Three of Hong Kong's leading Michelin-starred Cantonese restaurants have united to offer Hong Kong's ultimate dining experience - A Five Michelin-Starred Culinary Journey.

The whirlwind experience commences at the one Michelin-starred Yat Tung Heen in Wanchai before moving on to The Langham's two Michelin-starred T'ang Court in Tsim Sha Tsui. The final destination in the excursion will see guests savouring the delicacies of Langham Place's two Michelin-starred Ming Court.

At each restaurant guests will get to meet the Michelin starred master before indulging in the chef's top three signature dishes. As with any good journey, it will be taken in luxury; diners will travel between the three restaurants in the comfort of their own private limousine.

This once in a lifetime nine-course degustation promises to be a night of fabulous excess, decadence and indulgence. The experience is priced at HK$1,880 per-person and a minimum of two guests are required. Reservations and inquiries can be made by calling Ming Court at 35523300 or emailing hkg.lph.mingcourt @ langhamhotels.com.


Yat Tung Heen
Suckling pig and deep-fried pumpkins with pomelo sauce served with pancakes
Deep-fried prawns with goose liver accompanied with honey-roasted glazed duck breast
Steamed beancurd with crab claw in crab roe and crab meat sauce

T'ang Court
Stewed crab claw with black truffle mushrooms and bean curd
Stir-fried fresh lobster with spring onions, red onions and shallots
Baked seafood rice with cream sauce in crab shell

Ming Court
Stir-fried giant garoupa stuffed with shrimp paste in soy sauce
Crispy boneless chicken with fried Yunnan ham and walnuts
Baked rice with diced abalone and cheese served in bell pepper
Chinese petit fours

One of theÂ*best parts of developing our cold smoking food business is thinking up exciting recipes withÂ*our amazing products.A core philosophy at The Smoking Shed is to start out with top quality ingredients and then put them through the cold smoking process.So making this salad was pretty easy, we had just smoked some top quality [...]

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Network Rail, the company that owns and operates Britain’s rail infrastructure, has chosen Vin Sullivan’s chef suite in Blaenavon as the location for one of its chef training days.

Leading specialist food wholesaler, Vin Sullivan Foods supplies first-class hotels, restaurants and caterers throughout the UK with high quality produce including Welsh farmhouse cheeses, Scottish smoked salmon, live Menai mussels, fresh Hampshire trout, Devon clotted cream and Spanish saffron - more than 6,000 items from small producers throughout the UK and Europe.

The company has also spent a six-figure sum on creating an upmarket chef’s training kitchen at its site on Gilchrist Thomas Industrial Estate.

The training facility has been used for staff training purposes by a number of major organisations, such as Waitrose and the MOD; as well as for demonstrations by leading chefs, including the celebrated founder of the Walnut Tree, Franco Taruschio and Michelin rated chef, Shaun Hill, the restaurant’s current owner.

The facility has also proven useful for TV crews filming the preparation of Welsh food dishes, and numerous food photography shoots.

“We invested heavily in creating a state-of-the-art training facility, fully equipped with all the culinary requirements needed by a top flight chef,” says John Sullivan, MD of Vin Sullivan Foods. “We have created a very versatile facility that has proved to be extremely attractive to a wide range of users.”

“Members of our skilled staff are also on hand to provide food demonstrations. For example, Jonny Jenkins, manager of our on-site shop, and twice British Fish Craft Champion, provides fresh fish preparation demonstrations in the purpose-built training facility.”

James Maclellan, senior sous-chef at Westwood, the staff training centre in Coventry operated by Network Rail, says:

“The chef’s room at Vin Sullivan Foods is kitted out with the very latest equipment. It is also comfortable and spacious, providing the ideal location for our chefs to further enhance their skills. The staff at Vin Sullivan’s go the extra mile to ensure that our training days not only run smoothly, but are also a very pleasurable experience.”

*Vin Sullivan Foods sends produce to destinations as far flung as the tip of Scotland, the Isles of Scilly and Galway, and even the Caribbean - priding itself on a rapid turnaround with a guaranteed next day delivery for all produce.

Top class customer service is a priority for Vin Sullivan, reflected in the fact that the company won the Daily Telegraph/BT Customer Service Award.

*Network Rail is currently investing billions to provide Britain with a safe, reliable and efficient railway system fit for the 21st century.

In case you didn’t know I’m on an ongoing baking mission to find what I consider the ‘best of’ in a range ofÂ* baked treats. Baked treats that I particularly like.I have found the best white chocolate cookie with cranberriesÂ*and a variation of this recipe with macadamia nuts and dried strawberriesÂ*(better). I think I have [...]

