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  • Recent Posts

    2014: Our Three Wishes.
    Imagine a world in which a chocolate company was an international authority on tyre quality, a fruit and vegetable company set the standards against which road side breakdowns were administered, and a world in which hotels charged software companies for bookings. Sound ridiculous? Well, let’s look at this more closely. The tyre industry would never […]
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    Pro Chef Final 2013 | ‘Believe’
    A Handpicked Champion Kenny Atkinson (Mentor, left) with Protege Chef Tom Jarvis (right) On the 28th of November 2013 we held our annual Pro Chef Training final at the brand new L20 Hotel School in Liverpool. The customary format of the event saw 9 top UK Chefs mentoring their heat winners from around the UK […]
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    CCS UK Top 50 Restaurants 2013
    UK based consultancy and training provider Visionarydining.com in association with Continental Chef Supplies announced on Thursday the 28th November 2013 the results of an 11-month poll to seek out whom the industry viewed as the Top 50 most influential restaurants in the UK. The poll was populated by nominations during November and December 2012, whilst […]
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    Fame & Success | Smoke & Mirrors
    Why the Pro Chef Dinner Awards are just so Different! By Gordon Cartwright Tempus Fugit; time flies. It seems like only yesterday I was in college struggling with a béchamel and the saute cuts of a chicken, and yet here I am today, 26 years later still expecting every day to reveal some new exciting […]
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    Sous Vide Safety Test
    Take The Sous Vide Safety Test | Safety in Science At visionarydining something that really interests us is the science of modernist cuisine, the application of technique, the behaviour of textures and flavours at the molecular level and the safety of cooking at the cutting edge. Perhaps an area of modern cuisine that presents a […]
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    Are You Ready For The Recovery?
    For many businesses the recession or economic down turn has been so long and gruelling that many may have forgotten the good times, the times of profits, the surplus, and the comfort of fiscal latency. For those that have survived tough times most will sympathise with the re-gearing that your business probably under went, the […]
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    Is the word ‘LOCAL’ holding us back?
    Day to day as we travel about the UK we split our time between celebrating top top quality, nurturing talent coming through, and from time to time we feel the need to challenge traditionally accepted concepts within the industry . It’s inevitable that we all rush in to glorify popular thinking but sometimes we actually […]
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    UK Culinary Hot Spots | National League Table
    Which UK city provides the largest provision of award winning restaurant per capita?  The annual launch of the UK’s restaurants guides (Michelin, The Good Food Guide & The AA) continues to provide a hiatus of PR opportunity for restaurants and chefs who seek to exploit a competitor edge in attracting diners to their restaurant, rather […]
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    Take The Sous Vide Test
    Culinary development has been ongoing for centuries. It’s a constant that when taken in the context of efficiency and accuracy has shown incredible progress across the hotel and restaurant industry. Just think of the day when we decided cooking on an open fire wasn’t good enough, or when we put thermostats into ovens and decided […]
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    21st Century Ingredients | Mushrooms for Top Chefs
    PART TWO – Making the most of mushrooms Generally there is no tuition in schools or colleges about mushrooms as ingredients and unless chefs are under the tutelage of an experience skilled mushroom loving chef, they may have scant knowledge of the special features of mushrooms and how they can be harnessed to deliver great […]
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    Understanding Mushrooms
    Ingredients For The 21st Century PART ONE – Understanding Cultivated Mushrooms In Your Cooking. Neither plants nor animals mushrooms remain a little known ingredient, loved by many, hated by some and often ignored or undervalued by chefs. Historically in the UK we know little about mushrooms, long gone are the days when you skipped out on […]
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    Taste Channel Four
    Taste Is Everything | Channel 4 The thought of professional chefs being challenged by amateurs purely on the concept of taste is a novel and interesting idea, and is the base premise for a US TV show import heading to our screens this Autumn on Channel Four.  Nigella Lawson and her fellow judges, American chef Anthony […]
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    So Which Type Of Chef Are You?
    Gordon Cartwright 2/8/2013 We’ve met a lot of chefs out there in industry. Mostly we’re greeted with a hearty handshake, often with a big smile, but once or twice (as we’re scuttling back out the kitchen), we’re chased out by a booming cacophony of expletives that always seems to sound like Cooking Funt. Being a […]
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    Why getting the best out of staff is about THEM getting the best out of you!
    In this short post we chat about how you get the best out of your staff, how you develop them, and how a balanced relationship with staff can become a vital and profitable partnership within your business. It’s not an area in which the UK Hospitality Industry has a great track record, but there are businesses out […]
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    Ok you’re a great Cook. What else can you do?
    How the modern industry needs more than just good cooks. In a recent post we discussed the challenges that face chefs throughout their careers and rationalised the path of least resistance required to really chisel out a successful career. Mostly this piece focused on attitude of mind, mental discipline and potentially a slice of good fortune. Where this piece differs […]
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