I was first introduced to the AA restaurant guide as a young commis chef working in my first ‘fine dining’ kitchen. It was a culture shock to the system but I decided that this was the path for me. I was fortunate to work under a great chef who’d had two Michelin stars previously at…Read more How the AA became a spent force with their guides.
Yet another piece of investigative journalism beating the Hospitality sector was aired on Channel 4 last night. It outlined the shady practices that are allegedly happening in one particular Premier Inn. Staff being told to report early for unpaid meetings or do their preparation in their own time, an unreasonable time quota set per workload…Read more Channel4 – Dispatches. Too close to the truth for the industry?
This was the very question posed to me quite recently by Richard Davies, Executive chef at Calcot manor near Tetbury. And to be honest it’s something that I hadn’t really paid much attention to, because let’s face it, a peppercorn is a peppercorn right? Well no, actually it isn’t and to my shame I, like…Read more Think you know your spices?
This is one of those posts that any blogger, connected with the Hospitality industry, will be writing about now. Their predictions for who will get a glittering Michelin star on Monday. Our understanding is that Michelin have already sent out the invitations to a select number of the current incumbents, but the next couple of…Read more Michelin 2018: Predictions
Some of you may have read the recent comments by serial restauranteur Jeremy King with regard to Brexit. I could be really brief in this post, and pose the reply of: 2 words Mr King; the second one is off, chose any prefix you like. But I won’t, it deserves a proper reply. There are…Read more Jeremy King–The reply
Currently doing the rounds on social media is a rehash of a post called: AA Rosettes❀ Vs. Michelin Stars*- The Big Difference It was written in 2016 by a commis chef called Frank Davie. He had minimal experience then, and doesn't have much more now. Yet, this doesn't seem to stop an apparent influencer using…Read more Michelin vs AA vs Good Food Guide
Unless you've been living under a rock, or just don't do social media, you may have noticed an article doing the rounds. The piece in question is: "Chef crisis: top restaurants struggle to find reliable chefs" by food writer Felicity Spector. Why this particular article has re-surfaced two years after publication is a mystery, but…Read more What’s the missing piece of the puzzle? #ChefShortage
“Never let the truth get in the way of a good story.” So Mark Twain said. Late last week it came to my attention that a Scottish Trades Union Congress-supported group called Better Than Zero, had targeted a chef & restaurant whom I'm proud to call a friend. Mark Greenaway runs his eponymous in central…Read more Bullying & persecution
For a while now I’ve been talking to John Silvert (Silvert Service) about a level of ethics which is clearly missing from a number of Chef Recruiters. Yes, I know the chefs amongst you will find it hard to believe, that essentially competitors will actually talk to one another, but it happens, particularly if there…Read more Ethics
This is according to The Independent newspaper (website, as print is so out of favour with millennials). The article, published in mid April, goes on to demonstrate the behaviour patterns of the 18-35 age bracket. Some of which are, quite frankly is a little disturbing. Where as years ago, the go to source for a…Read more Apparently Instagram has transformed the restaurant industry for ‘Generation Snowflake’…..