Latest news with #celebritychefs
Daily Mail
6 days ago
- Business
- Daily Mail
Harrods to cut ties with Tom Kerridge in major shake-up after chef was criticised for price of his £37 fish and chips
Harrods is set to end its partnerships with celebrity chefs, including Tom Kerridge and Gordon Ramsay, in a major shake-up. The luxury department store, based in London, will no longer serve food from a selection of outside vendors and will shift to focusing on selling in-house produce by the end of the month. The change means that Kerridge will no longer sell his fish and chips with the controversial £37 price tag at the department store from the end of August. Despite the high price point, the chef, 52, repeatedly defended the cost of the British classic dish, claiming it should be the expectation when dining at Harrods. Harrods' decision is also a blow for Gordon Ramsay of Gordon Ramsay Burger, Calum Franklin of Franklin's restaurant, and Masayoshi Takayama of Sushi by Masa, which will all close at Harrods. Ramsay's burger joint, known for serving an £85 wagyu beef burger, will serve its final orders slightly later in January, the Caterer reported. Harrods' bosses decided to adapt its offerings due to a change in customer demand, preferences, and industry trends. In recent times, the store has seen a surge in people seeking out foods by the department store and recording their thoughts on social media. The online trend is no doubt fuelling Harrods' decision to invest in its own food and beverage ideas, with more openings due in the coming months. While celebrity chefs are losing out, brands, including Pasta Evangelists and Kinoya Ramen Bar, will maintain their position in the store. Michael Ward, managing director at Harrods, told the Caterer: 'As part of Harrods' considered customer approach, we took the decision a number of months ago to review feedback and data to ensure our in-store experience is delivering against customers' evolving preferences. 'Harrods has a rich history of serving the finest food and drink and we are constantly progressing our dining offerings. 'We'd like to thank all the fantastic chefs that we have been very privileged to work with over the last few years for their partnership. 'Together we have served many thousands of diners from shoppers to families and friends celebrating special moments in our restaurants.' Earlier this year, Tom Kerridge hit back at critics who moaned about his £37 fish and chips at Harrods. The Market Day Fish Meal includes a piece of Cornish fish coated in Kerridge's gluten-free batter and is served with eight chips, Matson curry sauce, tartare sauce, and pease pudding. The whopping price tag proved divisive for some diners, but the defiant Michelin-starred chef insisted that if diners are looking for 'cheap and cheerful' they should look elsewhere. 'Do the people who shout about the price of my fish and chips [£37] also shout at Ferrari when it launches a new car?,' he told The Times. 'If you're getting the best you can get, that's how much it is. It's very different from a fish and chip shop like where I grew up. 'Frozen blocks of fish, which are sometimes shipped to China to be processed, are different from fish caught by a guy who has been on a boat throughout the night.' Kerridge also said he is not to blame for the extortionate price tag during an interview with foodie content creators Topjaw on Instagram. He said: 'I have nothing to do with the pricing at Harrods, really. So I have everything to do with the quality of produce that we buy. 'It's day boat fish. It's really expensive, and all of those sorts of things. They set the price, that's nothing to do with me. 'That backlash always comes back to me. But it's also in the most beautiful food hall, arguably, in the world, in the most expensive shop, in the most expensive city, in the most expensive part of the city, in the world. 'It's Harrods, everything about it is going to be expensive. If you're expecting something cheap and cheerful, you don't get cheap and cheerful in Harrods. You get a quality level.' It's not the first time that Tom, who appeared as a guest judge on MasterChef, defended the expensive meal. The three Michelin-star chef, who runs eight restaurants, including the Hand of Flowers and The Coach, both in upmarket Marlow, Buckinghamshire, has also increased the price of his hand-cut triple cooked chips and lobster. Kerridge's thick cut chips now set customers back a hefty £9.50, having previously been priced at £8.50. This is the same new price for his Cornish New Potatoes with Herb Butter, which have also increased in price by one pound. The price of a Whole Lobster has also increased by a whopping £15. The dish used to cost £65, but it has since shot up to £80. The Harrods website reads: 'British meals don't get more classic than fish and chips. For young and old alike, the crunch of batter encasing tender fish together with a chunky chip dipped in ketchup is the ultimate heartwarming nod to comfort and nostalgia. 