Gordon Ramsay seeks food and drink entrepreneurs for new show

Chef Gordon Ramsay has called for food and drink entrepreneurs to sign up to his new Apprentice-style BBC One show to compete for his investment.

The new eight-part competition series, called Gordon Ramsay’s Future Food Stars, will put 12 competitors through their paces as they pitch to take their product, food truck, app or business idea to the next level.

Interested parties are encouraged to email foodstars@studioramsay.com.

Applicants must be aged 18 by 1 May 2020 and have the right to live and work in the UK.


Smart Table innovation can revolutionise hospitality industry

New technology developed by Edinburgh-based start-up ePOS Hybrid is set to transform the hospitality industry by allowing diners to play games, call a waiter and design their own pizza from the comfort of their seats.

By transforming tables into touchscreen infotainment hubs, the Smart Table technology gives consumers full control of their experience.

It will also help decrease the demand on waiting staff during busy periods, allowing restaurants, bars and clubs to provide a more efficient service.

Bhas Kalangi, who founded ePOS Hybrid in 2016, said: “This could revolutionise the dining experience in bars and restaurants.

“Our technology is allowing hospitality businesses of all sizes and types to improve their customer experience, making them far more memorable than traditional meals or coffees out.

“Developing technology which allows hospitality businesses to work more efficiently is at the core of what we do.”

The plug and play connection ensures the Smart Touch Table is ready for immediate use, and can connect to the complete range of ePOS devices. The seamless glass surface wipes clean in seconds, ready for the next customer.

Mr Kalangi added: “It’s a really exciting time for the industry as there are so many market opportunities and trends we can work with to develop the best ePOS system for restaurants and bars.”

By Paul Kiddie, News Reporter

from the Daily Business Group – Click here to see original story

Cyrus Todiwala OBE announces Zest Quest Asia Gala Dinner Menu 2020


Cyrus Todiwala OBE unveils Zest Quest Asia Gala Dinner Menu 2020

The menu, heavily inspired by Goan-Portuguese culinary traditions, will highlight ingredients and produce donated by suppliers loyal to the Zest Quest Asia cause.

The student competition was founded in 2013 by Cyrus and Pervin Todiwala in collaboration with the Master Chefs of Great Britain to help cultivate talent, knowledge and understanding of Asian cuisines.

Six colleges have been chosen to compete in the final cook-off, to be held earlier in the day: Loughborough College, New City College, Sheffield College, University of West London, University College Birmingham and North Hertfordshire College.

Before the dinner, a sumptuous drinks reception hosted by current Zest Quest Asia champions, University of West London, will feature canapes with flavours drawn from their recent prize-winning trip to the Philippines.

Cyrus Todiwala told us: “I’ve prepared a menu that I hope attendees of our 7th Zest Quest Asia Gala Dinner & Awards Night will find both nourishing and captivating. It is an intricate combination of East meets West, using some very fine quality, seasonal ingredients. In the end, the evening is a celebration and I hope my menu will be judged worthy of all the effort and commitment put in by the colleges and students, as well as the suppliers and sponsors who have thrown their weight behind Zest Quest Asia. I owe it to them, just as the finalists owe it to themselves to do their best to win this competition.”

Zest Quest Asia Gala Dinner & Awards Night Menu


  • ESTILO DE BOMBAIYYA CREMEU A GALINHA EN PASTELARIA – Bombay style creamed chicken in puff pastry
  • KEDGREE CROQUETTE – Croquette of Arbroath Smoked Haddock blended with rice


  • PARSEE LAMB BIRYANI PATTICE – Parsee style Lamb biryani patty filled with the lamb
  • QUEIJO COUVE ARROZ E COGUMELO COM FOLHA DE BANANA – Banana leaf filled with cauliflower, rice cheese & mushrooms with mixed nuts and sultanas
  • TURKEY CHAAZAAN – Shredded turkey tossed with glass noodles seasoned with garlic, soy, red chilli oil, coriander and soy


  • FEIJOADA COM ARROZ – Hot Portuguese choriso with kidney beans blended with Goan style pork stew and rice
  • CURRY DE COCO VERDE CLARO – Quenelle of Light green coconut curry

Pre-Dessert Sorbet



Dessert by Chef Jerome Dreux

“We encourage all who are in our industry that share our vision to nurture and cultivate young talent to support this event.”

Schedule of the night: (Dress code: smart casual)

18:45 – Drinks Reception

19:30 – Dinner

11:00 – Carriages

Tickets are £90 per person or £850 for a table of 10.

Book your tickets here.

If you wish to book accommodation for the event, please click here to receive the agreed rates starting from £80 bed and breakfast.