Search

What led you to become a chef?I'm from Sri Lanka where my parents have a beach café and guesthouse. After school I'd come home and end up going into the kitchen with my dad who was a chef in one of the five star hotels in Sri Lanka. I just knew I...

Every chef should own a good basic set of knives. But there’s more to choosing a knife than people think. The weight, shape, balance and sharpness are all important – characteristics that quite a few chefs don’t appreciate – and they will make food...

The balance between the scientist and the chef was put under the spotlight when the powders and potions of MSK Ingredients were used to produce a combination of flavours and textures at its first large scale demo at Castle College in Sheffield.More...

Provenance and traceability are undoubtedly two of the biggest buzzwords in the food industry at the moment, but unlike many transient food trends consumer interest in where their food has come from and how it has been produced is here to stay. The...

North American bison can't be herded or ‘driven' in the same way cattle can. Despite their size and docile demeanour they have incredibly fast and powerful manoeuvrability and therefore require a fair amount of respect, something George Wakeling...

Set on the River Nith in Sanquhar, amid the rolling hills of southwest Scotland, is Blackaddie House. Originally built in 1540, the grey stone building was formerly a vicarage to the local church but has been a hotel for the last 25 years. With nine...

You grew up in Nidau, Switzerland, where your parents ran their own restaurant. What are your earliest memories of the kitchen?It's the smells you never forget. I enjoyed being around food; going to the market with my father; the freshness of all the...

In the last four years Lewisham College's head of skills for hospitality, Kevin Cleaver, has been working hard to develop the scope and level of training available at the college, which was awarded Centre for Vocational Excellence status in 2004.With...

‘A chef's dream' is how Grant Hawthorn describes The Plough in Wavendon. The restaurant opened in the summer after extensive refurbishment of what was previously a “rough and ready” local pub and former 16th century coaching inn, and head chef...

Returning for its third year, the World Food Market took place from November 21-22 at London's ExCeL, offering visitors a chance to source speciality products from more than 20 different countries.At the centre of the show, the World Kitchen Live –...