'Trust in Tom Kerridge to take the UK's favourite dish to new heights at his eponymous restaurant. 'On the menu created by one of the UK's best-loved chefs, you'll find Britain's finest, freshest seafood, all ethically caught and hand-selected by local fishmongers. 'From the daily catch to hand-dived scallops and native lobster, there's a variety of grilled and deep-fried options - with the chef's signature crisp and gluten-free batter - that will have you salivating. 'And as you'd expect, Kerridge does not neglect the chips, which take two days to be prepared before they arrive at your table, piping hot and triple-cooked alongside a choice of dips. 'Choose to pair yours with caviar and creme fraiche, or his homemade Matson curry sauce - a tribute to Kerridge's local chip shop around the corner from where he grew up. Last year, Tom also met backlash by a food critic for serving a £32 plate of fish and chips at Kerridge's Bar and Grill in central London. The chef took to Instagram to share a video of the dish, served with posh mushy peas and curry sauce, claiming it's always a 'crowd pleaser.' However, one food critic said the portion was so small it made the fork look big. Others claimed Kerridge's food was 'far too expensive' and was 'just battered fish.' 'That is either a small fillet or a very large fork. No denying the impressive crunch, however,' food critic Daniel Young joked. Kerridge, who owns nine restaurants in the UK and has three Michelin stars, boasted, 'I just love the crunch and crackle of the famous Fish & Chips at Kerridge's Bar and Grill. 'Gluten-free, delicious and served with fluffy triple cooked chips, tartare sauce, spiced Matson sauce and pease pudding, this is always a crowd pleaser.' But fans weren't as convinced, with one writing, 'This man's food is far too expensive.' Another said, 'Hardly a wow factor, just battered fish, with a joking price.' 'How much for that tiny fish though? Probably about a score,' joked another. Others asked, 'Where's the rest of it?'. However, some people came to the chef's defence saying it 'looks fab' and that they 'could eat that'. 'The best food we ever had, the best weekend there last week amazing staff thank you Tom,' said another.
Yahoo
05-08-2025
- Entertainment
- Yahoo
The Brand Of Oven Julia Child Trusted The Most
We all have our preferred brands when it comes to kitchen appliances and so do our beloved celebrity chefs. For the late American television cooking pioneer Julia Child, her kitchen exploits wouldn't have been as productive and efficient without her Thermador thermal convection oven. A few years before her passing in 2004, Child donated the electric wall oven and the rest of her home kitchen to the Smithsonian National Museum of American History. It's worth noting that she filmed three of her cooking shows in that kitchen between 1994 and 2001, including "Baking with Julia," "In Julia's Kitchen with Master Chefs," and "Julia and Jacques Cooking at Home." Interestingly, Thermador might not have been the In-N-Out-loving celebrity chef's favorite oven brand. According to Child's assistant, Stephanie Hersh, the industrial-grade stove from Garland "was one of her favorite pieces of equipment." She adored the Garland model 182 so much that she bought the one she found at her friend's house for $429 during a home visit. Child's favorite oven featured six burners and a steel griddle. "It was a professional gas range, and as soon as I laid eyes on it, I knew I must have one. I loved it so much I vowed to take it to my grave," she wrote in her memoir, "My Life in France." Read more: Ina Garten's Favorite Kitchen Tools (Including The One She's Kept For Nearly 60 Years) The Controversy Surrounding Julia Child's Ovens Julia Child had several ovens in her kitchen, but the Thermador-branded unit was instrumental to her television career as it was the one she used on her first show, "The French Chef." (Granted, the first-ever dish Child prepared on television didn't require