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Chefs reveal their - Guilty Pleasure Food comfort
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Chefs reveal their - Guilty Pleasure Food comfort

RATIONAL UK

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The Future of Catering: Join our TrendTalk Webinar! Are you interested in the evolving landscape of the catering industry? Join us for a live webinar: Tuesday, April 23rd at 3 PM  featuring industry experts who will discuss: > The impact of recent trends on catering > The future of food in the catering industry > How to stay competitive in this changing market Meet the Speakers: > Lloyd Mann, VP Culinary - Sodexo > Oliver Fischer, Director Group Culinary - Gategroup > Carl Jacobs, CEO & Co-founder - Apicbase > Martin Wolf & Stephan Leuschner - RATIONAL Moderator > Michael Jones, Award-winning Editor & Founder - Encaustum Don't miss this opportunity to learn from the best! Register Now https://www.rational-online.com/en_xx/lp/ghost-kitchen-talk/

RATIONAL UK

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Petit fours

Andrew Fowler

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Lunch pies

Andrew Fowler

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Poached and charred sea trout, wild garlic and peanut pesto, dried cherry tomatoes and whipped ricotta.

Owen Morrice

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burrata , tomatoes, basil , Nduja , crispy onions , olive oil , Dorset salt.

James Plowright

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BBQ seabass , Langoustine sauce

James Plowright

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The Staff Canteen Live 2024: Networking lunch at Lyla

The Staff Canteen

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Michelin-star Executive Sous Chef Deepak Mallya on how the food at The Ritz has changed
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Michelin-star Executive Sous Chef Deepak Mallya on how the food at The Ritz has changed

The Staff Canteen

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Michelin-starred chef Paul Walsh creates truffle arancini and other canapes at City Social
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Michelin-starred chef Paul Walsh creates truffle arancini and other canapes at City Social

The Staff Canteen

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Michelin star Head Chef Harry Kirkpatrick from Trinity creates a Rhubarb Savarin
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Michelin star Head Chef Harry Kirkpatrick from Trinity creates a Rhubarb Savarin

The Staff Canteen

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Elliot Hill: “It’s not just perfection on the plate; it’s perfection before the plate”

The Staff Canteen

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