• Restaurants Selected for the second Great British Cookbook 2016

    The_great_british_cookbook_ book A

    The Great British Cookbook is now into its second edition and they are delighted to announce that 200 Chefs and Restaurants have been selected to feature in the charity cookbook.


    The Great British Cookbook will take you on an unforgettable journey through 200 of the UK?s most prestigious pubs, guest houses, hotels, AA Rosette and Michelin Star restaurants showcasing 200 of the UK?s finest chefs who have created 200 culinary masterpieces using locally sourced produce; for you to cook with your family and friends in your home. If all this wasn?t enough this online cookbook is your very own road map of exceptional places to eat.

    The cookbook, which raises money for two fantastic companies in Macmillan Cancer Support and Hospitality Action, will be releasing the second cookbook in the New Year 2016. The first Great British Cookbook cooked up a storm and had massive success as an e-book over the last year, but the latest edition now be released as a printed book as well.

    Chefs and Restaurants will be representing each region of the UK and will feature in the book alongside some of the biggest celebrity chefs. James Martin, Rachel Khoo, Levi Roots and Gok Wan are just some of the big names that will have their very own recipe in the prestigious cookbook.

    200 Chefs and Restaurants have been selected from all over the United Kingdom with twenty from each specific region. With The Great British Cookbook looking for great tasting and aesthetically pleasing dishes that use local produce where possible, it is safe to say that all the chefs and restaurants selected fit the bill perfectly.

    ASL Celebrity Chefs and Chef Radio are proud to be media supporter again for the Great British Cookbook with the second edition out in 2016 and feeling ever stronger about this great cookbook raising money for Hospitality Action and Macmillan Cancer Support with loosing my own mother in law to cancer on August 22nd of this year 2015. Anne Stewart RIP. Thank You! -

    The second Great British Cookbook goes on sale in the summer of 2016. For more information about the book and to purchase the first book visit

    The Great British Cook Book

    For the latest news be sure to follow them on Twitter, @GBcookbook, so you never miss a treat.

  • Festive Flower & Food Show at Blackpool Winter Gardens November 2015

    sean wilson chef

    Above: Chef Sean Wilson

    Join us at Blackpool Winter Gardens in Lancashire on the 13th 14th and 15th November 2015 hosted by Andy Richards from Chef Radio.

    andy richards

    Chef Radio Logo1

    See some great chefs cooking up some great Lancashire and Christmassy foods complimented ny an amazing flower show

    Book food stalls by E-ml:


  • BBKA National Honey Week

    national honey week 2015 2

    BBKA National Honey Week - 'How Do You Eat Your Honey'

    To celebrate the British Beekeepers Association's National Honey Week in October, we are asking the general public 'How Do You Eat Your Honey?' and giving them a chance to donate their favourite honey recipes and two high res jpegs of these dishes for the BBKA Honey Recipe Book. The best of these recipes will be added to the book which will then be downloadable from the BBKA website from October 25th.

    These recipes will need to be in to us by the 10th October and all entries to be sent to


    Of course if any chefs or bee lovers would like to join in that would be fabulous!!!

    This is the first time National Honey Week has been launched by the BBKA and through this week we hope to raise awareness of the traditional craft of beekeeping and the values of its by-products.


  • Catering apprentice secures recipe spot in prestigious Great British Cookbook

    Chef Karlis Pumpurins

    Above: Karlis Pumpurins

    A young chef at BaxterStorey, the UK’s largest independent work place catering company, has been announced as the first apprentice to have a recipe feature in the prestigious Great British Cookbook.

    Created to raise funds for Macmillan Cancer Support and Hospitality Action, the Great British Cookbook is supported by some of the UK’s most renowned chefs and has showcased recipes by big names such as Michael Caines and Cyrus Todiwala.

    This year’s edition will now include a recipe from 26 year-old Karlis Pumpurins who was selected as the winner of a national competition run by HIT Training, during which, apprentices across the country worked with the national hospitality training provider’s Professional Chef Trainer Assessors to design a dish to be entered into the Cookbook.

    Karlis, who works as chef de partie at BaxterStorey, will see his Caribbean inspired dish of jerk pork belly with coconut-infused sweet potato dauphinoise hit book stores in 2016. He came up with the dish with the help of his head chef who, alongside his trainer, nominated Karlis during his level one training at the BaxterStorey Chef Academy.

    Karlis said: “I was thrilled to be selected by BaxterStorey to compete for the chance for my recipe to appear in The Great British Cookbook. To have a dish I’ve created published alongside those by really respected celebrity chefs and to know that it is going to be cooked in kitchens across the country is just incredible.”

    Noel Mahony, co-chief executive at BaxterStorey, said: “We’re delighted that the BaxterStorey Chef Academy has inspired Karlis to create such an innovative dish. His success in being chosen to be part of The Great British Cookbook demonstrates the talent of our apprentices, their passion for innovation and their skill for making the very most from fresh, locally sourced produce. We couldn’t be more proud of Karlis and I’m sure this is just a sign of great things to come.”

    Talking about how he developed his winning dish, Karlis added: “I developed the dish while at a BaxterStorey Chef Academy workshop. We had visited a local meat supplier, spending time learning about butchery and cooking with a variety of different cuts of meat. I loved the quality of the free range pork and instantly knew I wanted this to be the basis of my dish.”

    Paul Mannering, academy principal at HIT said: "It has been a fantastic opportunity for a specialist training provider such as HIT to be able to work alongside Karlis, a very talented Apprentice and a professional employer with the highest of standards such as BaxterStorey, it further demonstrates the importance of Apprenticeships and the need to develop people in this great industry'

    The Great British Cookbook will be available to buy next year with proceeds going to Macmillan Cancer Support and Hospitality Action.

    The Great British Cook Book

  • Great Food and Drink Festival – Newstead Abbey 29th/30th/31st August 2015

    Dean Edwards Chef

    Chef Dean Edwards

    marcus bean chef

    Chef Marcus Bean

    sean wilson chef

    Chef Sean Wilson

    As well as many more chefs and activities.

    Don't miss a great day out as well as great food and chef demonstrations on each day.

    Newstead Abbey A beautiful historic house set in a glorious landscape of gardens and parkland within the heart of Nottinghamshire. Founded as a monastic house in the late 12th century, Newstead Abbey was home to the poet Lord Byron between 1808 – 1814. Inside the Abbey there is much to explore including Victorian room settings, and the poets private apartments.

    The gardens and parkland at Newstead Abbey cover more than 300 acres with paths that meander past lakes, ponds and waterfalls. The formal gardens are the perfect place to relax and offer something in all seasons from the bright colours of the rhododendrons in late spring to the Japanese maples in autumn.

    Weekend tickets are £15 standard and £10 for concessions and £7 advance tickets, £8 on the door, £5 concessions, Under 10s are free with paying adult. This includes full access to event plus the Abbey grounds and gardens.

  • Free FACEBOOK Competition - Chance to win free tickets to Women In Congress - London

    Women Acheivers Congress 1

    "Kim Kiyosaki will lead the first women's only event for ambitious dreamers. The Women's Achievers Congress will be held at the Ibis Earls Court in London from 4-5 July.

    Will you be there? To book you tickets, visit

    For your chance to Win your FREE tickets, please go to the Facebook link below. like, share and write the comment "I want a ticket"."

    On Facebook Here:

  • Women Achievers Congress & Chef Radio Competition 2015

    Women Acheivers Confrence

    Success Resources will be hosting its first every UK Women’s Achievers Congress, created around the aim of inspiring, empowering and helping women succeed. This event will be featuring some of the greatest female motivational speakers and entrepreneur in the world, with Kim Kiyosaki as the headliner.

