• Jersey Restaurant Bohemia Ranked as One of Britain’s Best in New Sunday Times 100 Top Restaurants

    The Club Hotel & Spa - Bohemia Restarant

    Bohemia Restaurant in Jersey has been named one of the best restaurants in the UK in yesterday’s The Sunday Times Top 100 Food List, 19 October 2014.
    The restaurant’s success was made even sweeter as the guide also awarded Bohemia the ‘6th best pudding in the UK’.

    The Michelin star restaurant is the only eatery in the Channel Islands to make it into the top 100, listed alongside Heston Blumenthal’s The Fat Duck, The Ledbury, The Waterside Inn, and Le Gavroche, firmly cementing both the restaurant’s and Jersey’s status as one of the world’s top foodie destinations.

    Steve Smith, Head Chef, Bohemia Restaurant, Jersey

    Head Chef Steve Smith said: “The whole team at Bohemia is ecstatic. To receive this accolade really is a testament to our hard work and commitment to delivering the finest standard of food.”

    The Sunday Times Food List, published in full yesterday, ranks Britain’s top 100 restaurants by the quality of their food. It is compiled together with the Harden’s restaurant guide and based on 70,000 reviews from more than 6,000 consumers.

    The celebratory vibe at the hotel is even greater as this announcement comes weeks after the restaurant was awarded 4AA Rosettes, and a top score in the Good Food Guide 2015.

    Head Chef Steve Smith was one of the youngest chefs in the country to achieve a Michelin star 10 years ago, at the age of just 24.

    Steve Smith has created a truly outstanding dining experience with his ingredient and flavour driven tasting menus. Bohemia Bar & Restaurant boasts a stellar reputation for its first rate cuisine, placing it firmly on the gastronomic map as a food-lover’s destination.

    Situated on the ground floor of The Club Hotel & Spa, Bohemia has been Jersey’s finest dining establishment since opening its doors in April 2004.

    Bohemia Restaurant, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands
    For reservations please call: 01534 880 588 or visit

  • 200 Chefs, 200 recipes 10 regions £200,000 to be raised by Christmas!

    Great British Cook Book

    Michael Caines MBE, Rick Stein OBE, Anna Hansen MBE, Galton Blackiston, Richard Corrigan, the charities, PR companies, project team, 200 chefs and restaurants in total from the UK are asking for your support.

    Together we aim to raise £200,000 for Macmillan Cancer Support Trust and Hospitality Action just in time for Christmas!

    It costs MacMillan £8 for an assessment pack that enables a cancer Clinical Nurse Specialist to assess and care plan the needs of 100 people with cancer. £52,720 could pay for a Macmillan nurse for a year, helping people living with cancer and their families receive essential medical, practical and emotional support.

    With £100 Hospitality Action could cover a month of heating for one of their beneficiaries who is suffering from a life threatening illness. £2,500 would buy a mobility scooter for a disabled beneficiary, giving them back their independence

    We want to hit the 20,000 download target we’ve set to provide so much more!

    By doing so we will be showcasing some of the finest culinary talent, restaurants, home grown and reared produce in the world let alone Great Britain! All of which culminates into 200 tantilising tasty culinary delights from all four corners of the UK.

    The GBCB will be seen by over 10 million on Twitter alone. This is before the regional, national media and GBCB support campaign kicks in on the build up too; the GBCB E-Book Download Friday on December 19th.

    All proceeds from the £12 e-book download go to the charities and will be split equally. On the download day we want to make A LOT of noise; are you up for getting involved?

    Keep the evening of November 20th free the venue is fit for a king, there’s no other place to be than in Nottingham! It’s a national PR launch not be missed.

    If you’re unable to make it you’ll no doubt hear about it, see the amazing food online and taste it once you’ve downloaded your copy.

    For invitations, press enquiries and to join the mailing list email the team on press@thegreatbritishcookbook

    For sponsorship contact

    Phone number 07837964005
    Twitter @GBCookBook
    FB The Great British Cook Book

  • Celebrity Chef Rosemary Shrager at the Grand opening of Watford’s new Market


    Above: Celebrity Chef Rosemary Shrager.

    Watford Market’s grand opening event on Friday 31 October will feature celebrity chef Rosemary Shrager in a series of fun cookery demonstrations.

    With five demonstrations throughout the day from 11am, Rosemary will use a range of produce bought from market traders.

    Elected Mayor Dorothy Thornhill said: “I’m looking forward to rolling up my sleeves and joining in one of the cookery demos. I know Rosemary is a firm believer in supporting local suppliers and produce, and I’m sure she will be delighted with what’s on offer at Watford Market.”

    Rosemary Shrager said: “Market shopping is a completely different experience; there is so much choice and variety which is great for me when I am thinking about what to cook. Traders will also happily share their insights and expertise, and chat – something that doesn’t always happen in a supermarket.”

    Should the cookery demos leave you feeling hungry, the range of places to eat at the new market is amazing: sushi prepared by an ex-Nobu chef; there’s a stall selling Latin American cuisine and of course it’s the best place for a bacon sandwich and a cup of tea.

    For the children, there will be fun Halloween activities from 11am until 5pm; including a scary Market trail; Halloween craft workshops and spooky dancers – brought to you from the team at Watford Museum.

    Sophie Wood, marketing manager at TCM said, “We’re looking forward to launching our Wheel of Fortune competition in which customers get a prize every time they buy! Traders will be giving out tokens for a spin of the Wheel. Prizes range from a £1000 holiday to family ice skating tickets, meals at local restaurants plus New Watford Market merchandise and vouchers. The Wheel will be open from 12 – 2 daily until 15 November”.

    With regular opening hours of Tuesday to Saturday, 9am until 5pm – the new Market is located in the centre of the town; accessible from the High Street near the flyover and from Beechen Grove, near Clarendon Road.
    For more information, visit
    or follow them on @watfordmarket on Twitter.

  • Welsh Museums Festival ‘History of Baking’

    Cardiff Story museum

    Welsh Museums Festival ‘History of Baking’ Talk at the Cardiff Story Museum


    Celebrity Food Historian: Seren Evans-Charrington

    To celebrate the first ever Welsh Museums Festival (4th – 12th October) and to build anticipation for the first ever Cardiff Story Cake Off in November, on Monday 6th October, food historian Seren Evans-Charrington will be giving a very special talk about the history of baking at the Cardiff Story Museum. Armed with historic food utensils and samples to taste, Seren will be providing baking and cake lovers & enthusiasts with an insight into the nation’s favourite past time.

