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The sentience bill is coming and restaurants that use a lot of lobster and crab can get ahead of the game by installing a Crustastun machine now in preparation. The…
A celebration dinner is being served at Pembrokeshire College on Thursday 16th September at 6.30pm, with dishes created by leading industry chefs. However, there’s a delicious twist to the event…
The Chefs’ Forum is proud to present a seminar for all pub kitchens on Monday 20th September in partnership with RATIONAL. The two-hour event, from 9:00am to 11:00am will focus…
The Kudu Collective, run by Amy Corbin and chef Patrick Williams, will open its fourth site in Peckham next month. The new Kudu Grill will be located in a former…
The Chefs’ Forum and Neil Rippington are re-writing and re-imagining the culinary repertoire so it reflects skills and not out of date dishes. The result is a landmark partnership between…
In an exclusive piece for The Chefs’ Forum restaurateur Mike Robinson shares his thoughts on the problems facing both staff and owner operators. I’m a restaurateur. I used to be a chef but…
It started slowly but the move to reduce chef hours is becoming a reality. More and more establishments have come to accept and realise that the only future they have…
Dehydrate the right way this Summer and WIN a FANTASTIC PRIZE worth over £1000! Simply post a pic of your Signature Summer Plate on Facebook, Twitter and Instagram and tag…