the use of the electric oven.) When Child returned to the small screen for her new show, "Julia Child & Company," in 1978, she made the big switch to a gas oven as part of a sponsorship from the American Gas Association (AGA) which was actively promoting gas utilities on TV at the time. It's not clear to what extent this influenced Child's preference for gas stoves and her eventual devotion to her Garland gas range. Eight years after Child's passing, her namesake foundation got into a legal battle with BSH Home Appliances, the manufacturer behind the brand of oven she seemingly trusted the most before she landed her major sponsorship by AGA. In 2012, BSH filed a lawsuit against Child's foundation after the latter complained about the company's use of the late celebrity chef's name and image for the marketing campaign of its appliances. The company insisted it only referenced Child's documented use of its products. After all, Child's well-loved Thermador oven remained part of her modified kitchen, which is still on display at the Smithsonian's museum alongside her other ovens, including the Garland stove. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout. Solve the daily Crossword
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Travel + Leisure
01-08-2025
- Travel + Leisure
Here's Where T+L Editors Love to Travel for Food
When it comes to discovering a destination, few experiences are as revealing (or as delicious) as exploring its food scene. We asked the Travel + Leisure team to share the cities that left the strongest impression on their taste buds, from street food havens to fine-dining capitals. Whether it's bold flavors or rich culinary traditions, these food cities are the ones that served up a long-lasting experience for T+L. "Thailand is one of those places where the food itself is the destination. When my husband and I honeymooned in the land of fish sauce and chilies a few years ago, our itinerary read more like a menu, our days and nights revolving around where and what we'd eat next: boat noodles slurped outside a street stall in Bangkok; fragrant khao soi at a Chiang Mai recommendation we'd gotten from a local Uber driver; green curry in a countryside cooking class using ingredients we'd handpicked just nearby; a whole, salt-crusted fish with an ice-cold Singha on the beach in Railay; and sweet mango sticky, well, anytime we had the chance. What makes Thailand's culinary scene stand out is its flavors, yes—a pungent alchemy of sour, sweet, salty, and spicy (sometimes all at once)—but it's also about the accessibility of absurdly good food. You don't need reservations or a big budget. Some of the best meals we had came wrapped in banana leaves or served in plastic cups with a straw. Street vendors are revered like celeb chefs, and we ate well whether we were sitting outside on a wobbly plastic stool devouring som tum or tucked into a Michelin-starred restaurant being served course after course. Eating in Thailand isn't just for sustenance; it's about exploring, nourishing not only your stomach, but your senses, from following your nose through a night market or learning to pound curry paste from scratch in a countryside cooking class." — Alisha Prakash, Associate Editorial Director "When it comes to the range and quality of cuisines, New York City can't be beat. Sure, the tacos are still not as great as Los Angeles, but where else can you get top-notch cuisine from places like Uzbekistan, Armenia and Ethiopia? The diversity of Japanese cuisine alone is amazing, whether you want sushi, tempura, soba noodles, or grilled eel. That said, it's the fried chicken, caviar, champagne at Coqodaq that made me fall in love with the city again. It feels like a party every night." — Denny Lee, Articles Editor A bowl of Bucatini All'Amatriciana and small market in Rome, Italy. Nina Ruggiero/Travel + Leisure "In Rome, life is centered around food. From the espresso crowds spilling out of tiny cafes in the mornings to long afternoons spent at sidewalk tables over pasta and wine, there's no better way to live, if you ask me. I studied abroad in Rome over 15 years ago, and I've been returning regularly ever since—mainly to eat. Without fail, I'll have a bowl of bucatini all'amatriciana in front of me within half an hour of stepping foot in the city center. If you're there in March or April, you must also eat artichokes everywhere you go. I don't make the rules." — Nina Ruggiero, Senior Editorial Director "Many American cities have their