    Museum Manager, Victoria Rogers, explains how this talk came about –
    “With the nation gripped with Great British Bake Off fever, we wanted to do something special to mark the first ever Welsh Museums Festival week which is all about celebrating the uniqueness of museums and the fact museums offer something for everyone no matter what their interests. We are using the talk to launch our first ever Cardiff Story Cake Off which is happening on Saturday 1st November.

    It will be £2 to enter a cake – there will be three categories – under 16s, adults and professionals. We will have a panel of judges and of course we will be giving brownie points for people who bake with a historical twist. People attending our History of Baking talk should be able to get some tips from Seren. We encourage all Cardiffians to get baking and to think what taste of history they could recreate!

    Seren Evans-Charrington will be on BBC Radio Wales 2:30pm with Eleri Sion on 6th October. Seren will be giving a talk that evening on the history of cake at Cardiff Story Museum.


    Lucy Cruickshank

    Nuffield New Zealand scholar Lucy Cruickshank has been in the UK for the past fortnight connecting with the UK's leading dairy sheep farmers, sheep milk processors and retailers to better understand the industry globally as part of her research project titled 'International Sheep Milk Production & Marketing' .
    "From what I can see demand is growing quickly for sheep milk products here in the UK and farmers are carefully managing relationships with gourmet niche sheep cheese, sheep milk yoghurt, ice-cream and butter producers to cope with 20% year on year increases"

    Photo 3 East Friesian - Orchid Meadows

    "The dairy sheep industry is well established in Europe and the Middle East where some of the world's finest ewe's milk cheeses have been produced for centuries. In countries like NZ, Australia, UK and the USA the industry is very young but growing rapidly due to the increase in demand for gourmet food and also from the lactose intolerant market"

    Whilst in the UK Lucy has worked on farms across the UK.

    Photo 2 Simon Stott

    “Two of the most exciting operators are Orchid Meadows in Dorset and Sheep Milk UK in Preston. Orchid Meadows are milking 1200 ewes and selling the organic milk primarily to Woodlands Organic Sheep Yoghurt. Another operator that excited Cruickshank was Simon Stott who has set up Sheep Milk UK Coop with 9 local sheep farmers, supplying 19 customers. Stott was Sheep Farmer of the year 2011 and his breeding, milk volumes and hygiene are second to none”.

    Photo 1 Lucy Cruickshank Milking

    Cruickshank has also met with Sarah Gayton from Farmers on Film and Chris Horricks from I Love Media City UK and is encouraging the sheep dairy association to work with these professionals to help share this amazing product with consumers.

    In NZ there are currently just five established dairy Sheep farmers including what Lucy believes is one of the world's largest scale independent producers of sheep milk products - Blue River Dairy who has 28 0000 sheep and is milking 18000.

    Photo 3 Sheep Milk UK Tanker

    NZ's large Landcorp farming group with 850 000 sheep have recently announced its interest in the sheep dairy industry.

    The UK is one of many stops on her 6 month research trip around the world. Other countries include Switzerland, Italy, France, USA, Turkey, Israel, China, Taiwan, Netherlands, Australia & Qatar.
    Nutritionally sheep milk is considered to be superior in many ways to other milk forms.  Research has shown that sheep milk takes half an hour to process versus cows milk which takes 4.5hrs. Sheep milk is most similar to human breast milk making infant formula a big market opportunity.

    Lucy will be returning to the UK in November this year to present her preliminary Nuffield findings to the British Sheep Dairy Association.

    To follows Lucy’s Nuffield trip see

  • ASL Celebrity Chefs - Big Welcome to Jodie Kidd

    Jodie Kidd Masterchef


    2014 has seen Jodie swap the catwalk for the kitchen, taking part in this year's Celebrity Masterchef. With flair, tenacity and a lot of skill, Jodie was pipped to the post and finished runner up in a gruelling and emoional final. Exciting projects lie ahead and later this year Jodie will host the Equestrian season on CNN International as well as hosting the Classic Car Show alongside Quentin Willson. Having completed a campaign with Cravendale for Sports Relief and launched a leather range with Debrett's , Jodie now focuses commercially on her partnership with sports lifestyle brand Green Lamb and her golf clothing range collaboration.

    Jodie is a unique example of someone who has fused the worlds of designer fashion and glamorous sports. On the catwalk she is a leading supermodel, and off it she plays polo to a high level and golf off a handicap of 18. Jodie has enjoyed a successful career as a high octane Maserati racing driver, competing at some of Europe's most prestigious racing circuits in the Maserati Trofeo Series. She has a love of speed and beautiful cars and there is no better way to enjoy that than behind the wheel of an Italian super car!

    As an international model, Jodie has travelled the world shooting high end fashion campaigns, lending her image to luxury brands. Following a hiatus from modelling, during which Jodie concentrated on her racing career and TV opportunities, 2013 saw her sign to esteemed modelling agency, NEXT Models, and embrace the fashion world once again. Already she has walked in the Moschino show during Milan Fashion Week, and the response to her modelling comeback has been hugely positive, with numerous magazine covers and high press interest.

    Read More about JODIE KIDD Here:

  • Farmers on Film Festival at the Worlds Largest Cheese Show - The International Cheese Awards 29th July

    Celebrity TV Chef Alan Coxon, UKs Food, Drink and Tourism Ambassador headlines first ever Farmers on Film Festival At the Worlds Largest Cheese Show - The International Cheese Awards 29th July

    Alan Coxon, the UKs Food, Drink and Tourism Ambassador will be headlining an exciting new 'Farmers on Film' festival to be held at the worlds largest cheese show in the world at the International Cheese Awards on the 29th July 2014. The festival aims to celebrate the Olympic legacy of the Podium award winning concept 'Farmers on Film' and the United Nations Food and Agricultural Organisations Year of Family Farming, by starting a discussion on how we can use film and social media to link the public to the food they are eating to who and where it was produced on smart mobile devices.

    The festival is packed full of industry experts from the film, tourism, farming and social media industry, including James Berresford the CEO of the Visit England who will talk about the value of our Countryside to tourism, Nick Beech from Creative England, on using your farm as a movie set and Barbara Hughes of the Women in Food and Farming Dairy Committee on the importance of linking the consumer to the producer. Welsh tourism and food will be firmly out on the map with TV star Gareth Wyn Jones and Alwyn from Celticos the inspiring tourist guide of North Wales taking guest to stunning food producers and rural Welsh countryside. International guest Fiona Lake will talk about the changing nature of Australian tourists to the UK and Lorna Sixsmith from Ireland will explain how she uses social media in blog on 'Would You Marry a Farmer?'.

