Mike Naidoo: Executive Chef at Catch at The Old Fish Market

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Herdwick Hogget Recipe by Elliot Hill from Arkle at The Chester Grosvenor

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Ollie Bridgwater: Executive Head Chef at Source Restaurant (Gilpin Hotel)

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Francesco Dibenedetto: Executive Chef at Brooklands by Claude Bosi

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TSCLive networking Lunch at Lyla, Edinburgh

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Michelin Star Chefs

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Lemon, tarragon, white verjus, black pepper

Jack Bond

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"In the iVario Pro, there's no sticking. It's phenomenal. The process of pressure cooking on the iVario was the one that really took me to the next level, where we're having two and a half hour cooking times on the stove, and we've got it down to 45 minutes in the iVario Pro. So, pressure cooking, whether we're doing pressure cooking lamb, pressure cooking onion stock, all of those times have been reduced significantly." (Rehan Uddin, Owner & Chef, Indi-Yang).

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RATIONAL Live TrendTalk and focus on the future of catering industry. Tuesday 23rd April at 3PM  Click here:https://www.foodserviceequipmentjournal.com/rationals-next-trendtalk-to-focus-on-future-of-catering/?utm_medium=email 

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Level Up Your Culinary Game with KTCHNrebel! ‍‍

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Honey Roast Squash and Red Pepper Soup

Philadelphia Professional

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Michelin star Herdwick lamb saddle, Wye Valley asparagus, wild garlic, braised morels at City Social

The Staff Canteen

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Michelin Star Chef Ollie Bridgwater at Source - The Gilpin Hotel: Food & Luxury Stay

The Staff Canteen

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Final opportunity for young chefs to enter the Graduate Awards 2024

Craft Guild of Chefs CGOC

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How to make a Pistachio Millefeuille recipe, using a pistachio cremeux

The Staff Canteen

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Wild garlic custard with morels and hay created with British Lion eggs by Chef Jan Bretschneider

British Lion Eggs

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1 Michelin Star Chefs: Adejoké (Joké) Bakare chef/owner Chishuru

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The Importance of Sustainability at Catch at The Old Fish Market

The Staff Canteen

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