The CHEF E-newsletters: Michelin awards two new three-stars and two new two-stars in New York ; Le Manoir's Nicolas Bouhelier wins inaugural UK Pastry Open ; London Restaurant Festival launches today ; Book review  Macarons by Pierre Herme ; Violet and blackcurrant macarons, by Pierre Herm ; Chef Revelations  Imthiaz Kader ; Adrian Booth promoted to executive chef at Crown Groups Seasoned Events ; Menuwatch  Hedone ; Postcard from the Chef  South Africa ; Jason Atherton to provide Twickenham menus for Compass's Keith Prowse ;Forward to a friend | View as a webpage | Add us to your white list
CHEF E-newsletter
5th October 2011
Nestle

Top Story
Michelin awards two new three-stars and two new two-stars in New York

Michelin has awarded two new restaurants in New York with three stars, bringing the total of restaurants holding its top accolade in the US city to seven.
Michelin awards two new three-stars and two new two-stars in New York

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Chef news and features
bullet Le Manoir's Nicolas Bouhelier wins inaugural UK Pastry Open
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bullet London Restaurant Festival launches today
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bullet Book review - Macarons by Pierre Hermé
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bullet Violet and blackcurrant macarons, by Pierre Hermé
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bullet Chef Revelations - Imthiaz Kader
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bullet Adrian Booth promoted to executive chef at Crown Group’s Seasoned Events
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bullet Menuwatch - Hedone
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bullet Postcard from the Chef - South Africa
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bullet Jason Atherton to provide Twickenham menus for Compass's Keith Prowse
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BII

Latest news from Craft Guild of Chefs
Let battle commence – The National Chef of the Year final is just around the corner
Final eight in the running for top young chef’s award
M&S to support Craft Guild’s Food Appreciation Workshops in schools
RAF takes top prize at Exercise Joint Caterer

Craft Guild of Chefs Business Partner spotlight
Mövenpick Ice-Cream has earned its reputation as the ‘best ice-cream in the World’ for good reason. The Swiss super-premium ice-cream that is known for its luxurious and indulgent taste is a great friend to UK chefs, who pride themselves on quality and innovation. Mövenpick offers a diverse range of luxury ice-creams and sorbets that can either stand alone in their own right or form part of a broader dessert concept.

Contact: Julia Jones
Telephone: 01483 205500
Email:enquiries.movenpick@uk.nestle.com
Movenpick

Latest from the Guide Girl blog
bullet Michelin awards two new three-stars and two new two-stars in New York
bullet What the Critics Say - a round up of the latest restaurant reviews
bullet Pollen Street Social wins Time Out's top fine dining award
bullet Interview with Tim Zagat on the launch of the 2012 Zagat London Restaurants Guide
 
Latest threads from Table Talk
Chefs: what’s the ultimate piece of techy kit?
Michelin Guide – your predictions please!
View images from the Bocuse d’Or cook off 2011
Video: Table Talk member Gordon Cartwright interviews world-renowned food scientist Tony Blake

 
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