Mussels and saffron are united harmoniously in this classic risotto. There’s no need for that constant stirring. Instead, the rice is stirred towards the end of the cooking time to activate the starches – a trick you can use with any risotto you make.
Foodservice Price Index predicts return to inflation
Inflation is starting to return to food and non-alcoholic drinks after months of falling prices, the CGA Prestige Foodservice Price Index has revealed.
Chef Dean Banks to take over the Pompadour at Waldorf Astoria Edinburgh – the Caledonian
Chef Dean Banks is to take over the Pompadour restaurant at Waldorf Astoria Edinburgh – the Caledonian hotel, with the restaurant due to relaunch on 9 June.
Why confusion is the burning issue for smokers in our trade
Sponsored article: We all know that burnt offerings are not the result we are after when it comes to serving our customers. A significant number of dishes get sent back to the kitchen if food is charred.
‘We want it to be for the locals’: Nick Gregory and Richard Sweet open Society in Manchester
Society is no normal food market, insist its founders Nick Gregory and Richard Sweet. Rather, it’s a collection of dedicated street food traders bringing an offering that’s “ a bit more luxe” to the people of Manchester.
Concerns raised over environmental impact of £15m Murrayshall hotel development
A campaign group has raised concerns about the environmental and societal impact of £15m development plans for Murrayshall Country House Hotel and Golf Club in Scone, Perthshire.
Glenapp Castle names Joe Gould as executive chef
Joe Gould has been appointed executive chef at the three-AA-rosette Glenapp Castle in Ayrshire, Scotland, ahead of the launch of a new restaurant and events space.
Marathon buys 17 IHG-branded hotels
MCAP Global Finance, a UK affiliate of New York-based investment manager Marathon Asset Management, has bought 17 IHG Hotels & Resorts-branded hotels from Cerberus Capital Management for an undisclosed sum.
Miguel Ángel Mayor named head chef at Glasgow’s Rioja
Miguel Ángel Major has been named head chef at the Rioja restaurant in Glasgow.
Fairmont Windsor Park’s Mark Brega: ‘Luxury today is about offering everything you can to a wider audience’
Mark Brega, executive head chef at the Fairmont Windsor Park in Egham, Surrey, talks about creating a wide range of F&B concepts and offering luxury to all at Accor’s third Fairmont property in the UK, due to open in August.