Great British Chefs has secured £1.5 million in funding from Bestport Ventures LLP, reinvestment from current shareholders and a number of high net worth individuals. The Board and Management team, led by CEO Ollie Lloyd, have also invested in the business as part of this fundraising. Ollie Lloyd commented, “This funding round will enable us to accelerate the expansion of … [Read more...]
Shoryu Ramen launches Digital Guide to Japanese Food in 90 Seconds
London based Japanese restaurant group Shoryu Ramen has released A Guide to Japanese Food in 90 seconds, a series of short digital films which provide a fast paced, informative insight into Japanese cuisine, offering key facts, information and trivia. The videos are available to view on Shoryu Ramen’s website, and through its Facebook page and can be individually downloaded on … [Read more...]
Acclaimed Chefs unite to “Save the oceans: feed the world”
Twenty chefs from some of the world’s best restaurants are set to publically announce their commitment to OCEANA’s global campaign, Save the Oceans: Feed the World. The official launch will take place in San Sebastian, Spain, on Tuesday 17 March 2015, at an exclusive event to be held at the Basque Culinary Centre. Hosted by chefs Andoni Luiz Aduriz of Mugaritz and Joan Roca … [Read more...]
Lifting the Lid on the modern UK restaurant scene
Andy Lynes, the well-known food, drink and travel writer, has published his first e-book, Kingdom of Cooks: Conversations with Britain's New Wave Chefs. In a series of in-depth interviews with some of the most exciting, acclaimed and innovative UK chefs, including Simon Rogan (L'Enclume, Cartmel, and Fera at Claridge’s, London), Mary-Ellen McTague (Aumbry, Manchester), Neil … [Read more...]
Cooking above your station? Then enter the Graduate awards now
Rising chefs looking to really make their mark are invited to enter the 2015 Craft Guild of Chefs’ Graduate Awards, with a “mouth-watering” mentor day in store for those that make the final round. With Paul Gayler MBE signed up as chairman of examiners for the third year, the awards give chefs aged 23 and under the chance to test the skills they learnt in college and honed … [Read more...]