Opening a new restaurant is often a quick way for rich people to lose money. It is a gamble opening your doors to the public, just like playing poker. But as with cards, there are ways to hedge your bets. The cautious restaurateur might tend towards well-worn concepts such as the burger joint, for instance, or the fried-chicken shop.
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Wednesday 24 April 2013
Celebrity chefs are “exacerbating” the country’s obesity crisis by encouraging people to eat fatty dishes, a new study has claimed.
Sunday 21 April 2013
Model Jourdan Dunn has a new online cooking show. It’s not about her knife skills (which leave a lot to be desired) – this is food TV for the connected generation
Thursday 18 April 2013
'Bread is by far my favourite thing to make. Poor bread is, however, an insult to my humanity'
Thursday 28 March 2013
Hollywood has dough in his veins. His grandfather was head baker at the Adelphi Hotel in Liverpool and his father ran a bakery business. After a stint at the family firm, he worked at a serious of hotels, including The Dorchester and Cliveden. After appearing on a number of cookery shows he became a star of The Great British Bake Off. His own show, Paul Hollywood’s Bread, is currently on BBC 2 and he will be be appearing at The Cake & Bake Show at Manchester Central 5-7 April. thecakeandbakeshow.co.uk
Sunday 24 March 2013
'My secret to the ultimate bacon sarnie: marmalade'
Thursday 21 March 2013
Rogers is chef-owner of the River Café in London. She co-founded the restaurant with the late Rose Gray, with whom she also wrote books (the million-selling River Café cookbooks) and shared a Michelin star. Although her protégés included Hugh Fearnley-Whittingstall and Jamie Oliver, Rogers is not a trained chef herself. Last year Rogers was a finalist for Veuve Clicquot's Business Woman Award last year and now sits on the awards panel, which recognises successful female entrepreneurs worldwide.
Monday 18 March 2013
There's nothing stopping students from eating a lot better than they do - except their own apathy, says Eleanor Doughty
Thursday 14 March 2013
Nyetimber's vineyards were planted in West Sussex in 1988 with the aim of making a sparkling wine to rival champagne. Most critics agree they have pretty much succeeded.
Tuesday 05 March 2013
If the title Men Love Pies, Girls Like Hummus wasn’t enough to put me off picking up a copy of Simon Rimmer’s new cookbook, then the photograph that appears on the front cover of the Sunday Brunch host clad in double denim like some smirking associate of Jeremy Clarkson certainly would.
Saturday 02 March 2013
It's been a long time since there was much of a buzz about Langan's Brasserie. The archetypal trendy London restaurant of the 1970s has rather fallen out of fashion in this century, along with male ponytails and two-bottle lunches. The only person I can think of who still goes regularly is my brother, who once had his tie cut off there by Alan Brazil, after a particularly rowdy business dinner.
Thursday 21 February 2013
Until the age of 23, Gizzi Erskine was a professional body-piercer in Camden, north London. Now a food writer, chef and television presenter, she is best known as the host of the Channel 4 show Cook Yourself Thin and for the bestselling book of the same name. Her latest book, Skinny Weeks & Weekend Feasts, is due to be released on 28 March. She is working with Total Greek Yoghurt (totalgreekyoghurt.com) to create two new recipes.
Thursday 14 February 2013
Pitts-Tucker is in charge of assessing all the cheese made by Davidstow, the largest cheddar producer in the UK. He grades each cheese on body (firmness), texture (feel) and flavour (style and strength level). He works most often with the Cathedral City brand, eating around 500 chunks of 500 different cheese blocks each week.
Thursday 07 February 2013
'If I ever feel the pang of homesickness, I eat something with rice. It's my comfort food'
Tuesday 05 February 2013
After shifting 21 million books, appearing in countless shows and giving an unlikely boost to cranberry growers, Delia Smith is turning her back on television. But to the relief of nervous egg boilers everywhere, the 71-year-old is hanging on to her apron to reinvent herself in the increasingly competitive world of online cookery.
Thursday 31 January 2013
Meat, schmeat... here’s how to liven up your palate with some of the most beautiful veggie recipes from some of the finest chefs...
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