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Wild garlic custard with morels and hay created with British Lion eggs by Chef Jan Bretschneider
#Video

Wild garlic custard with morels and hay created with British Lion eggs by Chef Jan Bretschneider

British Lion Eggs

Video
#Michelin

1 Michelin Star Chefs: Adejoké (Joké) Bakare chef/owner Chishuru

The Staff Canteen

Michelin
#Photo

RATIONAL Live TrendTalk and focus on the future of catering industry. Tuesday 23rd April at 3PM  Click here:https://www.foodserviceequipmentjournal.com/rationals-next-trendtalk-to-focus-on-future-of-catering/?utm_medium=email 

RATIONAL UK

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#Photo

"In the iVario Pro, there's no sticking. It's phenomenal. The process of pressure cooking on the iVario was the one that really took me to the next level, where we're having two and a half hour cooking times on the stove, and we've got it down to 45 minutes in the iVario Pro. So, pressure cooking, whether we're doing pressure cooking lamb, pressure cooking onion stock, all of those times have been reduced significantly." (Rehan Uddin, Owner & Chef, Indi-Yang).

RATIONAL UK

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Level Up Your Culinary Game with KTCHNrebel! ‍‍
#Video

Level Up Your Culinary Game with KTCHNrebel! ‍‍

RATIONAL UK

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#Feature

The Importance of Sustainability at Catch at The Old Fish Market

The Staff Canteen

Feature
#Photo

Dryaging beautifully 🥩

Carl de Silva

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#Photo

Fermented hot honey

Sam Revell

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#Photo

Mix

Tijani Tamba

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Michelin Star Chef Ollie Bridgwater at Source - The Gilpin Hotel: Food & Luxury Stay
#Video

Michelin Star Chef Ollie Bridgwater at Source - The Gilpin Hotel: Food & Luxury Stay

The Staff Canteen

Video
#News

Riverine Rabbit Listed in Michelin Guide

The Relationship

News
Elliot hill from Arkle talks about why he chose the Chester Grosvenor
#Video

Elliot hill from Arkle talks about why he chose the Chester Grosvenor

The Staff Canteen

Video
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