Chef Wise

Andrew Stembridge, Managing Director of Chewton Glen, is pleased to announce the appointment of new Head Chef Simon Addison to The Dining Room at the five-star luxury Hampshire hotel, effective January 2017. Simon has most recently been Head Chef at Homewood Park Hotel & Spa in Bath, and prior to that he worked at The Woodspeen Restaurant & Cookery School in Newbury. Commenting on Simon's appointment, Andrew Stembridge stated: “We are thrilled to have been able to find someone as bright and talented as Simon to bolster the kitchen brigade and help lead The Dining Room to even greater culinary heights.” Simon Addison added: “Chewton Glen has always been on my radar. The atmosphere in the kitchen is great, and the team and I are looking to introduce some exciting menu changes, while respecting the favourites that guests love. The Dining Room is surprisingly relaxed, and it is a perfect showcase for my modern British style of food.  I also want to maximise the use

Marketing support for restaurants and 'Brand Ambassadors' Within days of appointing Ben Parmar, the former Cobra Channel Controller, as MD of Goa Premium Beer importer Viiking Ventures UK, the company has announced that wholesalers Booker and Makro are to stock its craft beer. The gluten-free pilsner is being trialled in 650ml bottles and 500ml cans for three months - at Booker outlets in Acton, Brighton, Croydon, Dagenham, Nine Elms, St Pancras, Sidcup, Southend, Medway and Wimbledon plus as well as Makro depots in Charlton, Enfield and Rayleigh – ahead of a decision whether to roll out the product nationwide. Parmar has immediately beefed up the sales operation.  His first appointment is Hoshang Noria, former National Sales Manager at Kato Enterprises, of who also spent 12 years as a Regional Sales Manager for Cobra. Parmar has also added a van sales team to call on independent high street retailers, which has had a dramatic impact on sales.  The compan

Manna from Devon Cooking School is delighted to announce the dates for the 2017 Guest Chef Classes: a series of celebrity chefs and foodie experts will be running classes at the school from March until September. These guest days only pop up once a month and usually book up pretty quickly, a true reflection on the talent and reputation of each chef. This year's Guest Chef classes are being hosted by Peter Greig of Pipers Farm, Mitch Tonks of Rockfish and The Seahorse, Romy Gill MBE from Romy's Kitchen and food writer Charlotte Pike with another two hosts in the pipeline. David, co-owner of Manna from Devon comments on the Guest Chef programme: “Holly and I are really excited to confirm we've got some of our best foodie friends joining us in 2017- we hope you can join us too! It's important for us to involve other chefs and experts here at Manna from Devon, as we're all about the community aspect of cooking; connecting lots of people through food and

Salcombe's South Sands Hotel is offering guests an exclusive dinner experience this Valentine's Day as Head Chef Allister Bishop has prepared a romantic six course feast for lovers on this special night. Wherever possible, Allister uses local ingredients and integrates foraged food as demonstrated in this mouthwatering menu. Beetroot soup Liquorice & peppermint cured salmon, liquorice gel, soft herbs or Heritage tomato textures, Devon goat's cheese mousse Steamed local lemon sole fillet, hazelnut crust, wilted baby spinach or Sautéed gurnard, salsify purée, sprouting broccoli 8 hour slow cooked Dartmoor reared beef cheeks, heritage carrots & purée, soft mash or Pan fried guinea fowl, red quinoa, roasted shallot purée, grilled baby leeks Sharing chocolate assiette plate or Oven roasted compressed rum scented pineapple tart tatin, lemon grass ice cream or Selection of West Country cheeses Encouraged by the knowing lu

An irresistible new cake recipe just in time for Valentine's Day, delivered from Bonne Maman with love… Combining delicious milk chocolate, velvety beetroot and Bonne Maman's sumptuous Raspberry Conserve for the ultimate Gateau au Coeur de Chocolat. Ingredients: (Serves 6-8) 100g (3 ½ oz) cooked beetroot, roughly chopped 5 tbsp Bonne Maman Raspberry Conserve 125g (4 ½ oz) milk chocolate, chopped 125g (4 ½ oz) unsalted butter, diced 125g (4 ½ oz) plain flour 1 tsp baking powder 6 tsp cocoa powder 3 medium eggs, separated 110g (4oz) golden caster sugar 15g (1/2 oz) finely chopped hazelnuts Fresh raspberries and icing sugar to decorate Method: Heat the oven to 180C, fan oven 160C, gas mark 4. Grease and line a 15cm wide, 8cm deep heart-shaped tin with baking parchment. Put the beetroot and 2 tbsp of the conserve in a blender and blitz for a few seconds to puree. Put 100g of the chocolate and 100g of the butter into

Bristol-based premium pork specialist, The Jolly Hog was set up eight years ago by Olly, Max and Josh Kohn. Olly, a former professional rugby player for Harlequins and Wales, had needed a future plan once his sporting career was behind him. When given a sausage-making machine for his birthday by his wife, Olly discovered his proficiency with pork. Youngest brother, Josh, who was working with their dad as a cabinet maker, was recruited to help out. They began hand making sausages and selling Jolly Hog baps from Harlequins car park on match days. As the company grew middle brother, Max, a ship broker, came on board to keep the finances afloat.  When Michel Roux Jr. texts you to request your tasty treacle bacon you know you're onto a winner. Through hard work and popular demand our three trusty Hogateers now have a regular presence at The Stoop (Harlequins home ground), Tough Mudder events, The Oval Cricket Ground, Cheltenham Races, Silverstone Woodlands, Glastonbury and Hyd