    The festival is so proud to have received a number of dedicated film messages for the event. This includes a special dedicated film message from the United Nations Food and Farming Organisation for the UN Year of Family Farming, a hugely inspirational interview with Elliot Grove, the founder of the Raindance Film Festival and two from Australia from social media expert Trevor Young and the awesome Mick Russell who has started farmers on film downunder. The festival also cannot wait to hear the views of the farming industry professionals on this concept, including, Rob Harrison Chair of NFU Dairy Board, Millie Wastie inspirational young farmer and Charles Tassell one of the founding member of Agrichat and Rachel Marston of BBC Lambing Live on this concept. Chris Horrocks from 'I Love Media City' will explain why media is so important for farming industry and James Rae from @Lovedoozza on engaging use of twitter along side #teamdairy Jim Franklin who uses twitter everyday and all day to communicate about all issue to do with farming.

    The whole line up is awesome and can be seen at and the event is free you just need to register
    The results of the cheese factor competition will also be announced at the event!

    The day is being filmed for a documentary about the festival and we would welcome as many people as possible to come forward and get their views on film please. Which will be part of our feed back to the UN FAO on the outcomes of the UN Year of Family Farming. We would love to see as many people as possible at the event and being part of the conversation!

    Sarah Gayton
    Farmers on Film Festival Director
    07903 155858
    Twitter @farmersonfilm

    If you want more information please go to:

    - Website

    - Farmers Review blog

    - ICheese Awards

    - Film clips Sarah Gayton, founder of farmers on film at Media City

    - Chris Horrocks from I Love Media City

    - Ernie from Gurnsleigh Cheese

    explaining why you should get involved!

  • Farmers On Film Trade Show - 29th July 2014 in Nantwich, Cheshire


    The aim of this festival is to start a discussion on how we use film, social media and smart phones to link the public to the farmer. To instantly see where their foods come from, who produced it and where it was produced. To also showcase what our rural areas have to offer for rural tourism. It is bringing different sectors together and it is hoped that it will be drive discussion, creativity and innovation in this whole area.

    This is a FREE event however you must please register in advance and the details are given at the bottom of the page how to do this and please regester for a trade pass to the show which is free, just click This festival is going to take place in the cookery demonstration theatre at the International Cheese Show on 29th July 2014. We have an inspirational line up of guest speakers and panel members to date with others to be added once confirmed. It will start at 9.30am and will go till 1.00pm with workshops after this time. The festival schedule is just being worked out now.

    From film and tv we have:

    Elliot Grove, Inspirational Founder of Raindance Film Festival @Raindance@elliot_grove via skype

    Alan Coxon the amazing TV Celebrity, Food Archaeologist and Great British Culinary Ambassador@alancoxon

    James Fair, Director of Film 72 Project and senior lecturer at Staffordshire University. James is very engaging, creative and pushes the boundaries of film making and was the original lecturer to work with the students on farmers on film @72project

    Rachel Martson the very engaging star of the BBC 2 Lambing Live program @staylambinglive

    Gareth Wyn Jones The Charismatic Welsh Hill Farmer of BBC The Hill Farmer Series @1GarethWynJones

    Nick Beech from Creative England talking about film and tv set locations for rural and farm buildings. Highly exciting talk!

    Mick Russell from Australia, via short film with Trevor Young, who was inspired by Farmers on Film and successfully crowd-funded for equipment to start filming @mickrussell_ @farmersonfilmAU

    Kirsty Tait Carnegie UK Project Officer who will be showing new film on Growing Livelihoods @kirstycarneige

    From the tourism sector we have:

    Speaker from Visit Britain on the Great British Countryside Campaign @Visit Britain
    James Beresford Very lovely CEO of Visit England @VisitEngland

    Alwyn, the energetic and passionate Director of Celticos who is working hard with Gareth to give guests a stunning taste of the North Wales
    An Award Winning Chef from Wales a wonderful place to visit

    From social media, innovation and networking sector we have:

    James Rae, a stunning social media influencer using twitter to connect with people @lovedoozza

    Steve Wileman, from the very active and forward thinking South Staffordshire College, will be talking about his passion for the augmented reality technology.

    John Whittall from the Innovation Voucher scheme @innovate_uk
    The unstoppable Trevor Young from Australia, author of ‘Micro-Domination’ a book to change your live an your business around through social media, is creating a short film for us to play at the event with Mick Russell @trevoryoung

    Chris from I love Media City UK a gentleman that understands the power of social media to creates opportunities and has works out of media city in Salford, one very helpful person @IloveMCUK

    Andy Richards from Chef Radio will be doing interviews throughout the day and a full 2 days will be broadcasted on chef radio during the 7th & 8th August 2014

    From the farming sector who use social media, we have:

    Rob Harrison Chair of the NFU Dairy Board@robharrison37

    Milly Wastie former NFYFC chairlady and inspirational young lady bringing the female touch to the farming world, 2013 @milliewastie

    Charles Tassel stunning co-founder of @AgrichatUK and has his finger on the pulse of how social media is impacting on the farming industry @FarminKent

    Jim Franklin #teamdairy #ladycows Jim uses a number of soical media platforms to effectively communicate with public and farming community and recently explained this on BBC Midlands Today @milkmaker73

    Rural photo tourism journalists and bloggers we have:

    Inspirational Lorna Sixsmith blogger and author of ‘Would you Marry a Farmer? Coming all the way from Southern Ireland talking her book, blogging and crowd funding, she will have you captivated! @IrishFarmerette

    The amazing Fiona Lake from Australia, who blogs, creates stunning books on rural Australia and travel books @FionaLakeAus

    Young professionals who have been inspired by farmer on film

    Denise Smith, key member of the Staffordshire University Podium Award Winning Farmers on Film students who filmed the Minister for Agriculture in London and Co-Director of the Festival

    Chef Steve, one of the most up and coming young Chefs of the National Trust who is Head Chef at Calke Abby in Derbyshire. He is passionate about using local in season UK produce and showing with public how to cook with it!

    The inspirational Nigel Akehurst, founder of Indie Farmer bringing the stories of independent farmers to peoples social media world! @IndieFarm@nigelakehurst

    Founder of Farmers on Film

    Sarah Gayton, founder of ‘Farmers on Film’ and Film Festival Director @farmersonfilm

    This is going to be one stunning conversation that will keep going way after the event has finished!

    Please get contact us to attend the festival by any of these methods:

    Email –
    Twitter – @farmersonfilm
    Facebook – Farmers-on-Film-Feeding-the-Olympic-Dream
    Phone 07903 155858 leave message & will phone you back!
    Text 07903 155858
    If phoning from international +44 (0) 7903 155858
    If you would like to write email and I will send address
    Please just let me know what you do, why you would like to attend and where you come from in UK or world you come from.

