Chef Wise

The St Ermin's Hotel, Westminster, home to over 350,00 Buckfast Honeybees, is holding a series of taster urban beekeeping workshops during the Chelsea Fringe led by bee guru, Camilla Goddard of Capital Bee. The popular workshops are held around the hotel's six hives and will take place on Saturday 29th April, 6th 13th and 27th May 2017 – with further dates to be added during the hotel's September Honey Month. www.sterminshotel.co.uk The 2.5-hour workshops outline the complexities of bee society and behaviour; highlight the close relationship between bees and flowers and give guidance on what to plant, when and where and how best to site hives in gardens or allotments. Participants also visit London's first 'Bee & Bee' hotel on the hotel's third floor bee terrace to get real hands-on experience handling bees, managing their hives and collecting raw honey. “The St Ermin's six active hives are doing well again this year, producing on ave

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

The ultimate pancakes recipe is available from brand new cook book, The Mountain Café Cookbook: A Kiwi in the Cairngorms, published this month by Kitchen Press. The recipe is adapted by Kirsten Gilmour, chef and owner of the iconic Mountain Café in Aviemore, from one passed down to her from her grandmother. Kirsten said: “This was originally my nana's pikelet recipe, which I think she adapted from a copy of her mother's Edmonds Cookery Book. I loved making these with her. She would stand and supervise while I stood on a chair flipping away. My granddad and I would then sit at the kitchen table stuffing in hot pikelets with lashings of whipped cream and raspberry jam.” The Mountain Café Cookbook: A Kiwi in the Cairngorms is the debut cookery book from chef and café owner, Kirsten Gilmour. Gilmour draws on her Kiwi roots to turn out contemporary dishes with an antipodean love for fresh and bold flavours. With more than 130 recipes and luminescent photogr

When it comes to corporate entertainment, Brew Club, a different and new kind of brewery, has come up with the ultimate solution – brewing your own beer in the heart of East London. Over the decades everything from wine tasting to days at the spa, have proven great options for client entertainment. However, in the 21st century a traditional technique, with a modern day twist, is proving to be an increasingly popular activity for larger groups; including businesses of all sizes at Brew Club. In teams of 2-4 per Braumeister (a state-of-the-art brewing station), each group can choose from 3 different types of beer to brew and leave with up to 40 bottles. In addition to being educated on the skills of brewing, Brew Club has their own tap room where you can sample local beers. Brew Club's co-founders Rob Berezowski and Jo Llewellyn-Jones said: “We have spent many days with friends at home brewing all sorts of styles of beer. For us beer brewing is definitely a social

Arapina, the distinct bakery based in Greenwich, challenges the misconceptions people have about what tasty, attractively appetising vegan, vegetarian, free from, and 'low in' dishes can look and taste like, with their spectacular Vegan Wedding Cake. When the couple, Petros and Panos approached Michaela to create a Vegan wedding cake, they did not anticipate that the creation would look and taste so spectacular. “The cake looks amazing,” said the excited couple. On arrival to the venue, the couple took a photo of the cake and placed it on Facebook. The image attracted over 1000 views, was shared numerous times and received many comments. Arapina's Founder and Director, Michaela Pontiki of Greek heritage, is passionate about producing food that is not boring. Her holistic approach to championing and encouraging people to have a healthy relationship with food is at the heart of what she does. Her bakery supplies appetising, attractive gluten-free products;

Hush Heath Estate in Kent, one of England's top premium wine producers, has been developing its Balfour 1503 traditional method English sparkling wines since 2014. Today these wines, all made from estate grown Chardonnay, Pinot Noir and Pinot Meunier, can be found in wine aisles across the UK priced from under £20 per bottle. On an international level, Balfour 1503 Rosé is now the first and only English wine in Ontario in Canada, available from the Liquor Control Board of Ontario (LCBO), which is the biggest single buyer of wine in the world. Every bottle of Balfour 1503 has been crafted by winemakers Owen Elias and Victoria Ash to deliver wines that are typically English (vibrant acidity, fresh fruit flavours) and Hush Heath Estate's signature finesse, to customers of Majestic, M&S, Co-op, and most recently in the UK, Tesco. The name of Balfour 1503 references Hush Heath Estate's history and draws attention to the provenance of the wine.  Built in 1503,

