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

The Staff Canteen

Heston Blumenthal's Fat Duck to close for six months in Melbourne move

Celebrity chef Heston Blumenthal says he will shut down his Fat Duck restaurant and temporarily relocate it to Australia for six months next year.  Blumenthal added that it was “not a pop-up restaurant,” and after six months would be rebranded Dinner by Heston Blumenthal.  The Fat Duck's executive head chef, Ashley Palmer-Watts, will open Dinner by Heston Blumenthal after the Fat Duck returns to the UK.

Read more from The Guardian

Chef Albert Roux roasts 'rude' French as he decides to become a British citizen

One of France’s greatest chefs wants to become a British citizen after delivering a withering verdict of his home country and labelling his fellow countrymen ‘rude and pedantic’.  Albert Roux, 78, has revealed that he has applied for a British passport and insisted he want to ‘die as a Britishman.’ Read more from Mail Online  

World’s best whisky 2014 revealed – and it’s not from Scotland

A panel of experts have chosen the best single malt whisky in the world for 2014 – and it comes from a Tasmanian distillery.  Described by one judge as tasting like “honey, vanilla and haystacks”, the Sullivans Cove French Oak Cask becomes the first winner of the biggest award in whisky production to come from the Australian island. Read more from The Independent  

Party-pooping brewer hits pub drinkers with 1.5 pint limit

Bosses at Charles Wells ordered publicans to ensure customers do not exceed the Government’s recommended health guidelines.  And that means three to four units of alcohol a day for men and two for women. They have even urged bar staff to keep a calculator handy to monitor individuals’ consumption.  Last night, innkeepers at some of the Bedfordshire brewer’s 200 pubs were up in arms and refusing to comply. Read more from Daily Star
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The Staff Canteen

The Staff Canteen

Editor 31st March 2014

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