DOCSLIB.ORG

Three Is the Magic Number the ROCA BROTHERS BREAK NEW GROUND — GIRONA, SPAIN —

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Three Is the Magic Number the ROCA BROTHERS BREAK NEW GROUND — GIRONA, SPAIN — FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL 1234 2014 FOODSERVICECONSULTANT.ORG EAME EDITION Three is the magic number THE ROCA BROTHERS BREAK NEW GROUND — GIRONA, SPAIN — LEBANON Great food with the fl avours of the Middle East WASTE NOT WANT NOT Prevention is the cure for kitchen waste problems THE MICHELIN MASTERS Daniel Boulud, Tom Sellers and Björn Frantzén SUPERIOR :: ECO GENERATION 5.0 GRAM COMMERCIAL IS BUSINESS SPONSOR OF THE GRAM REFRIGERATORS AND FREEZERS NATIONAL CULINARY MANUFACTURED FOR PROFESSIONAL KITCHENS TEAM OF DENMARK REVOLUTIONARY 2013 SUPERIOR PLUS K 72 G WINNER DESIGN OF THE HIGHLY COMMENDED FCSI AWARD 2013 683(5,253/86DQG(&23/86DUHWKH¿UVWWZRPRGHOVLQWKHQHZ 3/86VHULHVIURP*UDP&RPPHUFLDOUHSODFLQJWZRHDUOLHUPRGHOVLQWKHVDPHUDQJH 3/86DQG7KHVHQHZFDELQHWVFRPELQHVW\OLVKGHVLJQZLWKKLJKIXQFWLRQDOLW\ DQGH[FHSWLRQDOO\ORZHQHUJ\FRQVXPSWLRQ*ODVVGRRUFDELQHWVZLOOEHDGGHGWRWKH UDQJHE\0D\ Legs or castors at no extra costs * With an energy consumption of only 329 kWh/year (Energy test EN441) the SUPERIOR PLUS 72 329 refrigerator already now ranks in the best energy class (A), an energy class that is planned to be kWh/year RI¿FLDOO\LQWURGXFHGVW-DQXDU\ZKHQWKH(8'LUHFWLYHEHFRPHVHIIHFWLYH 5HDGDERXWWKHLPSRUWDQFHRIWKH(&2IULHQGO\ORJRRQRXUZHEVLWH GREATGREAT NENEWW FEATURES - WATCHWATCH THE MOVIE Gram Commercial A/S Aage Grams Vej 1 DK-6500 Vojens T: +45 73 20 12 20 [email protected] www.gram-commercial.com WELCOME FROM THE WORLDWIDE PRESIDENT hen I first became one, eventually. Your engagement is vital president of FCSI in helping to understand what you the Worldwide in January member want from the Society. W 2014 I didn’t really know I had the pleasure of attending the what to expect from the role, but one Gulfood 2014 show in Dubai in February thing I had been told to expect was as well as The Americas Division annual an infrequency of communication and conference in Phoenix, Arizona in April. feedback from members. Both were fantastic experiences and The first thing I did therefore was allowed me to speak with many members to start writing an FCSI Friday weekly about the next steps for FCSI and indeed email update for the entire membership the Foodservice Consultant portfolio. around the world. The purpose of the Perhaps the most exciting of these is JONATHAN DOUGHTY FCSI email was an attempt to communicate the new app that we are launching this President FCSI Worldwide [email protected] the activities the board is undertaking on summer. This remains a huge opportunity @FCSIWWPresident behalf of the Society as well as generating for members to showcase the fantastic more member feedback. work they are doing around the world What started as a trickle of responses and to further convey what a special from members soon became a flood. Society we are. Depending on the subject matter of the One of the things I want to ensure email I now receive anything between during the two years I am president of 100-200 emails each week. I’m afraid to FCSI Worldwide is that the board is say this has substantially slowed down delivering on the promises that we have my ability to respond to each message, made for you the member. It’s your but I will get round to answering each FCSI – make the most of it. The attendance at Gulfood 2014 already committed to participating in the development of FCSI EAME and FROM THE was again a huge success for Gulfood 2015 and the EAME we will be gathering at the beginning REGIONAL FCSI EAME. Thank you to all Conference 2017 is planned to take of May for the next board meeting. CHAIR who supported us to make the place in either Abu Dhabi or Dubai. The work is varied: promotion of the show a success. The