Episódios
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Today we discuss the top twenty restaurants in Britain by comparing the Harden's sponsored Sunday Times list with that created using a formula applied to three leading guides.
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Today we discuss the role of the sommelier in modern fine dining and anticipate a greater opportunity for their participation in the success of a restaurant in the future
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Today we discuss content (or rather brand) management in the internet age, including an exploration of how the internet era has developed (at pace) and the opportunities and challenges faced in making the most of this amazing resource.
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A ten minute interview with Jori White, founder of an eponymous market leading Lifestyle PR company
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A Brief but in depth interview with the editor of Michelin GB&I
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An assessment of food photography in the information age, the benefits and drawbacks going into the future.
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A review of several great chefs from history and an analysis of the past, present and future of gastronomy.
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A review of viral marketing techniques and their relevance to the restaurant world. Including Twitter.
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A review of the opportunities presented by the internet to the three leading guides and a review of the Michelin City of London Guide 2009
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A review of the Michelin: Eating out in Pubs Guide 2009.
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Scratching the surface of Burgundy - A Look at the classification, production and labeling of Cote D'Or wines.
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A look at a model for business and applying that to the fine dining kitchen. We also review two recent chef TV programmes.
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A review of the Which? Good Food Guide and in particular the brand new 2009 edition (published September 8th 2008)
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A discussion of the history of wine, sommeliers and critics
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A look at Britain's top ten restaurants from two different angles.
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London's Top Ten Restaurants according to a weighted formula applied to three major guides. Restaurant News and an Editorial about Tipping.
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Are we entering a new economic era that will profoundly affect fine dining? And what of the current obsession with all things sustainable?
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Is a physical newspaper something of the past? In the modern digital age do we turn to the internet to listen to restaurant critics?
