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...]
Olive’s successful start to 2015
Leading independent contract catering provider, Olive Catering Services, is celebrating a great start to the New Year after securing four new contracts with high profile businesses nationwide. Olive beat off strong opposition to secure the contracts, which are worth in excess of £1.5 million annually and will see the company provide full service staff restaurants to leading … [Read more...]
New Tune for Canary Wharf
Tune Hotels, pioneers of the hotel industry’s ‘limited service’ model, will open its fifth London hotel and the seventh in the UK next month. The 130 room Tune Hotel Canary Wharf opened its doors to the public on 2 February, continuing its strategic focus on London. Shoreditch will be the home of the sixth London hotel in 2016 and details of further openings are currently … [Read more...]
Meat Free Week launches in the UK 23 – 29 March 2015
Meat Free Week is dedicated to raising awareness of the amount of meat Britons eat and the impact this has on human health, the welfare of farm animals and the environment. Originating in Australia in 2013, Meat Free Week is set to roll out globally with the UK leading the way. The premise is to get people thinking and talking about meat, it’s a challenge that everyone can … [Read more...]