own culinary specialties but New Orleans has such a distinct preserved cuisine that stands out from other destiantion in America. Only enhancing it further are the micro-communities of immigrants who are thriving in the food space. It's a living, breathing fusion of cultures—French, African, Spanish, and Creole, to name a few. From iconic staples like gumbo and beignets to neighborhood po' boy shops, I always feel like the city tells a story with every meal. I've had some of the best Honduran and Vietnamese food here. I've been to New Orleans eight times and I'm always down to go back—just for the food." — Susmita Baral, Senior Editor "Taiwan has one of the most diverse and vibrant culinary scenes in the world because of its political history. Original Taiwanese cuisine is largely Indigenous cuisine—there are 16 recognized Indigenous communities in Taiwan, each with its own foodways. Over the centuries, immigrants from the Chinese mainland, the vast majority of them from Southern China, came to Taiwan for all sorts of reasons: to farm, fish, and, in general, most came to Taiwan to try their luck if they hadn't been able to make it on the mainland." — Mae Hamilton, Digital Editor "Charleston is the "It City" for Southern cuisine. South Carolina's Lowcountry benefits from an incredible local bounty of fresh produce and seafood, and for hundreds of years, the diverse mix of people that have called this region home have shaped what we now see as quintessential Southern food. And its not just the deep food history that makes Charleston special; new chefs and experiences are redefining what Lowcountry cooking can be and bringing new flavors and cuisines to this South Carolina city." — Elizabeth Rhodes, Senior Editor Tacos and a scenic street in San Miguel de Allende, Mexico. From left:;"In San Miguel de Allende, T+L's No. 1 city in the world for 2025, the dishes are colorful, textured, flavorful and indicative of the vibrant culture there. Mexican cuisine is some of the best food I love to have when I travel. I was drawn to San Miguel being a quaint city with bustling elements so I knew there would be high-end restaurants, as well as local mom and pop shops where the food is just as good." — Kareema Bee, Senior Visual Producer "Whether you're wandering a night market or sitting down for a lengthy barbecue dinner, Korean food is perfect for sharing and trying lots of different things. I loved that small dishes of banchan (daikon, kimchi, bean sprouts, and other pickled veggies) and rice accompany almost every meal; the artfully arranged little bowls are also incredibly aesthetically pleasing." — Elizabeth Cantrell, Senior Editor Scenic view of Portland Harbor in Maine and an iconic lobster roll from Even Tide. From left: DenisTangneyJr/Getty Images; Jess Feldman/Travel + Leisure "The culinary leaders who come here are truly not afraid to be creative. (Spoiler alert: it's not just lobster rolls and oysters.) There's Southern food at Hot Suppa, New England-inspired Asian at The Honey Paw, and delicious fine-dining restaurants that do specialize in seafood, but in the best way, like Scales or Fore Street." — Jess Feldman, Special Projects Editor "Hong Kong has a trend of savory cocktails that I'm OBSESSED with. Not your typical dirty martinis. It's also home to the best bar in asia (according to 50 best). It's also a great spot for high/low dining. The street markets are filled with fun and unique bites and the city is jam-packed with Michelin-starred restaurants." — Taylor McIntyre, Senior Visuals Editor Fresh crabs and crab soup from Baltimore, Maryland. Lydia Price/Travel + Leisure "While new luxury hotels and white-cloth eateries signal an uptick in Baltimore's tourism efforts, the city's culinary roots are deep and longstanding. Eclectic local cuisine draws from Southern soul food, coastal working-class creations, and influences from Polish immigrants. These hearty dishes hit the stomach like a warm hug, perfect for satiating the appetite after a long day of work on the Chesapeake. When you visit Baltimore, come hungry for Old Bay everything and crab served in every conceivable form." — Lydia Price, Senior Editor "The foodie love, pride and appreciation found all over Portugal was something I instantly connected to and fell in love with. Talking with locals in each city visited about their countries history and the food tied into it is an incredibly experience wherever you go but doing so in one of the oldest countries in Europe carries a