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Anthony Demetre Cooks For A World Of Welsh Lamb At Leadenhall Market

This Wednesday the fourth top London chef, Anthony Demetre (Arbutus, Wild Honey and Les Deux Salons) will create a slow cooked shoulder of Welsh Lamb with fresh white coco beans at A World of Welsh Lamb. This six week celebration of Welsh Lamb will be hosted at The Butcher in Leadenhall Market, every Wednesday from 12:00pm until 2:00pm, offering an extravaganza of dishes from top London chefs inspired by cuisines of the world. The past three weeks has already seen chefs Andre Garrett from Galvin at Windows, Joe Gray from Kenza Restaurant (Levant Group) and Sophie Wright (food writer of Easy Peasy and Home at 7, Dinner at 8) cook up delicious Welsh Lamb dishes.

The line-up includes some of London's top restaurants cooking up mouth-watering Welsh Lamb dishes for the public to sample free of charge. Full lunch portions will also be available to purchase. This means that for six weeks the freshest Welsh Lamb will arrive straight from farmers' gates, to be incorporated into a dish for City workers' plates. The following chefs will each create their own unique mouth-watering Welsh Lamb dish:

Anthony Demetre, Arbutus, Wild Honey, and Les Deux Salons
Slow cooked shoulder of Welsh Lamb with fresh white coco beans

Wednesday 29 September
Francesco Mazzei, L'Anima
Lamb salmoriglio with quinoa

Wednesday 06 October
Cyrus Todiwala, Café Spice Namasté
Kharu gos, a braised lamb dish with crisp potatoes

Wednesday 13 October
The six dishes are inspired by the flavours of the world and devised by the chefs according to their area of expertise. Using British, Indian, Italian, French, Mediterranean and Moroccan themed ingredients to demonstrate the versatility of Welsh Lamb, the dishes are expertly prepared on The Butcher's grill, giving City workers and visitors the opportunity to try before they buy a bespoke meal for lunch. Moreover, each chef will be on hand over lunchtime offering tips on recreating the recipes at home.

Francesco Mazzei, chef of L'Anima (6 October), says:
"Welsh Lamb is some of the best you can source locally in the UK at the moment. I have a close working relationship with my supplier, Elwy Valley, who calls me twice a week to discuss deliveries and the quality of the meat. Quinoa is the food ingredient of the future; the taste and texture is absolutely amazing and makes it a very versatile ingredient that works extremely well with lamb because it doesn't overpower but instead lets the lamb taste unfold. The salmoriglio sauce in the recipe I will be serving is my mum's recipe and provides a certain sweet and sour taste which again enhances the flavour of the lamb."

Cyrus Todiwala, OBE and head chef of Café Spice Namasté (13 October), says:
"I love cooking with Welsh Lamb because you can always count on its superior quality and flavour, which is also very appropriate for Indian cooking. There are different ways in which I like to prepare the lamb, but the rule is as simply as possible to bring out the best of the meat. Right now I have a recipe that has the lamb cooked in cumin, green chilli and in a nutty sauce. My inspiration for working with Welsh Lamb goes back to when we first started taking part in the Abergavenny Food Festival almost five years ago now. We'd see small groups of lamb grazing right outside our doorstep. It was too tempting not to do anything about it!"

I should probably call this recipe ‘how to improve a mulberry 101′, because I dont really like these fairly bland tree berries. The only thing I really like about them are the very fond childhood memories I haveÂ*ofÂ*eating them until my stomach ached, and having my hands, feet and clothes stained with their dark juices. But for [...]

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The historic surroundings of Cardiff Castle will once again play host to the Great British Cheese Festival this weekend (September 25/26).

The Welsh Assembly Government supported event is heading for the Welsh capital for the third year in a row, bringing with it some of the biggest names in the British cheese industry.

The Great British Cheese Festival is the largest UK cheese show, with over 450 British and Irish cheeses along with fine foods and drinks from around the country, and is recognised as one of 'Frommer's 300 Unmissable Events and Festivals Around the World.'

Said Rural Affairs Minister, Elin Jones: "I am delighted that Cardiff is again hosting the Great British Cheese Festival and in so doing highlighting the thriving and award-winning cheese industry here in Wales."

This year's event has even more cheeses to try, and buy, a whole host of master classes for connoisseurs and beginners alike, as well as plenty of cheesy family fun and games including Cheese Skittles and Cheese Tossing on the castle green.

Welsh food and drink companies will be selling a selection of delicious produce in the True Taste of Wales marquee. While those looking for something to accompany their cheese can sample the range of CAMRA selected beers in the Cardiff Arms.

The programme has been put together by festival founder, award winning cheese maker and winner of the recent Guild of Food Writers Food Book of the Year 2010 Award for 'The World Cheese Book', Juliet Harbutt.
Said Juliet Harbutt, "We've had a couple of fantastic years in Cardiff, and we're all set for another great one, with the festival located in this beautiful Castle, and the Great British Cheese Awards on the same weekend."

The British Cheese Awards dinner will be held on the Friday evening (September 24th) before the festival at the National Museum of Wales near the castle where this year's winners will be announced.