News (741)

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Story by Sarah Jane Gourlay In the aftermath of the New Year with resolutions rife and possibly already redundant I think we should be taking a look at the opportunities presented when considering New Year food resolutions rather than viewing them with the usual disbelief. The guilt of December indulgence weighs on our minds in Read the full article…

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Story by Rachel Gilbank Breakfast like a king! This may be the advice of an ancient English proverb, but people living in and around Rotherham can do just that on Saturday 30 January when the town hosts its second all-day breakfast extravaganza as part of Farmhouse Breakfast Week. ‘Breakfast at the Ministry’ sees North East Read the full article…

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Story by Fiona Rigby On Thursday 14 January over 100 top Jamie at Home consultants and managers, plus their guests, were invited to join Jamie Oliver for an exclusive Gala Dinner at the beautiful Grosvenor House Hotel on Park Lane. The lovely people who host Jamie at Home parties are also incredibly important to the Read the full article…

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Jamie Oliver and celebrated New York chef Adam Perry Lang have chosen One New Change in the City of London as the venue for their latest restaurant. The business will be headed up by experienced restaurant operator, Kevin Bacon. The new restaurant, as yet un-named and due to open in October 2010, will also have Read the full article…

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Story by Patrick Preblick – ABC Media Relations ABC Television Network – “Jamie Oliver's Food Revolution” Premieres Friday March 26, 9:00-10:00 p.m., ET on ABC Jamie Oliver is here to start a revolution. The impassioned chef, TV personality and best-selling author is determined to take on the high statistics of obesity, heart disease and diabetes Read the full article…

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Story by Mike Dowding Fifteen refurbished our flagship London restaurant to start 2010 with a bang. This is our eighth year of trading; in 2009 alone we served 114,000 diners. We’re continually striving towards creating an even better dining experience for our guests through evolving our menu, hiring and training fantastic staff, and most recently, Read the full article…