Valencian chefs will be back in London to cook a giant paella at the Taste of Spain Festival in Borough Market (Green Market area) next Thursday, 5th June, following the huge success of a similar event at last year’s festival when more than 1000 hungry visitors enjoyed a delicious plate of the traditional rice dish.

The giant paella will be cooked in a pan of nearly three metres in diameter, over a wood fire. More than 60 kilos of rice, 75 kilos of chicken, 50 kilos of vegetables and 150 litres of water will be used to cook this typical Valencian dish. Preparations will start from 4pm for those who want to watch and learn how it’s done and the dish will be ready and free for all from 6pm – just be sure to get there early to beat the queues.

Visitors to the market will also be able to enjoy food and drink from different regions of Spain, including typical products from the Valencia Region, such as wines and sausages from Requena, horchata (tiger nut milk), or the delicious Christmas nougat, turron.

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20 years at the heart of the industry

Chef Mitchell Kaldrovich offers fresh take on all things Maine in ocean view Sea Glass. Cape Elizabeth - The eco friendly Inn by the Sea proudly announces the appointment of executive chef Mitchell Kaldrovich, who offers a fresh take on all things Maine in their new restaurant Sea Glass, opening June 6, 2008. With a culinary focus on creating the freshest fare from local and seasonal ingredients, Kaldrovich adds an international touch to Maine flavors at the Inn’s ocean view restaurant.

Kaldrovich has created, and is working hands-on with the menu that changes regularly to integrate the freshest ingredients locally available, in addition to managing all aspects of the restaurant’s kitchen and catering operations. “The concept is to be light and fresh, to enjoy Maine’s natural flavors, and to let the food speak for itself,” said Kaldrovich, who spent the winter months visiting Maine farms to work their growing seasons into his dishes. “ No overwhelming sauces, but a creative mix of flavors and combinations of sides to allow the pure taste of our Maine scallops and White Mussels, or the delicious simplicity of a Maine potato, and the sweetness of farm ripened tomatoes to come out.”

Signature dishes such as Lobster Bisque at dinner or Clam chowder at lunch will be offered daily with velvety vegetable soups and organic salads. The changing menu will incorporate dishes with regionally raised beef, pork, lamb and seasonal game as well as organic chicken, a variety of handmade pastas and vegetarian dishes and an abundance of seafood fresh from the ocean.

A native of East Orange, New Jersey, but raised in Argentina, Kaldrovich realized at a young age that he wanted to become a chef. By the age of ten he was helping his grandmother cook sumptuous family meals, which flamed a life long interest in culinary excellence. After completing three years of rigorous studies in Culinary Schools, Kaldrovich was hired as a line cook at Galani Restaurant, a four-star establishment at the Buenos Aires Park Hyatt Hotel. He went on to become the Chef Partie at Harpers 1 and 2 in the prestigious Recoleta neighborhood in Buenos Aires.

“ Inn by the Sea is delighted to announce the arrival of our new executive chef, Mitchell Kaldrovich,” stated General Manager Sara Masterson. “ Mitchell’s talents and leadership are ideal for the highly anticipated opening of Sea Glass. His extensive experience at several acclaimed dining establishments and world-class resorts, as well as an exciting international sensibility, will take the Inn’s locally inspired menu to the next level.”

Mitchell’s desire to return to the United States resulted in positions at several highly celebrated establishments including the exclusive L’ Orangerie Restaurant in West Hollywood, the Duck Club restaurant in Monterey, California, the La Palme D’ Or at the Baltimore Hotel in Coral Gables, Florida, and the luxurious Llao Llao Hotel & Resort in Patagonia. Most recently, Kaldrovich was Executive Chef of the famous Plump Jack café in Squaw Valley, California.

Now as executive chef at the eco friendly Inn by the Sea Kaldrovich will not only bring his worldly knowledge about food to the Inn, but also his creativity, passion and finesse. “I plan to integrate the Inn’s philosophy of protecting the natural environment with my vision for creating a distinctive Maine culinary experience for our guests,” said Kaldrovich. “I look forward to working with Maine producers and ingredients to introduce my unique style of cooking to Inn guests.”

