Show Notes:

As ever, the question of Hospitality’s shrinking talent pool came into focus (which were a big feature of my first few episodes back in 2015):

I couldn’t agree more with Kate’s take on this and responded there and then with this picture of our team at Royal Ascot.

Here’s the link to that article in the Morning Advertiser that Kate refers to: Half of teens would not consider a career in hospitality

In this episode we explore some of the following topics:

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Articles featured this week:

Patisserie Valerie: the mop up - and rebuild - continues:

Police arrest five in Patisserie Valerie investigation - The Guardian

From the flour to the fork - putting the love back into Patisserie Valerie - a personal viewpoint published on LinkedIn by Lee Sheldon who attended an internal conference.

Patisserie Valerie troubles laid bare: unpaid suppliers, broken ovens and butter removed from pastries - The Telegraph

Industry Pulse:

Top Cardiff restaurant shuts for two nights as two chefs walk out - Wales Online

Laughing stock! Michelin chef is accused of using Knorr chicken cubes to flavour his acclaimed dishes… even in vegetarian meals - as reported in The Daily Mail (eww, sorry for linking to THAT publication!)

Gardaí raid farms over claims unsafe horse meat entering food chain - The Irish Times