Published on Yahoo Lifestyle UK & Ireland on 27th November 2013:
The latest series of MasterChef the Professionals has gotten us glued to our TV sets.
Who will triumph with their creativity? What will the chefs cook next? How will they measure up in the next challenge? These are all questions in the back of our minds as we tune in week after week in anticipation of the finale.
But what’s it like to actually cook with a MasterChef judge? I went to Cactus Kitchens to find out.
Based in Clapham, Cactus Kitchen is home to the Saturday Kitchen studios. Once in a while it’s also open to the public as the Cactus Kitchen Cookery School, set up in partnership with Michel Roux Jr. As well as the Michel Roux Jr and Monica Galetti experiences, there are also classes with other celebrity chefs.
Read mor at Yahoo!
Published on Yahoo Lifestyle UK & Ireland on 1st May 2013:
Have you noticed a sudden influx of international chefs to London recently? And that visiting chef pop-ups of the Michelin-starred variety are popping up everywhere?
Well, as you’ll have probably gathered, they are in town for the World’s 50 Best Restaurants Awards. The highly regarded award, now in its 11th year, draws some of the world’s best chefs to the city. With their arrival however, came the slew of pop-ups.
Why not showcase their skills? After all, they are already in town.
Indeed many of these chefs are worth seeing in action, not only for their food, the demonstration of skills but also for the local knowledge that they can share. For the average person, it’s a great insight into some of the world’s best chefs, their food and their restaurants.
Read more at Yahoo!
Published on Life in Luxury on 10th February 2013:
- Bo London is the first restaurant outside of Hong Kong for Alvin Leung, the chef/patron of the two Michelin starred Bo Innovation.
- The Mill Street site, based in the heart of Mayfair, reportedly costed Leung £1m to lease and fit.
- Wood reclaimed from renovations of the Bo London site has been fitted to one of the two semi-private dining rooms. The wood is protected behind glass made to the same shade as Leung’s glasses.
- Instead of an image of Alvin Leung, like outside Bo Innovation, Bo London has one of Leung’s hand holding his custom made knife.
- There are two kitchens. A classic Western-style one, including a pastry section, and a Chinese one with woks and steamers.
- There are two views into the kitchens – from the pass upstairs or the viewing window at the pastry section downstairs.
- For lunch, there is a selection of dim sums as well as the newly introduced ten course “Chefs” tasting menu. For dinner, there is only the 12-course “Ode to Great Britain” (comprised mostly of reinterpretations of British food) or the 14-course “Chefs” tasting menu (includes select dishes from Bo Innovation).
- The most famous dish on/off the menu is “sex on the beach”, Leung’s creation to raise money for AIDS charities.
- Abby’s sauce is made according to a recipe created by Leung’s wife.
- Those interested in trying the Chinese spirit baijiu will find a premium selection of three at the bar. As well as of course in the dessert by the same name.
Published on the Taste of London blog on 8th June 2012:
There’s little to say about Dinner that hasn’t already been said. Anything remaining from its launch last year has been well and truly covered in the stories surrounding its placing at number 9 in the recent World’s 50 Best Awards – making it the UK’s top restaurants by this measure.
We spoke to journalist, blogger and trainee chef Qin Xie, who has something new to add. She hasn’t just eaten at Dinner, but actually worked in the kitchen for a week. In her words…
After working 9am to 11pm for seven consecutive days, you get a pretty good idea of the whole operation as a stagiaire. Certainly by the end of the week, I was more than impressed.
It wasn’t everything that I expected. Like the kitchen; you’d expect it to be noisy but one comment from Head Chef Ashley Palmer-Watts and the noise is reduced to a bare minimum. The entire operation runs so smoothly that it’s not just the show kitchen that makes an entertaining viewing, rather, the whole thing is theatre. And everything from start to finish is done with finesse.
Behind the scenes, too, is deserving of praise. Fantastic team work aside, there’s support and nurture found everywhere. More senior chefs take the time to show and teach junior chefs. Enthusiastic and talented chefs are always given the opportunity to progress, whether internally or externally – even I was allowed to plate up and send out starters. And they really take the time to care too; every ailment is taken seriously be it a cut, a burn or simply slight dehydration.
But most of all I am impressed by the chefs. How they have so much passion for what they do. How they are so aware of what other chefs are doing and what the press is saying. How they have travelled the world to work in the kitchens of the best restaurants in the world before working at Dinner.
When the time came for me to leave, I was pretty sorry to go. I really felt like I was part of the team. And what a team to be part of. So it really is with my warmest congratulations to Ashley Palmer-Watts and his exemplary team of chefs for winning this year’s highest new entry at number 9. What is there left to do now but wait in eager anticipation for next year’s awards and see what else they can achieve?