Pub Chef Passion meets Rachid Messaoudi, the Head Chef at the Parcel Yard

Rachid Messaoudi like many other restaurant chefs doubted that he would ever work in a pub kitchen, as he believed that restaurants were superior in working with organic ingredients to craft delicious dishes from fresh. Following years of experience working in an array of London restaurants including Quaglino’s, Paternoster Chop House, The Living Room on…

Seafood Pub Company work with college chefs

  Students at the Nelson and Colne College’s School of Culinary Arts welcomed Executive Chef Antony Shirley, and the award-winning team from the Seafood Pub Company, into the kitchen last week. The Seafood Pub Company, who are famed for sourcing the finest quality produce from sea and shore, partnered with the college’s enthusiastic young chefs, on…

Be inspired by… Roxanne Allen

Name: Roxanne Allen Age: 19 Job title: Demi Chef de Partie Pub/Bar Company: The Anthologist, Drake & Morgan Qualifications: Level 2 NVQ Professional Cookery, Level 3 VQR Professional Cookery “I love getting stuck in to new challenges and getting my hands dirty,” says Roxanne Allen, a 19 year old Demi Chef de Partie at The…

Raymond Blanc’s pub concept champions chef talent

Raymond Blanc’s, acclaimed pub concept the White Brasserie Co, offers traditional English pubs with a French brasserie twist, and their chef talent has been championed at the recent Propel Multi Club Conference. The premium pubs are attracting a younger audience, with their food offer that is cooked to order using seasonal and fresh ingredients. The Executive Chef,…

Be inspired by…Jesse Dunford Wood

Name: Jesse Dunford Wood Age: 37 Pub Company: Parlour, in Kensal Green NW10 Job title: Chef and Owner Tell us about your career path: My love affair with food started in a restaurant in Edinburgh washing pots – and then I progressed to cooking. I stepped off the deep end when I was 21 and…