next EAME Conference will be FCSI kitchen book, appointing a new The Middle East has become the in March/April 2015. For the first time treasurer, organising conferences, most important growth market for we will switch the conference to improving brand recognition, the new FCSI. About 35% of our members spring because of the numerous FCSI app, etc. I’m very glad that we are active in this region and for this events – especially the Host show in have such an active and strong reason our booth was very well Milan – that take place in the autumn. EAME Board. If you have any attended. Transactions have been We are already organising this and suggestions or ideas for our work, made in advance of the EXPO 2020 we looking forward to meeting many please contact me at [email protected]. MARTIN RAHMANN FCSI in Dubai and network FCSI is active. of you there. As soon as the place I look forward to your emails. Chairman For the Expo in 2020, 145 new and time are fixed, we will inform you In the next edition I’ll report about FCSI Europe, Africa, Middle East hotels and 88 renovations of existing via www.fcsi.org. We will also give the TAD Conference and our buildings have been planned. The you more concrete information in the participation at Hotelympia. I wish spirit and optimism in evidence there next issue of Foodservice Consultant. you much pleasure reading this latest is incredible. Therefore, we have The Board is working intensively on edition of Foodservice Consultant. Interested in advertising opportunities [email protected] twitter.com/FS_Consultant KEEP IN in print and online? Foodservice Consultant Foodservice Consultant TOUCH [email protected] DAN MURRELL DAN For more go to foodserviceconsultant.org 3 Serving Up Fire Suppression Is Our First Order 1234 2014 FOODSERVICE CONSULTANT EAME EDITION “I had to work in New York for 10 years to prove I was a great chef. There, no matter 22 where you come from, you can stay true to who you are” Daniel Boulud 75 8 NEWS & VIEWS EAME BRIEFING 3 WELCOME 68 TOM SELLERS From your president and FEATURES The chef from London’s your regional chair 20 40 50 Michelin-starred Story THE BIG PICTURE THE FCSI INTERVIEW FISH FOOD 6 ONLINE ROUND-UP Rio 2016 Olympic Park, Gerhard Franzen FFCSI How foodservice can 75 FRANTZÉN More great content Rio de Janeiro, Brazil talks about helping to help tackle the issue of The restaurant that put from the Foodservice shape the industry in a sustainable fishing Nordic cuisine on the map Consultant website 22 Germany reunited after DANIEL BOULUD the fall of the Berlin Wall 59 80 GHIA HOLDING 8 AROUND The celebrated chef WASTING AWAY A thriving Lebanese THE WORLD gives global ingredients 44 One way to deal with brand set to go global The latest global a French accent PAUL KAHAN kitchen waste is to make construction projects Legendary Chicago less in the first place 85 HEALTHCARE 28 chef/restaurateur Hospital design 10 THE BAND OF BROTHERS 64 INTELLIGENCE: Head chef Joan Roca COULDN’T COPE 88 WELLBEING EAME on running his Catalan WITHOUT… Fine dining goes healthy News, insight, opinion, restaurant El Celler de Can There are many small reviews and innovation Roca with his brothers appliances that make 91 SPOTLIGHT from the industry, life easier in foodservice. Nestlé Professional including the top 34 Consultants need to restaurants, worldwide TITANS OF INDUSTRY give them a place in the 96 NEW VENTURES and in London, plus, Nayati founder and MD planning process Adam Simmonds Heston Blumenthal tells Michael Jones how creates the perfect brew the popularity of the 99 REFINED DINING brand is now growing Berners Tavern at the beyond Asia London Edition Hotel COVER: DAVID RUANO/PACO AMATE RUANO/PACO DAVID COVER: 102 LAST BITE: Yoshihiro Narisawa CONTENTSof Narisawa For more go to foodserviceconsultant.org 5 FOODSERVICECONSULTANT.ORG FOODSERVICE CONSULTANT Editor Michael Jones Contributing editor