Ahead of the big event, we caught up with Alleno and asked him what advice he'd give to young chefs. Read our exclusive interview now.
PROSECCO ON TAP
Mid-week we found ourselves in a bit of a sparkling debate: whether or not prosecco should be served on tap. The Italian sparkling wine, which has seen a hike in sales in the United Kingdom, is now being served on tap at British pubs. To some, this is an abomination but consumers are gobbling it up. Here are both sides of the story.
THE SCIENCE OF SMELL
We ended the week seeking an answer to this intriguing question: why do we like the smell of some food better than others? This launched an entire investigation into why some aromas seem more enticing than others and whether or not it indicates how good the food tastes. Check out what we found out.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.