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Service is everything. It is unfortunate that some restaurant owners don't understand this. Chef Ira @ http://www.partychef.ca
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I was recently out for dinner with a group of friends, some of whom are chefs from restaurants around London. The topic of the importance of service got brought up by one of my friends who is a chef in a Michelin Star restaurant; he started the conversation saying that he thought that service was at...
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Today there is an article on BBC news about a new guide that is aimed at parents who want to take their toddlers and babies to restaurants. Read the article on the BBC in full here >> There are two camps - childless couples who do not want to dine out with some children ruining their gastronomic...
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My thoughts and comments centre around the niche we are in, namely special diets and food allergy / intolerance as well as healthy eating for children and adults alike. Food producers, caterers and restaurants etc who are not transparent, and who are unwilling to listen to what their customers want,...
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There are less than 100 days until Prince William and Kate Middleton get hitched. I am sure that the Royal Kitchens are busy working on the menu of the year, which is being hosted by the Queen at Buckingham Palace after their Westminster Abbey service. The Queen will give a reception for the couple and...
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If we take away the environmental impact of "local", we should be left with other reasons why this is a good selling point for a restaurant. There are so many glib uses of terms by less than honest proprietors; organic, seasonal, home cooked, fair trade and of course local. One chef I know...
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I'm planning to write a feature looking at chefs who suffer from allergies and food intolerances and how they cope with these and get around them. I'm aware Lisa Allen from Northcote has a severe shellfish allergy as does Tom Kerridge from the Hand & Flowers. Shane Osbourne from Pied a Terre...
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Apparently, a recent survey carried out by Springboard, revealed that chefs want to learn about how to reduce the amount of salt they use, without compromising taste. There will be a cooking demo by Steve Love and talks on spice sourcing, the spice trade and food safety issues surrounding spices as well...
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Sad to say that they will probably make these saving, whether the best price could have been justified before. the cost as usual will be labour and product quality. What everyone should stop and think before they put the food in their mouth is what life can these animals/foodstuffs had if the chain can...
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It would be Oooh so rude not to plug our little blog The Chef Hermes Blog Obviously we can't post everything we hear, but we do try our best. Got another exciting series of '5Questions' coming up. Regards CHx