Amelia Levin Group chief sub Martin Cloake Chief sub-editor Jacquetta Picton Subs Nina Bryant, Francesca Cotton Online editor Helen Roxburgh Online writer Ellie Clayton [email protected] ONLINE Design director Ewan Buck Art editor Ian Hart Designers Emily Black, Henrik Pettersson Picture editor John Kilpatrick CHECK OUT WHAT’S ONLINE Senior account manager Tina Paw There is a feast of fresh content available at the Foodservice Consultant website. Production manager Rob Manning Click on foodserviceconsultant.org for interviews, expert analysis, regular blogs and Sales director Stuart Charlton the latest product news. You can also sign up to receive the Foodservice Consultant Sales executive Naomi Jones email newsletter, a comprehensive and insightful monthly round up of the biggest [email protected] foodservice stories from across the globe. PCP Managing director Dan Davey Production director ONLINE Angela Derbyshire NEWSLETTER FCSI Executive administrator Nick Vaccaro, [email protected] FCSI board of directors: The members listed below are the board for 2014 Offi cers: President Jonathan Doughty FCSI, Secretary/treasurer James H Petersen Jr FCSI, Immediate past president Edwin Norman FCSI Directors: Toni Clarke FCSI, Clara Pi FCSI, Martin Rahmann FCSI, William P Taunton FCSI Allied representatives: Greg O’Connell, Eric Von Kaenel, Martin Ubl Top stories online include: Foodservice Consultant is published Star chef Tom Aikens tells us his by Progressive Customer Publishing plans for world domination as his fi rst progressivecp.com international outpost, Tom’s Kitchen Printed in the UK by Stephens & George Istanbul, takes root. The aim “is to keep Subscriptions: growing and expanding” says Aikens. foodserviceconsultant.org/editions ISSN 2052-0220 © Progressive Customer Publishing Food labels on the shelves in US 2014. All rights reserved. The views stores will change signifi cantly if expressed herein are not necessarily proposals by the FDA are adopted. shared by FCSI. If you want to reproduce Food lawyer Cesare Varallo looks at the or redistribute any of the material in this implications. publication, you should fi rst get PCP’s permission in writing. No responsibility for loss occasioned to any person acting We preview the NRA Show 2014 or refraining from action as a result of in Chicago.
Load more

Recommended publications
  • Supersize Food Halls
    YUM nibble on this In professional kitchens, chef hats aren’t trend we love just for fashion. supersize The height signifi es kitchen rank: The top chef food halls gets the tallest hat! New York City restaurants aren’t just for eating anymore! Old-school, European-style food halls are of the moment, and they’re merging dining, shopping and cooking experiences. Double shot! We spiked the syrup and the toast with instant espresso! French Toast with Espresso Cream SERVES 4 PREP 15 MIN COOK 10 MIN 2 tablespoons instant espresso italian tech-decked fine-dining pastry powder mega-center eatery wonderland paradise 1 cup sweetened condensed milk 4 eggs Mario Batali doesn’t do Thanks to the high- If you’re visiting New Forget what you know ¼ cup heavy cream anything small, but with tech ordering system York City, chances about pastry shops. In ¼ teaspoon salt NYC’s Eataly, he may at FoodParc—you are you’ll be making Brooklyn’s über-stylish Eight ½-inch-thick slices challah have even out-Batali’d place your order at an a pilgrimage to the Choice Kitchens & bread himself—it takes up electric kiosk, then get Fifth Avenue shopping Bakery, quick-service more than 42,000 a text when it’s ready strip. Make the stores stations inspired by 4 tablespoons unsalted butter square feet (that’s for pickup—everyone secondary to Todd European road stops almost an entire block). in your group can English’s Plaza Food serve it all: house- 1. In a small bowl, whisk the Grab a hand cart: The choose from dishes at a Hall.
