As Christmas approaches even the best restaurant kitchens begin to creak under pressure. Restaurant kitchen brigades struggle to find sufficient flat surfaces to cope with busy service periods. Front of house at the same time are eager to ensure every dish is served at optimum temperature. The temperature of any dish is vital to all dining experiences, and lukewarm dishes are … [Read more...]
Entries open 2pm today for The Roux Scholarship 2020, a life changing opportunity
The Roux Family are delighted to open the Roux Scholarship 2020 for entries, inviting young chefs to test their fish filleting skills by submitting a recipe using hake, clams and leeks. Entries open at 2pm today. Chairman Alain Roux said: “This year, the competition is showcasing MSC certified hake, a beautiful, sustainably sourced fish local to our shores in the UK. … [Read more...]
Majella’s Image of the Month, from Daniel Clifford’s Midsummer House
Majella O’Connell aka Pavlova & Cream set out recently with her camera to capture her next Image of the Month for the latest installment of her feature we just love publishing. Her destination was Daniel Clifford’s Midsummer House in Cambridge which holds two Michelin stars & five AA Rosettes. Midsummer House not only holds two Michelin stars & five AA Rosettes, … [Read more...]
Four days of Japanese cuisine Australian style in Mayfair opening Wednesday
Pacific, the new solo venture from award-winning Australian chef Shaun Presland, will bring a new and distinctly Aussie take on contemporary Japanese cuisine to Mayfair’s esteemed restaurant scene. The four-month long residency at 10 Heddon Street will welcome guests into its relaxed azure interior from Wednesday 13th November to the end of February, with ambitions to become … [Read more...]
Matisse, Van Gogh and Miah agonise over framing their work
From Van Gogh to Matisse, great painters have always agonised over framing their work, chefs face the same dilemma as works of art created in kitchens around the world need to be presented making an immediate impact with diners. The statement we eat with our eyes is best served by delivering food to the table framed to be enjoyed before a morsel is removed. Van Gogh … [Read more...]