  • Michelin Star Celebrity Chef Russell Brown's visit to ISCHGL

    Chef Russell Brown

    Back in January I had a call from Andy at ASL Celebrity Chefs to ask if I would be interested in being one of the chefs creating a dish to be served at a mountain hut as part of the Culinary Jacobsway in Austria. Now the initial image in my head was a fair way from the reality. I’m not sure what perception the other chefs had, but the words ‘mountain hut’ bring to mind camping stoves, leaking roofs and rudimentary facilities! The reality is that these are mountain lodges and large ones at that. Jamtalhütte, where my dish is now being served, can sleep 180 people and regularly feeds 300 plus meals a day in the high season. But I’m getting ahead of myself!

    Read More Here:

  • Brighton restaurant claims Best in Britain Awards

    Brighton’s Indian Summer restaurant has been named among the best the country alongside London Michelin-starred eateries in this year’s Best in Britain Awards (BIBA), organised by the Federation of Specialist Restaurants and judged by Mood Food magazine.

    "Indian Summer has already been named as one of the top 100 Indian restaurants by the Cobra Good Curry Guide, so to be on an even shorter list in such exalted company as Michelin-starred venues like Tamarind, Benares and Quilion is a fantastic recognition," said Indian Summer co owner Minesh Agnihotri.

    The Best in Britain Awards originated in 1999 to support the growth and development of ever higher standards in the ethnic restaurant sector, giving annual recognition to those restaurants Mood Food magazine feels to be “exceptional”, according to its editor Peter Grove.

    Also on this year’s top 50 list are TV chef Cyrus Todiwala’s Cafe Spice Namaste, Vivek Singh’s Cinnamon Club, the ornate La Porte des Indes, Cinnamon Club, Gymkhana, Bombay Brasserie and The Ambrette.

    Indian Summer edged out several other famous Indian eateries, including London’s Chor Bizarre, Eriki, Gaylord and Veeraswamy, which received ‘High Recommended’ accolades.

    Full details on the awards at:

    On Saturday 26th July Indian Summer will be hosting a masquerade for EPIC charity providing palliative car for terminally ill cancer patients, with live music from the EPIC 80s band, “the south coast’s finest ‘80s tribute band”, Indian Summer street food, cocktail bar, ice cream stall, masked photos, charity auction and raffle. The event promises to have some amazing auction and raffle prizes.

    The black tie & ball gown masked event will be held at the Brighton & Hove Sixth Form College (BHASVIC) from 7.30pm until midnight. Tickets cost £18, which includes a welcome drink.

    Tickets available direct from the restaurant and the Indian Summer website:

  • DFV Dig For Victory Show 1940's themed festival in Somerset 5th & 6th July

    Dig For Victory Show 2014

    The Dig for Victory Show is a 1940's themed festival being held in the summer of 2014 at the North Somerset Showground near Bristol. Our vision is to provide our local community with an affordable, family orientated weekend event to explore this turbulent yet thought-provoking period in our recent history. We will bring history alive and the generations together with a sense of nostalgia and pride - to learn, remember and have fun.

    The event is in its fourth consecutive year attracting more than 8,000 people in 2013. We are working with local schools and businesses in addition to supporting The Army Benevolent Fund and the Children’s Hospice South West.

    Come and celebrate the 'Best of British' and life in the 40s with re-enactors demonstrating what life was like in wartime Britain, an exhibition of over 25 original restored wartime vehicles, veterans sharing their stories, traditional craft demonstrations, locally-grown produce stalls, vintage clothing, farmyard animals, traditional fairground rides, a children's trail and dont miss Seren Evans-Charrington doing her 1940's cookery demos on both days


    Above: Food Historian - Seren Evans-Charrington

    This event is organised by the Shopland Collection and the Western Branch of the Invicta Military Vehicle Preservation Society, with the support of the North Somerset Agricultural Society and The Blitz Buddies.

  • The Pleasure of Preserving is Set for Victory


    Above: Food Historian, Seren Evans-Charrington

    Seren Evans-Charrington will be launching her latest book, ‘The Pleasure of Preserving’ at the 1940’s show, Dig For Victory on the 5th and 6th July 2014. The book contains new and old recipes, including family wartime recipes. It looks at the history of various methods of preserving and provides handy hints on how to make perfect preserves. The book contains guidance on achieving the perfect pickled onion, drying mushrooms, making jams and marmalades alongside some more unusual recipes.

    Seren has won many accolades for her preserves including scooping a bronze this year at ‘The Worlds Original Marmalade Awards’ for her Bergamot Lemon, Quince and Grapefruit Marmalade. In her latest book, she imparts her tips on preserving seasonal gluts, achieving the perfect set in strawberry jam and a troubleshooting guide to jams, marmalades, chutneys and pickles.

    The Pleasure of Preserving

    The author’s passion for preserving is evident in the pages of this quirky book and in places it could be described as, ‘Fifty Shades of Marmalade’! ‘As soon as you begin to make marmalade it is therapy for the senses, the smell of sticky, bittersweet orange marmalade will linger in every corner of the kitchen,’ writes Seren. ‘To breathe is to inhale the rich pleasures of unadulterated gluttony. It is all you can do to surrender to the pleasure that is marmalade making.’

    Packed with images from the authors recipe scrapbooks and written with a wealth of experience this is a must read for anyone interested in the ancient art of preserving.

    Notes for Editors

    The book launch will take place at Dig for Victory Show on 5th and 6th July 2014 held at North Somerset, where Seren will be demonstrating authentic wartime recipes including wartime mock marmalade and some included in the book.

    Book signings will be given throughout Wales in August and September 2014

    Seren is happy to provide interviews, extracts and photographs.

    Visit - Contact:


    Charleston, SC – Local Veteran and well-known Chef Frisco Thumbtzen has been an icon in the Charleston culinary scene for many years.

    He is best known for his award winning fusion of lowcountry and Cajun/Creole cuisine. His cuisine has been highlighted in the City Paper and the Post & Courier. Chef Frisco won awards from Yelp, Urbanspoon and has been featured on Charleston Culinary Tours.

    From a former restaurant owner, and a caterer to showcasing his skills in some of the areas popular culinary hot spots and events, the next big step for Chef Frisco is the official beginning of his Kickstarter fundraiser for his one-of-a-kind food truck! Campaigning to raise funds for Charleston’s first Caribbean Cajun Creole food truck is a reflection of Chef Frisco’s multi-cultural family.

    His culinary fusions hit the Charleston market in 2008 through his restaurant, Cajun Kountry Kitchen Café on Remount Road in North Charleston. It was a success for a few years and a high ranked tourist attraction until crime and police clean ups altered the growth of the restaurant.

