This is the news "diary" for Artisan Food. If you have any news you want to post here, just e-mail news@artisan-food.com. Make sure you identify your company and provide contact details within your e-mail text. Any news item sent this way will normally be published as sent but may also be edited at my discretion. - Martin 015394 35012 http://www.artisan-food.com/DotNetNuke/readin/newsviewsfromthekitchen/tabid/210/BlogId/3/Default.aspx en-US martin@macamaze.com Mon, 13 Oct 2008 02:42:50 GMT Mon, 13 Oct 2008 02:42:50 GMT http://backend.userland.com/rss Blog RSS Generator Version 3.1.20.17153 Heston Blumenthal is probably best known for his molecular approach to cuisine. He has a team of chefs, scientists and psychologists researching food for him throughout the world. His restaurant, The Fat Duck, opened in 1995 and was awarded its third Michelin star in January 2004. It was also recently voted the best restaurant in the world. One of his team, research and development chef Mary-Ellen Mctague, has been working in Shap, <a href="http://www.artisan-food.com/DotNetNuke/readin/newsviewsfromthekitchen/tabid/210/EntryID/18/Default.aspx">with Ivan Day on the development of some historic English</a> recipes for both the Fat Duck and Hind's Head in Bray. Watch out for those ancient Fat Ducks, it looks like a case of the old ones being the best ones! - Martin <br/> <br/> <br/> http://www.artisan-food.com/DotNetNuke/readin/newsviewsfromthekitchen/tabid/210/EntryID/27/Default.aspx http://www.artisan-food.com/DotNetNuke/readin/newsviewsfromthekitchen/tabid/210/EntryID/27/Default.aspx#Comments http://www.artisan-food.com/DotNetNuke/Default.aspx?tabid=210&EntryID=27 Fri, 03 Feb 2006 05:00:00 GMT 0 http://www.artisan-food.com/DotNetNuke/DesktopModules/Blog/Trackback.aspx?id=27