’s relaunch recipe: chief executive Jon Knight reveals all
Jamie Oliver’s relaunch recipe: chief executive Jon Knight reveals all
Jon Knight, chief executive of the Jamie Oliver Restaurant Group, tells Emma Lake how he plans to rethink and relaunch the restaurant chain with a fresh focus from its celebrity chef owner
from The Caterer
Better business: the Grove of Narberth
Better business: the Grove of Narberth
It’s been slow but steady progress for Neil and Zoe Kedward, who bought a remote and derelict country house 10 years ago and created a successful hotel business without being reliant on outside shareholders
from The Caterer
Latest openings: Brassierie Prince by Alain Roux, Smiths of Smithfield, the Little Chartroom and more
Latest openings: Brassierie Prince by Alain Roux, Smiths of Smithfield, the Little Chartroom and more
A look at the latest restaurants, hotels, pubs and bars to open their doors
from The Caterer
How to… survive the casual dining crunch
How to… survive the casual dining crunch
Poor sales and mounting debt from the expansion years have led to full-blown restructurings in the casual dining sector and the arrival of the consultants. James Daglish advises on how to avoid disaster
from The Caterer
Masterclass: emulating Escoffier with a morel and asparagus masterclass
Masterclass: emulating Escoffier with a morel and asparagus masterclass
Jean-Philippe Blondet’s cookpot of asparagus and morel mushrooms could be straight out of Escoffier’s Guide Culinaire. Michael Raffael reports
from The Caterer
Menuwatch: Gidleigh Park
Menuwatch: Gidleigh Park
Nathan Outlaw protégé Chris Simpson is comfortably following in the steps of an esteemed clutch of chefs, says Amanda Afiya
from The Caterer
Book review: Aska by Fredrik Berselius
Book review: Aska by Fredrik Berselius
Two-Michelin-starred, Swedish-born chef Fredrik Berselius’ achingly beautiful creations appear to put nature on the plate in front of you.
from The Caterer
Recipe of the week: Sourdough, smoked hake and toasted milk
Recipe of the week: Sourdough, smoked hake and toasted milk
In a high-sided pot, toast the dry milk solids over medium-low heat, until dark brown. Stir the toasted dry milk solids into the milk and refrigerate overnight.
from The Caterer
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I am lifestyle photographer based out of Paris, who loves to click, cook & travel. This beautiful website was built using the Oshine WordPress theme. Its so easy to use.
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