News
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Chefs are often at the very forefront of innovation but sometimes that creativity and imagination can push boundaries in completely new ways. Take the recent dish idea from Sally Abé…
In terms of sheer variety catering college graduates have a world of choice available to them when they decide their first steps. There are always new restaurants opening and every…
At the end of the 1980’s and the beginning of the 1990’s the classic French restaurant was coming to its end. British was in. France was out. Next came the…
We are pleased to welcome former National Chef of the Year Hayden Groves to the growing roster of chefs who are providing inspiration and education to our Chefs’ Academy. “We’re…
It’s the pristine, natural environment of New Zealand that gives Alliance Group NZ’s Pure South lamb and venison its unique taste and flavour. Surrounded by ocean, sustainable natural resources and…
Michel Roux Jnr has taken the decision to open Le Gavroche an hour earlier at 5pm. On Twitter he made a couple of tongue-in-cheek jokes about it but the choice…
It holds out so much promise on one hand – genuine feedback from real customers – but can also deliver devastation with the other: cruel, deliberate, reviews aimed at hurting…
Now in its second year, The Chefs’ Forum Academy at West London College is going from strength to strength. Current restrictions on chefs coming into the college mean that The…
