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‘That has stuck with me, that food brings people together’

The Staff Canteen

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‘Come on there's all these people behind the scenes’

The Staff Canteen

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Marcus Wareing: ‘If you cut me in half it would say, cook'

The Staff Canteen

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Ten chefs going for gold in National Chef of the Year 50th Anniversary final

National Chef of the Year

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Cockles, fennel, borlotti beans, sea purslane 

Lewis de Haas

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Pan fried seabass - creamed potato- braised salsify - lobster bisque- fennel oil

Sean Noonan

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Anyone else love passing on their skills to other people? Vegan cooking is becoming so popular now and It's an honour to be able to share that with others.

Mitch Lee

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NEW VIDEO: 'It was a dream come true for me and something I'll cherish for the rest of my life'

The Staff Canteen

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Three Restaurant closures announced in one week

The Staff Canteen

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Figs, lavender, pistachio, honeycomb… It August, it’s summer, and the fig trees are bearing so much delicious fruit! Local Soller figs so many ways… Figs: raw dressed with lavender honey, fig and vanilla ice cream, fig wafers, fig puree. Chantilly cream with lavender flowers, crumbled honeycomb, pistachio granola, garden borage… A little dish I’ve been tinkering with for a while now 😊

Piers Dawson

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Lamb, white beans, rosemary… Feeling like a bite of this at the moment 😊 Best end of lamb, white bean and vinagre de Jerez purée, apple pickled onions, roasted hazelnuts, crispy rosemary, lamb jus, mint oil, garden greens…

Piers Dawson

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Looks like a tilting pan, but it can do so much more. Join our FREE webinar and learn more;  https://www.rational-online.com/en_gb/lp/awareness/ 

RATIONAL UK

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