Takeaway food is blessing for many busy families. As much as we’d all like to be able to provide home-cooked meals every day, extracurricular activities and errands can make that impossible. Takeaway is an easy option that provides near-instant relief from the worry of feeding everyone something they enjoy by providing hot, tasty food with very little planning.
It was not too long ago that the world received, with childlike and puzzling enthusiasm, the news of a newly designed, bacon-flavoured Scope mouthwash. Sadly for some, this was only the year’s most elaborate April Fool’s Day joke, which had gone viral. However, the high percentage of people who vented their frustration about the joke in social media, begs the question:
That was certainly a mouthful in the Title, but how else do you describe one of a kind, hand made restaurant tables.
You simply can’t walk past a high street restaurant without getting a glimpse of the inner workings of the kitchen.
Working as on a yacht is one of the most challenging and rewarding experiences a chef can enjoy—especially a chef who has worked in a Michelin star restaurant. The perks are advantageous, the views are overwhelming and the opportunities to meet celebrities and gain the respect of billionaires is boundless.
Thailand is certainly an innovative country, but two boutique resorts in Thailand are standing ‘toe to toe’ with the rest of the Culinary world. Aleenta Resorts have two resorts in Thailand, one in Hua Hin, the other in Phuket.
Think you’ve tried the best meal in town? Whether you’re dining in Copenhagen or Los Angeles, the answer might just be, “Not quite yet…” this list of chart-topping, mouth-watering newcomers and you may find it necessary to book a flight to one of the world’s newly emerging culinary capitals. From the ritziest restaurants in world-class cities to easy-to-miss eateries at unsuspecting addresses, 2015 brings with it a new tide of chefs, testing the limits of their creativity. While it would be impossible to generalise about what makes this batch of new upstarts so notable, many of the most attention-getting menus are decidedly uninterested in pizazz or showmanship. Instead of catchy, trend-chasing presentation, these kitchens focus squarely on flavor.
The Master Chefs of Great Britain Young Master Chef of the Year competition is open to all chefs aged 23 years and under working in a restaurant/hotel kitchen or training at a recognized college of further education.
James Campbell has what many people would consider to be one of the best jobs in the world. He has tasted over 140 Japanese pastries in just one week. He has also had 27 pastries in one day. Campbell works for Marks and Spencer as a dessert product developer. Campbell and his team played an important role in the sell out success of Jaffa Sphere. He is currently visiting Tokyo to find new inspiration.
The foibles of the rich and famous is a common topic in media and glamour magazines. One particularly well-loved topic is the odd food requirements that celebrities and touring musicians issue while they are on the road- legends of requests for bowls of M&Ms without any green ones and such peculiarities are common. However, until recently, no one has known much about how the wealthy act about their food when they are at home. Enter Michael Harwood.