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In The Soup: Foodie News Roundup

All change on the chef merry-go-round, why the answer to healthy eating lies in a salt cellar and meet coolest of street food dudes Yoshi

Written by . Published on February 8th 2012.


In The Soup: Foodie News Roundup

BACKSTAGE it is all change at some notable restaurant kitchens. The head chef at Roast is toast as Laurence Keogh heads off to take over at the Wolseley while Marcus Verberne has left Mark Hix where he has been for more than ten years to take Keogh’s place.

Roast is of course owned and run by the affable Iqbal Wahhab who previously launched the Cinnamon Club which is to open a new canteen style (and good news, cheaper) variation Cinnamon Soho in Kingly Street, next month under the overall group direction of the masterful Vivek Singh… and on the other side of Soho, a name some may know from his time at Arbutus and Wild Honey, Andrea Mantovani is in charge at the revamped Va bene on Brewer Street, now Mele e Pere. His Italian menu has a good ring to it with dishes like tagliatelle with beef cheek ragù; charcoal-grilled shoulder of lamb with stuffed artichokes; roast cod with fennel; ‘Nonna’s’ apple cake…

And if you are reading the small print a label that says a chicken is reared in ‘enriched’ cages means they share a cage the size of an A4 sheet of paper.

And if you ever wondered where Saturday Kitchen presenter James Martin cooked – in fact he trained with his dad at the kitchens of Castle Howard in Leeds – he has gone back to his roots on a deal at the Talbot Hotel, Malton, north Yorkshire, his hometown.

While Gary Rhodes is heading in the other direction to open a fourth restaurant, this one in Abu Dhabi…

Drinkingstraws Jamie Poulton of the historic restaurant and takeaway Randall & Aubin also in Soho is heading up a campaign to stop people using straws – bad for the environment, don’t you know…and of course it is dubbed Straw Wars

Leon began life as everyone’s ethical friend but have hired former Burger King chief executive Brad Blum and announced plans to expand…well just about everywhere. Founder Henry Dimbleby – son of BBC’s broadcaster David – told the business pages that his own childhood vision was to get the same kind of fun he used to get as a child going to a burger bar. Ummm, yes. Currently he revealed they are serving 50,000 customers a week and selling two tones of chicken and a tonne of meatballs. That sounds really organic, Henry…

The good news for chickens though is that, according to the British Egg Industry Council, nearly half the eggs bought now are free range… seventeen years ago it was only fourteen per cent. And if you are reading the small print, a label that says a chicken is reared in ‘enriched’ cages means they share a cage the size of an A4 sheet of paper.

Georges

There must be a prize of sorts to Central London Community Healthcare Trust who are trying to encourage people towards healthy eating. George's Portobello Fish Bar in Portobello Road has been awarded a recognition because, wait for it, they changed their salt cellars from seventeen holes to five…

Street food hero Yoshi – now here is a man who can change your mind about things, Yoshi’s Hope Café coffee bars are helping rebuild tsunami ravaged Japan. When it comes to coffee he is a little bit of a foodie and a half…great video, watch it here.

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