little something extra. Even being seeped with so much history, having some of their most iconic treats and dishes being made for over 200 years, the kindness and ease of the people is truly what drew me in." — Alessandra Amodio, Digital Photo Editor A frothy cappuccino from a cafe in Portland, Oregon. "Portland, Oregon, is an eclectic heaven—and it's culinary scene represents just that. With its food cart culture, independent coffee shops, and roughly 83 microbreweries, it's no surprise this West Coast city attracts over 12 million visitors a year. I traveled here for the coffee culture for my solo birthday trip—and it consisted of reading in a new shop every morning while drinking locally roasted, ethically sourced coffee." — Jessica Vadillo, Editorial Assistant
BBC News
11-07-2025
- Entertainment
- BBC News
Axed Yorkshire Dales Food Festival never had licence to go ahead
A food festival which was cancelled due to "too many challenges" never had the necessary licence to go ahead, the BBC can Cocker Hoop Creative Ltd pulled the plug on the Yorkshire Dales Food and Drink Festival last week after a number of celebrity chefs withdrew from the has since emerged the company had failed to secure a premises licence - a legal requirement - before the event scheduled at Skipton's Aireville Park from 18 to 20 the firm admitted there had been "some issues" with the licence application, it maintained it was "made in good enough time for the festival if it had gone ahead". A premises licence is needed when a business plans to supply alcohol, entertainment or late night to public records, Cocker Hoop Creative Ltd submitted an application for a licence to North Yorkshire Council, which owns the park, on 26 application was subsequently invalidated as there was not enough time to complete the mandatory 28-day consultation period ahead of the event. 'Not submitted in time' The BBC understands Cocker Hoop Creative Ltd had intended to file a Temporary Event Notice as a workaround, but no such documents were ever submitted to the company denied this, saying: "There were some issues with our original licence application, and we offered a resolution to instead use a series of TENS (Temporary Event Notices) licences for alcohol and entertainment. "This solution was approved and verified by an event licence specialist. "We presented this to the council but with the cancellation of the festival, this application wasn't progressed any further."North Yorkshire Council's corporate director of environment, Karl Battersby, confirmed permission had been granted for the use of the land, but other necessary licences had not been obtained."The licence to hold the festival on our land was authorised on 13 May, but the terms clearly state that the organisers had to follow the correct processes to ensure the event would be staged safely," he said."If they weren't followed, then we had the right to cancel the licence. "The applications for the relevant licences were not submitted in time, which was one of the prerequisites for the event." Last week, chefs James Martin and Galton Blackiston both said on social media that "circumstances outside my control" meant they would no longer be able to attend the performers Brutus Gold's Love Train also announced their withdrawal "due to the organiser's failure to meet contractual obligations", a claim denied by Cocker Hoop Creative Ltd.A report sent to the council by an independent safety professional, and leaked to The Yorkshire Post, also alleged a number of safety concerns had been raised before the said there had been no traffic management plan for the event or fire-risk assessment for the campsite, and no wet weather plan or drainage Hoop Creative Ltd told the newspaper the organisers "do not recognise" the concerns and claimed "robust" plans had been in Yorkshire Council said it had been working closely with organisers to provide "detailed feedback" on their Battersby said: "We received the report and considered the points raised, and we were hoping to meet with the organisers to provide further guidance and advice for them."However, the event was cancelled before the discussion took place."It comes after Lichfield District Council banned Cocker Hoop Creative Ltd and associated companies from staging events in the area on Wednesday.A spokesperson for the firm said they were disappointed with the decision and would be seeking legal to highlights from North Yorkshire on BBC Sounds, catch up with the latest episode of Look North.
