Restaurant Manager of the Year 2017

Restaurant Manager of the Year 2017

The competition has been run by the Academy of Food & Wine Service for seven years and aims to acknowledge and reward the best in the industry – whether small individual boutique establishments, popular fine-dining sites or those part of a larger food and beverage...

read more
Chef Tom Kitchin extolls the glories of grouse

Chef Tom Kitchin extolls the glories of grouse

TOM KITCHIN is lugging a crate of grouse into the restaurant, hurling insults in French as young chefs race down the pavement shouting: ‘Chef’s back! Get f***ing plucking!’ Feathers fly and before long the Michelin-starred chef is in the kitchen, butchering the birds....

read more
The Evolution of Gastronomy

The Evolution of Gastronomy

Guy Gateau's first draft of modern culinary history Guy Gateau, Maitre Cuisinier de France Monday, April 26, 2004 Translated by Jonathan Day IT IS always a dangerous exercise to put down a point of view on the newest stages in the evolution of gastronomy. Nonetheless,...

read more
Welcome to New Member Martin Dibben BSC Hons

Welcome to New Member Martin Dibben BSC Hons

Some of my initial thoughts for a vocation had been to become an actor and then a barrister and in the end I found myself going to Surrey University to study Hotel and Catering. Since then I have worked in a variety of high end, high volume establishments covering...

read more
Humility but now documenting History

Humility but now documenting History

The hospitality sector is by nature a humble one, probably stemming from centuries ago when discretion was deemed a key skill for anyone working within it. The Reunion des Gastronomes was officially formed in 1899 and 118 years later the immense talent, skills and...

read more