    Date of the event: 4th and 5th of July 2015

    Time: 9am -7pm

    Location: Ibis Hotel, Earls Court, London

    After huge success in USA and Singapore, it was time to bring it for the audience of United Kingdom. Event attendees will learn how to become financially independent, grow their businesses and build a solid understanding of financial processes. With currently trending topics about equal rights and equal pay for both genders, the panel of speakers will be a great addition to this contemporary British discussion.

    We are bringing Kim Kiyosaki, who is a major ambassador of women worldwide. Kim Kiyosaki loves the phrase from “Wife” magazine-“A man is not a financial plan”. She highlights the importance of financial freedom, wise investments and ongoing education for women around the world. Kim Kiyosaki is an author of world famous books “Rich Woman”, “Its raising time”. She appeared on a numerous TV shows and as a host of “Rich Dad” TV programme.

    Since 1992, we have supported individuals, enterprises and organizations through educational programs around the world, impacting the lives of hundreds of thousands from more than 35 countries. We continue to help them live, learn and succeed not solely for their personal fulfilment but also to share their experiences to grow future generations.

    Kim Kiyosaki will be accompanied by other speakers who are experts in their own fields (This will be confirmed through our website). There will also be opportunities to meet our panel of speakers, ask them questions and there will also be a book signing.

    Please check our website for more information or to book this life changing event.

    For more info:

    LADIES Don't miss your chance to win a free ticket to attend the Women in conference event - Competition will be announced on Chef Radio from 10am on Wednesday 17th June 2015.

    Tune in to Chef Radio at

    Download full info HERE!
    Women Acheivers Congress

  • CDP Wanted at The Swan With Two Nicks in Altrincham Cheshire

    Swan with two nicks Altrincham

    WANTED! Experienced Chef De Partie (CDP) to work with an established team cooking specially prepared home cooked food. To be responsible for Salads, Sandwiches & Baked Potatoes a working straight shifts 45 hrs per week, 4.5 days out of 7 at £17,000 PA.

    The Swan with Two Nicks is a traditional village pub nestled within Dunham Massey Country Park which is a mecca for walkers. Home to Lord Stamford's estate with beautiful gardens, house and Deer Park to explore, and the Bridgewater Canal with colourful narrow boats and lovely canal side walks.

    swan-with-two-nicks 1

    As featured in the Good Beer Guide for the 8th year running it is no wonder that weary walkers and their dogs (allowed in the bar) have been popping in for a refreshing pint of real ale from the selection of 7 cask ales sourced from national brewers and the Local Dunham Massey brewery as well as our own Swan Ale specially brewed by Coachhouse in Warrington.

    Please Apply with CV to Anne on E-Mail:

    Tel: 0161 982 2914
    Mob: 07939 122 628

    Visit Web:

    Another £99.00 Per Month Advertising Deal with Karen @

    To Advertise with us E-Mail:

  • Bowdens Bistro, Lymm, Warrington, Cheshire

    Lymm Bistro

    Bowdens Bistro, Lymm, Warrington, Cheshire WA13 0AB

    Wanted Experienced {CDP} chef de partie 15-18K
    wages negotiable depending on experience
    Work as part of a team, Self motivated, Inventive, chance to show your talent.

    Lymm bistro-on-the-left

    We also part time commis chef required, good opportunity to learn from experience chefs, wages negotiable.

    To apply call Dave on Tel: 01925 754852 or send your C.V. to

    Bowdens Bistro taking advantage of our £99 per month direct advertising deal promoted to over 150,000+ social network contacts. If you would like to advertise at £99 per job per month
    Please contact Karen Richards on

    Tel:07525933980 or E-Mail:

  • Punchbowl Chef Delivers Knock-out Menu To Land North West Crown


    A 19 year-old chef de partie from the Punchbowl Inn and Restaurant in Cumbria, has been crowned as the finest young cook in the North West, taking Essential Cuisine’s coveted 2015 ‘North West Young Chef’ crown.

    Arthur Quin, the youngest finalist on show, was described by an exacting panel of judges as “immensely talented” with “fabulously turned out food” as he held his nerve to see off strong competition from five other regional finalists in a tense cook off, held yesterday at Manchester College.


    With ‘local’ and ‘seasonal’ the key watchwords of the competition, Arthur’s winning three-course menu consisted of an asparagus with poached egg and hollandaise sauce starter, Maryport line caught cod, cauliflower, wild garlic and cockleaves farm chicken main, and a dessert of soaked coffee sponge with pea, Armagnac and Lyth Valley honey.



    On the win Arthur said: “I’m shocked, but obviously over the moon to win. I was nervous in the run-up but I just kept practising over and over again – that helped to overcome the nerves.”

    Arthur paid tribute to Punchbowl owner, Richard Rose as well as the rest of his brigade, saving special mention for Head Chef and 2012 North West Young Chef finalist, Scott Fairweather, whose mentorship helped get him over the finish line.


    The judging panel consisted of Chairman Brian Mellor; Nigel Crane, Managing Director of Essential Cuisine; Vice Chairman of the British Culinary Federation, Matt Davies; Chef Proprietor of First Floor Café, Steven Doherty and Chef Patron of El Gato Negro, Simon Shaw. Each was unanimous in their praise for Arthur and the considered, yet highly skilful way in which his menu was constructed.

    Chairman of judges Brian Mellor said “From the heats to the final, it’s heartening to see how much effort and energy each competitor put into their menus, especially in the face of a busy working schedule. Once again the competition has served to prove that the North West is alive with cooking talent.”

    Speaking about the winner, Nigel Crane said: “Congratulations to Arthur – he was the busiest chef today, industrious; producing what I feel was the best cod dish of the entire series. His preparation, skilfully overseen by the Punchbowl brigade, shows that practice really does make perfect – a great lesson to young chefs everywhere.”

    Judge Steven Doherty said of winner Arthur “He doesn’t realise how good he is. He’s an immensely talented young chef.”

    Arthur will now go on to represent the North West, gaining an automatic seed into the semi-finals of the 2015 Young National Chef of the Year Competition.

    The other finalists:


    Leo Deglane, 21, chef de partie, Carden Park Hotel (Cheshire)
    Rachel Prendergrast, 20, apprentice chef, Abode Hotel, Manchester (Greater Manchester)
    Louise Williams, 20, pastry chef, The Tavern in Mold (Flintshire)
    Daniel Heffy, 21, chef de partie, The Art School in Liverpool (Merseyside)
    Cameron Norris, 21, chef de partie, Stanley House Hotel and Spa (Lancashire)

    Thank you to the sponsors and business partners of the North West Young Chef Competition; Essential Cuisine, CHR Equipment, The Staff Canteen, Villeroy and Boch, Oliver Harvey, and Robert Welch.

    Essential Cuisine’s North West Young Chef Competition invites young chefs under the age of 23 from Greater Manchester, Lancashire, Merseyside, Cheshire, Cumbria and Flintshire to compete against each other in a two and a half hour cook off to produce a three course meal for two people featuring local and seasonal produce.

    For further information on the next North West Young Chef of the Year competition, call Lucy on 01606 541490. There is also a Facebook page and you can follow events on Twitter @NWYoungChefComp.

    For more information on the Essential Cuisine range call 01606 541490, email:
    , find them on twitter:
    and read the blog at:

  • The Great Food and Drink Festival at Nottingham Castle

    Great Food and Drink Festivals

    In a little over two weeks’ time, 23rd-25th May, Nottingham Castle opens its door to The Great Food and Drink Festival. With over 100 food, drink and crafts stands and an abundance of activities, there is sure to be something for everyone at the event; from hot food and drink to real ale bars, beer and wine tasting, kid’s cookery classes, outdoor entertainment and live music, what’s not to like?

    Nottingham Castle

    The Great Food and Drink Festival prides itself on getting the best local produce from in and around Nottinghamshire on display and for all to try. Once you’ve walked around the beautiful grounds of Nottingham Castle, you’ll be able to relax at the bar, with plenty of seating it’s a prime opportunity to take in the sites that Nottingham has to offer.

