Lovers of Asian food now can nominate their favourite restaurants for the fifth Asian Curry Awards (ACA). The awards are open to all Indian, Bangladeshi and Asian restaurants in Britain, including - Chinese, Thai, Japanese and Malaysian, that have been trading for at least 12 months and have a minimum 4-star hygiene rating, with a plan to boost this to 5 stars. The winners … [Read more...]
Organic supply into catering exceeds £1 million per week
The Soil Association’s 2015 Organic Market Report revealed that sales of organic products increased by 4% in 2014. The figures show this is significant growth in a year when both food prices (down 1.9%) and food spending (down 1.1%) fell. Shoppers spent an extra £1.4 million a week on organic products and the organic market exceeded £1.86 billion, bringing sales back to levels … [Read more...]
Talented young chefs join Llangoed Hall
Three ambitious young chefs who have worked at some of the country’s top restaurants have taken up posts in the kitchen at award-winning Llangoed Hall near Brecon. Christopher Emery, 23, has been recruited as head pastry chef, Ashley Lewis, 23, originally from Swansea, has been appointed junior sous chef and Hayley Smith, 19, is the new chef de partie. Christopher and … [Read more...]
The Grand Gelinaz! Shuffle for 37 of the world’s top chefs
Thursday 9 July 2015 sees the first ever global collaboration of 37 of the world’s chefs as they participate in the 2015 The Grand GELINAZ! Shuffle. From San Francisco to Melbourne, 37 of the world’s most acclaimed, pioneering and creative culinary talents will participate in an unprecedented international restaurant 'swap'. Culinary hub The brainchild of creative … [Read more...]
Chefs Vegetarian Recipe of the Week, Roasted Rosa Chick’N Schnitzel
Ingredients 1 box Fry's Meat Free Schnitzels 1 punnet Baby mushrooms Handful of fresh Thyme Smoked paprika Fresh lemon juice Large Rosa tomatoes Fresh garlic - sliced Method Wipe clean and lightly fry the mushrooms in olive oil until tender. Add a generous squeeze of lemon juice and a bit of the rind. Toss in thyme, salt and pepper. Cut large … [Read more...]