Times
20-06-2025
- Entertainment
- Times
The 10 best TV chefs — from Nigella to Keith Floyd
This week, as the excellent Disney+ drama series The Bear returns for a fourth season, chefs on TV are front of mind. British television has a great tradition of real-life celebrity chefs, each with a unique style and offering a different spin on the culinary experience. So who should be awarded a Michelin star for their cooking on screen, and who needs to continue to work on their menu? Here, our critic picks his favourite British celebrity chefs. The irreverent and unconventional style of Clarissa Dickson Wright and Jennifer Paterson made them near instant stars when they roared on to our screens on a Triumph Thunderbird and sidecar in the 1990s. The one-time barrister and the former Spectator food writer cooked up a storm with a healthy lack of pretension and a whole lot of (not always so healthy) accessible ingredients. • Read more TV reviews, guides about what to watch and interviews Padstow-based Stein inspired have-a-go-at-home chefs with his accessible approach to cooking. Uncomplicated recipes and influences from across the globe fuse with a friendly manner and beautiful backdrops as he cooks. From his earliest guest appearances on Keith Floyd's shows in the 1980s through to Rick Stein's Food Stories in 2024, he has become one of our best-loved chefs. Berry, who is 90, has published more than 75 cookery books since she trained at Le Cordon Bleu culinary school in France, aged 22. Although she has hosted numerous general cooking shows across her career, she is best known to modern viewers for her baking prowess and won over a generation of fans after judging The Great British Bake Off opposite Paul Hollywood between 2010 and 2016. Dave Myers and Si King's easy charm and genuine friendship, twinned with motorbikes and interesting friends they met along the way, made their shows compelling. The Hairy Bikers' Cookbook began in 2004 and was so popular it spawned a number of globetrotting series. The pair's unique appeal was shown by the public outpouring of emotion after Myers' death in 2024. • Hairy Bikers roar ahead in race to be Christmas TV's master chefs You'll struggle to find an amateur cook's bookshelf in Britain that doesn't have at least one Delia Smith title on it. Her television shows (and accompanying books) span decades and are considered by many the last word in how to prepare a host of dishes. With her brisk, no-nonsense style, she revolutionised cookery in Britain, inspiring millions to transform a teatime chore into a creative skill. Rhodes was a serious chef with a serious attitude. He held a Michelin star at 26, and by the 1990s had become one of the best-known culinary names in the country. Rhodes Around Britain in 1994 began a journey that led to a raft of cookery shows. It was his love for British food and nonchalant presenting style that made him stand out, and paved the way for many of the more recent greats, from Gordon Ramsay to Jamie Oliver. If this list were decided on worldwide fame, Ramsay would surely be No 1, having broken America and built a global brand. But for all the effing and blinding, Kitchen Nightmares and fronting of Hell's Kitchen, we don't see Gordon doing much cooking on the TV any more. And yet, whether he's preparing food or delivering scathing putdowns, he is a culinary television phenomenon. • Yes, chef! Cooks are the new rock stars Initially Lawson was parodied for her breathily indulgent style, but she loves food and isn't afraid to share that joy with her audience. Her intimate and playful style draws the viewer in and makes them feel like she's a friend sharing secrets. The focus remains on pleasure and comfort, and her Christmas shows are almost as unshakeable a part of the season as turkey and stuffing. Many of the modern charismatic and irreverent TV chefs owe a lot to Keith Floyd. Glass of wine in hand, he was an entertainer, a passionate gourmand and a presenter with flair who was unafraid to get messy and make mistakes. His unscripted shows on location across the globe featured local chefs, insightful chat and unpolished recipes. His programmes in the 1980s and 1990s really did change TV and cookery. Oliver exploded on to our screens in 1999 as the fresh-faced, casually dressed and extremely energetic Naked Chef. He taught food lovers how to cook without airs and graces, and with his cookbooks became one of Britain's bestselling authors. Although he continues to make popular shows, it's for his high-impact campaigns, from improving school meals to lobbying for a sugar tax, that he is perhaps now best known. Most recently he was on our screens in the admirably honest Jamie's Dyslexia Revolution on Channel us know your suggestion in the comments below