    Simon Rimmer.Chef

    There will also be cookery demonstrations by none other than guest celebrity chef, Simon Rimmer. He’ll be taking you through not one, not two but three demos, teaching you how to cook some mouth-watering dishes that you can make in the comfort of your own home.

    The Sunday Brunch co-host has a real passion for food and your taste buds are sure to be tingling as he makes these dishes in front of your very eyes. He’ll be joined by Adam Simmonds, winner of Great British Menu 2014, Jordan Cox, contestant on The Great British Bake-off and a number of talented local chefs too.

    As if that wasn’t enough, there are also stalls selling home and kitchen goods and an array of homemade crafts available to you. Face painting, pizza and bread making and a whole host of rides are available for the children that attend the event, so if a cookery demo isn’t there thing, they will not be short of entertainment.

    Don’t miss out and make sure you get your tickets.

    Weekend tickets are £15 and £10 for concessions, with standard tickets costing £7 and £5 for concessions. Under 10’s go free with a paying adult.

    Tickets are available at

  • Now available on your wrist and in your car!

    apple smart watch chef radio

    Chef Radio on Tunein is now available on your wrist and in your car!

    We’re excited to announce that TuneIn is now compatible with Apple Watch, Apple CarPlay, Android Wear Devices & Android Auto!


  • Chef Jobs & Cookery School Tutors - Demonstrators Wanted


    Chef Demonstrator/Tutor

    I am looking for a chef to take classes in my London and Maidenhead schools. 2-3 days per week.

    I an looking for a competent, entertaining chef for up to 3 classes per day, 2.5 hours each class, following the smart school recipes and regime/ethos.

    Saturdays/Sundays and ONE DAY mid week.

    A KP is on hand.

    Pay rate is £200 per day.

    For more information or to apply Contact

    Andy Richards on E-mail:

    Head Chef

    We are also looking to recruit a Head Chef, with a salary of £25-35K.

    Fine dining, Michelin listed, pushing for rosettes. Experience in fine dining, rosettes, star establishment highly desirable.

    independently owned boutique hotel with fine dining restaurant, within a small hotel & wedding & event trade.

    Located in Pembrokeshire, Wales. Assistance with accommodation as required.

    For more information or to apply Contact

    Karen Richards on E-mail:

    All other chefs please submit your CV with description of what you are looking for to Karen Richards on E-mail:

    For Chef Vacancies

    Please submit you chef job vacancy to Karen Richards on E-mail:

    All vacancies will be aired on chef radio for a full 2 weeks from the week commencing 20th April 2015.

    We also will be launching an additional new Chef Radio site that will swith over the new radio website next week at


    Fresh, with provenance, Portland crab from South West England straight to your plate.


    Portland crab is a real treat and this spring the Spaghetti House group of restaurants in London, is working with a local fisherman to ensure that a fresh supply reaches the kitchens every day, for its special ‘Linguine al Granchio’ promotion between 1 April and 31 May.

    So particular is Spaghetti House about freshness and provenance, that it has started to work with local fisherman Bert Lynham and his crew, who fish crabs five miles off the Portland cost in Dorset, not far from Weymouth in South West England.

    Bert still uses traditional potting methods and sustainable practices, and the meat is hand-picked out the shells, prepared and delivered to Spaghetti House ready to serve in just 24 hours. This crab meat is totally fresh, pure, hand-picked and unpasteurised, and tastes utterly delicious.

    The simple but very flavoursome dish which exalts the freshness of Portland crab is ‘Linguine al Granchio’ at £15.95 per person – this is linguine with fresh crab meat tossed with zucchini, olive oil, fennel seed, basil leaves, a touch of red chilli, garlic & lemon zest. It is spectacular and hard to resist.

    Group Executive Chef Chris O’Neill uses both the white and brown crab meat for this dish, and comments: ‘The white meat is soft and succulent in texture, very delicate in taste, with a clean fresh flavour, leaving no after taste. Whilst still delicate in taste, the brown meat is rich and creamy with more depth of flavour, and we rely on this to deliver a soulful and memorable recipe, as shown in our Linguine al Granchio’.

    The hand-picked, unpasteurised crab meat which Spaghetti House insists on, is very different in taste from meat which has been processed to extend shelf life to the detriment of taste, where it becomes overly fishy and pungent. You will taste the freshness and the difference in the Linguine al Granchio.

    To perfectly accompany the dish, Spaghetti House has sourced a special wine, Pinot Grigio Anca from Veneto, a crisp white wine with a dry refreshing finish and hints of pear and almonds, at just £5.75 per glass.

    Looking forward to celebrating its milestone 60th anniversary later in the year, Spaghetti House, now in its second generation, has been owned and managed by the same family from the start. The group has moved with the times and has remained contemporary, creating a renewed interest in the understanding of Italian food, how it has influenced other cuisines and how it has developed over the decades.

    From the edge of the City in Holborn to the West at Westfield London, Spaghetti House is still underpinning, as it has always done, the importance of provenance and freshness in all of its food, as seen in this season’s menu.

  • Serbian - Wine Tour


    It is little known that Serbia has great potential to produce premium wines. Since it lays on the same latitude and has a similar climate as the great French and Italian wine regions, Serbia was in the nineteenth century a significant producer of wine in Europe.

    In the last decade numerous, high quality small private wineries have appeared in Serbia, that have made significant progress in methods and technology of growing grapes and wine production. Also, the popularity of Serbian wines in the European market is growing as indicated by the international awards and recognitions.


    Oplenac became the centre of the Serbian state in 19th century, but also the capital of wine as well. Nestled upon this rocky and woodland hillside, which is under the state’s protection, is the church of St George and the Mausoleum of Royal Family of Karadjordjevis.

    Even though the Karajordjević’s wine glorified this area, winemaking here dates back long before this Royal Family. Village Vinča and the Oplenac’s hill Romans named after the Neolithic word which means "wine" – Vincea. Here in this village is situated the “Aleksandrović” winery, which got its recipe for the best wine ever made in King’s cellar from the Royal Family’s cellarman.


    The Aleksandrovic Winery

    Triumph Gold is definitely the name that becomes the latest wine produced by the Aleksandrović winery. After eight decades of the production of the Triumph wine in the Royal Winery on the Oplenac hill, in central Serbia, the Aleksandrović family from nearby Vinča, has produced Triumph Gold – a blending of three white varieties of wine, which, according to a traditional recipe, rest in oak barrels. We have tasted that wine and the results are spectacular – a truly royal and golden wine – exactly as European Aristocracy and Royal Family members enjoyed over the years.

    A must see on the wine trail through Serbia is the Oplenac vineyard region and the village of Vinča, near Topola, known for its fruit production and, more recently, for its excellent wines. The Aleksandrović winery draws some 15,000 wine lovers and connoisseurs annually and represents a model of a modern wine cellar and wine tourism development. Tourists visit the vineyard first, and get to know the specific features of winemaking and the main grape varieties serving for that purpose. After that, they watch a film on the history of Oplenac vineyards and vinification, after which they go on a tour of the winery. The tourist tour ends with wine tasting – a treat to the soul and the palate, whereby you get a complete impression of the Aleksandrović wine brands.

    Find out more on how to book at:

    Please Quote Serbian Wine Tour ASL.


    school of wok

    London’s award-winning Asian cuisine specialist School of Wok gives corporate event packages a new meaning with the introduction of ‘Cooking for the Homeless’, an impactful way of leading participants in a fun day of cooking, whilst doing a little good for those less fortunate. Following the inspiring success of a trial over Christmas, School of Wok is now working in partnership with local charity The Passage (see notes for editors) dedicated to providing shelter, food and support for the homeless in London, who will benefit from the School’s initiative.

