Chow With Chau

When I was asked to introduce my blog on here, I must admit that I was rather puzzled - after all, I am not a chef; I am not a food critic; in fact I don't even work in the catering/hospitality industry.

However, I do have a passion in food - if there's something that is on my mind every seven seconds, it's more likely to be food than anything else! I am certainly one of those people who live to eat"¦. My motto is "Je mange, donc je suis"

Chow With Chau

The Staff Canteen

When I was asked to introduce my blog on here, I must admit that I was rather puzzled - after all, I am not a chef; I am not a food critic; in fact I don't even work in the catering/hospitality industry.

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Chow With Chau

The Staff Canteen

When I was asked to introduce my blog on here, I must admit that I was rather puzzled - after all, I am not a chef; I am not a food critic; in fact I don't even work in the catering/hospitality industry.

Is the four-day working week possible (or even desirable) in hospitality?

'I’ve been trying to write this piece for the past two weeks and each time I drafted it another nail in the hospitality coffin was hammered in and I had to rewrite it'

'Mr Chef-Wife is back to being stressed, stretched and over tired and it’s like his 4 months of rest never happened'

KnifeOfBrian: Tips and ideas to keep chefs sane through Coronavirus lockdown

'A bored chef is just as bad as a stressed one!'

Emma Underwood: 'We are only at the beginning of what will be a long, emotional and arduous test of our industry'

KnifeofBrian: 'The feeling of “what the fuck!” swept through the industry like its own unique natural disaster'.

Hugh Fearnley-Whittingstall's River Cottage in Bristol is set to close

'When you marry a chef, you marry the whole damn hospitality sector!'

The best bits - MasterChef: The Professionals 2019

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