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IPOF holding image

One of the things that I’m often asked is how I got into food, though perhaps more pressing is the question which follows, “how can I get into food”. Well there are no straight roads into food – everyone finds a different route and some get lost along the way. But here are a few…

Helsinki, a brief reportage

Toni Toivanen and Eric Raty at Chez Dominique

When I went to Helsinki at the beginning of October, I was pleasantly surprised. (Read my post on why Helsinki’s restaurant scene is at its hottest right now) Finnish cuisine, influenced by the Scandinavian countries from one side and Russia from the other, struck a fine balance between wholesome and refined. The new wave of…

Jack Stein on the MAD Symposium 2012

Noma chefs, MAD Symposium by Jack Stein

Jack Stein is the Head of Development at Rick Stein Restaurants. He recently went to René Redzepi‘s second MAD Symposium. Here are the proceedings in his own words. The second incarnation of René Redzepi’s (Noma) MAD food camp came without the bells as whistles of the first edition. Gone were the food producers markets and stalls…

A potted tale of Canteen

Canteen's Great British Food cookbook

Canteen is the critically acclaimed mini restaurant chain whose raison d’être is to serve wholesome British food and this has been a major factor in its success from day one. There are four busy locations across central London playing host to a branch of Canteen: Spitalfields, Royal Festival Hall, Baker Street and Canary Wharf. Now coming…