Scallop dish created by Chef Ollie Bridgwater at Source (The Gilpin Hotel)

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“It feels like my home kitchen”: Stuart Ralston, Chef and Owner of LYLA

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Two Michelin Star Dorset snails dish at Brooklands with Francesco Dibenedetto

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James Plowright: Head Chef at The Bugle, a charming gastropub

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May Seasonal Update

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“I strive every day to make my section a place of support and understanding”

Amy Stoyel, Head Pastry Chef, Gouqi

Chef Elliot Hill from Arkle creates Welsh Five Minute Potatoes

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Mike Naidoo: Executive Chef at Catch at The Old Fish Market

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Michelin Star Chefs

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Salted dark chocolate tart petit four

chris o'callaghan

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Baked carrot, golden raisin, hazelnut milk, fennel

chris o'callaghan

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Restaurant in full refurb. I miss service, funny how some days I just dream of a 9-5 but when I get it it’s just not cutting it. Miss the adrenaline of service. I love to cook.

Stephen Andrews

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Chocolate Ganache x Whipped Ricotta x Almond & Thyme Crumb x Confit Blueberries x Thyme Oil x Shiso

Thomas Lemercier

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Branzino x Friarielli x Mussels x Greens x Fermented Tomatoes x Miso & Tomato Sauce

Thomas Lemercier

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“We've seen a massive reduction in our energy costs since we bought in rational. It's quite uncanny and I wish I’d done it ten years ago, but we weren't in the position or the experience to do it then. But we would probably say our costs up to now and the very short time we've had both systems in have come down around 15% already, and I expect that will just keep getting better the better we get at using, the ovens themselves, the iVario and the rational iCombi oven have reduced our overheads immensely simply because they do not need to be on as long”.(John McMurchie, Owner & Manager).

RATIONAL UK

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Lamb rack, watercress, raspberries, rum 

Mike Kenyon

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London chef Jack Newton creates savoury bread and butter pudding recipe

The Staff Canteen

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Michelin Star scallop dish created by Chef Ollie Bridgwater at Source (The Gilpin Hotel)

The Staff Canteen

Video

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“It feels like my home kitchen” — Stuart Ralston, Chef and Owner of LYLA

The Staff Canteen

Feature

#Video

London chef Jack Newton creates signature pasta recipe with crab and langoustine

The Staff Canteen

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#Video

Devin Jones at York's only 5-star hotel creates Passion fruit, Miso and coconut ice-cream dessert

The Staff Canteen

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