The Woodstock Kushiyaki Bar is due to open its doors in early March 2015, bringing the first authentic Japanese Izakaya to the capital. Located adjacent to Oxford Street, the bar will serve an extensive Japanese led drinks menu and freshly grilled Kushiyaki skewers, in a relaxed environment. The concept is based on the pubs and bars found in Japan, acting as a ‘pit-stop’ for a … [Read more...]
Master class for chef students at Chotto Matte
A group of lucky Westminster Kingsway College chef students have participated in a master class and competition of sushi cuisine at London restaurant, Chotto Matte in an event organised by The Chefs’ Forum. The Chefs’ Forum held one of its quarterly London events at this exciting restaurant in partnership with Westminster Kingsway College to showcase students’ skills to top … [Read more...]
Three new chefs for Plateau
Contemporary French restaurant Plateau, has welcomed three new chefs into its ranks. Daniel McGarey, who has taken over from Allan Pickett as head chef, will work alongside the newly appointed sous-chef Jeremy Trehout, and Pastry chef, Fabiano Grassi. Daniel McGarey has previously worked as executive sous-chef at the Michelin-starred Galvin at Windows restaurant. He has … [Read more...]
Fare of London launches ‘Forgotten Fare’ campaign to highlight heritage UK foods
London-focused event and contract caterer Fare of London has launched a campaign to highlight a range of UK heritage foods that are at risk of being forgotten in favour of more fashionable ingredients and produce. The ‘Forgotten Fare’ campaign is part of Fare of London’s 25th anniversary celebrations in 2015 and further supports the company’s established ethos of local sourcing … [Read more...]
BBPA, BII and Perceptions Group tackle Chef shortage
The British Beer & Pub Association (BBPA) and the British Institute of Innkeeping (BII) have been working together on behalf of their members to find solutions to tackle the growing concern of chef shortage issues that operators face as the growth in eating out continues to rise – and to highlight the huge opportunities for young people in the sector. “With the eating … [Read more...]