Recipes

Chef masterclass: Isle of Gigha halibut by Clare Smyth

At Restaurant Gordon Ramsay in Royal Hospital Road, Chelsea, chef-patron Clare Smyth creates a refined and beautiful halibut dish. Michael Raffael reports

What's in season: February

Uncertain weather will no doubt affect your larder in February, but there are still some ingredients you can bank on, says fresh produce supplier James Wellock. Meanwhile, the British Larder’s Madalene Bonvini-Hamel suggests some recipes to inspire you

In this week's issue of The Caterer: 9 Jan 2015

The New Year Honours round-up; John Campbell on the newly-opened Woodspeen in Berkshire; The Crown at Whitebrook's menu; What's in Season; and the Cateys 2015 nominations are now open!

Raw talent: Silla Bjerrum investigates Danish herring

Silla Bjerrum, Danish-born owner of London restaurant Feng Sushi, has travelled to the island of Bornholm in Denmark to discover how to unite sushi, herring marinades and MSC-certified fish. Hannah Thompson went along for the ride

Recipe: Dobos Torte by Claire Clark

I learned to make this cake at college, while studying for my advanced pastry exam.

What's in season... January

Fresh produce supplier James Wellock takes a look at the ingredients we can expect to see in January, while Madalene Bonvini-Hamel, chef-owner of the British Larder in Bromeswell, Suffolk, cooks up some seasonal treats for December menus

What's in season... November/December

Fresh produce supplier James Wellock takes a look at the ingredients needed for a traditional festive lunch, while Madalene Bonvini-Hamel, chef-owner of the British Larder in Bromeswell, Suffolk, cooks up some seasonal treats for December

Alvin Leung's Bo London owed nearly £500k to creditors

"Demon chef" Alvin Leung's ill-fated UK venture, Bo London, owed nearly £500,000 to unsecured creditors when it went into administration earlier this year.

What's in season: November

As the end of the year hurtles towards us, fresh produce supplier James Wellock takes a look at the ingredients destined for our plates in November, while chef Madalene Bonvini-Hamel, owner of the British Larder in Bromeswell, Suffolk, cooks up some seasonal treats

Michelin Guide UK opens new Twitter account days ahead of 2015 Guide

A Twitter account purporting to represent the Michelin Guide in the UK has been opened on the popular microblogging site.

What's in season: September/October

As we head into autumn, fresh produce supplier James Wellock looks at October’s offerings, while the British Larder’s Madalene Bonvini-Hamel cooks up some seasonal recipes

Ollie Dabbous: Magnificent simplicity

Michelin-starred chef Ollie Dabbous has had a stratospheric rise with his eponymous restaurant and now he is launching his first cookbook - and he's offering The Caterer readers the chance to work at stage at Dabbous

Chef profile: Claude Bosi, Hibiscus

Claude Bosi has redesigned Hibiscus, simplified his cooking and lightened the mood at his two-Michelin-starred Mayfair restaurant. He tells Jennifer Sharp that relaxed is cool and London is better than Paris – but French cooking still rules the world

Recipe: Red onion tarte tatin with goat’s cheese

This is a twist on the classic tarte tatin as it is made not with fruit, but with onions – deliciously sweet red onions, to be precise – using more or less the same principle and technique

Ambrette restaurants to host 'food waste' charity dinners

Chef Dev Biswal's Ambrette restaurants in Margate, Rye and Canterbury are set to hold a series of charity dinners to highlight the enormous quantities of food wasted in Britain.

Kulinarischer Jakobsweg (Culinary Trail of St James) with chef Russell Brown

The hills are alive with the smell of braised beef, as Michelin-starred chef Russell Brown, of Sienna restaurant in Dorset, treks through Austria for the annual Kulinarischer Jakobsweg (Culinary Trail of St James). Richard McComb reports

Buttered lobster with fennel ‘ceviche’ and crab cocktail

First, remove the claws and the head from the lobster. Discard the head unless using for stock. Hold the lobster tail against a flat knife and tie the lobster to the knife with string until the lobster tail is straight. Place the tails and claws in the fridge.