    During any ‘Cooking for the Homeless’ event, attendees will take part in a hands-on cookery course, creating a variety of Asian and Oriental dishes whilst working together in small teams and bond with their colleagues or clients. Once the cooking has been completed participants will then sit down together to enjoy their meal, with half of the quantity of food prepared collected by an employee of The Passage, so that those less-fortunate can do the same.

    School of Wok director and events creator, Neville Leaning says, ‘We want to help change the way people might view CSR (corporate social responsibility). Cooking a meal for someone else can be such a gesture of friendship and support, and so much fun to do! The aim is for these events to benefit and involve a variety of businesses as well as our local London community’.

    Additional costs when hosting a ‘Cooking for the Homeless’ event are kept to a minimum. Corporate packages for 1 to 15 people range from £1,275 to £1,475 for the whole group (larger groups can be accommodated). Despite doubling the quantity of food prepared during this hands-on event, School of Wok will offer this package for just an additional £15 per person for the package chosen, with the aim of keeping it affordable for a good cause.

    For information on ‘Cooking for the Homeless’ or to schedule a specific corporate event, contact the school’s events team at

    Founded by TV chef and author Jeremy Pang, School of Wok is at 61 Chandos Place, Covent Garden, London WC2N 4HG Tel: 020 7240 8818 @schoolofwok
    facebook: schoolofwok

  • Chef Radio Celebrates it's 1st Birthday - March 2015

    Chef Radio Logo 1

    We are pleased to announce that Chef Radio is now 12 months old this March 2015.

    We also have a Chef Radio Roadshow if you would like us to join you at your event and broadcast live with music interviews and chat, ideal for Shows, Product Launches, New Openings & Special Events, again contact Andy Richards on the e-mail above.

    Chef Radio is now available Free to download in Google Play Store to download for Android & in iTunes - Apple App Store for iPhone & iPad and all other Android & Apple devices. We are also in TuneIn for all Apple and Android devices including Smart TV's via the TuneIn app on your Smart TV Here!

    Apple app store

    Google Play

    tunein chef radio radio app

    If you would like to join us for a chat on chef radio simply e-mail Andy Richards on e-mail:

    Chef Radio Live Direct Line UK Tel: 020 3239 4814

    Chef Radio Live Direct Line International Tel: 44+ 20 3239 4814

    Chef Radio news up-dated are via our twitter and Facebook.
    Andy Richards - A.S.L. Celebrity Chefs & Chef Radio
    Tel: +44 (0)800 28 000 12

    Book or Hire a Celebrity Chefs

    Celebrity Chefs USA

    Chef Radio

    Smartphone Radio App Download Here:



  • Worldwide Professional Restaurant Consultancy Service

    Mike Binnington pic 2

    A.S.L. Celebrity chefs are pleased to be able to offer you the ultimate in professional Restaurant consultancy, start-up and re-branding, with unique Celebrity branding services.

    ASL Professional Restaurant Consultancy was founded by Andy Richards (Senior Operations at ASL Celebrity Chefs) and Restauranteur Francis Carroll (Senior Restaurant Operations Consultant), as a unique, specialist Global restaurant consultancy delivering results.


    Whether you are looking to start your very own restaurant and want assistance with set-up, launch and ongoing success; or an existing restaurant wanting to grow or looking for advice; or if you would like to asset up a restaurant in the name of a Celebrity or leading restaurant brand franchise, we can help.

    With over 50 years of combined experience in hospitality, with a proven track record of creating and delivering successful and enduring restaurant brands, setting up franchise models, and an in-depth knowledge of every aspect of food service and the restaurant business, the team have unparalleled knowledge and expertise.

    Mike Binnington pic 3

    Our services include :

    Concept design- from new/ review
    Restaurant design
    Menu design & costing reviews
    Operations review
    Kitchen review
    PR & Marketing
    Celebrity branding / Restaurant branding service/ Franchise development

    Our Branding Service

    Our team has a vast network of professional contacts with celebrities, leading restaurant brands and celebrity chefs worldwide, with an intimate knowledge of the market and global hospitality & dining trends. We are fully experienced in creating franchise models and developing franchises with leading hospitality & hotelier companies around the world.

    So whether you are a restaurateur, hotelier or property owner / developer, looking to enhance your business with a brand partnership, we are here to assist you.

    Andy Richards

    Founder and senior operations at ASL Celebrity Chefs with over 20 years’ experience in Food, Catering and Hospitality from Food Delivery, Chef Recruitment and training, food festival/show events, Chef catering for Celebrities and high end corporations and even set-up to International Red carpet catering events. Andy has learnt from the ground up and has had the privilege of working with many well-known and great celebrity and Michelin star chefs. Andy is a great communicator and is skilled to NLP Masters level with a great understanding of people and the restaurant industry and is a regular on his own radio station Chef Radio which broadcasts 24/7 around the world at

    Francis Carroll

    Born in Belgium, Francis is one of the most experienced food and beverage experts in the industry. He is an expert in the establishment and operation of high-end hospitality businesses, with extensive hands-on and senior executive experience. In addition to creating and operating his own restaurant venues, he has worked internationally in the planning, operational set-up, launch and management of some of the world’s leading hotel and independent restaurants. He is acknowledged as an expert in hospitality branding and innovation, and maintains close relations with leading celebrity chefs and international restaurant brands. He created and developed the Marco Pierre White franchise model in the UK, and has recently headed the Jean Christophe Novelli franchise development in connection with Interstate Hotels & Resorts.

    Contact Us

    We are happy to talk through any aspect of running and managing a restaurant; reviewing a re-branding strategy; or a Celebrity Chef/Celebrity franchise endorsement. Setting up operations throughout the UK, USA, UAE, China & Russia, with a full consultancy and set-up operation bespoke to you.

    Setting up operations throughout in the UK, USA, UAE, China & Russia, with a full consultancy and set-up operation bespoke to you.

    For more information or to arrange a meeting, please contact Andy Richards on e-mail:

    Telephone: 44+ (0) 800 28 000 12

    See More at:



    Ken Hom Truffles Book

    Widely regarded as one of the world’s greatest authorities on oriental cooking, there is more to celebrity chef Ken Hom than meets the eye, and more than just Asian cookery.

    His latest book – Truffles – is a departure from the 36 books he has written on oriental cuisine, over a career that spans four decades. And this book, released in the UK at the end of 2014 and inspired by his love of French cooking, has just won the Gourmand Award 2014 for ‘Best Mushroom Book’ category – USA. It now goes forward to the Gourmand’s global awards which will be presented in June.

    An essential modern kitchen book, Truffles unveils and revels in the mystery of the world’s most sought after, scented ingredient, the black truffle of France, with enticing East-West recipes.

    Meanwhile, Ken Hom comes to London for a special book signing at celebrated bookshop ‘Books For Cooks’ at 4 Blenheim Crescent, London W11 1NN on Monday 17 February, between 6 and 8 pm. Meet this legendary chef and learn the fascinating story behind ‘Truffles’, which sells at £25 and is published by Serendia. It is sold in the UK and Europe through Kodansha Europe.

    In the 1980’s, Ken Hom met Alain Pébeyre and his son Pierre-Jean, of France’s legendary truffle family. They shared their intimate knowledge of the mysteries of the black truffle with him, and in more than two decades of the deepening friendship that followed, Ken was able to absorb the essence of the black truffle. ‘It was love at first sight when I came across French cooking and I have been enjoying the glories of French cuisine ever since’ says Ken Hom.

    ‘Having tasted, sampled and feasted my way through the colourful food markets and restaurants throughout France, the one ingredient that truly captured my imagination was the truffle. Ever since I was introduced to the black truffle of Perigord and its unique aroma in cooking, I was hooked’ he concludes.

    In this book, Pierre-Jean and Ken share their approach using truffles in a way that is mindful of French traditions and remains simple, direct and lighthearted.

