Big Ben may have gone silent but the restaurant industry in London is far from quiet. We have exciting new openings from chefs such as Jean-Georges at the Connaught and Clair Smith’s new restaurant Core and many exciting and exotic cuisines making their way on our plates.
This month the hospitality industry flexes its muscls and shows of at the Restaurant Show, Square Meal Awards, Ready Steady Cook and Collins king are sponsoring HR in Hospitality on 29th September at the Rosewood Hotel London.
We are always looking for exciting new talent, if you would like to come down for a confidential chat, catch up or cup of coffee our door is always open for career advice and new job opportunity
Click here to find us or drop us an email at Info@collinsking.co.uk
The ACE Ready Steady Cook competition has been a long established date on the calendar for chefs working in food service and the spotlight on the next generation of chefs.Different in nature to other chef competitions, ACE Ready Steady Cook is a competitive and fun event where the audience can network and be a part of the evening. With ACE’s focus firmly on encouraging and recognising young talent, each team of two chefs will include one under 25 years old.
This Year we have 14 teams competing including defending champions Vacherin, Baxter Storey, Holroyd Howe, RA, ISS, Ch&Co, Brookwood artnership, ABsoltley Catering, Sodexo, Bartlett Mitchell, Lexington, Ellior, Blue Apple and Lusso.
New awards from the Michelin guide For 2017!!!
In 1900 tyre manufacturers André and his brother Edouard published their very first Michelin guide, recommending restaurants, hotels, inns and petrol stations for French motorists. At the time there were fewer than 3,000 cars in France.
The original was then called ‘The Little Blue Book’ and given away for free. The book contained useful information for motorists including maps & instructions for repairing and changing tires.
The books reputation grew and now covers many cities and countries around the world.
In 1955 the biggest change for a generation came when they introduced the Bib Gourmand which recommends restaurants serving “excellent value” meals at no more than £28. Last years guide included 140 Bib gourmand winners across the UK and Ireland
In 2018 the Michelin guide are releasing a new award – L’Assiette Michelin (the Michelin Plate). This new award will be given to places where inspectors have noted “quality food”, but with no crossover on Bib Gourmand or star ratings.
Michelin hope that the new award will help them to compete with the new restaurant review guides, blogs and websites such as trip adviser and yelp.
Whether its stars, bibs or plates. We would love to know your thoughts on the new category and if your restaurants hoping to win a Michelin plate in 2018.
Are you looking for a new challenge this month?
Do you want to improve your skills and experience?
Yes? Then Collins King & Associates have some really exciting new opportunities:
Head Chef – Classic French rosette winning brasserie, Mayfair, £60K
Sous Chef – Rosette standard gastro pub restaurant, Chelsea, £30K
Junior Sous Chef – High volume modern European brasserie, Kings Cross £28K
Chef de Partie – Well renowned fine dining seafood restaurant, Covent Garden £27K
Demi Chef – Exclusive members club with 2 restaurants and events, Green Park, £22K
Pastry Chef – High volume modern British Brasserie, offering training and menu creative input, Covent Garden, £27K
Come down and meet the Collins King & Associates team at the Restaurant Show, 2- 4 October at Kensington Olympia.
Now in it’s 29th year this renowned, unique trade event caters to those owning, operating and working in restaurants, hotels, catering companies, cafes and leisure establishments across the UK.
September is one of our favorite months, a wonderful seasonal mix of late summer and early winter produce, additionally it is the best time for British game and and the perfect season for foraging with Slow berry’s, rosehips and wild berry’s.
Produce such as apples, squash, globe artichoke, fennel, figs and watercress will be coming into their prime.Collins King & Associates ideal September menu choice would be:
Wild Duck carpaccio with balsamic marinated figs and fresh watercress salad.
Roasted Venison loin with summer truffle mash, globe artichoke and port jus
Apple and blackberry crumble with rosehip sorbet