Eat It Up
Tasty info from the world of food
by Lucille Howe
Could you be the next reality TV star?
BBC Two’s The Restaurant is set to return for a second series later this year and, if you’ve ever dreamed of running your own gourmet gaff, then this could be your chance to make it happen. Raymond Blanc is offering one lucky couple the chance to go into business with him over an eight-week competition. “I am not looking for lots of prior experience in the industry,” says Blanc. “What I want is people who will commit themselves wholeheartedly to the challenge of creating good food and excellent service.”
The production team are looking for applicants and auditioning in April. For more information go to WWW.BBC.CO.UK/RESTAURANT.
Urban Eating Goes Green
The Water House organic restaurant in London’s Shoreditch is set to be the most smugly eco-savvy eatery in town. Just launched, the canal-side restaurant is so saintly it should get a halo as well as a Michelin star. The kitchen will use its waste as compost to grow the next batch of veggies in their sustainable garden and the team will devise cunning ways of using paperless menus. We can’t wait to see what they come up with! If you’re in the area and want to carry on the party, head to new late-night drinking den and member’s club, The East Room. There’s more novelty wine action to be had as special credit cards let you grab your own wine on tap from air tight dispensers that keep your tipple fresh as a daisy. WWW.THSTRM.COM
The School of Ramsay
Sick of sloppy standards in catering colleges, the ever-raging Gordon Ramsay is setting up his own academy to create the perfect student. Speaking at the official launch of his restaurant, Maze, in Prague (visit WWW.GORDONRAMSAY.COM/MAZEPRAGUE to take a look) Ramsay said, “I want to set up my own modern day apprentice scheme, where students will experience everything from a most amazing pub, to a one, two or three Michelin-starred establishment.” Asked where we could expect this school for superchefs, Ramsay said, “It’s going to be central, that’s all I can say. And I’m not talking about fast track courses here – I’m talking six months to two-year courses, and issuing our own diplomas.” You read it here first.
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