Warm Chocolate Fudge Cake with a Buttery Biscuit Base (hands up who's got that stuck in their head now? You're welcome), Blackberry Fool, White Chocolate Ganache & Soil, Dandelion Honey Candied Pistachios.

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Hi Guys im Alan Im an award winning private chef in Australia. https://www.alandawesprivatechef.com Alan Dawes’ love for great food began at 16, when he moved to France to train in Michelin-starred kitchens and master the craft of French cuisine. His career across the UK saw him working alongside some of the industry’s best, including Marco Pierre White, before moving to Australia in 2013. Here, Alan’s passion for local produce flourished through his work at acclaimed restaurants such as Homage, Nu Nu’s, TarraWarra, and The Long Apron — helping several earn Chef Hats and national recognition. Now celebrating five years as a Private Chef, Alan has cooked in more than 800 homes, earned eight major awards, and received over 100 five-star Google reviews for his fine-dining experiences at home. His signature style blends refined technique with Australian soul — elegant, unpretentious, and always full of flavour. In 2025, Alan released his debut cookbook, now found in over 40,000 shops worldwide and selling more than 1,000 copies to date.

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Afternoon tea

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Would your KPs love a pot wash area like this?

All behind a glass wall, making them feel part of the kitchen team and proud of their space

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Hake Fillet, Fondant Potato, Broad Beans, Bacon and Mussels in Pea Purée

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The Next Generation: Young North West Chef of the Year Returns The knives are being sharpened and the pans are heating up – Young North West Chef of the Year is back, and it’s time for the region’s rising culinary stars to step up to the plate. This year’s competition promises to be bigger, brighter, and bolder than ever, celebrating the incredible talent bubbling up through the North West’s kitchens. The contest – relaunched by Brian Mellor in partnership with Taste Hospitality Recruitment – is all about giving young chefs the stage they deserve, with the support and encouragement of some of the industry’s best. Open to chefs aged 25 and under from across the region, the competition isn’t just about cooking a great dish – it’s about passion, creativity, and that spark that makes a chef stand out. Whether you’re working in a fine dining restaurant, a bustling hotel kitchen, or a hidden local gem, this is your chance to show what you can do. Entries will be opening in the New Year, and finalists will cook for a panel of respected industry judges. Expect regional ingredients, innovative thinking, and a few nerves along the way – but above all, an incredible showcase of young North West talent. And that’s not all – a line-up of top chefs from across the region will be getting involved to mentor and inspire the competitors, with more exciting names to be announced soon. We’re also thrilled to confirm that Tom Barnes will be hosting a special masterclass at his Michelin Star restaurant Skof. We’re proud to be supporting this fantastic initiative once again. As always, it’s about shining a light on the future of hospitality – the chefs who’ll be shaping menus, leading kitchens, and flying the flag for our region in years to come. If you know a talented young chef ready for a challenge, spread the word and get them entered. We might just be watching the next household name in the making.

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Looking for a head and sous chef

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Fusion is a hybrid glass with ultra-fine machine blown bowls and a handcrafted stem and foot. This results in a superior refinement at a more affordable price. The Fusion machine made bowls are regular in form. The mouth blown stems have a beautiful flow, are ultra fine and terminate in a silky smooth foot. Shop Zweisel Glas Fusion via the link: https://www.lockhart.co.uk/Brands/Schott-Zwiesel~c~SchottZwiesel

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White bean puree, Harrisa roast aubergine, Bombay mix

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Brie and truffle panna cotta, red wine pickled apple and walnut

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What a joy it was for us at Petrossian to join the annual Disciples d’Escoffier event and share our favourite caviars with some truly impressive people. A big congrats to everyone being recognised for their dedication to the culinary and hospitality world. It was an uplifting celebration of tradition, quality and the future of gastronomy and we were thrilled to be part of it.

Warm Chocolate Fudge Cake with a Buttery Biscuit Base (hands up who's got that stuck in their head now? You're welcome), Blackberry Fool, White Chocolate Ganache & Soil, Dandelion Honey Candied Pistachios.

Dave Sayers

Dave Sayers