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News & Views French chef says London is world culinary capital

London is the new food capital of the world, according to Michelin- starred French chef Joël Robuchon. In a news- paper interview he said it was “only in

London that you find every conceiv- able style of cooking. When it comes to what’s new in cooking, to innovative cuisine, it’s all happening in London.”

Liverpool hospital lays down veggie curry challenge

Aintree developed the new dish after staff attended courses run by The Vegetarian Society as part of its Cordon Vert scheme.

Liverpool hospital chefs are chal- lenging cooks across the country to beat their new vegetarian curry. The catering team at University Hospital

The curry, containing sweet potato, baby corn, mange tout, mushrooms and red peppers, was tested at a spe- cial thank-you event for hospital volun- teers before Christmas and is reported to have been an instant hit. As a result the dish has now been added to the menus for both patients and visitors.

According to Sandra Higgins, catering manager, “We actually believe that it’s

Leeds sisters seek to revive Leeds restaurant

A group of sisters are hoping to revive their family’s Leeds restaurant after the sudden death of their father. Nasmin Rashid and her sisters Helena, Fatima, Parul and Happy have teamed up with her husband Shaun to help restore The Golden Bengal, which was converted by their father, Abdul Rashid from an old stable block in the village of Horsforth in 1986.

Nasmin says, “It feels a little bit weird to be open again because obviously we have made a few changes to the res- taurant. But a lot of people are saying lots of positive things about my dad so it feels like he is still there with us.” She adds, “ We would like to just give a big thank you to the Horsforth community because they have been really support- ive of us and we really appreciate it. Other members of the Asian commu- nity have been very supportive too.”

Spice Business Magazine 8 March 2011

the best veggie curry in the country, and we’re happy to put that to the test. We’re confident that it can beat any other contenders in a taste test, and if anyone wants to try then we’d invite them to get in touch.”

The catering team is keeping the ingre- dients of the sauce a closely guarded secret. “It’s a very healthy dish, packed full of vitamins and we’re really grate- ful to the Vegetarian Society for help- ing us to develop such a great meal,” says Sandra.

Mr Robuchon, who has a restaurant in Soho, added, “In London you will find the best Japanese, Indian and French restaurants.”

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