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GloboChefNews, gossip, jobs, recipes and restaurant openings of superstar chefs
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A new British TV series takes the idea of the camper van tour of Britain and adds a new lemon twist - two chefs on a fish-cooking tour of Britain.
Young’s Seafood is funding the new prime time series about fish and how to cook it on one of Britain’s digital TV channels.
“Mitch and Matt’s Big Fish” is planned to TX on the UKTV Food channel and features Mitchell Tonks, British fishmonger and restaurateur. Read More
The Fat Duck restaurant has won yet another prestigious award to keep its three Michelin stars company on Heston’s mantlepiece. But this time it is a staff member, not the super chef himself, who has merited the prize.
The restaurant’s head sommelier, Isa Bal was named Best Sommelier in Europe by l’Association de la Sommellerie International (ASI)
The annual competition, which took place in Bulgaria last month, saw entrants from 30 countries going nose to nose for the title.
The competitors were judged on three main skills: decanting technique, ability to indentify wine varieties and vintages, and flair for recommending a suitable wine to different dishes.
With Bal – and his conk – safely back in Bray, plonk remains firmly off the menu and nobody will sniff at the wine list. Another triumph for Heston and co. Now, which wine complements fat duck..?
Gordon Ramsay - he of the restaurant empire, Tourettes-like compulsion for obscenities, and fiery television personality - is becoming so ubiquitous that even on the other side of the world they have seen enough of him…for the moment at least.
Australia’s national newspaper, The Australian, has hinted that the country’s foodies may need a break from the potty-mouthed chef once his upcoming promotional tour is over. The star’s no-nonsense macho attitude on ‘The F Word’ has divided opinion Down Under, ensuring the celebrity chef is barely out of the papers. To heighten the hype, later this month Ramsay will fly over for Sydney Good Food and Wine Show. The visit will tie in with the publication of recipe book number ten, entitled ‘Gordon Ramsay’s Healthy Appetite’, which was inspired by ‘The F Word’.
Due to the - perhaps self-created - Ramsay-mania, The Australian asked: ‘is there a teeny-weeny possibility that Gordon Ramsay, he of the 12 Michelin stars and motor-driven mouth, is becoming overexposed?’
Luckily for Gordon, the proof was in the pudding, and the undisputable quality of recipes in his new book meant the article ended on a positive note. Read More
Delia Smith has come to the defence of her latest controversial book and TV series, calling its detractors ignorant.
This week, having bided her time during the media storm, she told Guardian bloggers, “I think a lot of people who criticised me did so out of ignorance of what I was doing.”
She added: “That kind of criticism can be tomorrow’s fish-and-chip paper.”
‘How to Cheat at Cooking’ caused a stir when it hit our screens in February. The concept was a reworking of her 1971 cookery book of the same title for a modern audience.
The high priestess of celebrity chefs targeted viewers who like to cook but are pressed for time. She encouraged them to use branded convenience foods such as Aunt Bessie’s frozen mash as short-cut ingredients in traditional dishes like shepherd’s pie. Read More
Over twenty celebrity chefs took part in an Observer Food Monthly survey, published yesterday, to discover which supermarket staples they would be lost without.
Among the brands listed by top chefs including Raymond Blanc, John Torode, Tom Conran, and Anthony Worral Thompson, there were a few shocking confessions.
Adam Byatt, a chef at Thyme, said he could not live without McVitie’s digestive biscuits. Rose Gray, co-owner of the River Café, chose Gentleman’s Relish, which she eats spread on rye toast. Tom Aitkens, founder of posh fish and chip shop Tom’s Place, plumped for Green and Black’s cocoa powder, while Torode stayed true to his roots and declared a weakness for Vegemite. Read More
The new series of Hugh Fearnley-Whittingstall’s River Cottage Spring starts on Wednesday – and veggies are in for the chop.
Hugh wants to encourage non meat-eaters to change their ways, and one of his guinea pigs will be committed vegetarian Susan Ampaw.
Poor Ms Ampaw, one of the students at Hugh’s butchery workshop, will have to assist him in preparing livestock for traditional British dishes such as shepherd’s pie.
This series is a follow up to the success of Chicken Run, when Hugh campaigned for free range hens. Read More
Tomorrow sees the launch of new BBC programme ‘The Supersizers Go…’. Two celebrity guinea pigs will go back in gastronomic time to experience the development of British cuisine at first hand. They will sample delicacies ranging from pig snout to hare’s gall bladder, washed down with the tipple of the time.
One half of the time travelling foodie duo is none other than restaurant critic Giles Coren. His dining pal for the series is comedienne Sue Perkins. Together they test fare from twelve periods of history, including Regency, Victorian, and Edwardian eras, as well as dishes from the Second World War and the Seventies.
The show has an educational purpose: to discover which dishes our modern diet could benefit from, and to learn from the mistakes of the past.
But that does not stop the programme from having fun, as it films the duo stifling their gagging reflex and forcing down pig jelly and glands while dressed to the nine in the costume of the age. Read More