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.
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…
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…
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…
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…
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.…
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…
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…
According to Nigel Sampson of Holme Farmed Venison once a carcass has been broken down and the, so called, premium cuts have been removed – think the loin, saddle and…
