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With dishes such as beetroot ravioli and cauliflower risotto littering the menu, many chefs may disregard SAF as just another trendy vegan haunt. While the food is undeniably vegan, a closer look reveals the use of intriguing ingredients such as...

Did you always plan to follow the family into a culinary career?I was born into the kitchen and always felt that I would go into the catering business in one form or another, although it was never a ‘given'. Certainly my education was steered that...

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...