Steve Drake, Michelin-starred chef patron of his award-winning Surrey pub The Anchor in Ripley, has sold The Anchor to focus on developing his AA Restaurant of the Year 18/19 Sorrel in Dorking, recently awarded 4 AA Rosettes. Drake handed over ownership of The Anchor to two of his former protégées: The Anchor’s current head chef Mike Wall-Palmer and Dave Adams who, along … [Read more...]
Cyrus Todiwala announces Zest Quest Asia 2020 tickets are now on sale
Cyrus Todiwala OBE DL has announced that tickets have gone on sale for the 7th Zest Quest Asia Gala Dinner and Awards Night to be held on Friday, 7th February 2020 at the Hilton London Heathrow Airport Terminal 5. Featuring an Asian-inspired canape reception to be prepared by outgoing Zest Quest Asia champions, University of West London, the dinner will feature a … [Read more...]
A new chapter opens at Hélène Darroze at The Connaught
Two Michelin starred, Hélène Darroze at The Connaught, has reopened its doors after a full refurbishment. The highly acclaimed chef’s creative vision has been realised in a bold reimagining of the dining room, kitchen and menu, with a stunning new Chef’s Table, show kitchen and dedicated Armagnac Room. The Menu - Passionately obsessive about the quality and origins of her … [Read more...]
Steve Groves wins National Chef of the Year 2020
The Craft Guild of Chefs National Chef of the Year 2020 is Steve Groves, head chef at Roux at Parliament Square, who competed earlier today with nine other chefs in a live two-hour cook-off for the prestigious award. On receiving the award Groves was elated saying: “I am delighted, relieved and surprised. It was hard work and those two hours went by in the blink of an eye, … [Read more...]
The Bocuse d’Or UK Selection winner 2019 is Ian Musgrave from The Ritz
Ian Musgrave from The Ritz London will be the next candidate to represent the UK in the Bocuse d’Or, the world’s largest and most prestigious chef contest. The Bocuse d’Or UK Selection took place on Monday 30 September and the three hour 45 minutes contest required the chefs to prepare a vegetable terrine and a poultry dish using Cotswold White Chicken with six portions of … [Read more...]