With the new year creeping up on us (where has this year gone!) we take a look back over the past 12 months and the most talked about stories in the hospitality industry.
Our most popular stories from July to December include features with multiple Great British Menu contestants, the big winners at this year's first live Michelin Guide event in the UK and where past MasterChef: The Professionals winners are now.
1. Mark Abbott, Head Chef, Midsummer House
Topping the July to December review of the year is our interview with Mark Abbott. He has worked for big names such as Michael Dean, Andrew Fairlie at Gleneagles and Paul Kitching at 21212, and is now currently head chef at Daniel Clifford’s Midsummer House. He talked to us about how his new is going and what it’s like working with Daniel.
2. Michelin Guide UK 2017: The full list including deletions
Second on the list is the full Michelin guide 2017. With no new additions to the three-star list last year leaving many disappointed, all eyes were on this year’s guide to see if anyone had gained the coveted award. We revealed that Heston Blumenthal’s Fat Duck had reclaimed the prestigious 3-star award and Raby Hunt in County Durham bagged an impressive 2 stars.
3. Three stars for the Fat Duck plus two stars for Raby Hunt in the Michelin Guide UK 2017
Next up is the exciting news of the release of the Michelin guide 2017. The guide has previously been voted the most useful guide by users on our site so many were waiting with baited breath to see if any restaurants had been awarded the sought after three Michelin star award. Other special awards were also given for the first time including the Michelin Female Chef Award and the Michelin Welcome and Service Award.
4. AA Restaurant Guide Rosettes❀ Vs. Michelin Guide Stars*- The Big Difference Blog by Frank Davie
Coming in at number 4 is a blog from chef and resident blogger, Frank Davie. In this particular postFrank takes a closer look at the diffrence between the AA Restaurant Guide and the Michelin Guide and how the two sought after accolades work when choosing which restaurants should be bestowed the distinction.
6. Mark Froydenlund, head chef, Marcus, The Berkeley
Narrowly missing out on the top 5 is our interview with one of our heroes of the hotplate, Mark Froydenlund. Mark is head chef at Marcus Wareing’s ‘Marcus’ restaurant. The restaurant has been open for ten years and in that time has gained a remarkable two Michelin stars and 5 Rosettes from the AA Restaurant Guide. Mark spoke to us about his journey as a chef and his ascent to head chef.
Sitting pretty at number 7 is another blog from Chris Hill. For this blog he lists the vital skills that differentiate great cooks from great chefs. The ex-businessman explains that there are many different variables that can impact how smoothly a kitchen runs. In order to maintain a harmonious kitchen a chef has to be able to juggle all of these variables at the same time as producing impeccable food.
8. MasterChef: The Professionals winners - where are they now?
In the run up to the new series of MasterChef: The Professionals 2016 we took at look at past winners and what happened to them post MasterChef. In this piece we found out that original winner, Derek Johnstone worked for the Roux family for several years, 2013 runner up, Adam Handling now owns the very successful, The Frog at E1and last year's winner, Mark Stinchcombe someday wants to have his own Michelin star.
Just making the top 10 was the surprising news that Claude Bosi decided to close his two Michelin star restaurant, ‘Hibiscus’. After 16 years the chef decided it was time to move on and embark on new projects.
Just breaking the top 10 is the unveiling of the Michelin guide Kyoto Osaka 2016 and the Michelin guide Nara 2016. The guides recommend the best restaurants and accommodation in Kyoto, Osaka and Nara. However, to get your hands on the Kyoto Osaka guide, you had to go to Japan as they were only sold there. 11 three star restaurants managed to retain their three-star status in the Kyoto Osaka guide and only one appeared in the Nara guide. The Bib Gourmand winners also appeared in the Nara guide for the first time.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
