Daily news update: our selection of food and chef news from the worlds press

The  Staff Canteen

The Staff Canteen

Editor 5th March 2014

ElBulli chef Ferran Adrià unveils plans for 'cooking laboratory' and museum

Spanish star chef Ferran Adrià unveiled plans on Tuesday for a "cooking laboratory", museum and database of top recipes at his world-beating restaurant, elBulli.  Adrià, whose eatery was crowned best in the world five times by Britain's Restaurant magazine before it closed in 2011, gave a preview of the "elBulli foundation", which he said would open next year. Read more from The Guardian  

Amazon signs UK deal with Mexican food company

Amazon has made its latest stride into selling groceries to online shoppers by signing a deal with a Mexican food company to sell its goods on its British website.  The agreement is the most recent push into food retailing by Amazon, which has quietly built up a selection of thousands of dried goods on its UK website. The online retailer has been expanding its Amazon Fresh service, which delivers fresh groceries to customers’ doors, across the US in the past year, and is believed to be considering bringing it across the Atlantic. Read more from The Telegraph  

New plan to raise Scottish food exports on global stage

A new scheme aims to make Scottish food and drink as well known internationally as Scottish whisky.  The Scotland Food and Drink Export Plan aims to capitalise on the industry's success by focusing on 15 key export markets.

Read more from BBC News  

Reservation lines soon open for Shard restaurant Ting

Lines will be open from 17 March to reserve your spot at Ting restaurant at Shangri-La Hotel, At the Shard, London which opens in May.  Ting, the restaurant and lounge, is situated on Level 35 and opens on 6 May which is the same day as the hotel also opens. Lang, its patisserie and artisan deli on the ground floor will open to the public on 6 May but does not require prior booking while Gong, London’s highest champagne and cocktail bar on level 52, opens in July. Read more from The Staff Canteen
The  Staff Canteen

The Staff Canteen

Editor 5th March 2014

Daily news update: our selection of food and chef news from the worlds press