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Dish of the Day: Pride in home cooking might be on the rise but we can’t be swayed by the greasy appeal of the takeaway, Dish of the Day

Dish of the Day: Pride in home cooking might be on the rise but we can’t be swayed by the greasy appeal of the takeaway

A preview screening of Chef showed we’re well on our way to becoming a nation of cooking-lovers. But our attitude to takeaways has got to change – now

By | Dish of the Day | Tuesday, 22 April 2014 at 12:34 pm

Dish of the Day: Times gone by, Dish of the Day

Dish of the Day: Times gone by

The hospitality industry is changing and its representation in the media should reflect that

By | Dish of the Day | Monday, 14 April 2014 at 3:42 pm

Dish of the day: English chefs, Dish of the Day

Dish of the day: English chefs

Not so long ago, the catering industry was the go to place for those who didn’t know what they wanted to do, or couldn’t do much else.

By | Dish of the Day | Monday, 17 March 2014 at 1:58 pm

Dish of the Day: The customer is always right, Dish of the Day

Dish of the Day: The customer is always right

Ok, we know our business is dependent on our customers, or guests, as we prefer to refer to them as, but we also know that they are most certainly not always right.

By | Dish of the Day | Monday, 3 March 2014 at 11:04 am

Dish of the Day: OCD in the Kitchen, Dish of the Day

Dish of the Day: OCD in the Kitchen

Anyone that has worked with me or has known me for a while will know I have pretty bad OCD. Or pretty good, depending on which way you look at it. I say that because, whilst it’s frustrating to hope that 40-odd chefs will follow your lead…

By | Dish of the Day | Monday, 18 November 2013 at 7:04 pm

A night in the life of the Duck & Waffle chef, Dan Doherty, Dish of the Day

A night in the life of the Duck & Waffle chef, Dan Doherty

Dan Doherty’s role as Duck and Waffle’s executive chef kicks off at 9:00pm and this is his account of a busy night in his life

By | Dish of the Day | Monday, 11 November 2013 at 5:03 pm

Dish of the Day: The chefs’ code, Dish of the Day

Dish of the Day: The chefs’ code

Rule number 1 of chef club, don’t slate your brother chefs. Only chains can be slated by a chef; when there’s a face to put to the restaurant, it’s off limits for criticism. Nobody really tells us the rules, but we all know the score.

By | Dish of the Day | Monday, 11 March 2013 at 12:00 pm

Dish of the Day: What makes a great chef?, Dish of the Day

Dish of the Day: What makes a great chef?

Take two culinary greats, Thomas Keller and Ferguson Henderson. One does magic with oysters and caviar and the other creates miracles with pig spleens. Now, who’s the more admirable chef

By | Dish of the Day | Monday, 4 March 2013 at 1:16 pm

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