    Ken Hom also incorporates various techniques and ideas from his own Chinese culinary background. The result is a meeting of East and West, a collaboration between Pierre-Jean and Ken to introduce recipes ranging from the simple to the elaborate, though never complicated, all of them featuring truffles as the star ingredient.

    Lavishly illustrated with photography by the acclaimed photographer Jean-Pierre Gabriel, the pictures are stunning and some of the most elegant ever to capture the essence of the black truffle and its culinary uses.


    Pizza Rossa

    Red is the colour most associated with passion, love and Valentine’s Day. Although City folks are treated to a splash of red every day at City-based Pizza Rossa, with its colourful range of artisanal pizza al taglio, new and extra treats await in store between 9 and 13 February, in the week leading up to Valentine’s Day.

    Injecting a little romance in the lunchtime of even the busiest City workers, there is ‘Pizza Rossa with Love’, a vegetarian special for the week, with tomato passata, mozzarella fiordilatte, pomegranate, blue cheese and a sprinkling of walnuts, at the special price of £2.99 per square slice. This delicious treat is warming, filling, yet low in gluten and salt. It can even be delivered to the office for a minimum order, by the platter or tray, for those wanting to share a Valentine’s treat with friends and colleagues.

    Salads at Pizza Rossa also get the Valentine makeover, with the introduction of ‘Raspberry’ , a salad with a base of mixed leaves, buffalo mozzarella, black olives, red peppers, nuts and raspberries in a Modena dressing, a tasty way of providing protein and some of your five-a-day for just £4.99 for a large salad. What’s not to love?

    Even the cakes, freshly made by the in-house patisserie chef, take on a red hue, with the best-selling, mouth-watering Plum Cake encased in white chocolate and raspberry, and selling at £2.49.

    If you are too busy for romance, make a date with Pizza Rossa, as these treats are only available during the Valentine Week. You may want to share them, but they are so tasty, that you may just want to enjoy them all by yourself. And if you are signed up to Pizza Rossa Rewards, the new loyalty scheme, benefits are immediate, worth £0.10 for every £1 spent.

    Inspired by the street food vendors of Italy, where pizza al taglio – by the square slice – is an urban lunchtime staple, Pizza Rossa is aimed at time-poor city workers offering a delicious and healthier product, easy to eat on the go, conveniently available and served piping hot in just 90 seconds. Slices start from 200kcals, with very low levels of yeast and salt, no sugar added, making it highly digestible at lunchtime.

    Pizza Rossa at 168 London Wall, EC2M 5QD. There is also a long term pop-up Pizza Rossa at 4-12 Whittington Avenue, corner of Leadenhall Market, London EC3V 1AB. @pizzarossaUK

  • Welcome to Insight Hypnotherapy Manchester

    Hayley Kiemel Clinical Hypnotherapist & Psychotherapist

    Hayley Kiemel Clinical Hypnotherapist & Psychotherapist
    Professional and Accredited
    With Clinics in Whitefield Hale & Eccles

    Whatever you wish to change or alter about your future, you have already made that first difficult step.


    Welcome to Insight Hypnotherapy Manchester congratulations you’ve just taken the first step to PERSONAL FREEDOM AND POSITIVE CHANGE.

    Do you sometimes feel that stress takes away your energy and limits you?

    Would you like to be more CONFIDENT and feel FREE?
    Take the first step to creating the life you want.






    Solution Focused Hypnotherapy aims to help you to recognise and use your resources to accomplish whatever you want, I use a powerful modern technique that enables positive change Quickly and Effectively. I understand how a personal problem or issue can sometimes seem so large or may have gone on for so long, that it feels like you may be stuck with it forever.

    If you feel ready to make the changes to your life that have been holding you back, then I am here to help you get to where you want to be.

    Whether your wish is to eradicate an unwanted habit or behaviour, to gain relief from a specific emotional issue, or to simply have more self-belief to make those all important changes in life, I really can help.


    Please call today to arrange your Consultation and find the way to a happier more balanced Life.


    Hayley Kiemel Clinical Hypnotherapist & Psychotherapist

  • “Sienna Restaurant - The last Hoorah, end of a lease, end of an era”

    Russell and Eléna Brown, owners of Michelin-starred Sienna Restaurant in Dorchester, have announced that they will be running their last service at the restaurant on Saturday 25th April 2015, twelve years to the day after they opened.

    Russell said, “Our lease comes to the end in May 2015 and, after careful consideration, Eléna and I have decided that it is time to look for a new opportunity and therefore won’t be renewing.”

    “We have had a fantastic run at Sienna over the years and, for me in particular, it has been an amazing journey. I have learnt a huge amount, shed some tears, made some true friends and above all I have been able to pursue a dream. It hasn’t always been an easy ride but the last five years have seen the business really flourish. Getting a Michelin star in 2010 was a huge turning point and I know it may seem odd that we are making this announce-ment, however I genuinely feel we have come as far as we can with Sienna in its current guise. A break in our lease is the right time to move on.”

    Russell and Elena have done some fundraising for Hospitality Action, the industry’s main benevolent charity, over the years and wanted to do something more before their last service at Sienna, so they will be donating £5 from every bill in April to the charity

    He went on to say, “Both Eléna and I would like to say a huge thank you to everyone who has supported us over the years; friends, family, staff, suppliers and all our customers. We hope that our remaining time will be as busy as ever and that we see as many of you as possible before April 25th. If you haven’t made it to us yet, it would be good to meet you! I will still be Tweeting away from @SiennaDorset and also from a new account @CreativeAboutCu so do keep reading to see what is happening.”

    Speaking of the future, Russell said, “I have a new website launching,
    and this will encompass a new blog, my consultancy service, teaching, writing, product development, and more. This will not only draw on my experience as a Michelin-starred chef and restaurant owner, but on the many areas of the in-dustry that I have been involved in outside of the restaurant. Equally, I am open to offers of employment, backing for a new business, or a specific project. Please do visit the website or contact me at

  • Bohemia Restaurant in Jersey Scoops ‘Head Chef of the Year Award’ at the Hotel Cateys

    Steve Smith, Head Chef, Bohemia, The Club Hotel & Spa, Jersey

    Chef Steve Smith

    Bohemia Restaurant in Jersey was celebrating yet another taste of success at the weekend, after Steve Smith was named Head Chef of the Year at the Hotel Cateys 2014. The glamorous awards ceremony was held at the Park Plaza Hotel Westminster Bridge on Friday 28 November 2014.

    Steve said: ‘I am beyond delighted to have received this award. The Hotel Cateys are one of the most important industry accolades out there and are the ones that everybody wants to win.’

    Steve beat off competition from nominees Lee Streeton, Executive Head Chef at Browns Hotel in London, and Matthew Tomkinson, Head Chef at The Montagu Arms Hotel in the New Forest.

    Bohemia Restaurant has had a hugely successful year after being named one of the best restaurants in the UK in The Sunday Times Top 100 Food List 2014. The restaurant was also recently awarded 4AA Rosettes, and received 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, and the restaurant recently celebrated retaining its Michelin star for the tenth year in a row.

    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.

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

    Chef Radio High Res

    Chef Steve Smith joins us on Chef Radio on Thursday 4th Decemebr 2014. Tune in at

  • The Great British Cookbook - “Its #TGBCBDownloadday, help raise £200,000 Macmillan cancer support & Hospitality Action

    The Great British Cook Book

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

    Michael Caines MBE, Rick Stein OBE, Anna Hansen MBE, Galton Blackiston, Richard Corrigan, Simon Rimmer, 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.

    Please Show you care and Click Below to add your social network support.

    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.

