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Interview • 7 minute read
In the Kitchen With… Pasetti & Boote
Bristol-based Pasetti & Boote is redefining what it means to be a catering company. Max and Steph spoke with us about their international experience that led to their approach to food.
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Interview • 4 minute read
An interview with Michelin Star Chef Aktar Islam
Aktar is a true example of how creativity comes from adversity. He reacted to the impact of lock-downs by developing a way of delivering Michelin-star restaurant quality food even after it’s been frozen, transported anywhere in the UK and reheated.
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Interview • 11 minute read
Milk, Microbes, Mites and Robots – an Interview with Tom Calver, Cheesemaker
Tom Calver is Director and Head Cheesemaker at Westcombe Dairy in Somerset. I visited this beautiful place to see the dairy, cheese store and shop. I spoke with Tom who divulged the fascinating history of the place. Oh, and of course I also met ‘Tina the Turner’ – the world’s first Cheddar robot.
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Interview • 7 minute read
Some of the Best Cuts of Meat for BBQ – Advice From Master Butcher Jack Cook
Jack Cook, Master Butcher, runs Walter Rose & Son, recently Britain’s Butcher Shop of the Year. Jack tells us about his family history, the importance of provenance, and shares his tips for cooking over fire.
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Interview • 10 minute read
cooking over fire – tips and techniques
Cooking over fire has recently exploded in the UK. We spent the day with the unstoppable Ross Anderson, founder of Roam Catering in Salisbury. Ross shared some of his vast knowledge on the subject and cooked some unbelievable food.
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Interview • 15 minute read
Secrets of a Professional Knife Sharpener
Scott McLellan runs Sheffield Knife Sharpening, based in Sheffield, U.K. He provides TOG’s knife sharpening and repair service and works entirely by hand using high quality Japanese whetstones. I wanted to discover his journey into knife sharpening as quiz him on what tips he had for our readers.
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Interview • 11 minute read
Cutting Through Mental Health Stigma – An Interview With Kris Hall, Founder Of The Burnt Chef Project
Kris Hall is founder of The Burnt Chef Project – a non-profit campaign and e-commerce brand which challenges mental health stigma within the hospitality industry. TOG’s MD, Ernie, spoke with Kris to learn about the inspiration behind the project.
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