Inn By The Sea, Maine’s premier eco luxury beach destination, is located on Crescent Beach in the charming coastal town of Cape Elizabeth, just minutes from Portland. Completely renovated in the winter of 2008 the 57 comfortably appointed rooms and suites, new full service spa, and five acres of redesigned indigenous seaside gardens create an atmosphere of true luxury that is distinctly Maine. Certified a green lodging by the Maine DEP the Inn is also the recipient of a Legislative Sentiment as an Environmental Leader.

The ‘Michelin Man with the Magic Touch’, Sean Hope, Chef/Director at both The Red Lion Inn at Stathern, Leics and at The Olive Branch pub in Clipsham, Rutland has unveiled a cracking new programme of his ever-popular Cookery Demonstrations, starting on Wednesday, 28th May at The Red Lion Inn

‘An Audience With Beverley Knight’ At The Mango Tree

One of the finest exports from Italy is the delicious FOOD AND WINE and the Sydney Italian Festival is certainly celebrating this with an array of special events, demonstrations, classes and experiences for everyone, from adults to children, to enjoy such as:

Zuma, Hong Kong’s dynamic Japanese restaurant and bar concept, has been acclaimed as one of the world’s best new restaurants by both Restaurant magazine and Conde Nast Traveler – two of the industries most sought after accolades.

In Restaurant magazine’s “S.Pellegrino’s World’s Best Restaurants Awards 2008”[url=http://www.worlds50best.com%29][/url], Zuma hit the list at 99, and was one of only five restaurants in Asia listed. Recognized around the world as the most credible indicator of the ‘best places to eat on Earth’, the award is now in its seventh year.

The award list is compiled by The Nespresso World’s 50 Best Academy, which is comprised of a group of prominent food writers, critics, publishers and commentators each representing a different global region and chairing a carefully selected voting panel for that region.

Zuma was also listed as one of the world’s most exciting new restaurants on Conde Nast Traveler’s ‘Hot Tables 2008’ - one of just 105 restaurants that opened worldwide last year to make the prestigious listing.

They welcomed Zuma’s “unexpectedly earthy enclave within the glossy Central district”, designed by architectural firm Super Potato with massive blocks of raw stone and light-blond wood. They noted: “The island's most recognizable faces fill its airy dining room.” Zuma’s upstairs lounge, lined with rare sakes, was labeled “sexy”.

Award winning chef and co-founder Rainer Becker introduced his completely new take on Japanese dining to Hong Kong last year and has put together a hugely successful team in Hong Kong with General Manager Christian Talpo and Executive Chef Dan Segall at the helm of Zuma’s success in Hong Kong.

It brings a sophisticated twist on the Japanese izakaya style and concept of informal eating and drinking.

The 10,000 square foot space, accessible from the Queen’s Road entrance of The Landmark, is split-level, connected by a stunning spiral staircase.

Dishes are authentic but not traditional, with an emphasis on simple presentation and flavour through quality ingredients.

Outdoor dining is on an exclusive terrace perfect for casual dining for any occasion, and two private dining rooms allow guests to have their own personal dining experience.

A place to see and be seen, Zuma’s lounge and bar on level 6 is the venue for pre-dinner champagne and cocktails till late.

Rainer Becker and the Waney family launched the original Zuma in 2002 in the hip Knightsbridge district of London, where it has fast become one of London’s most desirable and fashionable restaurants. Recent recognition includes Restaurant of the Year at the Tatler Restaurant Awards and Sommelier of the Year for Alessandro Marchesan at the Harpers & Queen Restaurant Awards.

Address: Level 5 and 6, The Landmark, Central, Hong Kong

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With the squeeze on the consumer pound QSR’s are enjoying resurgence and are maintaining their appeal through innovation & variety. At the centre of their offering is chicken, the nation’s favourite. This popular meat is growing faster than any other protein within these national brands; chicken appears on McDonald’s menu no less than 12 times & their current featured item is the Chicken Legend. Burger King US has even stated that chicken is at the heart of their recent upturn in results. All of this is great news for the sustained future of chicken on our menus as the target consumer in these outlets is the 25-34 year old, habit former.

