Over the years, McDonald’s has worked with its suppliers to get better at responsible purchasing. For example, purchasing varying quantities of whitefish certified by the Marine Stewardship Council, coffee certified by the Rainforest Alliance, and packaging certified by the Forest Stewardship Council. Now, McDonald’s has announced a range of initiatives regarding … [Read more...]
Alain Ducasse at The Dorchester – Chef de Partie – future opportunities
Type: Permanent Salary: Competitive Location(s): Mayfair Closing date: 5th Jul 2014 In the position of a Demi Chef de Partie in the Alain Ducasse kitchen it will be your responsibility to ensure the smooth running of your section and prepare any food on a daily basis, according to business needs. For full details For more fantastic job opportunities for chefs go … [Read more...]
Danesfield House Hotel & Spa appoints Billy Reid as Executive Chef
Following a successful Winter Residency heading up the Oak Room at Danesfield House, Billy Reid is taking the helm of all food operations at Danesfield House Hotel & Spa. Billy Reid's wide-ranging experience includes roles at prestigious establishments such as Northcote, L'Escargot, The Vineyard at Stockcross and The Belvedere in Holland Park. Billy will continue his … [Read more...]
Nigella, back with a Bang..?
The recent furore surrounding Nigella Lawson has served as the perfect starter for her latest main course, The Taste on Channel 4. She couldn't be higher profile at the moment and as such Channel 4 must be delighted, the new show has met with mixed reviews however and two that we feel particularly display the polarity of views come from THE INDEPENDENT and Chefs Jobs … [Read more...]
Welcome to Comptoir Libanais with Tony Kitous
For over two decades, Tony Kitous has been Britain’s most passionate provider and advocate of contemporary Lebanese and North African food. H & C News was pleased, therefore, to meet Tony recently, learn more about his operation and plans, and sample some of the food about which he speaks with such passion and eloquence. On the basis of what we tasted, and the bustling … [Read more...]