Latest news with #TheGreatBritishMenu
Buzz Feed
19-05-2025
- Entertainment
- Buzz Feed
Rachel Khoo Interview On KETTLE® Chips New Flavours
You probably know Rachel Khoo from The Little Paris Kitchen, the BBC series (and best-selling cookbook!) that launched her into the culinary spotlight. Or maybe you've seen her judging cakes on The Great British Menu and The Great Australian Bake Off. But behind the TV charm and Instagram-worthy plates is a woman who's built her career through an unwavering belief that food can be a tool for connection and change. From growing up in South London to cooking in a tiny Parisian bedsit, Rachel's path has been shaped by passion, innovation, and an unshakable love for food. We sat down with Rachel to talk about her career evolution, her new flavour collab with KETTLE® Chips, and how she's paying it forward with the KETTLE® Khoo Academy, an initiative designed to give aspiring female food entrepreneurs a real shot at success. You originally studied art and worked in PR. How did food end up taking centre stage? Rachel Khoo: I went to art college at Central Saint Martins and then worked in PR and marketing. My career was progressing, but I just felt like, "If I don't leave, I'm going to stay here for the rest of my life." I wanted to get back into food – I'd always loved it – and I looked at culinary schools in London, Vienna, and Paris. London would've been the easiest option, but with Paris, I'd get the cultural experience too. I didn't speak French, didn't know anyone. It was definitely nerve-wracking, but I thought, 'I'll just give it a go.' And you didn't speak French? How did you get by? Nope, not a word. I'd saved just enough for the school fees, but I didn't have money for living expenses, so I got a job as an au pair. That came with accommodation, 80 euros a week, a mobile phone, and a travel pass – just enough to scrape by. I also did loads of other jobs: selling perfume in department stores, teaching English… I also worked in a little culinary bookstore, and that's how I started meeting people in food publishing. That opened the door to writing two cookbooks in French. Around the same time, I started doing underground pop-ups ~restaurants clandestins~ before pop-ups were really a thing in Paris. When I was writing my third cookbook for a UK publisher, I had over 100 recipes to test. I hate food waste – that's my Austrian grandma's influence – so I started inviting people to my tiny bedsit. I could fit two people at a time for lunch. They'd donate a bit towards ingredients, and I'd test the recipes on them. It was a great way to be economical and get feedback. A lot of people know you from The Little Paris Kitchen. What was it like filming that? It was all filmed in that same tiny flat! I could only fit two guests at a time around the table. It was super DIY – just me: cooking, filming, and serving. But it was such a special time because it wasn't just about recipes, it was about creating a human connection through food. Your upbringing sounds like it had a big influence on your love for food. Definitely. My dad's from Malaysia, my mum's Austrian, and I grew up in the '80s in the UK, where the culture was more about assimilating, like, 'don't stick out'. I didn't grow up speaking Cantonese or Hokkien, but at the dinner table, everything came together. We had beef rendang, schnitzel, roast on Sundays… Monday was leftovers night, so it was like the United Nations on the table! That cultural mix really shaped how I see food – it's a way to connect, no matter where you come from. Fast forward to now: how did the collaboration with KETTLE® Chips come about? They actually approached me, which was lovely because I genuinely love their chips. I grew up in the UK with chip sandwiches, that's the culture I come from. In France or Sweden, where I've lived, the chip game isn't quite the same. So when KETTLE® said they wanted to create flavours inspired by my time in France, I was all in. There are so many delicious French flavours to choose from. Tell us how you landed on the two. The flavours – Honey Dijon Mustard and Brie & Caramelised Onion – are really personal to me. They're inspired by my time in France and all the food I fell in love with there. The Honey Dijon has that beautiful sweet-tangy balance, and the Brie & Caramelised Onion is pure comfort: creamy, nutty brie paired with that deep umami of caramelised onions. How involved were you in the development? Very involved in the fun parts – the tasting, brainstorming, the creative side! I'm not the technical expert, but KETTLE® has an incredible research & development team. We'd go back and forth to get the flavours just right. Like with the Dijon, we wanted enough heat without it turning into that mustardy punch-up-your-nose feeling! With the brie, we had a whole brie versus camembert debate, it was a real team effort. These chips really are a love letter to France and all it gave me. And you've also teamed up with KETTLE® for the KETTLE® Khoo Academy, an initiative which aims to help combat the disparity between men and women in UK kitchens. The program is now heading into its second year – can you tell us a bit more about why you decided to become a mentor? When I was starting out, I had to figure everything out on my own, there wasn't a clear path or mentorship. The KETTLE® Khoo Academy is about changing that. We created a programme that gives aspiring food entrepreneurs access to everything I wish I had: mentorship, insight from KETTLE®'s team, workshops on branding, marketing, R&D – the whole behind-the-scenes of building a food business. One of the mentees wanted to start a food truck bringing food education to rural Scotland, but she couldn't drive. So she used her bursary for driving lessons. It sounds small, but it was life-changing. That's what this is about: giving people practical tools and confidence to take the next step, no matter how big or small. BBC Who do you want to apply for the next cohort? Absolutely any woman who's passionate about food and wants to share that with the world. It's not about where you are on your journey or your age, it's about passion. Whether you have a full business plan or just an idea scribbled in a notebook, we want to hear from you. What do you hope future mentees take away from it? That you don't have to do it all alone. The Academy builds a community – mentees support each other, share experiences, and stay connected even after the programme ends. That kind of network is so powerful, especially when you're just starting out. Final question: What keeps you excited about food after all these years in the industry? People. Food brings people together: that never gets old. Whether it's sharing a meal or a packet of chips, food creates connection. And if I can help someone else find their voice through food, even better. That's the real joy.
