Compass Group UK & Ireland has signed a five year partnership to continue working with chef Jason Atherton. The extended partnership will see him working more with the wider Compass business and Levy Restaurants UK, in addition to Restaurant Associates where he has been Consultant Chef since 2010. Corporate and fine dining Jason initially joined Restaurant … [Read more...]
Lemon posset, burnt meringue, honeycomb
A nice simple tangy dessert, simple to make and tastes amazing. The longer its in the fridge the flavours actually get better! Can be made in advance just to wow your guests at the last minute at your dinner party. Ingredients Posset 600ml double cream 200g golden caster sugar Zest of 3 lemons, plus 75ml juice Meringue 4 free-range egg … [Read more...]
British Sausage Week Winners
With British Sausage Week in full swing (2-8 November) the best bangers have been revealed! The pork sausage elite, which sit across menus from breakfast to dinner, have been declared the nation’s ‘sausages of distinction’. Taking gold in the nationwide competition, which drew hundreds of entries, were Frank Parker Butchers, Broad Oak Farm Sausage Company and Fairfax Meadow. … [Read more...]
Hilton Bournemouth appoints Matthew Budden as Executive Chef
Matthew Budden has been appointed as executive chef, Hilton Bournemouth. With more than a decade of experience as an executive chef in Michelin-listed and AA Rosette-awarded kitchens in the U.K., Budden also brings international experience gained in restaurants across Asia and Australia. The hotel is expected to welcome its first guests on the South coast in Dec. … [Read more...]
2017 UK Pastry Team set for hardest prep ever
The 2017 UK Pastry Team was announced at an exclusive afternoon tea at The Berkeley Hotel in London on 3 November. Benoit Blin, Executive Pastry Chef of Le Manoir Aux Quatre Saisons and President of the UK Pastry Club, welcomed assembled sponsors, chefs and guests, saying: “When we started the UK Pastry Club in 2011, our initial goal was to enter a UK team for the … [Read more...]