The Vincent Rooms at Westminster Kingsway College, which opened in 1910, is a hidden gem with two dining experiences offering contemporary cuisine freshly prepared by Westminster Kingsway College's students. The Escoffier Room, with its five-course tasting menu that changes weekly, provides intimate surroundings for those seeking a relaxed and leisurely banquet in the beautiful surroundings of Vincent Square in London's SW1. Priced £27.50 or £55.00 with matching wines, the Escoffier tasting menu is as meticulously planned as it is perfectly baked, broiled or braised – by the second and third year chef students aged 16 and up, under the supervision of experienced chef lecturers. Every week this next generation of chefs designs a novel menu that champions a county or country, fresh and seasonal produce, or a social celebration. As examples, the English counties of Yorkshire, East Anglia and Hampshire will each be honoured with dedicated menus that observe local cuisi

Somerset-based destination dining pub, The Queens Arms, has reported a steady rise in pups as punters during owners, Gordon and Jeanette Reid's, seven years at the helm, as more and more dog owners discover their award-winning food, 5-star rooms and exceptional hospitality for man's best friend. With a welcome drink at the door, labelled 0% ABV, and doggy treats flying off the bar, demand has risen sharply for its dog friendly accommodation, complete with a wooden floor, wet room, dog bed, bowl and towel to make sure everyone feels right at home. Following a lunch menu built around produce from the pub's own kitchen garden and smallholding, with gravy bones and doggy biscuits a popular side order, visitors to The Queens Arms can walk off their meals around the rolling country hills that surround the pub. Gordon and Jeanette have even mapped out four rural routes in a handy guide for their guests, ranging from 5.5 miles to 16 miles and offering a variety of terrains

Seeking food and drink's entrepreneurial stars of tomorrow, The Seed Fund has announced that its annual competition will be open for entries from Wednesday 1 February. A philanthropic organisation, which nurtures small and start up food and drink businesses, The Seed Fund is in its fourth year of activity. Extending its reach across the UK in 2017, The Seed Fund offers support and mentoring from over 30 industry professionals and business leaders. Twelve shortlisted companies will be offered places on The Seed Fund Academy – which runs over a number of days, during the summer months. The winning companies can attend seminars, workshops, one-on-one sessions with mentors, industry visits and meet the buyer events. One eventual winner will then be announced at the Great Taste Golden Fork Awards Dinner in September, receiving a further year of support worth over £100,000. Founded in 2013 by Bristol-based design and marketing consultancy, The Collaborators, The Seed Fund ha

With the Veganuary campaign about to come to a conclusion, Tony Goodman, CEO of long-term sponsors Ten Acre, is available for interview on its success. Ten Acre was launched nearly four years ago, after its creators at Yumsh Snacks Ltd spotted a gap in the market for snacks that EVERYONE could enjoy. Not just vegan friendly, Ten Acre is a multi-award winning range of premium hand cooked crisps and popcorn which are 'Free From Plus'. That means all Ten Acre snacks are Vegan, Vegetarian, Halal and Kosher Certified, as well as gluten, dairy, MSG and GMO free. Yumsh Snacks produce all of their own snacks in a specially-created facility in the UK - so there is also no risk of cross-contamination. A real success story, Ten Acre is now exported to more than 40 countries, and the brand is listed in Selfridges, Fortnum & Mason, Whole Foods, Holland & Barrett, and even The Ritz, as well as farm shops, delis and independents across the UK. Who is Chef Wis

Hush Heath Estate in Kent, one of the top premium wine producers in England and a hospitality business born out of the winery in Staplehurst, Kent, is championing the best suppliers of food in the county at the company's local pubs. Located in West Farleigh, The Tickled Trout is the newest addition to the Hush Heath Estate group having opened its doors in December 2015. With six boutique hotel rooms and a restaurant that supports local Kent producers, the dining area also features a fresh 'Oysters on Ice' bar where guests can eat or drink in a relaxed and sophisticated environment.  Most recently the modern and stylish pub celebrated its first year with updated menus from chef Fabio Vinciguerra, highlighting that the business only works with local food suppliers who can offer an abundance of beautiful, wholesome produce.  Based at The Tickled Trout, Fabio has refreshed the pub restaurant's offering so that alongside traditional pub favourites and elegant cl

Greg Dillon, founder of whisky blog GreatDrams.com, ranked in the top five whisky blogs in the world by the International Whisky Competition, shares his whiskey trend predictions as he looks forward to 2017, the year in which his first book will be published. A competition judge, presenter of drinks events and online videos, host of bespoke tastings and writer of stories and recommendations around luxury spirits, Greg Dillon comments: “GreatDrams is my one-man mission to experience, share and inspire everything that's great about premium food and drink. It's a platform that people can visit for fun, and it's also an educational resource. “In recent years lots has been achieved when it comes to cleverly and more clearly marketing Scotch and Irish whiskey, and I really hope that 2017 will be the year of teaching drinkers more about American whiskey. “Whisky tourism is set to boom yet again this year, and I'm talking global whisky tourism as American d

