Category: News
-
Hylton Epsey: Chef-owner of Culture Restaurant
Hylton Espey is the chef-owner of Falmouth’s Culture Restaurant. He moved to Cornwall from his native South Africa to take on the role of Head Chef at Rastella, the restaurant at boutique Falmouth hotel Merchants Manor. During his six years at Rastella Hylton gained 3 AA Rosettes along with a reputation for inventive cooking and championing…
-
Poppy O’Toole (AKA Poppy Cooks)
After learning her trade at a Michelin starred restaurant in Birmingham, Poppy O’Toole headed to the big bright lights of London. Unfortunately, as the pandemic hit, she was let go and headed back home to decide what to do next. With her younger siblings fascinated with Tik Tok and Poppy at a loose end, she…
-
No Guts, No Glory: Why offal is proving a cut above the rest
Predominantly driven by independent restaurants, offal has been growing in popularity as nose-to-tail cuisine, sustainability factors and rising costs become the norm. Often identified as the brains, tongue or heart of an animal, offal has been sidelined over the years in favour of more commercial cuts of meat, however, ask anyone over a certain age…
-
NEED TO CUT COSTS? It’s In The Can!
Using tinned foods for cooking can save time, money and reduce food waste, but they also present opportunities to create tasty, innovative dishes. With rising food prices, finding innovative ways to use canned goods is becoming a growing trend. Celebrity chef Yotam Ottolenghi’s latest book “Shelf Love” provides plenty of advice on how to make…
-
Moving with the Times
Pulled pork tacos, buttermilk chicken, curries and sticky Korean chicken are just some of the dishes served at Giddy Kippers Party and Play Centre in Nelson, Lancashire, where head chef Sam Taylor- Bolshaw is dramatically changing the perception of food served at children’s indoor play centres. Sam knows the centre well as he started out…
-
COUNTRY RANGE STUDENT CHEF CHALLENGE RETURNS
With the next batch of culinary students embarking on catering courses across the UK and Ireland, we’re proud to once again be investing in their success with the Country Range Student Chef Challenge. It’s more important than ever that the industry continues to attract and develop new culinary talent, and the Country Range Student Chef…
-
Sustainability Takes Centre Stage
The journey our food undertakes has increasingly been in the spotlight as consumers become more aware of what they are eating, how it impacts the environment and how both workers and animals are treated. This month’s panel of experts tell us how their businesses are putting provenance and sustainable practices first. JONNY WRIGHTHead Chef, Gleneagles…
-
Royal Brompton Hospital: Changing the Image of Hospital Food
Receiving a Food For Life Silver Award from the Soil Association, reducing food wastage and introducing an electronic ordering system are just some recent successes at the Royal Brompton Hospital in Chelsea, London. Every week the catering department provides meals for private and NHS patients, hospitality (functions) and what is referred to as the ‘retail…
-
RICHARD BRAMBLE: CHEF, BRAMBLE DINING
With over 20 years of catering experience behind him, self-taught chef Richard Bramble has had to do things the hard way. Now running Bramble Dining with his wife Claudia, catering for the rich and famous, we spoke to Richard about his route into hospitality. When and how did your passion for food begin? My dad…
-
What Consumers and Chefs Want?
New research reveals 74% of consumers say hygiene is the most important consideration when eating out As the hospitality industry opens its doors, new research from Wrapmaster has delved into what consumers think when it comes to eating out in the ‘new normal’. With a growing focus on food safety standards, three out of four…