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

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

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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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Riverine Rabbit Listed in Michelin Guide

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Level Up Your Culinary Game with KTCHNrebel! ‍‍

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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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Elliot hill from Arkle talks about why he chose the Chester Grosvenor

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iCombi Pro traditional cooking

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Inferno Burger Pretzel Bun Buffalo Sauce Chipotle Braised Beef Shin Smash Patty Jalapeño Mayo Pretzel Bun

Gareth Jenkins

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Rhubarb, whiskey, oats

Jack Bond

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Michelin Star Chef Dibenedetto on Brooklands by Claude Bosi Identity Insights│Heroes of the Hotplate

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Robert Taylor creates a Vanilla cheesecake with Kentish rhubarb and ginger bread recipe

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1 Michelin Star Chefs: Hrishikesh Desai, Chef Patron at Cedar Tree

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Chef Stuart Ralston creates a brill, fermented white asparagus and N25 caviar recipe at Lyla

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