Daily news round up: our selection of food and chef news from the world's press

The  Staff Canteen

The Staff Canteen

Editor 17th October 2013

North Indian restaurant with Benares-trained head chef set to open in Clapham

A new restaurant focusing on North Indian cuisine from a Benares- and Cinnamon Club-trained head chef is set to launch in London’s Clapham this November.  Created by furniture retailers and entrepreneurs Aamir Ahmad, Sean Galligan and David Garrett, Zumbura will serve traditional, small sharing plates with an emphasis on fresh, healthy and nutritionally-rich interpretations of classic dishes from the Purab region, North India. Read more from Caterer & Hotelkeeper  

Michelin Star Atala Serves Ants Dessert, Aids Food Bank

How about topping a pineapple dessert with a lemongrass-flavored leaf-cutting sauva ant?  Chef Alex Atala wants diners to free their minds and consider insects as condiments. Read more from Bloomberg News  

Restaurant that bans talking is a hit with New York’s diners 

Talking with your mouth full may be one thing but now a restaurant in New York is going one step farther: no talking at all.  In a city where eating out is often accompanied by loud and raucous conversation, one young owner has hit on the idea of silent dining. Read more from The Times  

Restaurants' worst enemy: TripAdvisor user becomes one of the most feared UK food critics

A JET-SETTING businessman who travels the world has become one of the UK's most feared food critics after being named the most prolific TripAdvisor restaurant reviewer.  Phil Blackett, who describes himself on the site as frank and honest, has contributed 780 restaurant, takeaway and hotel reviews in 501 cities across 36 countries. Read more from The Express

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 17th October 2013

Daily news round up: our selection of food and chef news from the world's press