    Chef Frisco was forced to shut down but continued to cater.
    For the past three years many of his followers have requested that he open another restaurant. However, after helping a friend who owns a food truck, he became passionate about having his own.

    “My truck will be the only truck featuring my form of Lowcountry, Caribbean, and Cajun Creole fusion cuisine. My cuisine is family friendly, not overly spicy or hot and very well-known in the Charleston area…I’m ready and excited to bring it back,” stated Chef Frisco. The popular online fundraising site Kickstarter appealed to him as the best resource to reach his fans, family, friends and anyone with a generous spirit.

    Most people know Chef Frisco as the smiling chef with the Cajun straw hat. However, underneath the hat and the smile lies an untold story of a military veteran. After serving many years in the U.S. Navy, he was honorably discharged due to disability. He struggled without an income and no one wanted to hire him only having military experience with disabilities.

    He lost his house, cars, marriage and hope. He became homeless for a few months until his cousin in Atlanta, GA took him in and everything began to change. Chef Frisco rediscovered his passion for food, worked in a few restaurants and enrolled in the Art Institute of Atlanta’s culinary school. He graduated and began his career as a chef. He worked in notable venues such as Disney resorts and with the U.S. Olympics before he migrated to Charleston.

    Chef Frisco deserves to have a successful fundraiser because he is a giver. Unseen to his restaurant customers, behind the scenes he was training culinary students, hiring people who were unemployable and feeding countless numbers of the hungry and homeless. When the demand was more than what he could handle he partnered with a local church to offer food and many other services. Gumbo and cornbread paired with brotherly love comforted numerous hungry souls.

    Chef Frisco continues to practice generosity. But, now it is time for the community to help him achieve a veteran’s dream job of owning a food truck. You can help Chef Frisco by clicking on the following link:

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  • Chef Peter Hilcke's Barramundi with Garlic and Tarragon Butter

    Barramundi with Garlic and Tarragon Butter

    Ingredients (serves 4)

    8 small Barramundi fillets

    125gm butter, chopped

    1 tbsp. freshly crushed garlic

    1 lemon juiced

    1 tsp. tarragon leaves

    1tsp. Cracked Pepper & Sea salt


    Season fish with cracked pepper and Sea salt

    Grill the fish in a pan for three minutes on each side or until cooked through.

    Place the butter, garlic, lemon juice and tarragon leaves into a small saucepan and heat until butter just melts. Do not allow butter to burn.

    Pour sauce over the fish fillets and serve with Quinoa salad or steamed vegetables.

    Recipe from Chef Peter Hilcke, Melbourne, Australia.

    Barramundi with Garlic and Tarragon Butter

    Chef Pete is on Chef Radio on Thursday 8th May - Tune In to Chef Radio

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  • Celebrity Chef Alan Coxon - Ambassador for the GREAT British food campaign.


    Above: Celebrity Chef Alan Coxon

    Further to a meeting at Number 10 Downing Street and the Prime Minister`s office It gives me great pleasure to announce that Alan Coxon, multi award-winning chef, culinary innovator, TV presenter, author ,international judge and food archaeologist has been invited to assist in the Government’s international GREAT Britain campaign.

    Starting in April 2014, Alan will be representing and promoting the British food, beverage and tourism industries as part of the GREAT campaign, working closely alongside Visit Britain, the national tourism agency and UK Trade and Investment.

    Taking on a multifaceted role, Alan will be helping to promote and expose British food and drink around the world, with the aim of increasing awareness and generating export opportunities. Alan will be leveraging the contacts he has made over a 30 year career in the industry, having worked in leading hotels and Michelin starred restaurants across Europe, cooking for royalty, heads of state and stars of stage, screen and music.

    In addition, Alan will be wearing his “Food Archaeologist” hat helping to promote the culinary heritage within British Tourism.

    Alan says “I am honoured and extremely proud to be a part of the GREAT Britain campaign and I hope that my involvement will make an impact and a difference for the British food, beverage and tourism industries.

    Wherever I go around the world I love to extoll the virtues of our GREAT British culinary heritage; where every ingredient has a place of birth and every recipe a creator. We have a fantastic menu of dishes that have travelled the globe and evolved through the centuries that remain truly GREAT today.

    I am looking forward to working with all the partners involved in the GREAT Britain campaign that are pro-actively working towards making a positive difference around the world and allowing me this opportunity to assist and represent my country in this way”.

    The over-riding objective of the GREAT Britain campaign is to generate jobs and growth for the UK economy. The campaign generated £500m for the UK economy in its campaign’s first year, and an estimated £600–£800m in 2013/14. The campaign contributed to:

    - A record year for British tourism in 2013.

    - Significant increases in applications for undergraduate study in the UK from target markets like India, USA and Brazil.

    - More than 1100 UK companies receiving support for their export plans.

    - Nearly 600 new inward investment leads, which led to five companies establishing new operations in the UK.

    The Love GREAT Britain campaign has already attracted 2.4m Facebook likes and 200,000 followers on Twitter.

    Tel 01386 830299 e-mail

  • Chef Vincenzo Oliveri (Enzo) Signs with A.S.L. Celebrity Chefs

    Chef Enzo Oliveri

    Chef Enzo Oliveri

    Enzo The Sicilian Chef was born on the beautiful island of Sicily and since I was a boy I have had a passion for food.

    He Qualified as a chef at Istituto Tecnico Alberghiero whilst working at The Roney Gastronomy in Sicily. Enzo then spent several years working for the best hotels on the island Zagarella & Kafara.

    The time felt right to go international to widen his knowledge, off to London Trust House Forte hotel, The Hilton Germany, Princess cruises (Caribbean & Alaska), Disney World Florida, Excelsior hotel Dubai, then back to London to The Hilton at Park Lane and having the Honor to cook for Princess Diana, Princes of Brunei, Prime ministers,Tom cruise, John Travolta, Madonna and many more.

    Read More Here:

  • Eat My Kids! 


