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.
We bet you never thought that a water bath could do more than cook at low temperatures. New science developed over the last few years has shown that by using…
Growing your own cresses and micro herbs has reached a new level. For the first time chefs can grow Koppert Cress in a new “Kube” that recycles 90-95% of the…
Have you come across the white salmon? We hadn’t until we started working with Royal Greenland where the Greenland halibut comes from. It’s a flat, oily, white fish with very…
Brazilian pastry chef Franciane Tartari created a special dessert for The Chefs’ Forum 10th Anniversary lunch in Edinburgh on Monday. She talked to editor Chandos Elletson about bringing the flavours…
Chefs are in demand and some restaurants and hospitality businesses are even offering signing on bonuses. Indeed, there has never been a better time to be a chef. However, just…
When a top chef gets hold of a top piece of kit that’s when the magic happens. To make his famous lobster bisque, Chef Simon Wood didn’t just need top…
Join the team at Australian Venue Co & earn $1,000 Welcome Credit Register your interest: Click here Australian Venue Co is the second largest hospitality group in Australia, with more…
Why did you start Tried & Supplied? “I wanted to make it both easy and profitable for hospitality businesses to work with local, sustainable suppliers and support the transition to…
