Mathias Camilleri is the Head Sommelier at the Michelin Starred Five Fields Restaurant and the winner of the International Young Sommelier 2015 Chaine des Rotisseurs and UK Young Sommelier. And the UK kidnapped him! It was never Mathias’ intention to stay here. He thought that after a year he would go back to his Gallic home of gastronomy, and all things vinous. However … [Read more...]
Countdown to the British Pie Awards 2017: A-list judges revealed
As the deadline for entries to the 2017 British Pie Awards draws near (17th February), this year’s stellar judging panel has been revealed. The world-famous Awards, now in their ninth year, will take place on Wednesday 8th March in the Leicestershire town of Melton Mowbray - the nation’s capital of Pies. The Awards, held during British Pie Week (6th-13th March 2017) and … [Read more...]
23 International Chefs and 16 Michelin Stars do their magic, Obsession 17
Now firmly recognised as one of Europe’s premier gastronomic events, Obsession celebrated its 17th year, presenting 23 outstanding chefs sharing 16 Michelin stars between them. Held at Northcote the AA Hotel of the year 2016/17 a renowned country house hotel situated on the edge of the Ribble Valley from 20th January through to 5th February 2017. This year Obsession 17’s … [Read more...]
Casual Dining 2017 – Rational presents the new generation SelfCookingCenter combi oven
At this year’s Casual Dining show visitors will experience the NEW generation SelfCookingCenter on stand M212, 22 – 23 February 2017 at the Business Design Centre, London. The new generation SelfCookingCenter combi oven is now available as the XS version in unit sizes 6 x 2/3 GN and in the familiar unit sizes 6 x 1/1 GN to 20 x 2/1 GN. Offering customers more optimisations … [Read more...]
5 disturbing repercussions of irregular deep cleans
Everyone knows that hygiene is a vital part of any foodservice business, but aside from daily cleaning, it is enormously important to have regular deep cleans from highly trained, accredited professionals. They can reach the parts that catering staff cannot reach, dismantling equipment where necessary to decarbonise, degrease and sanitise. Here are some less obvious and … [Read more...]