    BBC Countryfile to reveal extent of male kids killed at birth in the dairy goat industry 
    It’s difficult to convince people that the best thing you can do for an animal is to eat it, but that is just what James Whetlor of Cabrito Goat Meat is trying to do. Defra estimates that as many as 90,000 male kid goats are currently euthanised in the UK every year. Many goat dairy farms see the billies as a drain on resources, and view them as a waste product, so most are killed the moment they are born - many are gassed, others are simply bashed on the head; the carcasses are then either burned or used as feed for hounds. In a world of dwindling resources and rising food prices, this widespread practice in the goat dairy industry is "an ethical car crash", Whetlor argues. "It’s a tragic and, frankly, immoral waste.”
    On Sunday 20 April, BBC 1's flagship farming show Countryfile is set to feature Cabrito Goat Meat, which is revolutionising the UK's dairy goat industry. He is now buying all the byproduct male kids from Will Frost Forde Grange Herd in Somerset, the second largest commercial dairy goat herd in the UK. His is the first commercial herd not to kill any of its billies. The reason? Whetlor has found that there is a market for the billy kids in some of the best restaurants in the country, which are relishing the opportunity to use this exciting "new" meat.
    Whetlor and his partner started Cabrito two years ago, and they have led the increasing demand for kid goat meat in the UK. Whetlor currently sells to two national distributors, more than 50 restaurants and several butchers nationwide.

    Whetlor says, “If you are going to eat goat's cheese or drink goat's milk, then you should acknowledge that the industry views male kids as a waste product. Rather than killing the billies at birth, as has been the practice for too long, it's better to raise them for meat. Not only is this great news for consumers and chefs, who get to eat and cook a new product, it's also beneficial for the dairy farmers, in that it gives them another income stream."
    Kid goat meat has a subtle, fresh flavour and is a very different meat from the nanny goats traditionally used in, say, Caribbean cooking. It is also a very healthy choice: with only half the fat of skinned chicken, kid goat is one of the leanest meats on the market. Whetlor says, “You can have all the ethical arguments in the world on your side, but if the meat doesn’t taste any good, it won't sell. Fortunately, kid goat is delicious!”




    Russell Brown Chef

    Dorset restaurant owner Russell Brown is to be the first UK chef to feature in an annual international summer culinary fest in Austria.

    The mountain villages of Ischgl, Galtür, Kappl and See in the Paznaun valley of Tirol become a paradise of hiking, biking and climbing once the snows have melted leaving green rugged slopes to explore – and delicious dishes created with local produce are devised by international Michelin-starred chefs for the hungry holidaymakers.

    The Culinary Jakobsweg project is in its 6th summer and this year's event, to be launched at the beginning of July, will feature for the first time a dish by a UK chef.

    Russell Brown, whose exclusive restaurant Sienna is in Dorchester, is thrilled to be part of the project as he loves devising dishes with an emphasis on regional produce and simplicity.

    Said Russell: “ I am delighted to have been asked to take part in the Culinary Jakobsweg in the Austrian Tirol.

    My menus are based on simple dishes using the best regional produce and my wife and I both enjoy walking on the West country coastal paths and beaches so an event involving regional food and hiking seems a perfect fit! At the heart of my dish for the Jamtalhütte is a beer braised beef cheek and there is an abundance of the high quality ingredients required in the region.”

    In 2010 Russell became the first Dorset chef to achieve a Michelin star and currently is the only chef with such an achievement in the county.

    Culinary Jakobsweg is named after the ancient pilgrims’ path which crosses the Silvretta Mountains in this part of Austria and has become a popular draw for holidaymakers who appreciate great food.

    The project is led by top Austrian chef Martin Sieberer, who has a restaurant in Ischgl, and is supported by Austrian Chef of the Century Eckard Witzigmann.

    In addition to Russell, the three other international guest chefs for summer 2014 are Alfio Ghezzi from Italy; Dieter Müller from Germany; and Giovani Oosters of Belgium.

    Each of the four guest chefs creates a recipe for one of the four main mountain lodges along Jakobsweg and teaches the kitchen staff how to prepare it all summer long for holidaymakers.

    Russell represents the UK and assumes sponsorship for the Jamtalhütte mountain lodge above Galtür with his recipe for cheek of beef braised in beer and onions with whipped potatoes and onions four ways – pickled shallot rings, fried onions, spring onion and sweet onion purée.

    Said Paznaun-Ischgl Tourist Director Andreas Steibl: “We are so pleased to have a UK chef participating in our popular Culinary Jakobsweg this summer. He will add a new dimension to our summer culinary event.

    We are looking forward to welcoming him and many British holidaymakers to this very special area of the mountains this summer.”

    The dishes will be on the summer menu of each mountain lodge until 21 September. On opening day at the beginning of July, the four guest chefs will hike with holidaymakers up to the Heidelbergerhütte above Ischgl, where they will prepare and serve their dishes to visitors.

    Special accommodation packages are available in the four Paznaun villages of Ischgl, Galtür, Kappl and See for the summer season, which runs from 6 July to 21 September. Three nights‘ accommodation with breakfast and including the Silvretta Card – which allows free or discounted use of facilities and activities – is from €75 per person. Go to

    to book and for more information on Culinary Jakobsweg and all summer activities.

    Thank You!

  • Bream Fillets in Mustard / Chive Marinade

    Bream Fillets


    4 to 6 Bream fillets
    1/4 c. lemon juice
    1 tbsp. Dijon mustard
    2 cloves garlic, minced
    1/8 tsp. salt
    1/8 tsp. white pepper
    2 tbsp. olive oil
    2 tbsp. chopped chives

    1/ Line a baking or grill pan with baking paper. Rinse the fish fillets, pat dry and put them in the foil dish or pan.

    2/ In a bowl, mix the Dijon Mustard, Garlic, salt, pepper, oil and Chopped Chives.

    3/ Brush the fillets all over with the Marinade.

    4/ Preheat the grill to very hot, then lower the heat. Grill for 10 minutes (Depending on Size of Fillet), basting with the spice mixture, until it’s cooked

    See more about Chef Peter Hilcke Here!

  • Chef Radio Re-Launched with New Cloud Broadcasting Technology on the 10th March 2014

    Chef Radio Logo

    Yes! We at Chef Radio have learnt so much since starting chef radio on the 7th November 2013. We made many mistakes during our first few months and learnt so much also.

    On the 10th March 2014 we abandoned our old station and grew a great new Chef Radio using the latest digital Cloud Broadcasting technology for a much better and reliable broadcasting service, sound and quality.

    We are now very happy to proceed with chef radio and invite many top chefs, Food Producers, Industry Leaders and professionals to chat with us on Chef Radio.

    We have many more plans for Chef Radio and other free services that our Tech team are working on right now, more news on these soon.

    Digital radio is the way of the future and FM radio transmissions are planed to be closed in the near future, with the growing use of Smartphones and tablet technology Chef Radio are at the forefront of the industry when it comes to Hospitality Industry for Food, Chefs, Travel, Tourism, News and much more.

