Andrew Fairlie is the owner of the only two Michelin star restaurant in Scotland. He believes that the Food Star Authority, or FSA, should change its guidelines. Fairlie has stated that the FSA’s guidelines have made it very difficult for restaurants. Fairlie’s restaurant underwent a five hour inspection recently. He has stated that he understands why restaurant inspections are very important, but he believes that the amount of time his restaurant was inspected was ridiculous.
Chefsworld was created for Chefs by Chefs. We love to publish articles about Chefs in the “real” world, not all chefs and restaurants have the opportunity to rise to meteoric levels of Michelin stars, but their food, their thoughts and menu’s are just as interesting to other chefs.
The Good Food Guide, an annual British publication highlighting the best places to eat around the United Kingdom, has come out with its 2015 edition. Not surprisingly, the principality of Wales has drawn high marks for originality and excellence, with eight new restaurants making their mark in the pages of the Guide. While this may come as no surprise to patrons of the Welsh establishments, it is with great pleasure that we dive into a new year of exploring the culinary frontiers in these celebrated establishments.
Luxury Belgian chocolate brand, Godiva, announce its first competition in the UK to create the best ever chocolate dessert whose presentation, creativity and texture reflects the craftsmanship and excellence of Godiva.
Awards season has been upon us, and the catering industry has its fair share of winners and competitions to report too. The designer gowns and aprons might not be in evidence but it’s great to see good service and achievement recognised.
Some people would say that London doesn’t have enough quality Italian dining opportunities, and Chef Antonio Mellino would agree with them – which is why he is opening up the first branch of his famed restaurant Quattro Passi on Dover Street. The restaurant, based in Nerano, holds the distinction of an award of two Michelin stars. And when a Michelin star is awarded, it isn’t done lightly; based on the Red Guide, the original European hotel and restaurant reference book, Michelin stars are only awarded to the restaurants with the best quality food. When the awards are announced each year, the French greet it with the acclaim and excitement normally reserved for an event like the Academy Awards or Oscar Nominations.
Chef Matt Orlando first made a name for himself as the head chef of Noma. He left that restaurant and now he has a new venture in Denmark called Amass where he is the owner. The Copenhagen culinary scene anxiously anticipated the opening of the restaurant. Since it has opened, it has succeeded in exciting all food lovers who have visited the establishment.
The Cordon Vert vegetarian cookery school is challenging all chefs (meat eaters, veggie or vegan) to take part in the Chef of the Future contest 2014.
In December, 2014 food labelling laws from the European Union (EU) will change. At that time, all providers of food and drink products will need to provide full allergy information for the end customers. Every stage of the food supply chain will need detailed information of food allergens that are contained in the products they handle.
This is a great opportunity to be involved with developing and encouraging young people into our industry and to look at your own apprenticeship scheme !