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

The  Staff Canteen

The Staff Canteen

Editor 22nd November 2013

Albert and Michel Roux Jnr to open fine dining restaurant during Cheltenham Festival

Albert and Michel Roux Jnr are set to open a temporary restaurant at Cheltenham racecourse during the Cheltenham Festival.  The restaurant, to be called Fairlawne, will offer race-goers the chance to combine fine dining alongside horseracing during the festival, which takes place on 11-14 March 2014. Read more from Caterer & Hotelkeeper  

Top chefs campaign for feeding pigs on food waste

Some of the UK's top chefs will cook thousands of free lunches in London on Thursday to highlight a campaign calling for pigs to be fed with food waste rather than food that could be eaten by people. Guardian writer and chef Hugh Fearnley-Whittingstall, alongside staff from top London restaurants the Delaunay, Paternoster Chop House, Le Pont de La Tour and Soho House will be in Trafalgar Square cooking meals for the public made with pork from pigs fed on legally permissible food waste. Read more from The Guardian  

Chef of the Year to open pub and restaurant in east Norfolk village

A chef making a name for himself across Norfolk will face a new challenge when he takes over a historic village pub.  Mark Dixon, award-winning head chef at the Imperial Hotel in Great Yarmouth, is moving on to the Kings Arms in Fleggburgh and has his culinary eye set on achieving two AA rosettes.  Mr Dixon, 29, was crowned Chef of the Year at the EDP Norfolk Food and Drink awards in September. Read more from EDP24  

The Chinese hotel run by robots: From doormen to waiters, all your needs are met by cyborg staff

A brand new hotel has skipped the recruitment process - because all its staff are robots.  From reception desk staff to security doormen and waiters, the Pengheng Space Capsules Hotel in Shenzhen, China, has built, rather than hired, their new employees.  Start-up costs and robot maintenance aside, staff bills must be minimal. And it seems the hotel is keen to pass their savings right back to the customer as a night's stay costs just £6.80 per night. Read more from Mail Online

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The  Staff Canteen

The Staff Canteen

Editor 22nd November 2013

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