    We at Chef Radio make it so easy for you to tune in and it will get even easier with technology progressions. Please feel free to tune in and take part in your very own radio station. We are now happy with Chef Radio now and can begin to bring you some great interesting radio broadcasts 24/7 worldwide.

    chef radio Andy Richards

    Listen in here and also link here on your Smartphone or Tablet to download all Apple and Google Play Store apps for free here.

    If you have a great story or want to chat about your food, new restaurant etc, Please contact Andy Richards at Chef Radio on E-Mail:

    Best Regards

    Andy Richards (Host/Presenter at Chef Radio)


    Sous Chef by Michael Gibney

    “One of the most informative, funny and transparent books
    about the restaurant biz ever written”

    “The kitchen is best in the morning...”

    This is a story about professional cooking—an unflinching look at twenty-four hours in the lives of people who have committed themselves to feeding others. Both a love letter and a cautionary tale, it sheds light in equal measure on the allures and adversities of the job.

    Further still, this is a story about what it means to be a Sous Chef, to dwell in that limbo between line cook and Chef where the taste of power is tempered yet by the burden of compliance. It is a demonstration of the unique responsibilities, joys, and anxieties that the position carries with it, and a salute to those people who, with great elegance and force, manage them every day.

    Thrilling, addictive and bursting with obsessive detail, Sous Chef will leave you breathless and awestruck. Walking into a restaurant will never be the same again.

    Told in second person, the experience is immersive, allowing the curious kitchen enthusiast to imagine what it might be like to inhabit this world in real time.

    Appeals to fans of Anthony Bourdain and Bill Buford.

    Gibney has a decade’s experience as Sous Chef in some of the top kitchens in America, managing a staff of over eighty people. He also holds an MFA in creative writing from Columbia.

    Gibney will be in the UK in April and available for press, demonstrations and events.


    “A terrific nuts and bolts account of the real business of cooking, as told from the trenches. No nonsense. This is what it takes.” – ANTHONY BOURDAIN

    “A good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order and this book will leave you licking your fingers.”


    “This is excellent writing - excellent! - and it is thrilling to see a debut author who has language and story and craft so well in hand. I would never ask my staff to read my own book, but I would happily require them to read Michael Gibney's.” – GABRIELLE HAMILTON


    Michael Gibney began working in restaurants at the age of sixteen and assumed his first Sous Chef position at twenty-two. He moved up to Executive Sous Chef while at Tavern on the Green in New York, where he managed an eighty-person staff.

    Over the course of his career, he has had the opportunity to work alongside cooks and chefs from Noma, Mugaritz, El Bulli, the Fat Duck, Alinea, Per Se, Daniel, Jean Georges, Eleven Madison Park, Le Bernardin, Bouley, Ducasse, Corton, wd~50 and Momofuku among others. Gibney holds a BFA in painting from Pratt Institute and an MFA in nonfiction writing from Columbia University. He lives in Brooklyn, and is soon to open his own restaurant off Times Square.

    is soon to be on Chef Radio talking about his new book.

    Original Non-Fiction: Trade Paperback £12.99 / Ebook £10.99
    Press contact: Anna Frame, Head of Publicity: / 0131 524 9340

  • Chef Peter Hilcke - Truffled Salmon & Mushroom Risotto

    Truffled Salmon risotto

    Truffled Salmon & Mushroom Risotto
    Number served: 4

    2 tablespoons olive oil
    60 grams butter
    1 large onion finely chopped
    2 cloves garlic chopped
    ½ level tsp mild curry powder
    ½ level tsp mixed herbs
    200gm Mushrooms
    2 x 185gm pink Salmon (MSC certified)
    1/2 cup Arborio rice (per person)
    250ml of dry white wine (Chardonnay or Sauvignon Blanc)
    1½ l boiling vegetable stock
    100 grams shaved Romano cheese, 50gm Brie and 100gm Aged cheddar
    Truffle salt to taste

    Mix together the butter and truffle salt and pepper; wrap in cling film in a sausage shape and then chill in the fridge until needed

    Fry the onion with all the herbs and spices in the oil for 5 mins.

    Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins.

    Simmer, stirring occasionally, until the stock has been absorbed, then add the mushrooms and half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

    Pour in the last of the stock and wine, stir, then simmer until cooked and creamy.

    Take from the heat and add the tin salmon, half of your truffled butter and 3 cheeses.

    Grind in some black pepper, but don’t add salt, it should be salty enough.

    Leave for 5 mins to settle, then add truffle butter to garnish.

    Chef’s Notes / Tips:

    Arborio is the proper rice for risotto but basmati will do in a pinch.

    For the white wine, Sauvignon Blanc or Chardonnay works best.

    It should be good enough to drink but not so good you cannot resist drinking.

    Chef Peter Hilcke talks anbout his recipe and other topics at Chef Radio on Thursday 27th March.

    Listen In here:

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    Celebrity Chefs Free News App

    Free to download apps for ASL Celebrity Chefs News and Chef Radio player app.

    Free to download News App for iPhone iPad & Android Smartphones and Tablets – Here!


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  • ASL Celebrity Chefs - Big Welcome to Chef & Food Artist Tom Wolfe

    Celebrity Chef & Food Artist Tom Wolf

    In 2000 Tom Wolfe pioneered the fusion of food with art and product design.

    His imagination and mastery of the avant garde as well as deep expertise of world cuisines attracted a diverse client base, from luxury brands to celebrities, which led to Tom becoming the creative industries’ “go to” chef.

    He set a global benchmark for experiential catering from Moscow to Hong Kong.

    Adding a touch of theatrical to every event, he merges food with performance art, resulting in a two-in-one experience delighting a multitude of senses, serving up unique food as well as extraordinary entertainment for the night.

    Hollywood has Wolfgang, TV has Heston, and Luxury Brands have Tom Wolfe. A favourite of style-conscious celebrities like Jennifer Lopez, Eva Herzigova and Jonny Depp, Wolfe has become a go-to chef for everyone from Roberto Cavalli to Mercedes.

    See more at

  • Welsh chef makes birthday cake for Celine Dion during visit to Canada

    Celine Dion Cake

    Leading Welsh chef Graham Tinsley baked a birthday cake for superstar Celine Dion and made two television appearances during a history-making trip to Canada last week.

    During his engagement-packed, 10-day visit, he was asked to create a cake for the Canadian singer who celebrates her 46th birthday on March 30.

    Mr Tinsley gave presenter Danielle McGimsie from the Canadian entertainment show Etalk a lesson in creating the roses for the cake, which will be broadcast on March 30 to correspond with Celine Dion’s birthday.

    The cake base was created at a Niagara Falls Canada bakery and pastry shop called Criveller Cakes.

