Words of Advice ~ Johnny Mountain

With the blog rapidly approaching it’s first birthday we’ve had a bit of a rethink as to how we structure the posts and their content. First up for review was the chef’s ’5Questions’. In the past they have come from chefs who are predominantly Michelin starred. There have been exceptions to the rule Aiden Byrne, … Read more

Our Review of 2010 & the landmark 100th post.

Well, here it is, our 100th post on the Chef Hermes blog. After spotting a niche in the blogosphere on the 21st February 2010 the first post emerged. To say that month’s figures were disappointing is a mild understatement, at the end of the month the blog had just 30 page views (not including us … Read more

Words of Advice ~ Dominic Chapman

So this week we’ve had a glut of responses to our calls for chefs to participate in our series of ’5questions’. One such respondent was Heston Blumenthal’s former Head Chef, Dominic Chapman. Now ploughing his trade just down the road from The Fat Duck empire at The Royal Oak, Paley Street near Maidenhead. Having a … Read more

Foodie Crossword

Just for a change we thought we’d put together a cheeky little competition. Unfortunately it’s just for fun, so there are no prizes sadly. A downloadable version is available from our server: Crossword Enjoy

Recipe ~ Tomato & Basil Consomme

Again we’ve been a touch busy, so here is our recipe for Tomato & Basil consomme, well actually the base of it is Gordon Ramsay’s which we’ve tweeked. Then after watching the culinary alchemist that is Heston Blumenthal, we realised that the recipe could be improved by applying some of Mr Blumenthal’s thinking. We’ve added … Read more

Celebrity Chefs, well it got us thinking…

As is our want whilst surfing the net for inspiration, we often have a mooch around the catering trade press websites. Principally Caterersearch and BigHospitality , then we came across an editorial written by Mark Lewis from The Caterersearch.com website on the business case for celebrity chefs. He talks with David Nicholls, once Executive Chef … Read more

Words of Advice from – Wylie Dufresne

Widely regarded as one of the fore runners of the more avant garde type cooking in North America, Wylie Dufresne originally set out to study philosophy. He completed his BA in philosophy but some how ended up in kitchens. During the 90′s Wylie worked his way through the kitchens of Jean George Vongerichten. In 2003 … Read more

The Follow up to Alinea – and it looks awesome.

Over the past 2 weeks we’ve been following Grant Achatz on Twitter, On the 3rd of May he announced on Twitter & Facebook that the next projects would be called NEXT restaurant & The Aviary Bar . The concept of NEXT is an intriguing one, with all the press releases we read, NEXT is the … Read more

An update of 50 Best Restaurants, a review of our leak

So after we post our leak on the TableTalk forum, we received an incredible amount of interest in our little blog. Many thanks to all of you that took the time, it’s very flattering. Back to the subject in hand, as we said at the time we’d already done 2 posts on the Friday when our source … Read more

Is Bray the new Padstow?

So nice sunny day, we’re enjoying the sunshine on our break & it feels like Pimms O’clock. Then all of a sudden the phone rings and a source tells us a nice little tip bit about our favourite chef, Heston Blumenthal. The sleepy village of Bray in Berkshire was once the preserve of the grey … Read more