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

Chef Andrew Scott leaves Curlew to take Sudbury House role

Andrew Scott has left his role as head chef at the Curlew restaurant in East Sussex, to become executive head chef of Sudbury House hotel in Oxfordshire. It is the second time in just over a year that the Curlew has seen its head chef depart. Scott retained a Michelin star at the restaurant in this year's 2014 Michelin Guide, having taken over from Neil McCue, who left in September 2012. Read more from Caterer & Hotelkeeper

Food hygiene ratings: More than 100 kitchens in Wales listed with a ZERO hygiene rating

More than 100 kitchens across Wales are listed with a ZERO hygiene rating which means they require urgent improvement – including a primary school. From this week, all food outlets in Wales are legally required to display their score in a prominent place – such as their front door or window – and at

Close Message - I might contribute in the future

I love what you do, let me contribute right now

every entrance. Read more from Wales Online

Bug which hit team of health inspectors at Kayal restaurant was salmonella

The bug which caused a group of Leicester City Council health inspectors to fall ill following a night out at a popular Indian restaurant has been identified as salmonella. Leicester City Council's food safety team took 49 samples from the kitchen at Kayal, in Granby Street, Leicester, after 19 people reported feeling poorly after eating there, over a two-week period this month. Read more from Leicester Mercury I meditate on food to curb my rages, says Heston Blumenthal He once admitted chasing his enemies with a meat cleaver during a spectacular fit of rage. But Heston Blumenthal has revealed his legendary temper is now under control thanks to a surprising technique – food-based ‘mindful meditation’. Read more from Mail Online

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.