    Mr Tinsley, who manages the globetrotting Welsh National Culinary Team, is executive chef at De Vere Carden Park near Chester and a director of the Castle Hotel, Conwy. He was awarded an MBE in 2006 for his services to the food industry in Wales.

    He became the first European chef ever to be featured at Canada’s largest restaurant trade show, the CRFA Show (Canadian Restaurant and Foodservices Association) from March 2 to 4 in Toronto. He spoke about his experience of cooking for members of the royal family and visiting royalty from around the world.

    Mr Tinsley, who was accompanied by his wife, Sharon, has cooked for Queen, Duke of Edinburgh, Prince Edward the Prince of Wales, who is patron of the Welsh National Culinary Team.

    The Duke and Duchess of Cambridge also accepted his invitation for team member Sally Owens to make a cake to celebrate their wedding in 2011, which was donated to the homeless charity Centrepoint.

    “When we heard Graham Tinsley was available, we could not pass up this tremendous opportunity to feature a chef of his experience at our marquee event,” said Garth Whyte, president and chief executive of the CRFA.

    Mr Tinsley participated in all three days of the show with cooking demonstrations, seminar presentations and judging a culinary competition sanctioned by the World Association of Chefs’ Societies.

    While in Toronto, Mr Tinsley appeared on national talk shows and showcased Welsh cuisine by partnering fellow Welshman and former workmate, chef Michael Bonacini, who operates a number of acclaimed restaurants in Canada under the Oliver & Bonacini brand.

    Mr Bonacini, a judge on the Canadian version of the television show Masterchef, worked with Mr Tinsley at The Dorchester, London early in their careers and is now a star in Toronto where he has eight restaurants.

    Mr Tinsley also prepared an authentic Welsh breakfast with Toronto chef Brad Long, former executive chef of The Toronto Maple Leafs hockey team and the Toronto Raptors basketball team to give an exclusive taste of Wales to lucky Torontonians.

    He also cooked at a couple of gourmet dinners in city restaurants and taken on a helicopter ride over Niagara Falls, where his wife was later given the honour of switching on the lights.

    It was the North Wales chef’s first visit to Canada, where he met some of the chefs he has competed against in various culinary events around the world, including the Culinary Olympics. Throughout the visit, he promoted Wales and quality Welsh food products, including Halen Mon Sea Salt and Snowdonia Cheese, at every opportunity.

    “It was a fantastic trip, one I shall remember for the rest of my life,” said Mr Tinsley. “The range of things that we did over 10 days is unbelievable. Everybody was so friendly and treated us so well.

    “They have invited me to go back out for their restaurant show in Vancouver in November and there is another potential international trip in the pipeline as a result of this visit.”

    Next up for Mr Tinsley in the Culinary World Cup in Luxembourg in November. Although he will be helping the Welsh senior and junior teams prepare for the competition, this time he has to take somewhat of a back seat, as he’s one of 40 chefs from around the globe that have been asked to judge at the prestigious


    Last year, he led Wales to gold medals and fourth place overall against the best teams in the world at the Dubai World Hospitality Championship.

  • Chef Radio are calling for Volunteer Roving Press Team Members


    Do you like to interview people, are you good at recording verbal interviews using a Digital PCM Recorder, If so Chef Radio are looking for a few VOLUNTEER press team members to work with chef radio to report at food and hospitality events worldwide from London to New York and wider.

    If you are a blogger or writer and do the occasional interview whilst attending related events please get in touch with Andy Richards at Chef Radio on

    Chosen press team members will be Listed on under a new page to be created shortly called Press Members.

    You will have a listing on the new Press Members page and a little info about you and links to your Blog or Website as well as being issued with a Chef Radio Press Pass and press ID Number.

    If you would like to join chef radio as a press team member and are fully experienced in interviewing Please send a sample of your recordings/Interviews to Andy Richards on e-mail:
    along with a write up about your self and your contact details

    Chosen Chef Radio press members will be required to submit a minimum of two articles per month.

    Recorded Interviews will be edited in house at our Chef Radio studio


    Seren Evans Charrington Food Historian 1

    Local preserves company Bubbling Stove is set to taste sweet business success thanks to winning a prestigious food award.

    Bubbling Stove from Lampeter, South West Wales has just scooped a Bronze award in the 9th World’s Original Marmalade Awards.

    Bubbling Stove won one of the marmalade world’s most prestigious accolades for its Bergamot Lemon, Grapefruit and Quince Marmalade which scored high marks for its appearance, colour, consistency, aroma and flavour.

    The Awards took place at Dalemain in Cumbria on 1 & 2 March 2014 and kicked off National Marmalade Week (1-8 March 2014), overseen by the awards’ organisers, which encourages people to try, buy or make marmalade.

    Owner Seren Evans-Charrington said she was delighted to win the award: “This is a golden award for me in more ways than one! I’ve got my preserve pans at the ready to make lots more jars’’.

    Over 2,000 jars of marmalade from as far afield as Australia, Japan, USA and South Korea were sent, by both artisan producers and amateur makers, to the organisers of the quirkily British awards for judging by a prestigious panel of marmalade experts.

    Awards and Festival organiser Jane Hasell-McCosh said: “Congratulations to Bubbling Stove on their award. It is one of a growing army of small artisan producers preserving one of our great British traditions.”

    The World’s Original Marmalade Awards & Festival boasts the sponsorship backing of some of the most famous names in marmalade – Paddington, Mackays, and Fortnum & Mason. The event’s 2014 charity beneficiaries are Hospice at Home, Action Medical Research and Marie Curie in Scotland.

    For further information please contact:
    Seren Evans-Charrington, Bubbling Stove, e-mail: Telephone: 01570 493766 website:

    About Bubbling Stove

    Bubbling Stove is run by food historian, Seren Evans-Charrington who produces a small range of artisan preserves that are made to unique recipes using age old techniques and local produce where possible. Seren and her work have been featured on ITV1 as well as on radio and in the press.

    She can usually be found sporting a vintage costume and is passionate about seasonal British food. She has given cookery demonstrations alongside the like of James Tanner, Paul Hollywood and James Martin and has a weekly radio show called Seren’s Cooking Calender on Chef Radio at

    About The Marmalade Awards
    These quirky awards were founded in 2006 by Jane Hasell-McCosh with the initial idea of preserving, growing and widening one of the most British of customs – making marmalade. They have gone on to generate a following far beyond Jane’s wildest expectations and have a humour and life of their own, inspiring people from all over the world to get involved. Visit for more info.

    The Awards are centred on Dalemain Mansion, a Georgian stately home lived in by the same family for over 300 years, which also happens to hold a very rich archive of Marmalade recipes.

    Serens Blog


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