The concept was simple; showcase 6 different chefs from all over London who are doing their thing in the pasta world. Get them to demo their dishes in front of an audience of 100 willing participants who then eat each dish.
Emily is the Head Chef of Le Grand Bain in Paris, a truly stunning restaurant set up by Ed Delling-Williams in the trendy Belville (11th Arr.), and one of the darlings of the Neo-bistro movement which counted Bones (now ...
Welcome to our little series of mini-interviews in which we take a shallow dive into the deep waters of different careers to give YOU a little insight into what the industry looks like from all sides.
Introducing SongSoo Kim, Head ...
I’m working loads of extra hours at the moment (due to a shortage of staff) and I’m starting to struggle with its toll. Everyone is talking about looking after yourself but how do you do that when your place ...
If you are contemplating how to progress from a home business, pop up or food truck into your first site you will need to formulate a compelling business plan, raise the finance you need to make it happen and ...
The hospitality industry is fuelled by passion. It’s one of the reasons it’s so fun to work in, and why it attracts such a diversity of backgrounds. Whether it starts as a side hustle or a means to support ...
Hi Countertalk Community.
We get asked a lot about how to run a supper club, and now that restrictions are beginning to lift you can finally start planning your own. Here's a top line how-to which we hope will get ...
A couple of years ago I moved back to the UK from a country I loved, but a job I wasn't so hot on, in order to follow my passion and figure out a career in food. I wasn't ...
Holly Letch has nine years in the hospitality industry. She got in touch wanting to share her thoughts and experience of what can happen when the values that are shouted and publicised by establishments don't extend to their treatment ...