Wales Online
13-05-2025
- Business
- Wales Online
Tom Kerridge shares financial struggles with business 'losing a lot of money'
Tom Kerridge shares financial struggles with business 'losing a lot of money' Michelin-starred celebrity chef Tom Kerridge, who operates six sites, shared insights into the financial balancing act he faces when trying to keep his various businesses afloat Tom Kerridge shared insights into the financial balancing act he faces (Image: Getty Images ) Tom Kerridge has opened up about facing financial struggles with his restaurants. The celebrity chef owns six restaurants including the two-Michelin-starred pub The Hand and Flowers and often appears on The Great British Menu. Despite his culinary success, he revealed that running his various establishments is not always smooth sailing. In a candid admission, Tom confessed that managing his businesses is a "constant battle." He explained that while three of his restaurants do make a minor profit, the others barely break even and one loses money. He likened the process to "spinning plates" to keep things going. Tom told the Guardian: "We have six sites and I would say three operate at a very minor profit, two just about break even, and one's losing a lot of money. It's a constant battle of spinning plates and moving money to keep it bubbling along." Tom conceded that three sites did indeed run at a profit (Image: Getty Images ) Jamie May, the executive chef and butcher at Tom's Butcher's Tap and Grill in Marlow, Buckinghamshire, also shared his experiences with the challenges of the industry. He said: "I prepare every day like I'm going into war." Article continues below This isn't the first time Kerridge has spoken out about the difficulties facing the restaurant industry. He previously expressed his views in a piece for The Guardian in 2024. Before the general election, Tom voiced his concerns about rising costs for products such as olive oil and eggs, energy bills, business rates, and the 20% VAT rate, stressing it was "no surprise" to see restaurants shutting down. Following Labour's accession to power, Tom rated the new government a "six out of 10" in the new interview, critiquing April's National Insurance hike as "slightly ill thought out". Tom has to engage in "spinning plates" to keep things "bubbling" (Image: Getty Images ) Tom went on to share the secret to a perfect barbecue - and it seems that it's all down to selecting the right charcoal. He explained that it's better to have "bigger" as it holds the temperature for longer. Speaking to the Western Mail, Tom said investing in charcoal "goes a long, long way", saying it will "last twice as long" as cheaper alternatives and cook your food more evenly. Article continues below As for choosing the food, Tom favours homemade burgers, lauding the ability to mince your own beef. He advised using a lean mince, with the flavouring added after they've been shaped. When it comes to some meats, he recommended slow-cooking: "It's quite good to braise things and slow-cook them in the oven first, in a dry rub or marinate, then leave them to cool and reheat them on the smokiness of the barbecue - the best of both worlds."
South Wales Argus
11-05-2025
- Entertainment
- South Wales Argus
MasterChef star Larkin Cen returns to Celtic Manor Resort
Larkin Cen, who reached the finals of MasterChef in 2013, is back at the Celtic Manor Resort, where his culinary journey began. The Cardiff-born chef, who was originally trained as a lawyer, swapped the courtroom for the kitchen after his success on the BBC show. He went on to open Cen at Celtic Manor Resort in 2016, a bold Asian dining concept that quickly earned recognition for its fusion of traditional Chinese flavours and contemporary flair. Following a successful three years at the five-star resort, Larkin expanded his culinary vision by creating his own fast casual noodle and bao bar brand chain, now called XO. He later appeared on The Great British Menu before returning to the Celtic Manor Resort in 2023 with The Monkey King, a pop-up dining experience inspired by the legendary Chinese novel Journey to the West. Nearly a decade since his first venture at Celtic Manor, Larkin returns with a fresh new vision for his residency at the resort's renamed Asian restaurant – PAD by Larkin Cen. Guests can look forward to a vibrant, refined menu, shaped by Larkin's journey from his parents' Chinese takeaway kitchen to national TV screens. A standout feature of the new menu is the Legendary Peking Duck Experience (£60 per person), an indulgent celebration of Peking duck, where the whole duck is served and cooked classically. The à la carte menu also showcases innovative Asian tapas, large plates and a Curries of Asia section plus set sharing menus offering diners the chance to sample a range of Larkin's signature dishes. Chef Larkin Cen said: "Returning to Celtic Manor Resort feels like coming full circle. "My vision has always been to take the traditional dishes I grew up with and elevate them into something beautiful, combining authenticity with creativity. "This new menu is a celebration of classic Asian flavours, presented in a fresh and exciting way and served in the wonderful surroundings of the resort. "I'm looking forward to returning to my roots and picking up where we left off." Celtic Manor Resort operations director David Griffin added: "We're delighted to welcome back such a talented and inspiring chef and look forward to this exciting new chapter in our shared culinary journey with the launch of PAD by Larkin Cen. "We know Larkin will create a truly special dining experience for our guests to enjoy." Larkin's new menu is available at PAD by Larkin Cen, with dinner service available from 6pm to 9.30pm.