    [Show full text]
  • A Bloody Valentine to the World of Food and the People Who Cook Anthony Bourdain
    Medium Raw A Bloody Valentine to the World of Food and the People Who Cook Anthony Bourdain To Ottavia On the whole I have received better treatment in life than the average man and more loving kindness than I perhaps deserved. —FRANK HARRIS Contents Epigraph The Sit Down 1 Selling Out 2 The Happy Ending 3 The Rich Eat Differently Than You and Me 4 I Drink Alone 5 So You Wanna Be a Chef 6 Virtue 7 The Fear 8 Lust 9 Meat 10 Lower Education 11 I’m Dancing 12 “Go Ask Alice” 13 Heroes and Villains 14 Alan Richman Is a Douchebag 15 “I Lost on Top Chef” 16 “It’s Not You, It’s Me” 17 The Fury 18 My Aim Is True 19 The Fish-on-Monday Thing Still Here Acknowledgments About the Author Other Books by Anthony Bourdain Credits Copyright About the Publisher THE SIT DOWN I recognize the men at the bar. And the one woman. They’re some of the most respected chefs in America. Most of them are French but all of them made their bones here. They are, each and every one of them, heroes to me —as they are to up-and-coming line cooks, wannabe chefs, and culinary students everywhere. They’re clearly surprised to see each other here, to recognize their peers strung out along the limited number of barstools. Like me, they were summoned by a trusted friend to this late-night meeting at this celebrated New York restaurant for ambiguous reasons under conditions of utmost secrecy.
    [Show full text]
  • 15Th September
    7 NIGHTS IN LISBON INCLUDINGWIN! FLIGHTS 2019 6th - 15th September www.atasteofwestcork.com Best Wild Atlantic Way Tourism Experience 2019 – Irish Tourism & Travel Industry Awards 1 Seaview House Hotel & Bath House Seaview House Hotel & Bath House Ballylickey, Bantry. Tel 027 50073 Join us for Dinner served nightly or Sunday [email protected] House in Hotel our Restaurant. & Bath House Perfect for Beara & Sheep’s Head walkingAfternoon or aHigh trip Tea to theor AfternoonIslands Sea served on Saturday by reservation. September 26th – 29th 2019 4 Star Country Manor House Enjoy an Organic Seaweed Hotel, set in mature gardens. Enjoy an Organic Seaweed Bath in one IARLA Ó LIONÁIRD, ANTHONY KEARNS, ELEANOR of Bathour Bath in one Suites, of our or Bath a Treatment Suites, in the Highly acclaimed by ornewly a Treatment developed in the Bath newly House. SHANLEY, THE LOST BROTHERS, YE VAGABONDS, Michelin & Good Hotel developed Bath House with hand Guides as one of Ireland’s top 4**** Manor House Hotel- Ideal for Small Intimate Weddings, JACK O’ROURKE, THOMAS MCCARTHY. craftedSpecial woodburning Events, Private Dining outdoor and Afternoon Tea. destinations to stay and dine saunaSet within and four ac rhotes of beaut tub;iful lya manicu perfectred and mature gardens set 4**** Manor House Hotel- Ideal for Small Intimate Weddings, back from the Sea. Seaview House Hotel is West Cork’s finest multi & 100 best in Ireland. recoverySpecial followingEvents, Private Diningactivities and Afternoon such Tea. award winning Country Manor Escape. This is a perfect location for discovering some of the worlds most spectacular scenery along the Wild ****************** Set withinas four walking acres of beaut andifully manicu cycling.red and mature gardens set Atlantic Way.