    Chef.Radio.High.Res Banner

    Tune In To Chef Radio From 10am Friday 28th November through to 9.00am Monday 1st December

    Interviews with come of the UK best Top Chefs including-

    Chef Mike Binnington
    Chef Cyrus Todiwala OBE
    Chef Paul Heathcote MBE
    Chef Jay Morjaria
    Chef Suree
    Chef Danny Edwards. Jersey
    Chef Richard Turmer. 1 Michelin Star
    Chef Galton Blackiston. 1 Michelin Star
    Justin Rowntree
    Alexandra Hardwick #TGBCB

    Happy Days!

  • “At the end of my first day as a restaurant owner I put the following #Tweet out:

    Chef Phil Thompson

    Above: Chef Phil Thompson

    After my first day as a restaurant owner I am sitting in the corner sucking my thumb, rocking and waiting for my mum to come and get me...

    “Then about other 1,000 chefs re-tweeted it”

    MICHELIN starred former executive head chef at L’Auberge du Lac, Phil Thompson, tells the story of how he achieved his dream by taking the plunge and buying his own restaurant - and what he hopes is next.

    Catering has run in Phil Thompson’s family for many years. His grandmother, mother and one of his sisters were all chefs. His grandmother and in turn his mother were managers of the Ford’s canteen in his hometown of Dagenham and his father was a butcher.

    At the age of 12 Phil, now 36, started helping his uncle Mick who ran a contract catering business.

    “Basically every weekend I was in the kitchen washing pots while all my mates were out in the park playing football!” said Phil.

    When he left school he studied his NVQ level 1 & 2 in food and catering at Thurrock College, including front of house and waitering.

    His first job was at The Lainsborough in Hyde Park where Paul Gayler, extremely well know in the industry, was Head Chef.

    Phil explained how Paul said to him:
    “Don’t waste your potential, come and see me when you have finished college.
    “He was fellow Essex boy who really took me under his wing - a mentor figure who gave me the perfect start to my career.”

    After a couple of years Phil moved on to the Orrery in Marylebone, the first of Conran’s fine dining restaurants, run by Chris Galvin. He started as a Demi Chef de Partie and a year later was promoted to Chef de Partie.

    Within the first two years of opening, Chris Galvin was awarded a Michelin star.
    Phil explained how he was very proud to have been part of that:

    “For me, it was one of the best restaurants in London and always packed. There were eight chefs I worked with there, who now all have their own Michelin stars, all from the experience of working at the Orrery. It was the equivalent of the ‘Real Madrid’ of kitchens and all those great chefs influenced me.”

    As London chefs move around a lot and generally want five or six of the city’s best restaurants on their CVs, Phil then set his sights on more Michelin starred establishments.

    He took a job as Chef de Partie doing the ‘Sauce Section’ i.e. cooking the meat and preparing all the main courses at St Martin’s Lane Hotel.

    Straight from the off it became a celebrity haunt, with people such as Madonna and Leonardo di Caprio staying there.

    “I wanted a challenge and certainly got one. As part of the opening team it took four to five months before the kitchen, the team, staff and routines were in place and settled. I was given a room in the hotel to sleep in as it was nearly four months before I got a single day off,” said Phil.

    Next stop was the famous L’Escargot, one of the oldest Michelin star restaurants in London, which always had great Head Chefs at the helm, such as Marco Pierre White.

    Phil worked under Head Chef Jeff Galvin and enjoyed three years in the one Michelin starred and three AA Rosette Picasso room, as a Chef de Partie. He was promoted to Junior Sous Chef in his final year.

    Then he got a phone call from a Head Chef with who he’d previously worked with at the Orrery, saying he was looking for a number two at an estate in Hertfordshire called Brocket Hall, to work in the restaurant, ‘L’Auberge du Lac’.

    “When I saw the place I fell in love with it and also felt it was the right time to leave London,” said Phil.

    In 2002, just two months after Phil started, Jean Christophe Novelli joined Brocket Hall as Executive Chef. Shortly after joined he promoted Phil to Head Chef at the age of just 24. In 2005 Jean-Christophe Novelli left Brocket Hall, handing the reins over to Phil.

    In 2009 Phil achieved his first Michelin star and held it for four consecutive years.

    “We achieved the star through a lot of blood, sweat and tears. None of the team there had ever worked in a Michelin starred restaurant before so I was very proud.” said Phil.

    After 11 years as Executive Head Chef of Brocket Hall, Phil was keen to have his own place. So he and his fiancée Marianne went cap in had to close family and friends to find a deposit in order to secure a business loan.

    The couple wanted to stay in Hertfordshire which had become their new home and having looked at a number of places, eventually found Darcy’s Restaurant in St Albans. They knew immediately it was the place for them.
    The city’s centrally-based restaurant had been run by Kate d’Arcy and Ruth Hurren and was an established brand in the area. Sadly Kate d’Arcy had died of cancer and Ruth needed to sell.

    “When we met Ruth said she knew we would look after the business and take it to the next level. Ruth was delighted that a Michelin star chef wanted to take on her legacy. We bought the restaurant on the first of November 2013 and opened on the same day, just four weeks before the Christmas period.

    “I spent the first two months waking up every morning feeling sick, thinking have I done the right thing? I can honestly say it’s the scariest thing I’ve ever done,” Phil confessed.

    He went on:

    “We would not have got through this exceptionally challenging period without the commitment of the opening team. It was an emotionally roller coaster, to say the least. Everyone in the team went the extra mile to make THOMPSON@Darcy’s a success.

    “We’re trying to bring something different to St Albans, by way of a fine dining restaurant, meaning our guests don’t have to go into London. We are very much focused on our guests enjoying good seasonal produce, offering a friendly and relaxed dining environment.

    “At the start all my family told me not to be a chef but I genuinely wanted to be the best chef I could be. I want my restaurant to be one that everyone talks about and is excited about going to. When l go into the restaurant I want to see happy, smiling, satisfied faces. You make so many sacrifices in this job, I now want to show my family it was all worth it.”

    And he concluded: “I see St Albans as a great opportunity - passionate about good food and seasonal produce. I hope many more in St Albans will come to THOMPSON@Darcys to experience what we have to offer. I genuinely want to see new people come in to the restaurant and return as regulars loving and embracing the food I cook.”

    About THOMPSON@Darcy’s:

    Set in the heart of St Albans, THOMPSON@Darcy’s is run by highly experienced and former Michelin starred chef, Phil Thompson.

    The restaurant offers a relaxed, fun and affordable fine dining experience. It is modern, vibrant and busy, with each room offering a different feel and atmosphere without the pretence of formal fine dining. There is also a terrace for outdoor eating.

    ‘Fine dining’ usually brings dress code, etiquette and expense to mind. The focus for THOMPSON@Darcy’s is on the food and ingredients, creativity and the taste sensations unique to the restaurant. Mid week set lunch and dinner menus offer two to three courses in the region of £20.

  • Giggling Squid reopens in Hove after £150,000 storm damage

    Giggling Squid, the restaurant which introduced the “Thai Tapas” concept to Britain in 2009, has reopened its 80 cover, two floor Hove branch restaurant following a £150,000 refit. All four floors of the property were extensively damaged in July by a violent summer storm when thousands of gallons of rain water cascaded through roof.

    From its Hove origins six years ago, the privately owned restaurant has become of the UK’s fastest growing chains, currently operating ten restaurants, with three more openings scheduled for early 2015 and advanced negotiations taking place on another six properties nationwide.

    The expansion has come against a back drop of one of the worst economic downturns in a generation, having forged the concept in what remains the country’s most competitive dining scene outside - London – that of Brighton and Hove.

    In addition to Brighton and Hove, Giggling Squid currently operates successful venues in Crawley, Tunbridge Wells, Henley-on-Thames, Reigate, Stratford-upon-Avon, Marlow, Horsham and Sevenoaks. It will open in Bristol in February and Salisbury in March. Contracts have also been exchanged on a site in Chichester, West Sussex. Group turnover doubled in this year and is expected to redouble again in 2015. The company has been nominated for year’s Sussex Business Times ‘Entrepreneur of the Year’ category.