Bar Boulud, London is reopening on Monday 6 February 2017. After its successful pop-up at Harrods' Food Halls, executive chef Thomas Piat is reopening with a new menu highlighting the best of French cooking. The first destination being Alsace, guests will be able to explore different regions of France every six weeks, allowing them to return often and sample regional specialities. The menu will also offer a rotating selection of dishes that were popular during last summer's Boulud Sud pop-up, as well as introducing a new burger to the already famous list! Sunday roasts will put the spotlight on Beef Wellington and fish baked in a salt crust as highlights. Additionally, Bar Boulud will be unveiling a new cheese trolley, with a grand selection of artisanal cheeses focused on both Great Britain and France. Who is Chef Wise .

Tesco and Yeo Valley have joined forces to create a delicious new yogurt variety to help tackle food waste and support food redistribution charity, FareShare. This is the latest move by the retailer in its bid to reduce food waste from farm to fork. Tesco has partnered with leading organic dairy, Yeo Valley, and Adam Wakeley, the UK's largest organic fruit grower to create an exclusive new Apple and Custard Left-Yeovers yogurt which helps to tackle food waste. The yogurt uses visually imperfect, but great tasting apples, to create the delicious and exciting seasonal flavour. The Left-Yeovers range, which has been championed by Tesco in recent months, helps to prevent food waste by using surplus fruit from the Yeo Valley storerooms, and also raises money for a very important cause, with 10p from every pot sold donated to food redistribution charity, FareShare. It  is hoped up to £7,000 will be raised to help with the redistribution of fresh, quality, surplu

Truede - confectionery at its most luxurious. This indulgent range includes authentic, handcrafted Turkish Delight, which blends centuries-old tradition with modern day innovation; exquisite rich chocolate spoons, and delicate cream filled premium wafers. True delights direct from the gloriously vibrant Turkish city of Istanbul - for retail, gifting, hampers and foodservice. When East meets West It is one of the world's oldest sweet treats, a delicacy which has been enjoyed for centuries - yet Turkish Delight still remains the most misunderstood. With just one mouthful, Truede's 'proper' Turkish Delight captures the very essence of Istanbul - dispelling any notion that it is just a chocolate bar, or should only be consumed at Christmas. Truede Turkish Delight is made using authentic recipes and methods, and all natural ingredients - perfect for the health conscious who still want to indulge in a sweet or two. Combined with innovative and unique flav

Why not treat your mum this Mother's Day to a cookery course experience at one of the UK's top cookery schools? It could be you fancy creating a sumptuous high tea at the WI, perfecting a mouth-watering Persian chicken and bitter chocolate and passion fruit mousse at the great Leiths School of Food and Wine. At world-renowned Squires Kitchen you can hone your sugar flower skills and do some female bonding cooking together at a mother and daughter class. You can get ninja knife skills on board and get your nails done afterwards at Michel Roux Jnr School at Cactus Kitchens, who have teamed up with award-winning nail bar London Grace for their Mother's day package. For more information about tuition with the UK's top chef tutors at beautiful locations nationwide contact Kate Baily at kate@indepedentcookeryschools.co.uk or visit www.independentcookeryschools.co.uk Mother's Day Courses: Tante Marie Kid's Cookery: Cakes for mum: http://www.t

Seasonal Norwegian Skrei lands in retail and top restaurant menus – available February-April 2017 Caught straight from the cold, clear waters of Northern Norway, seasonal Skrei will be gracing us once again with its heavenly presence. Only available from February to April, avid foodies will be rushing to settle their Skrei-vings for three months only as the delicacy lands on top restaurant menus, fishmongers and fish counters across Whole Foods Market, Booths, Harrods and Selfridges. Skrei (pronounced Skray) is a migratory cod from Norway, caught in its prime and in perfect condition after an arduous 1,000km swim from the Barents Sea to Northern Norway, and it is only available between January-April every year. Skrei fishing in Norway has an extraordinary history with at least 1,000 years of recorded seafaring and fishing heritage dating all the way back to the age of the Vikings, that has helped shape Norway into the country it is today. Today this annual phenomenon i