Master Chef Robert Stordy, FWMCS has recently written a short article about his experiences of publishing a cookery book and thought it might have some useful tips and advice for WMCS members.
When I retired – correction, chefs never retire – when I left full-time employment in 2016, my prime focus was to write a book. Why not, I had accumulated all this knowledge from years of working within the catering industry, a large chunk of which was from my time spent as a lecturer in culinary arts. Though it was never […]Read more
Buying sustainable fish and seafood
As professional chefs we all have the power to make a real difference by only sourcing fish and seafood from healthy, responsibly-managed sources that are caught or farmed in ways which minimise damage to the marine environment. Here are some top tips from the Marine Conservation Society (MCS), the UK Charity for seas, shores and wildlife, to help you make […]Read more
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