    [Show full text]
  • Debenture Guide 2 0 15
    DEBENTURE GUIDE 2015 DEBENTURE GUIDE 2015 CONTENTS CONTENTS WELCOME . 1 ADVICE TO SPECTATORS . 43 MAP OF THE GROUNDS . 2 Do’s & don’ts . 43 FACILITIES . 4 RESTAURANTS & BARS . 45 Safety & comfort . 4 Dress code . 45 Plan of Centre Court facilities . 6 THE COURTSIDE . 47 Centre Court seating plan . 7 Signature dishes . 47 Plan of No.1 Court facilities . 8 Afternoon tea . 47 No.1 Court seating plan . 9 Albert Roux OBE . .48 SECURITY & LEFT LUGGAGE . 11 Tom Aikens . 50 THE WIMBLEDON SHOP . 12 Bryn Williams . 52 DEBENTURE HOLDERS’ RESTAURANTS & BARS . 15 Martin Wishart . 54 EATING & DRINKING AT THE CHAMPIONSHIPS . 16 THE COURTSIDE MENU . 57 Restaurants . 16 THE COURTSIDE BALCONY . 61 Self-service restaurants . 16 THE RENSHAW . 63 Cafés & bars . .16 THE CHAMPIONS’ ROOM . 67 ‘Grab & go’ . 19 THE TERRACE . 71 TICKETS . 20 THE ROOF TOP . 73 Debenture tickets . 20 THE GALLERY . 75 Ticket resale kiosk . 20 THE LOUNGE . 77 Duplicate tickets & swing badges . 21 THE VERANDA . 79 THE TENNIS . 22 THE NO 1. BAR . 81 Ground opening & matches . 22 WINES . 82 Provisional programme of play . 24 SECURITY . 86 Changes to the order of play . 25 CONDITIONS OF ENTRY TO THE GROUNDS . 88 Cancellation of play due to rain . 26 TRAVELLING TO THE CHAMPIONSHIPS . 28 Southfields . 28 Arriving by public transport . 28 Debenture Holders’ Car Park 8 . 30 Arriving by car . 30 Car park entrances & opening times . 31 Access to the Grounds . 31 Location maps . 32 A—Z AT A GLANCE . 36 iv v WELCOME WELCOME ON BEHALF OF THE ALL ENGLAND CLUB MAY I WISH YOU A VERY WARM WELCOME TO WIMBLEDON 2015 .
    [Show full text]
  • Northcote Obsession
    OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL
    [Show full text]
  • Delicious Fundraiser
    DELICIOUS FUNDRAISER CharitableBookings.com is delighted to announce the Delicious Fundraiser as a simple and effective fundraising initiative from which your cause can directly benefit with substantial unrestricted funds. DeliciousThe Fundraiser does not incur any financial risk, requires no upfront cost and minimal effort to incorporate into any of your fundraising activities all year round including: • On your website • Lectures/Conferences • Quizzes/bingo nights • Volunteers • Bikerides • Stands/Roadshows • Gala dinners * • Runs/walks/sky dives/etc • Coffee mornings • Drinks receptions * • Corporate staff ‘desk to desk’ • Corporate events * * Ask us for further information about the very effective fundraiser game, ‘Cards In The Air’. “We raised over £5,000 in unrestricted funds in less than 3 minutes and have a great reason to write to our donors and supporters. Looking forward to our next Delicious Fundraiser” Alison Baum OBE, CEO Best Beginnings Step 1: Create a page Delicious Fundraiser on your website using the supplied artwork, we will brand this page in your colours and create a link to your payment fundraising page. CharitableBookings.com/delicious-fundraiser-assets Step 2: • Simply send us your charity logo and we will incorporate it into the artwork of your Delicious Fundraiser A5 cards (see below). For events we will have your cards designed for free and sent to you to send onto your printers. Your Charity DELICIOUS Logo FUNDRAISER lease donate £20 to Your Charity Name. As a thank you, we will send you a complimentary copy of the Additional Pdelicious CHARITABLE BOOKINGS Signature Dish cookbooks: recipe book. For EVERY additional £20 in a Please send my cookbook to: donation you are kind enough to make we will send you Name: another cookbook for you to U.K.
