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| ### **Join Roy Ackerman and Coolcucumber.tv on an adventure into the world of culinary expertise** | |
| Roy Ackerman’s Coolcucumber.tv is an upbeat and informative review programme for food lovers, restaurant followers and hotel visitors. Contributors to the programme include the country’s most influential people in the food and hospitality industry. Roy’s strong connection with the culinary world enables Coolcucumber.tv to go behind-the-scenes with familiarity and understanding to see what really goes on behind kitchen doors and showcase those people and places in the restaurant and hotel sector that are creating new and exciting trends in hospitality and dining out. | |
[](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350373) | [Alyn Williams Cooks](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350373) Alyn Williams cooks North African style Cumbrian lamb for Roy in his restaurant at the Westbury in Mayfair. |
[](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350374) | [Interview with Clare Smyth ](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350374) Clare Smyth, head chef at Restaurant Gordon Ramsay talks to Roy about learning from books and being a woman in the kitchen. |
[](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350375) | [Galvin Brothers, Bistrot de Luxe](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350375) This time, Roy visits a little piece of Paris in London’s Baker Street: the original Galvin venture, still going strong. |
[](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350376) | [Heston Blumenthal at Dinner](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350376) Past inspiration and historic treats as Heston Blumenthal explains to Roy the inspiration behind the menu at his restaurant, Dinner, at Mandarin Oriental Hyde Park |
[](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350377) | [Raymond Blanc talks books](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350377) Raymond Blanc, interviewed by Roy in Le Manoir gardens, proves that his enthusiasm is greater than ever… and that he’s written a library of books to prove it. |
[](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350378) | [CUT with Wolfgang Puck ](http://www.catererandhotelkeeper.co.uk/Articles/5/11/2013/350378) Wolfgang Puck tells us all about his London restaurant, CUT, and reveals to Roy his steak sources. |
