Arabica bar and kitchen – by Georgia Stevens and David Kiss

Arabica Bar & Kitchen Two of our consultants were lucky enough to be invited to Arabica KX soft launch yesterday evening… here is what they thought: Georgia One word - WOW! Situated on the park, this site is in a prime location that is going to be a honey trap in...

read more

The perfect place to enjoy some time out… Rail House Cafe’

Breakfast. In my eyes it is the most important meal of the day; the right breakfast will set you up for the day and ultimately it can change the day you have. Skip it and who knows how that will affect the rest of your day? The only issue with it is that it is always...

read more

Beautiful London Hospitality… Love it!

Having arranged to see friends who have recently moved to England from Australia for a night out we obviously started at 12th Knot Bar which is located on the 12th floor of Sea Containers London before heading to Temper Restaurant Soho, on a recommendation from Dan...

read more

The Power of a Stage Part. 2

   “All we want to do is cook beautiful food and have a good time doing it” are the words from Head Chef Iain Smith at No. Fifty Cheyne. I have had the luxury to visit, eat and work in some wonderful restaurants in my time as a chef, but No. Fifty has to be up there...

read more

Appetite do Tough Mudder for Only a Pavement Away!

30 days and counting! On 21st September, Appetite do Tough Mudder for Only a Pavement Away! We are very excited to bring industry friends, household restaurant and pub brands to join us and take onTough Mudder in support of our amazing charity Only A Pavement Away !...

read more

Wahaca – Tequila shots and spicy tomato juice…

I visited Wahaca Southbank at the end of June for a quick bite to eat during my lunch break with some colleagues (and it was so delicious I went back the next day for some more...!). This Mexican street-food restaurant is on the terrace of the Queen Elizabeth Hall,...

read more

The Power Of A Stage: Part.1

The power of a stage…. Stage (cooking) Staging is an unpaid internship test when a cook or chef works briefly, for free, (or to gain a position) in another chef's kitchen to learn and be exposed to new techniques and cuisines. The term originates from the French word...

read more

Why did I become a Chef??

Why did I become a Chef?? Liam McCarthy 10 years ago and now For most people when someone asks you how you became the person you are its derived from going to college, university and knowing what you want to do from a young age…. I think that if you were to speak to...

read more