    [Show full text]
  • ABSOLUTE PRESS 2011 Sees Absolute Press Continuing to Release Strikingly Original and Significant Contents Books Across Many Genres of Food and Drink
    2011 ABSOLUTE PRESS 2011 sees Absolute Press continuing to release strikingly original and significant Contents books across many genres of food and drink. Two of the most eagerly anticipated come from three of the most talented chefs working in Britain today. Two of those chefs are the Galvin brothers, Jeff and Chris, who have finally distilled the wonders of their take on French bistrot cooking into (2–13) New Titles Galvin: A Cookbook de Luxe, due for September. Linked by Michelin stars, culinary 2 Galvin: A Cookbook de Luxe passion and prowess, Phil Howard is also finally set to reveal the secrets of his 3 The Square Cookbook meticulous and extraordinary craft, when the exquisitely illustrated and monumental work that is The Square Cookbook lands in November. 4 Melt 5 Hashi: A Japanese Cookery Course Reiko Hashimoto’s debut book is here in October; Hashi: A Japanese Cookery 6 Offal: The Fifth Quarter Course is intended to demystify and celebrate the wonders of Japanese food like 7 The Frugal Cook no other book before it. Two classic Absolute Press books are revamped for May. Anissa Helou’s Offal: The Fifth Quarter is reissued in a new edition with beautiful 8 Cook with Kids photography and new recipes and will reassert itself as the benchmark book on 9 Babycakes Covers the Classics the subject, at a time when nose-to-tail eating is more fashionable and necessary 10 Berger & Wyse: Cartoons from the Guardian than ever. Similarly, Fiona Beckett’s The Frugal Cook, first published at a time 11 Everything But the Oink: A Foodie Quiz when credit was being crunched, is now more vital than ever.
    [Show full text]
  • Pt.BI ISHTAR ~IKAIBKRS
    ASCAP "S 2006 DART CLADI Pt.BI ISHTAR ~IKAIBKRS WiD AFFILIATED FOREIG& SOCIETIKS 3 OLC&IE I OF III P U B L I S H E R .357 PUBLISHING (A) S1DE UP MUSIC $$ FAR BEYOND ENTERTAINMENT $3.34 CHANGE OF THE BEAST ? DAT I SMELL MUS1C 'NANA PUDDIN PUBL1SHING A & N MUSIC CORP A & R MUSIC CO A A B A C A B PUBLISH1NG A A KLYC 4 A A P PUBLISHING A AL1KE PUBLiSHING A ALIKES MUSIC PUBLISHING A AND F DOGZ MUSIC A AND G NEALS PUBLiSHER A AND L MUS1C A AND S MUSICAL WORKS AB& LMUSIC A B A D MUZIC PUBLISHING A B ARPEGGIO MUSIC ABCG I ABCGMUSIC A B GREER PUBLISH1NG A B REAL MUSIC PUBLISHING A B U MUSIC A B WILLIS MUS1C A BAGLEY SONG COMPANY A BALLISTIC MUSIC A BETTER HISTORY PUBLISH1NG A BETTER PUBL1SHING COMPANY A BETTER TOMORROM A BIG ATT1TUDE INC A BIG F-YOU TO THE RHYTHM A BILL DOUGLAS MUSIC A BIRD AND A BEAR PUBLISHING A BLACK CLAN 1NC A BLONDE THING PUBLISHING A BOCK PUBLISHING A BOMBINATION MUSIC A BOY AND HIS DOG A BOY NAMED HO A BRICK CALLED ALCOHOL MUSIC A BROOKLYN PROJECT A BROS A BUBBA RAMEY MUSIC A BURNABLE PUBLISHING COMPANY A C DYENASTY ENT A CARPENTER'S SON A CAT NAMED TUNA PUBLISHING A CHUNKA MUSIC A CIRCLE OF FIFTHS MUSIC A CLAIRE MlKE MUSIC A CORDIS MUSIC A CREATI VE CHYLD ' PUB L I SHING A CREATIVE RHYTHM A CROM FLIES MUSIC INC A .CURSIVE MEMDR1ZZLE A D D RECORDiNGS A D G MUSICAL PUBLISHING INC A D HEALTHFUL LIFESTYLES A D SIMPSON OWN A D SMITH PUBLISHING P U B L I S H E R A D TERROBLE ENT1RETY A D TUTUNARU PUBLISHING A DAISY IN A JELLYGLASS A DAY XN DECEMBER A DAY XN PARIS MUSIC A DAY W1TH KAELEY CLAIRE A DELTA PACIFIC PRODUCTION A DENO
    [Show full text]
