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BaxterStorey chefs Oliver Dovey (front row, second from left) and Luke Smith (front row, third from left) have been crowned champions of the Association of Catering Excellence’s (ACE’s) annual Ready Steady Cook competition. The challenge, which celebrated its 21st anniversary this year, was held at East Wintergarden in Canary Wharf and saw teams of two chefs, including one under the age of 26, prepare two courses from set ingredients. Smith and Dovey’s winning menu comprised five-spiced pork fillet, soy-glazed pancetta, torched courgette, pickled aubergine and shallot and ginger dressing, followed by tahini and dark hocolate whipped ganache, pickled pear skins and tahini caramel. Also pictured are judges Mike Reid, Adam Handling and Daniel Ayton, with ACE chair Sue Thompson.
BaxterStorey chefs Oliver Dovey (front row, second from left) and Luke Smith (front row, third from left) have been crowned champions of the Association of Catering Excellence’s (ACE’s) annual Ready Steady Cook competition. The challenge, which celebrated its 21st anniversary this year, was held at East Wintergarden in Canary Wharf and saw teams of two chefs, including one under the age of 26, prepare two courses from set ingredients. Smith and Dovey’s winning menu comprised five-spiced pork fillet, soy-glazed pancetta, torched courgette, pickled aubergine and shallot and ginger dressing, followed by tahini and dark hocolate whipped ganache, pickled pear skins and tahini caramel. Also pictured are judges Mike Reid, Adam Handling and Daniel Ayton, with ACE chair Sue Thompson.
A team from the Bedford Lodge Hotel & Spa conquer the Yorkshire Three Peaks Challenge, raising almost £900 for East Anglian Air Ambulance
The Poets Lunch 2019, the annual charity fundraiser for HIT Scotland, took place last month. The three-course lunch included a dessert by Mark Tilling, winner of BBC Two’s Bake Off Crème de la Crème, while guests were entertained by former Strictly Come Dancing professionals Ola and James Jordan. The event raised £118,000.
The Poets Lunch 2019, the annual charity fundraiser for HIT Scotland, took place last month. The three-course lunch included a dessert by Mark Tilling, winner of BBC Two’s Bake Off Crème de la Crème, while guests were entertained by former Strictly Come Dancing professionals Ola and James Jordan. The event raised £118,000.
Acorn winner Jamie Warley, head pastry chef at St Ermin’s hotel in London, has launched a seven-course dessert tasting menu, including truffle, parsnip, honey.
Annual pop-up restaurant Conflict Café returned to London on International Peace Day, 21 September. This year, Anglo-Filipino chef Mark Corbyn of London supperclub the Adobros created a three-course sharing meal that included beef kare kare and buko pie with ube ice-cream
Annual pop-up restaurant Conflict Café returned to London on International Peace Day, 21 September. This year, Anglo-Filipino chef Mark Corbyn of London supperclub the Adobros created a three-course sharing meal that included beef kare kare and buko pie with ube ice-cream
Annual pop-up restaurant Conflict Café returned to London on International Peace Day, 21 September. This year, Anglo-Filipino chef Mark Corbyn of London supperclub the Adobros created a three-course sharing meal that included beef kare kare and buko pie with ube ice-cream
Michel and Alain Roux opened the doors of the Waterside Inn in Bray to welcome guests for a dinner in aid of the Royal Academy of Culinary Art’s Adopt a School Trust. The dinner was cooked by a brigade including Raymond Blanc, Gary Jones, Mark Sargeant, Nathan Outlaw, Fabrice Uhryn and William Curley.
The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.
