Raymond :

Ending on a high note

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Dining on the 89th floor of a building has to be an experience in itself. When one of the chefs happened to be Rene Redzepi, whose two Michelin star restaurant Noma moved up to 10th on the S.Pellegrino World?s 50 Best Restaurants list, we[...]

It?s Grim Up North??.

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Late yesterday evening, the Chef Hermes Blog were notified of a significant recruitment move. The name mentioned has been out of the scene for some 18 months or so, but now it looks like he?s taken a fixed term contract in North Yorkshire. We?re[...]

Give me my fix, dammit, Blanc

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Guillaume Rabillat from Bastille on the Lisburn Road tells me that Raymond Blanc is a fantastic guy. The manager of the Lisburn Road-based French restaurant had the good fortune to get chatting with Blanc at an event a while back and enjoyed a[...]

Oodles of noodles and cupcakes

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I was out yesterday to interview Eddie Fung, proprietor of the excellent Zen (and Zen 2) about his new venture ? Hakka Noodles. The interview will appear in the first edition of our new print edition of Fork (whose name might change) when it[...]

Great British Menu news and a broken leg

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So the Great British Menu recording is underway again and the exclusive news from this side of the water is that Niall McKenna of James Street South and Brian McCann of Shu are the two names in the frame. These are, of course, unofficial as the[...]

Mastering the Art of French Cooking, LIVE!

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Wednesday was whirlwind of activity.  I had to attend a meet and greet with the CEO, had to present the findings of the project that was driving me to distraction for the past couple of weeks, speed off to a James Beard Foundation event,[...]

Our view of the National Restaurant Awards

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So as we near the end of the award season, last night was yet another excuse to get dressed up. The National Restaurant awards in London coincided with the Restaurant show. So having had the list for a little while now, it begs some of the[...]

No smears, no liquid nitrogen... no worries

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While the sky darkened, the temperature dropped and Melburnians were warned to go home early to avoid the forthcoming storm, I was bracing myself last night to face the elements and head across town for dinner. What?s a bit of wind to a Wellington[...]

How To Make Perfect Party, Curry In A Hurry

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the5thmedium wrote: Go to http://www.t5m.com/kenwood-cooking-chef - to win your own Kenwood Cooking Chef! Raymond Blanc chef Stephen Bulmer shows us how to make a delicious chicken bhuna using the Kenwood Cooking Chef heating ingredients from[...]

Words of Advice, The Legends ~ Paul Heathcote, MBE

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Our latest chef in our series of  ’5Questions~The Legends’ is Paul Heathcote. Mr Heathcote trained at the Connaught & Le Manoir Aux Quat Saison, before heading back to his roots in the North West. He then open ‘ Paul[...]