Daily Mirror
10-05-2025
- Entertainment
- Daily Mirror
GBBO's Prue Leith issues blunt response to husband's fear of being outlived
Great British Bake Off judge Dame Prue Leith has been married to John Playfair since 2016, following the death of her first husband Rayne Kruger Dame Prue Leith, the culinary legend from Great British Bake Off, has shared her husband's fears of adopting a new dog that might outlive him. The restaurateur and baking sensation has become a familiar face on our screens through her various TV stints. The 85-year-old is perhaps best known for her stint as a judge on Channel 4's Great British Bake Off, where she joins Paul Hollywood at the judging table. In her personal life, Dame Prue is married to John Playfair, whom she met at a dinner party in Yorkshire, following the death of her first husband Rayne Kruger. The couple tied the knot in 2016, and while they share a loving home with their two Cavalier King Charles spaniels, they're in discussions about whether or not they should add another furry friend to the mix. John voiced his concern that any new pet might outlive him, but Dame Prue has been having none of it, reportedly dismissing his apprehension with a firm: "What nonsense", when she spoke to the Times. In addition to this, the expert baker has been frank about her own age, expressing on the Travel Diaries podcast: "I haven't got much longer, I'm 85, I want to spend as much time as I can with him." The Bake Off judge has also discussed the dynamics of her relationship, praising her husband's down-to-earth nature. She said: "One of the wonderful things about him is that he is totally without ego, he doesn't feel threatened by the fact that I have a higher profile than he does, when I introduce him (to people) he always just says, 'I'm the handbag carrier, I'm her chauffeur'." Her journey in the culinary world began at the age of just 20 when she trained at the Cordon Bleu Cookery School. This led to an impressive career that includes launching her own restaurant. Dame Prue later joined The Great British Bake Off in 2017, when she replaced Dame Mary Berry. Eight years on, and she's started to talk about life after the popular baking programme. Speaking to the Mail On Sunday earlier this year, she admitted that she would take part in the 2025 edition, but didn't know if she would be around in future seasons. She explained: "I'm doing this year's Bake Off, and I don't know if this will be my last. I've got to stop some time, so I might stop next year. I thought I'd just see how I go this year, because I definitely feel a bit older this year than I did last year. "Things like getting out of a chair takes me longer than it used to. I don't like big steps without a handrail. None of these things worried me two years ago – I could run upstairs – and so I'm very keen to leave Bake Off before I'm asked to leave." Dame Prue has also graced screens on some of the nation's most cherished shows, including The Great British Menu and Prue's Cotswold Kitchen.
Business News Wales
08-05-2025
- Entertainment
- Business News Wales
Award-Winning Chef Larkin Cen Returns to Celtic Manor
Acclaimed chef Larkin Cen is returning to the Celtic Manor Resort, bringing his signature style of modern Asian cuisine back to where his culinary journey first took flight. Cardiff-born Larkin originally trained as a lawyer but swapped the courtroom for the kitchen after making his mark in the finals of MasterChef in 2013. He went on to open Cen at Celtic Manor Resort in 2016 – a bold Asian dining concept that quickly earned recognition for its fusion of traditional Chinese flavours and contemporary flair. Following a successful three years at the five-star resort, Larkin expanded his culinary vision by creating his own fast casual noodle and bao bar brand chain, now called XO. He later appeared on The Great British Menu before returning to the Celtic Manor Resort in 2023 with The Monkey King, a pop-up dining experience inspired by the legendary Chinese novel Journey to the West. Now, nearly a decade since his first venture at the Welsh resort, Larkin returns with a fresh new vision for his residency at Celtic Manor's renamed Asian restaurant – PAD by Larkin Cen. Chef Larkin Cen said: 'Returning to Celtic Manor Resort feels like coming full circle. My vision has always been to take the traditional dishes I grew up with and elevate them into something beautiful, combining authenticity with creativity. 'This new menu is a celebration of classic Asian flavours, presented in a fresh and exciting way and served in the wonderful surroundings of the resort. I'm looking forward to returning to my roots and picking up where we left off.' Celtic Manor Resort Operations Director David Griffin added: 'We're delighted to welcome back such a talented and inspiring chef and look forward to this exciting new chapter in our shared culinary journey with the launch of PAD by Larkin Cen. We know Larkin will create a truly special dining experience for our guests to enjoy.'
