People Management – the official magazine of the Chartered Institute of Personnel and Development (CIPD) - has published an article on ’50 over 50’ following nominations by members of the public which aim to recognise the value and contribution of an age diverse workforce to the British economy. Anna White, Chef de Rang, Cambium at Careys Manor Hotel is listed alongside such … [Read more...]
Chefs Vegetarian Recipe of the Week, Beetroot Salad with Meat Free Pops
Time: 30 mins, Serves: 2 Ingredients 1 box FRY’S MEAT FREE POPS 400g rocket 1x 410g tin chickpeas, drained 6 medium sized beetroots, peeled 10ml Dijon mustard 30ml balsamic vinegar 60ml olive oil 5ml sugar Salt and pepper Method Cook the FRY’S MEAT FREE POPS following instructions on back of pack. Place the beetroot in a large pot and … [Read more...]
Brett Redman to launch Japanese Yakitori Restaurant
Jidori is a new Japanese yakitori restaurant launching in Dalston, autumn 2015, founded by Brett Redman (who recently opened The Richmond in Hackney to great acclaim) and Natalie Lee-Joe. At hundreds of yakitori joints across Tokyo – especially down the notorious Memory Lane in Shinjuku –chicken skewers are traditionally grilled over open coals, and Jidori brings the hugely … [Read more...]
Surprise, Surprise …Great British Menu winner returns as judge
BBC TWO’s Great British Menu is back and this year the chefs must plate up perfection, as they fight it out for the chance to cook at a glorious banquet marking 100 years of the Women’s Institute at London's historic Drapers Hall. Surprise veteran judge Emily Watkins, a 2014 winner, owner and head chef at The Kingham Plough, re-joins this year as a surprise veteran judge … [Read more...]
Recipe: Brasserie Blanc’s Mediterranean Fish Soup
Brasserie Blanc, Raymond Blanc's group of authentic French brasseries, has just launched Les Classiques, a range of typically French classics resurrected and refreshed for 2015. H&C News is here pleased to present the recipe for Mediterranean Fish Soup. Ingredients For the tomato fondue: 25g large onions - peeled and diced into 1cm blocks 1.5g garlic - peeled … [Read more...]