Hutong, the award-winning Northern Chinese restaurant at The Shard, has welcomed Bing Luo as head chef. Hailing from the Sichuan capital itself, Chengdu, Bing trained at the Sichuan Cuisine Cooking School. His knowledge of the region’s flavours and nuances, which are so integral to the cuisine at Hutong, is second to none, and he brings with him a wealth of global experience … [Read more...]
Entries invited for the UK Pastry Open
The selection process to enter the next UK Pastry Open at the Restaurant Show, Monday 5th October 2015 has begun. To enter the 3rd edition of the UK Pastry Open, please send a visual portfolio of the candidate’s chosen skills for the displays and a motivation letter giving reasons why they wish to be considered for selection to pastryopen@ukclubcoupedumonde.co.uk before 30 … [Read more...]
Gordon Ramsay opens maze Grill Park Walk – and Chelsea
Gordon Ramsay Group is about to return to the restaurant where the chef’s career first took off more than 20 years ago. 11 Park Walk, originally the site of Ramsay’s Aubergine restaurant, will open as a maze Grill on 22 April. Inspired by the grill rooms of Manhattan, the vibrant new 60-cover restaurant will offer the concept’s signature rare breed steaks, fish and poultry from … [Read more...]
Open Kitchen Live Menu Development Tuesday 28th April
Once again a fabulous selection of breakfast, brunch and lunch menu development options will be available for sampling at Open Kitchen Live Tuesday 28th April. School catering will once again headline the event with some interesting vegetarian dishes. Every month Open Kitchen Live brings restaurateurs, hoteliers, caterers, publicans, chefs, university and event caterers as … [Read more...]
Start of a new era at The Marquis
A talented and experienced team has taken over the reins at The Marquis, a 5-star fine-dining ‘restaurant with rooms’ in Kent ’s picturesque Alkham Valley . It’s led by general manager David Harris and head chef Andrew ‘Drew’ King. They have wasted no time in making their mark since the turn of the year, with the introduction of new menus, innovations in customer service, a … [Read more...]