Five star chefs, four unique dinners, one stylish setting – Alyn Williams presents CHEFstock 2013. Each Tuesday in September, National Chef of the Year Alyn Williams will be joined in the kitchen of his eponymous Michelin starred restaurant at The Westbury by one of four internationally renowned chefs, to create an extraordinary one-night-only dining experience. From the … [Read more...]
Caring’s Grillshack takes prime Soho Site
Grillshack, the latest venture from Richard Caring is to take a prime site on Beak Street in Soho. The casual dining restaurant has taken a new 20 year lease from the landlord on the Alphabet Bar, Beak Street where an undisclosed premium was paid for them to surrender their lease. Shelley Sandzer, the leisure property agent acted for Grillshack Restaurants Ltd. Grillshack … [Read more...]
Ambrette fine-dining Indian restaurant set for South East and London expansion
Dev Biswal, chef patron of The Ambrette restaurant which has sites in Margate and Rye, has plans to expand the Indian fine-dining concept to six sites in the South East and London before embarking on a new business venture under a franchise model. The Ambrette at Rye, which opened in December 2012, is already fully booked throughout the week for lunch and dinner and Biswal … [Read more...]
Turtle Bay set for expansion
Caribbean restaurant group, Turtle Bay, is set to open up to six new restaurants and create 200 new jobs, following a financing arrangement with Santander Corporate & Commercial. The restaurant group opened its first restaurant in December 2010, in Milton Keynes and has since opened in Southampton, Nottingham and Bristol. Turtle Bay specialises in the casual Caribbean … [Read more...]
Master Chefs of GB: Young Chef of the Year and David Lyell Scholarship winners
This year’s competition took place at Westminster Kingsway College on 20 May, with six young chefs short-listed for the final cooking a three course meal for two. The menu had to include a starter using a flat fish, so that competitors could show the key skills of filleting and de-boning; the main course required a whole chicken to be prepared for a classic sauté dish; whilst … [Read more...]