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The Editor
Destination Slaithwaite
We’ve been expanding our search around the Huddersfield area for new restaurants to try and…
Celebrate your kitchen porter heroes with Winterhalter
Announcing the launch of the eleventh KP of the Year competition It’s once again time…
LOUGHBOROUGH COLLEGE STUDENT CHEFS WIN ZEST QUEST ASIA
Inspired by the tastes, flavours and textures of Korean food, a trio of student chefs…
Implementing Proactive Kitchen Safety Management for a Thriving Restaurant
A thriving restaurant is a well-oiled machine that produces delicious food while ensuring the safety…
Top 6 Beers from Dry January
So, I have completed Dry January, give or take the few hours left of today.…
How To Open an Indian Restaurant
The rich flavours, vibrant spices, and cultural heritage of Indian cuisine have captured hearts across…
Prashad – Tasting Menu
After a couple of failed attempts due firstly to snow and then to flooding, we…
Tips to Make Your Food Packaging Unforgettable
Packaging is a big part of how a customer sees the product. With food items,…
The Burnt Chef Project Launches Global Whistleblowing Service
The Burnt Chef Project has launched a new Whistleblowing Service, a global initiative designed to…
Good Curry Guide returns after 12-year absence
National Curry Week launch for online publication – This is excellent news, I met Pat…
Favorito Mexican Lager – Our Review
I like beer. It features quite often on this website, even though it’s supposed to…
Bang Curry Kits – Our Review
I am always a bit sceptical when someone contacts us and says they’ve created a curry kit that allows you to make a meal at home that tastes just like a restaurant dish.
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