September 2018 - Shoot The Chef

September 30, 2018

Revelations: Andrew Sheridan, head chef, Sosban, Llanelli

What was your first job? Labourer on a building site What was your first job in catering? Commis chef in a local pub What do you normally have for breakfast? Six eggs and porridge Which is your favourite restaurant? Michael O’Hare’s the Man Behind the Curtain in Leeds What’s your favourite hotel? The Savoy, London What … Continue reading Revelations: Andrew Sheridan, head chef, Sosban, Llanelli

from The Caterer

September 30, 2018

Menuwatch: the Wernher Restaurant

Million Pound Menu star Ruth Hansom may have put her concept restaurant on hold, but her innovative talent has been put to good use at the Luton Hoo hotel. Lisa Jenkins reports

from The Caterer

September 30, 2018

Book review: In My Blood, by Bo Bech

A lot can be read into the fact that In My Blood opens with a personality test designed by 20th-century author Marcel Proust and approaches the finale with a commentary transcript from legendary boxing bout the Rumble in the Jungle.

from The Caterer

September 30, 2018

Recipe of the week: Chanterelles with fried egg and hazelnuts

From Bo Bech’s self-authored, self-edited and self-published recipe book In My Blood

from The Caterer

September 29, 2018

Viewpoint: Not enough cooks in the kitchen

With the restaurant industry booming, a career in hospitality should have wide appeal. But we’re suffering from a skills shortage, with fewer students interested in the field. Josh Eggleton has a solution

from The Caterer

September 29, 2018

Chefs go head to head in Taittinger Prix Culinaire UK final

In the Taittinger Prix Culinaire UK contest, three chefs went head to head in a Paul Bocuse-inspired challenge for the glory of taking on the French in November’s international final. Emma Lake reports

from The Caterer

September 28, 2018

Sustainable Futures with Alaska Seafood part one: Susie Brito, fisherman

For Alaska Seafood, sustainability doesn’t just relate to fish. It’s about creating a sustainable workforce, attracting new talent and promoting the industry as a great place to work. Over the next four months, Alaska Seafood will be unearthing the future stars of the hospitality industry. In part one, we meet Bristol Bay-based fisherman and blogger Susie Brito

from The Caterer

September 28, 2018

Thought for food: Edinburgh Food Studio

From heritage breeds to ancient Scottish dessert recipes, Edinburgh Food Studio has been delving into the origins of food, bringing recipes back to life and taking a more cerebral angle to creative cookery. Now, it aims to share its research through a menu showcasing Scotland’s finest produce. Katherine Price investigates

from The Caterer

September 28, 2018

Jamie Oliver and the casual dining crunch: “I hope we never ever go through this again. I don’t know if I could hack it”

Jamie Oliver has been one of the UK’s most illustrious chefs for two decades, but the past year has certainly been difficult, with attacks coming from both the media and those in the industry. Following the loss of 12 restaurants, the TV star tells Emma Lake that the industry needs to come together to create a little more camaraderie

from The Caterer

September 24, 2018

Minute on the clock: Colin Clague

Colin Clague has brought Rüya to London at Grosvenor House, a JW Marriott hotel, having established the Anatolian restaurant in Dubai. The chef-patron tells James Stagg how Turkish cuisine provides a huge canvas for creativity

from The Caterer

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Revelations: Andrew Sheridan, head chef, Sosban, Llanelli

Revelations: Andrew Sheridan, head chef, Sosban, Llanelli

Menuwatch: the Wernher Restaurant

Menuwatch: the Wernher Restaurant

Book review: In My Blood, by Bo Bech

Book review: In My Blood, by Bo Bech

Recipe of the week: Chanterelles with fried egg and hazelnuts

Recipe of the week: Chanterelles with fried egg and hazelnuts

Viewpoint: Not enough cooks in the kitchen

Viewpoint: Not enough cooks in the kitchen

Chefs go head to head in Taittinger Prix Culinaire UK final

Chefs go head to head in Taittinger Prix Culinaire UK final

Sustainable Futures with Alaska Seafood part one: Susie Brito, fisherman

Sustainable Futures with Alaska Seafood part one: Susie Brito, fisherman

Thought for food: Edinburgh Food Studio

Thought for food: Edinburgh Food Studio

Jamie Oliver and the casual dining crunch: “I hope we never ever go through this again. I don’t know if I could hack it”

Jamie Oliver and the casual dining crunch: “I hope we never ever go through this again. I don’t know if I could hack it”

Minute on the clock: Colin Clague

Minute on the clock: Colin Clague

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