The big news this week was that we have now launched our new site design. We think the new layout works much better and presents content in a more catchy manner. You may have also noticed that as well as our usual stories of the day we will also be running a daily blog with news, tips, trends and many more stories as and when they happen.
We also hit 10,000 fans on the FDL Facebook page and this was the culmination of a great week at FDL HQ. We want to thank everyone who has helped, commented and generally got involved with the site up until now. It's these people that make the project possible and all the hard work worthwhile. If you're yet to join Fine Dining Lovers on Facebook - What are you waiting for ?
The World's 50 Best Restaurants Live Stream
In a week full of FDL announcements one of the biggest was the news that we will once again stream The World's 50 Best Restaurant Awards live. Sponsored by S.Pellegrino and Acqua Panna mineral waters, the event, which is organised by Restaurant Magazine and now in it;s tenth year, will see some of the world's best chefs descend on London's Guild Hall to hear who will make the list. To be the first to hear details of the stream when it's announced be sure to like the Fine Dining Lovers Facebook page as we'll be announcing the news there first.
As spring slowly rears it's head along with the sun FDL decided to have some fun. We took a look at edible flowers and how they are used in the kitchens of some of the biggest chefs around the world. Roses, Lavender and many more were described and dissected as we looked at how to pick the perfect bouquet for your home cooking day.
The famous Italian chef, Davide Scabin, was back with FDL HQ this week as he presented his video recipe for a cold fusion dessert. The recipe was created as part of the S.Pellegrino Sparkles with Bulgari Gala Dinner in China and the Michelin star chef showed how he manages to use S.Pellegrino and it's signature bubbles in the dish.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.