  • Download Chelsea's
    Chelsea Miller Chelsea Miller is a Knife Maker, designer and uplifter. Chelsea crafts one of a kind rustic and elegant knives using recycled materials from her childhood farm in Vermont. Each piece is an invitation to explore through preparing and sharing food. Her unique style has captured the attention of world renowned chefs and restaurateurs, She has designed for Eleven Madison Park, Daniel Humm, Mario Batali, Massimo Bottura, among others. Her work has been featured by the NY Times, NY Magazine, Bloomberg, Business Insider, Eater, Buzzfeed, Saveur, Monocle, Cherry Bombe, Garden and Gun, Food and Wine, Tasting Table, CNN. The philosophy behind her work promotes fulfilling, authentic, joyous work. The world is hungry for authenticity, Chelsea shares the tools necessary in forging a path of self fulfillment and integrity. The conversation starts with nourishment, how do we nourish our choices in food, health and wellness, to achieve wholehearted personal happiness? Chelsea sparks curiosity through the practice of hand crafting knives, healthy mental BUILDING BRANDS TO THEIR BOILING POINT and physical awareness and sharing the grit required as an entrepreneur in telling a compelling story. In a field dominated by men, Chelsea brings a distinct feminine sensibility to her craft and wields her hammer to a rhythm all her own. Chelsea is skilled in motivational speaking and believes the path a healthier world is a focus on individual strengths and the ways we choose to nourish ourselves. BUILDING BRANDS TO THEIR BOILING POINT .
    [Show full text]
  • Bl Oo M Sb U
    B L O O M S B U P U B L I S H I N G R Y L O N D O N ADULT RIGHTS GUIDE 2 0 1 4 J305 CONTENTS FICTION . 3 NON-FICTION . 17 SCIENCE AND NatURE. 29 BIOGRAPHY AND MEMOIR ���������������������������������������������������������� 35 BUSINESS . 40 ILLUSTRATED AND NOVELTY NON-FICTION . 41 COOKERY . 44 SPORT . 54 SUBAGENTS. 60 Bloomsbury Publishing Plc. 50 Bedford Square Phoebe Griffin-Beale London WC1B 3DP Rights Manager Tel : +44 (0) 207 631 5600 Asia, US [email protected] Tel: +44 (0) 207 631 5876 www.bloomsbury.com [email protected] Joanna Everard Alice Grigg Rights Director Rights Manager Scandinavia France, Germany, Eastern Europe, Russia Tel: +44 (0) 207 631 5872 Tel: +44 (0) 207 631 5866 [email protected] [email protected] Katie Smith Thérèse Coen Senior Rights Manager Rights Executive South and Central America, Portugal, Spain, Turkey, Greece, Israel, Arabic speaking Belgium, Netherlands, Italy countries Tel: +44 (0) 207 631 5873 Tel: +44 (0) 207 631 5867 [email protected] [email protected] FICTION The Bricks That Built the Houses BLOOMSBURY UK PUBLICATION DATE: Kate Tempest 01/02/2016 Award-winning poet Kate Tempest’s astonishing debut novel elevates the ordinary to the EXTENT: 256 extraordinary in this multi-generational tale set in south London RIGHTS SOLD: Young Londoners Becky, Harry and Leon are escaping the city with a suitcase Brazil: Casa de Palavra; full of stolen money. Taking us back in time, and into the heart of the capital, The Bricks That Built the Houses explores a cross-section of contemporary urban life France: Rivages; with a powerful moral and literary microscope, exposing the everyday stories that lie The Netherlands: Het behind the tired faces on the morning commute, and what happens when your best Spectrum uniboek intentions don’t always lead to the right decisions.
