Innovative three star Michelin chef, Anne-Sophie Pic will join the Roux family as honorary president of the judges at this year’s Roux Scholarship final. Anne-Sophie Pic’s story is both remarkable and inspiring. In 2007, she became the fourth female chef to achieve three Michelin stars and the only woman to hold three stars at a restaurant in France, Anne-Sophie Pic, in … [Read more...]
Paul Wedgwood Takes Over Saint Luke’s Kitchen To Celebrate Burns Night
Around the world tributes to Robert Burns are held through the ritual of the Burns Supper. Originally started a few years after his death by a group of his friends, to honour his memory, the suppers are now celebrated annually on the date of his birth, 25th January. Continuing this tradition, Saint Luke’s Kitchen will raise a glass in patriotic celebration of the national … [Read more...]
Adam Handling to become Chef Patron of ACE
Chef Patron at restaurant The Frog E1, 28 year old Adam Handling has agreed to become Chef Patron for the Association of Catering Excellence (ACE). He joins patrons Chris Sheppardson (Chess Partnership), Marc Verstringhe (MESV Consultancy Int), Tim West (Elior), Wendy Bartlett (bartlett mitchell), Jane Sunley (Purple Cubed), Rosemary Osbourne MBE, Alastair Storey … [Read more...]
Michelin-trained Chef Ben Murphy to join Launceston Place
D&D London has announced that award-winning chef Ben Murphy has been appointed as the new head chef at Launceston Place in Kensington. As one of London’s most exciting chefs, Ben is set to bring his distinctive style of cooking to the neighbourhood restaurant, following his position as head chef at The Woodford restaurant. The east London restaurant won London Evening … [Read more...]
Line caught sea bass, pan fried scallops, broad beans and peas
A simple tasty recipe with some stunning fish, to start the new year off the right way! Ingredients 1 whole line caught sea bass 50g frozen garden peas 50g fresh broad beans 2 fresh king scallops 50g butter Salt and pepper to taste 1 shallot 1/2 bulb of garlic Vegetable oil 1 sprig of fresh thyme 5 button mushrooms, sliced 1 vanilla … [Read more...]