The team behind the Great British Chefsapp have released this wonderful infographic on the UK Michelin guide 2013.
It features all sorts of Michelin facts. From how many restaurants received stars to exactly how that splits across the UK. There's figures on the split between male and female head chefs and a look at some of the many restaurants on the list named after animals.
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?