    [Show full text]
  • Dinner by Heston Blumenthal
    THE ROYAL ATLANTIS RESORT & RESIDENCES ANNOUNCES ‘DINNER BY HESTON BLUMENTHAL’ AS THE FIRST RESTAURANT TO OPEN IN 2020 The multi award-winning restaurant of the world-famous chef Heston Blumenthal will open at the groundbreaking property in 2020 DUBAI, United Arab Emirates (March 12th, 2018) – The Royal Atlantis Resort & Residences announces, ‘Dinner by Heston Blumenthal’ as the first named restaurant to open within the property in 2020. The multi award-winning restaurant, with locations in London and Melbourne, will be the third outpost of the culinary concept developed by the Michelin-star chef. Enhancing the landscape of Dubai, The Royal Atlantis Resort & Residences will offer 231 luxury apartments comprised of two, three, four and five-bedroom residences including Skycourts, Penthouses and Garden Suites, ranging from 1,400 to 17,000 square feet as well as 795 rooms and suites. The Skycourts will boast perfect sea views on vast elevated terraces with a private outdoor pool and architecturally landscaped gardens. Located on the crescent of The Palm next to the iconic Atlantis, The Palm resort, this new generation of international luxury living will offer a sophisticated lifestyle experience encapsulated in dramatic architecture. ‘Dinner by Heston Blumenthal’ located in the heart of the resort will include a dedicated bar, two outside terraces and a private dining room. The restaurant will offer contemporary dishes inspired by historic gastronomic recipes dating back to the 1300’s. “I am truly excited about opening in this incredible location”, explains Heston “it is not often that an opportunity in such a perfect space comes along. The backdrop is outstanding and the views of the Dubai skyline over the Persian Gulf are quite unique.
    [Show full text]
  • Old Pulteney Goes the Distance for Top Chef to Deliver Drop of World's
    For immediate release: Tuesday 29th March Old Pulteney Goes the Distance for Top Chef to Deliver Drop of World’s Best Single Malt Wick‐based whisky Old Pulteney has cemented its new partnership with Michelin star chef Aiden Byrne with a special delivery of its 1989 Vintage ‐ newly crowned the ‘World’s Best Single Malt’, one of the greatest accolades in the whisky business. Inspired to create a dish to pair with this award winning dram, Old Pulteney ambassador Aiden – chef at both Manchester House and The Church Green in Lymm ‐ met with an immediate problem: the buzz created by the win meant that there wasn’t a drop of the 1989 to be found. A search of the Distillery in the far north of Scotland and the company’s Airdrie‐based offices uncovered a single 50cl miniature of this precious liquid, and so the Old Pulteney team decided to make sure it made the journey from Scotland to Lymm safely in a style befitting such a rare and valuable dram. Michael Baty, a whisky packaging specialist from the Old Pulteney team, offered to personally chauffeur the miniature bottle to ensure it arrives safely in Aiden’s hands ‐ personally handing it over to the chef today at his busy The Church Green restaurant in Lymm. Aiden Byrne commented: ‘This really was above and beyond the call of duty! We have a busy week ahead of tastings and food pairings for Old Pulteney and I didn’t want to miss out on including the 1989, which is now the world’s best single malt whisky.
    [Show full text]