The Weekend Edition

Our thoughts are with France today. We hope that all our readers in Paris are safe, and our hearts go out to the victims, their families, and to all of you. Nous sommes tous Parisiens.

This week also saw the news that Michelin starred chef & co-owner of Casamia, Jonray Sanchez-Iglesias , had lost his battle with skin cancer. Although I never had the pleasure to meet Jonray, his departure was too soon & will be a loss felt for years to come. Thoughts & prayers are with his family.

Stories from the Inbox

Tonic Communications: Japanese ramen restaurant Kanada-Ya is pleased to announce the launch of its second site on Monday, 30th November 2015 on 3 Panton Street, London, SW1Y 4DL.

The new site will offer the same selection of ramen alongside some new additions such as chicken karaage and korokke. There will also be an extended drinks menu with the introduction of bottled cocktails, Japanese craft beer, rare Japanese Whiskeys and a wider wine selection.


Neil Reading PR: House of Ho’s new flagship restaurant in Fitzrovia, which will open on 1st December 2015 with Ian Pengelley as Chef Director. The original Old Compton Street restaurant has now rebranded to ‘Ho’

Dishes from the menu will include ‘Pho Bo’ (a hot and cold Pho) – Pho bo jelly, warm clear stock, waygu short rib carved at the table and Asian herbs to finish, Minced pork grilled on lemongrass skewers served with a caramel sauce and crab salad and Lemongrass free range chicken with chicken scratchings and a sweet caramel glaze


Is plagiarism really flattery?

Masterchef: The Professionals – Week 1

So the BBC vehicle to help fame hungry wannabes returns, with Wallace, Wareing & Galetti. And what have we learned? Well, if you’re a Submariner, National TV competitions isn’t the place to be learning about your trade, possibly do some research prior to entering? Another big concern, was that a college Chef Lecturer couldn’t get past the first round & struggled with the skills test. He is teaching the industries next generation of chefs, & so it doesn’t bode well.

But start of the show this week was Bobby Ellis from Essex, who apparently

is cooking at a 3 rosette level.

I beg to differ Bobby, especially when you presented your ‘deconstructed chicken pie’

masterchef pro chicken pie

Sadly what Masterchef: The Professionals has highlighted, is the lack of depth in culinary education in the nation’s kitchens. I’m sure that in the weeks to come we’ll see plenty of purée skidmarks & cliché foams, possibly interjected with occasional sperification & other culinary chemical delights. But ask them to make Îles flottantes and they become unstuck.

When hotels get it absolutely right
Pizza hotline

Every hotel should have a Pizza hotline button 😀

For more like this, see the Daily Edge website

Chef ingenuity in action

Need this in my life

Guardian’s restaurant critic tells you who it is, nice one Marina.





Leave a Reply