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.
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…
In the third of a series of real-world trials we took the largest of the new Kisag kitchen blenders, the monster 200l model, to Raja Monkey in Birmingham to see…
You know the score. You’ve got a big batch of curry base or a large spice mix that needs a heavy dose of blending. The only problem is the blender…
As part of the new phase of the Banding and Branding project led by the Welsh seafood Cluster, Welsh lobsters now have branded Claw Bands, to make them stand out…
