Chantelle Nicholson

Separating what you throw away isn’t a waste of your time, says Chantelle Nicholson

When comparing higher costs with more uncertain salaries, it’s better to include service charge, says Chantelle Nicholson

Here’s what we can all do to help budding chefs at school, says Chantelle Nicholson

There’s a difference between doing the legal bare minimum, and being ethical.

Anchovies are a rather polarising ingredient. A little ‘Marmite’, some may say, not necessarily alluding to the fact that the salty, umami flavour-bombs do in fact have a similarity with the love it or hate it pot of ‘savoury spread’.

It’s good to remind ourselves how vital competitions are to chefs, says Chantelle Nicholson.