    Co-owned by Pranee Laurillard and her husband Andy (the brand is derived from the nickname of one of their three children), Giggling Squid has developed its winning formula of serving “rustic” Thai cuisine, with the emphasis on sea- and street-food.

    Growing up in Thailand, Pranee was taught how to shop and cook by her mother and living on the banks of the Mekong river, developing a lifelong love of fresh fish.

    Moving to London to study for a masters degree, Pranee was shocked to find the preponderance of processed packaged foods and lack of fresh fish. Completing her studies, she was drawn to the Sussex coast and opted to open the couple’s first restaurant as a creative outlet for love of food and interior design skills. The reclaimed timbers sourced from Brighton’s skips and drift wood collected on Andy’s early morning runs, used in all Giggling Squid restaurants’ modern chic décor, reflect the group’s coastal origins. Much of the fish sold in Giggling Squid restaurants is still landed by fishing boats operating out of Shoreham.

    Gourmet Evening

    Hove will host Giggling Squid’s first Thai gourmet evening on Monday 26th January with an exquisite six-course tasting menu, costing £35 per head. There will also be the option of ordering the menu with different paired wine for each course for £49 per person. The gourmet menu will be served at other Giggling Squid restaurants throughout 2015, allowing customers to try smaller portions of new and favourite dishes at a single sitting.

    The wines will be selected by Toby Peirce of Brighton and Hove based Quaff Wines, who supplies all Giggling Squid restaurants.

    It is widely recognised in the industry that specific wines are notoriously hard to match with the flavours of Asian and oriental cuisine. But there are themes that work and common threads are found through the wine lists of the very top sommeliers at Michelin-starred oriental restaurants around the world.

    “It’s been a real challenge, but a great pleasure, choosing wines that complement the subtle fresh flavours, such as kaffir lime and lemon used in Thai cooking, yet are robust enough to stand up to chilli and ginger,” said Toby, advising “With whites, it's best to go with fruit-driven, aromatic varietals and blends, such as those from Alsace - think Pinot Gris, Riesling and Gewurztraminer in particular.”

    Peirce also recommends aromatic grade varieties such as viognier and sauvignon blanc which can work very well, especially in a blend. But he avoids dry, acidic wines which tend to clash with Thai food, preferring wines that are a little off-dry, or just very fruit-driven, as they work really well with any sweetness, heat or exotic flavours in the dish.

    Quaff has designed a wine list which shows a combination of the wines customers expect to see, such as Pinot Grigio and Marlborough Sauvignon Blanc, with more aromatic and exotic styles

    Peirce encourages customers to be brave enough to experiment with wines that might be slightly fuller and softer than those they would drink with European food; as European 'classics' often tend to vanish beneath the waves of flavour found in good Thai cuisine.

    Reds tend to be even harder to match, but Giggling Squid’s list favours softer, fruitier styles that complement Thai dishes. Mouth-drying tannins and high acidity, such as those found in classic French wines like Bordeaux, are a “big no-no”; the tannin clashes with any chilli, heat or sweetness in the dish.

    Following extensive taste trials, Quaff has introduced fruit-driven New World wines seem to work well with an, “easy going” tempranillo from Spain an Argentinian Malbec which is proving especially popular with regulars.

    Thai Holiday Competition

    Giggling Squid has also revealed that it is to run a competition to win a fabulous holiday to Thailand including return flights and accommodation. Details will be announced on the company’s website
    and tweeted to its Twitter followers
    via @GigglingSquid.



    Widely regarded as one the world’s greatest authorities on oriental cooking, legendary chef KEN HOM has agreed to host a rare public Masterclass in support and celebration of the launch of The Oriental Culinary Institute (OCI) on Friday 28 November 2014 - a new venture from School of Wok.

    Teaching the art of Oriental and Asian cuisine in the heart of London’s Covent Garden, School of Wok was founded and run by TV chef Jeremy Pang. To complement the School’s popular consumer courses appealing to both budding chefs and casual cooks alike, the OCI aims to create something different, appealing to those who want to learn new skills or perfect the more sophisticated and lesser known cooking methods of Asian cuisine.

    The Oriental Culinary Institute has therefore been set up to specialise in accredited professional training, for those with a dream to maybe run a street food café, those looking to change careers and train professionally as a chef, or simply those who want to learn the secrets behind the doors of a dim sum kitchen.

    The OCI will provide three-week courses in Oriental and Asian cookery, as well as private consultancy, chef training and bespoke one-to-one learning in a professional environment and state-of-the-art kitchen. It will also provide the understanding and focus on kitchen organisation and preparation in a commercial environment, essential for any professional chef.

    This one-off Ken Hom Masterclass on 28 November runs between 6 and 9 pm and is priced at £250 per person inclusive of all materials, food and drink. The Masterclass will offer those who secure a place a chance to learn from Ken Hom’s expertise in a hands-on class environment, as well as celebrating School of Wok’s new venture in the launch of their professional training school.

    The Oriental Culinary Institute and School of Wok are located at 61 Chandos Place, Covent Garden, London WC2N 4HG Tel: 020 7240 8818


    also SEREN EVANS-CHARRINGTON – FOOD HISTORIAN Tune in Live all day Tuesday 11th November 2014.



    Matt is currently one of the presenters on Channel 4’s Food Unwrapped, where he travels the world with co-presenters Jimmy Doherty and Kate Quilton to discover where our everyday food originates and how it is produced. He also guest presents Saturday Kitchen on BBC1 (when James Martin is away), and regularly appears on the show as a studio chef. He can also be seen on BBC2’s Great British Menu. Other TV presenting includes UKTV’s Market Kitchen and Channel 4's Drop Down Menu with Gizzi Erskine.


    Seren Evans Charrington Food Historian
    Seren Evans-Charrington is a Food Historian and will help support the campaign by sharing her own knowledge and research on ingredients found in the home today compared to 40 years ago.






    Despite Britain being considered a culinary melting pot, research released today by Kenwood reveals that while Brits may have a taste for foreign foods, the majority of us think we don’t have the time or skill to cook them.

    Although foreign cuisines rank ahead of traditional British fare as our favourite food, a third of Britons can only cook two (24%) or fewer (8%) international dishes and one in ten (9%) can’t cook any.

    Instead, over a quarter of us (27%) resort to pre-made sauces when cooking global cuisines, and one in four (25%) rely on takeaways or restaurants to get their foreign food fix. This taste for having international classics cooked for us means that, as a nation, we have £240m* worth of unused herbs and spices going to waste in our cupboards.

    In fact, despite spices historically being considered a highly prized commodity - and far too valuable to waste - half of Britain’s herbs and spices are now being left unused at the back of the cupboard, with 13% of the nation hoarding spices that are more than four years old, and 6% keeping spices for more than six years – long past their shelf life.

    Top 10 most used herbs and spices in Britain:
    1. Basil (44%)
    6. Rosemary (28%)
    2. Chilli (41%)
    7. Paprika (22%)
    3. Oregano (30%)
    8. Parsey (19%)
    4. Coriander (30%)
    9. Cinnamon (19%)
    5. Ginger (30%)
    10. Thyme (17%)
    Our lack of global gastronomic knowledge also shines through in the research: Over half of us (62%) have cooked an Indian curry at home, but very few ever make use of the traditional Indian spices. Just 15% add turmeric, 10% mustard seeds, and a mere 2% have tried cooking with cardamom.

    The research also shows that 60% of us have no idea that gazpacho comes from Spain, and 30% aren’t sure what a falafel is, with 7% even confusing it with baklava (a rich, sweet pastry made of layers of filo, chopped nuts and honey).

    Joining us in the studio to discuss the research is TV Chef Matt Tebbutt along with Food Historian Seren Evans-Charrington.

