So one of the big news stories this week in Hospitality is that Micheal Caines is leaving Gidleigh Park after 21 years, something this site reported back in May. This week also saw the AA get happy with the rosettes, along with anointing Daniel Clifford Chef’s Chef of the Year.
In the meantime, I’ve been reading this:
Stories from the Inbox
Relish Publications pinged me an email about their forth coming books:
On November 2nd, we will be launching our latest offering – Relish Midlands Second Helping at The Belfry Hotel & Resort, which features 20 of the crème de la crème of The Midlands regional restaurants.
They are also offering 50% off former Michelin starred chef, Jean C. Novelli’s new book.
Just use the code “NOVELLI50” whilst ordering directly: From Here
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Rebecca Appleton from Dakota Digital got in touch about her client’s new product, Smoke Genie
Saying:
Creating delicious smoked dishes to dazzle your dinner guests has never been easier, thanks to the Smoke Genie – the new must-have kitchen invention for enthusiastic foodies everywhere. The pure wood creation, which can be lit with a naked flame, allows home chefs to smoke hot or cool food easily and consistently, for tasty, flavourful dishes that are sure to wow family and friends at every meal.
For more information: Smoke Genie
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Lyles are doing their annual Game dinners, the list of chef participating is stellar I have to say;
- DANIEL BURNS (NEW YORK)
- ANALIESE GREGORY (SYDNEY)
- MAT LINDSAY (SYDNEY)
- JAMES LOWE (LONDON)
- MATT ORLANDO (COPENHAGEN)
- DAVE PYNT (SINGAPORE)
- JAIR TELLEZ (MEXICO CITY)
The email continues to describe the £135 per person event as:
On Friday 16th and Saturday 17th October 2015, we’re hosting Game, an event comprising two dinners that celebrate British game season. We have invited six of the best chefs from overseas to come and have the opportunity to cook with produce they have never had access to before.
For further details see: Game-London
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This is the interview where Gordon Ramsay owns a journalist for being a knob
- The moment when you have to put some people back in their box, after they try to troll you:
A restaurant has a chef/owner, a chef/director & a Head chef; so how far down the food chain does a Snr Sous come? #GotTheTitleButNoPower
— ChefHermes.com (@ChefHermes) October 9, 2015
- Sometimes you just have to ask WHY?
More soup madness all day. pic.twitter.com/XRHWyFMmVq
— Oisín Rogers (@McMoop) October 9, 2015
- The Poke website understands Hospitality:
Restaurant life http://t.co/8nXk6XFLdr pic.twitter.com/WU0oqSf9ST
— The Poke (@ThePoke) October 9, 2015
- When you just have to correct somebody:
Some bellend on Facebook telling me MPW wouldn't have got 2* had @MichelinGuideUK known he was using stock cubes at Harveys. WTF
— ChefHermes.com (@ChefHermes) October 9, 2015
- She has a point, but then again it was Nigella Lawson, so probably worth it 🙂
Cooking on the radio. It’s like bad phone sex. @BBCWomansHour
— Melanie Jappy (@japster2008) October 9, 2015
- When a 5minute job turns into an AFD for Elliott Lidstone’s commis
My #commis is a #dreamer! @GordonRamsay pic.twitter.com/m7CBeRJlGX
— Elliott Lidstone (@ElliottLidstone) October 8, 2015
After all that, you’re going to want some foodporn.
#Foodporn
Red emperor fillet, sealed to sensational crispness in butter, yet moist inside – a cracki… http://t.co/IMrgjhnY9f pic.twitter.com/o1TuVHbExt
— Karen Lateo (@VanityFare1) October 8, 2015
A scotch egg BURGER. You win again, @secretstan. pic.twitter.com/H27v5WVpqW
— Infatuation New York (@infatuation) October 8, 2015
Good to see the new chef has hit the ground running at Tanti #Budapest #MichelinStar pic.twitter.com/W5AtmBroDj
— The MICHELIN Guide (@MichelinGuideUK) October 7, 2015