Daily news update: our selection of food and chef news from the world's press
Kenny Atkinson is the first to admit that 20 years ago working on a fruit and vegetable stall in Newcastle’s historic Grainger Market, he little imagined one day he would become, not just an acclaimed Michelin-starred chef but be on the verge of opening his own fine dining restaurant in his beloved home city.
Read more from The Journal
Chef Paul Foster to leave Tuddenham Mill for new role
Paul Foster is to leave Tuddenham Mill, near Newmarket, to take on the position of head chef of the 56-seat Dining Room at Mallory Court in Royal Leamington Spa, Warwickshire. The 31-year-old chef, who has garnered several top accolades at Tuddenham Mill in the past four years including three AA rosetttes, an Acorn Award, 6/10 in the Good Food Guide and Observer Food Monthly Young Chef of the Year 2011, will join the three AA red star, Relais & Chateaux property at the end of February.
Read more from Caterer & Hotelkeeper
Gone right off eggs? Try blood (even in ice cream) ... The grisly ingredient is overlooked, say cutting-edge culinary experts
It is an "edgy, almost forbidden" ingredient that could make the bravest of cooks turn the colour of the traditional chef's uniform... white. Despite blood being the clearest "brute fact" that animals have been slaughtered to put food on a plate before us, one of the world's top culinary teams is calling for blood to be used more widely in the everyday food we eat...
Read more from The Independent
The motorhome that costs £8,000 A NIGHT and reaches speeds of up to 100mph
Holidaymakers who like the idea of exploring the great outdoors but shudder at the thought of a freezing, insect-infested tent may be interested in hiring a palatial motorhome - as long as they have £8,000 a night to spare. The glittering tour bus, once used by F1 stars Jenson Button and, before him Jacques Villeneuve, is now being offered as a unique 'seven star' hotel, complete with Michelin Star Chef.
Read more from Mail Online
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