    Listen in on various Radio Stations

    11/11 09:00
    Farming / Food Programme

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    Thursday 13th November 2014

    13/11 from 10am
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  • Rosemary Shragers Recipes from Watford Market


    Please see below the recipes that we being demonstrated by Celebrity Chef Rosemary Shrager at Watfords New Market Re-Launch 31st October 2014.

    1. Duck breast in pomegranate glaze

    For the duck
    2 Duck breasts

    For the glaze
    150 ml pomegranate syrup
    80ml soy sauce
    3 tbl Port
    3 tbl mirin

    To prepare the duck breast score the skin and take off any bad sinews, Put the duck skin side down in a cold pan heat up slowly an cook for about 5 minutes turn over for a further 3 minutes or until cooked pink. Remove and allow to rest.

    Guinea Fowl, Pancetta and Herbs with Peal Barley

    Serves 4

    Ingredients: 4 plump guinea fowl breast
    2 sprigs rosemary, chopped
    2 tablespoons thyme, leafs chopped
    4 tablespoons chopped pancetta or dry cured streaky bacon
    Juice of ½ lemon
    Olive oil, salt and pepper

    Ingredients for pearl barley: 100g pearl barley washed
    40g unsalted butter
    1 shallot finely chopped
    1 small carrot finely chopped
    1 celery stick finely choped
    300ml chicken stock
    1tbsp parsley finely chopped
    2 tablespoons of chives
    12 seedless black grapes cut into quarters
    100ml double cream
    Salt and pepper

    Garnish: Chopped parsley
    Oven 200˚ C


    First fry the pancetta and add to the chopped herbs. Season and add the lemon juice and a splash of extra virgin olive oil. In the same pan brown the guinea fowl skin side down. Take 4 double layer 30cm squares of tin foil. Rub the guinea fowl breasts with salt and pepper, divide the herbs and scatter around the guinea fowl in the packet of foil, and then seal. Put into the oven for 20 to 25 minutes approximately, depending on the size.

    To make the pearl barley put the butter into a medium saucepan and add the vegetables. Soften for 2 minutes then add the washed pearl barley and half the stock. Simmer for 30 minutes to allow the liquid to absorb. Now add half the remaining stock, simmer till reduced, add the rest of the stock, simmer again until all has absorbed. Next add the cream, herbs and grapes. Cook for a further 15 minutes, season well. Total time should be 1 hour. Serve the guinea fowl on the pearl barley risotto. Garnish with the chopped parsley.

    Risotto with Pears, Hazelnuts and Taleggio

    Serves 4


    360g. Carnaroli rice
    50g. butter
    1 small onion
    1 l. chicken stock
    200ml. white wine
    3 sprigs thyme
    1 branch rosemary
    8 sage leaves
    50g. hazelnuts, shelled
    1 pear
    160g. Taleggio
    60g. parmesan, grated
    salt, pepper


    Melt 30 g. butter in a saucepan, soften the finely chopped onion then stir in the rice. When it has absorbed the butter add the wine and boil hard to evaporate the alcohol then add enough hot stock to cover. Put half the herbs in the pan without cutting them. Stir and cook, adding stock as necessary, for 15 minutes then season to taste. Meanwhile coarsely chop the nuts and finely chop the rest of the herbs. Cut the pear into eight and remove the core without removing the skin. Take the crust off the Taleggio then cut the cheese into small pieces and add it to the risotto just before it finishes cooking. Remove from the heat and cover it for 5 minutes before serving. Heat the rest of the butter in a pan wide enough to hold the pear in one layer and cook on each side for 2 minutes. Divide the risotto between 4 plates and top with the pear, nuts and herbs. Serve with parmesan.

    Seared Pork Chops and Polenta with Cabbage and Parsnips

    Serves 4

    4 pork chops
    Salt and pepper
    Olive oil
    60g butter

    For the Polenta:
    800ml boiling water
    125g polenta Bramata
    ½ tablespoon salt
    40g butter unsalted
    40g parmesan grated

    For the Cabbage and Parsnip:
    1 savoy cabbage
    1 large parsnip
    3 tablespoons olive oil
    2 apples Granny Smiths peeled
    1 garlic clove finely chopped
    60g butter
    Salt and pepper

    To garnish: 1 tablespoon chopped parsley

    Oven 200C


    To make the polenta boil the water in a large stainless steel pan, trickle the polenta in, whisking all the time. Add the salt and stir for 10 minutes. Cover the pan and simmer for 10 minutes then stir often and when the polenta leaves the side of the pan cleanly stir in the butter and cheese and remove from the heat.

    Remove the cabbage leaves and cut out the central core, pile the leaves on top of each other and shred finely. Cook in boiling salted water for 1 minute then refresh, squeeze out all the water, and set aside. Cut the parsnip into ½ cm cubes and fry in olive oil until brown, put on a plate until needed. Cut the apples into ½ cm cubes and fry with the garlic, put on a plate until needed. When ready to serve heat up the cabbage, parsnip and apple in the butter and season well.

    Meanwhile season the chops, heat a frying pan to a medium heat, put a little oil into the pan and fry the chops for 4 to 5 minutes each side just until firm, not overcooked. Add a little butter to coat.

    Serve the polenta immediately with the pork chops, cabbage and parsnip, and garnish with parsley.

    Simple Sauted Curried Chicken with Coconut Milk

    Serves 4
    Ingredients: 4 chicken breasts, cut into 3 cm dice
    1 dessert spoon curry powder (home made)
    1 small red chilli, finely chopped
    1 garlic clove, crushed
    1 lemon grass strip
    75g olive oil
    250 ml coconut milk
    2 tablespoon nampla (Thai fish sauce)
    120g salted chashew nuts (or peanuts)
    Bunch coriander
    Salt and pepper

    For the sticky rice: 300g jasmine rice
    600ml water


    Start by rubbing the curry powder into the chicken and season with the salt, chilli and crushed garlic. Put the olive oil into a sautéing pan, preferably non stick. Add the chicken and cook until its brown on all sides. Now add the coconut milk with the lemon grass, turn the heat to simmer and cook for 3 minutes, now add the nampla and nuts and cook for a further 1 minute.

    Serve with sticky rice and garnish with coriander.
    To cook the rice wash the rice well. Put into a saucepan and cover with the water, bring to the boil then turn to simmer. Put the lid on and cook for 10 minutes. Turn off the heat and allow to sit for a further 10 minutes.

  • A hunt is on for the next local food hero


    Throughout November, chefs all over the county are taking part in a competition to showcase two of the region’s finest products - Fenland Celery and Newmarket Sausages - in the first Cambridgeshire ‘Celerybration’ awards.


    The purpose of the month-long competition is to recognise and celebrate the Protected Geographic Indication (PGI) status that has been awarded to Fenland Celery and Newmarket Sausages for their quality and provenance.

    Anthony Gardiner of G’s Fresh, who is organising the competition in conjunction with Powters Sausages of Newmarket, says: “Not many counties can boast two PGI status products so we think it’s high time we celebrate this.”

    Each dish will be judged for its taste, presentation and the story behind the idea, by an anonymous panel. The winner will receive a trophy, be hailed an eminent PGI Hero and be placed firmly on the regional food map.

    Grant Powter, who produces Newmarket Sausages, says: “We are encouraging everyone in the county to get involved. Whether you’re a chef who wants to raise their profile or a consumer who can support our celebration of local produce by ordering the new dishes on chef’s menus.”

    Upon entering, chefs will be provided free Fenland Celery and Newmarket Sausages for a month. The competition is open to chefs in Cambridgeshire, surrounding counties and Greater London.

    Everyone can find out who is taking part on Twitter by following @PGIHeroes and using hashtag #PGIHero to view live updates.

    Chefs that would like to enter the competition can find more information and download an entry form here:
    or contact

    For more information about Powters:

    For more information about G’s Fresh:


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