If we assume then that the national QSR brands have got their chicken offering right, all foodservice outlets can follow their lead and grab a piece of the action. Moy Park Foodservice offers a broad range of chicken products that can be served as part of a nutritional menu offering, all of which can be cooked in a number of ways, so you can serve your customers quickly and easily with consistency. All coated chicken products are prepared using non-hydrogenated vegetable oil, which results in a huge reduction in trans fatty acids. No matter what your skill level in the kitchen, the range is easy to make and simple to serve.

To promote your chicken offering even further, you can create your own bespoke menu online with Moy Park Foodservice’s Menu Makers and FREE POS is available to help you drive sales and increase profit!

Good Nutrition from Chicken
Consumers are increasingly following a healthy living lifestyle and healthy eating as a part of that is the one element which affects us all, at all life stages. An overwhelming majority (90%) of today’s European & US consumers feel that health improvement is of heightened importance and a staggering 64% actually took steps to ‘improve’ their health in the last 12 months.
Source: Mega trends by Staff Reporter (2005)

Chicken is versatile, quick to prepare, good value for money, low in fat, high in protein and provides a significant source of daily requirements of Vitamin B, iron and zinc so gram for gram, skinless chicken is one of the lowest fat meats around. As women are the key consumers of chicken out of home, extend the reach of your menu by including chicken and you will be offering a healthy choice that tastes delicious and appeals to the modern consumer.

Stuffed Saddle of Lamb by Gordon Ramsey

The recipe video is over 9 minutes long and quite thorough

Click here to go to Video and place comment...

The undisputed and undefeated champion of the BBC’s Great British Menu, Richard Corrigan, is delighted to be celebrating his tenth year with a Michelin star at his critically acclaimed 1740’s traditional Soho townhouse, The Lindsay House: a London institution.

Richard Corrigan, one of the countries most feted chefs, has drawn on his Irish roots to create a menu of Modern British cuisine using passionately sourced ingredients. The restaurants on-going success is testament to the fact that Richard continues to offer the same quality and standard of food as he did when the Lindsay House first opened its doors in 1997. The warren of dining rooms inviting you in with open fires and comfortable, stylish surroundings, make this a favourite for those looking for discreet yet homely dining. The intimate restaurant seats 28 guests in each of the two main rooms and the building retains many of its original features including its 400 year old floor boards.

Richard’s enthusiasm comes from his desire to source the best ingredients available each season. The quintessentially British and Irish ingredients are often met with French cooking techniques to create a unique flavour. Dishes on the menu include Pressed terrine of wild rabbit, capers, celeriac and raison relish, Fillet of hake poached in almond milk served with langoustine ravioli and spiced carrot, Poached rump of veal with caramelised sweetbread & pea cannelloni and Summer berry mousse, lemon sable and berry sorbet.

Lindsay House is the only restaurant in London to offer a Garden Menu as an alternative to the Tasting Menu – music to the ears of vegetarians and those in search of gluten and wheat-free diets. Highlights include Risotto of young English peas, Warm English asparagus, poached duck egg, morel & toasted brioche or Roscoff onion torte with perigord truffle, baked romano potato & artichoke. The Garden Menu is priced the same as the tasting menu at £68pp or £110pp with wine.

Lindsay House offers one of the most artfully compiled, exciting lists in London with over 350 references from small specialist growers to well-known producers. The restaurant also offers a selection of carefully sourced non-alcoholic wines perfect for those who love to be in the celebratory mood and enjoy a guilt-free glass. Regardless of your tipple, the advice of the sommelier is welcome when approaching the extensive list.

The restaurant has an inviting, cosy décor which adds to the overall ambiance and the careful service, which sets just the right tone, is friendly, not stuffy. A manager is on hand on each floor to ensure the best possible experience.

The private dining options at Lindsay House offer discrete surroundings for parties of up to 33 guests. The restaurant offers exceptional value with the most reasonable Michelin-starred set menus in London, priced at £75pp for a 3 course menu and £90.00pp for the exquisite tasting menu. There are three elegant private dining rooms which can seat between 6 and 33 guests. The Chef's Library is on the third floor and can seat between 8 and 12 guests and the Private Dining Room can seat up to 18 guests. The option of a Chef’s table is also available for up to 6 people in Richard Corrigan’s favourite room tucked away in a special corner of the house, where he can often be heard holding court.

It remains a favourite on the London dining scene, with an extremely loyal band of regulars happy to ring the famous doorbell year after year.

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