The Chefs' Knowledge

The Chefs’ Knowledge is a ‘meet the maker’ showcase, where suppliers are invited to showcase their product, produce, service or equipment.

Here you will find endorsement from chefs and hospitality professionals already using them as a supplier, further demonstrating why we are recommending them.  Don’t take our word for it; meet the producer, manufacturer or service provider for yourself and enjoy making informed sampling or purchasing decisions.

A New Dawn in Low Temperature Cooking

It was always going to happen. The same technology which has driven a resurgence in combi ovens has now reached sous vide water baths and vacuum packing machines, which is…

Would You Pay £65 for a Main...

Soon you may have to. In the second of our series on price rises we caught up with chef Marc Hardiman, head chef of Galvin at Windows in London. He…

Being a Food Influencer IS an Actual...

Career as a female chef? You must be joking. I’d rather be an influencer Let’s start with one of the milder comments made to chef Poppy O’Toole – who has…

Recruitment is About Trust & Understanding – TTW...

In an industry where everyone is suffering with a shortage of available personnel trying to fill jobs both back and front of house is virtually impossible. The trick, according to…

The Plant-based Battle for Hearts & Minds

As a long-time writer of all things restaurants I have always had the pleasure of being able to eat the whole menu. Indeed, as a “normal” meat and fish-eating customer…

Seasonal Guide with Four Seasons: Winter

We’re kicking off a new guide to the seasons with our friends in the Cotswolds, Four Seasons. We enjoyed a great day with chef Daniel Galmiche and some exceptional produce.…

Welsh Seafood Endorsed by Top Chefs –...

From Rhyl in the North to Cardiff in the South the dark, churning and crystal clear waters of coastal Wales contain some of the best fish and shellfish in the…

Wild Boar Butchery with Hanks’ Meat &...

If you understand basic pork butchery then the same applies for wild boar. But, it’s worth bearing in mind that because boar is leaner than some traditional pork cuts, like…

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