Peach-flavoured milk, butter with maple syrup, gluten-free dishes, ginger blossom-flavoured drinks, and the chilli-based flavouring sriracha were just some of the new foods on taste for the first time at this year’s National Restaurant Association (NRA) show in Chicago. The NRA is one of the world’s biggest food and drink trade shows, and is traditionally the launch-pad for … [Read more...]
Rowen Babe joins Chelsea’s ‘The Henry Root’
Chelsea bistro and bar The Henry Root has appointed new Head Chef, Rowen Babe. Joining the team from New Zealand, Chef Babe brings with him a new casual all-day café culture style of dining from breakfast right through to dinner. Convivial, friendly neighbourhood bar and bistro Chef Babe’s approach is to create a more convivial, friendly neighbourhood bar and bistro. His … [Read more...]
Bellavita Expo to run in London for gourmet Italian products
Bellavita - the UK’s largest fine food & wine trade show solely dedicated to gourmet Italian products – is to be held from 19 – 21 July 2014, at The Old Truman Brewery, London. Officially supported by the Italian Trade Agency and the Italian Ministry of Economic Development, Bellavita will feature over 200 carefully selected brands exhibiting, from independent artisan … [Read more...]
London launch of The Chefs’ Forum
Celebrity chefs and industry heroes gathered at Westminster Kingsway College to celebrate the launch of successful industry organisation The Chefs’ Forum, and to inspire students for the future. Professional Chef and Hospitality students from Westminster Kingsway College prepared and served canapés for over 50 top chefs from across the UK, including Pierre Koffmann and Ruth … [Read more...]
Chefs Recipe of the Week by Matt Gillan
This week's Chefs Recipe of the Week is Duck breast salad with burnt coconut, pineapple and cashews by Matt Gillan and courtesy of Great British Chefs Sweet fruit is often used as a counterpoint to the rich, gamey flavour of duck - think duck a L'orange - and here Matt Gillan uses pineapple to that end. Cashews glazed in soy is a neat touch and gives texture to this divine … [Read more...]