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Cook Books News

Good food guide warn of dupe company demanding cash

It would appear that some restaurants, hostelries and cookery schools have been targeted by fraudsters looking to charge them for inclusion in the next edition of the Good Food Guide. In a recent statement, the legitimate publication and victim of this duplicitous act is trying to warn anyone in the hospitality trade not to fall for this scam.

The letter’s circulation has been brought to the attention of the legitimate The Good Food Guide after restaurants received invitations from an organisation calling itself the ‘Good Food Guide Limited‘, who allegedly have sent the erroneous letter in a mass mail marketing drive asking for cash in exchange for page space in their publication. It would appear that some establishments, seeing the opportunity of a bit of extra good publicity, have already parted with readies to the fraudulent organisation; they have not been named.

However, it is not saying that there will not be a collection of restaurants who have paid for space and will, at some stage, appear in a collection from a company called ‘Good Food Guide Limited’.  If the restaurant owners who have paid for that privilege appear in such a book, it is unclear what law will have actually been broken.

The legitimate The Good Food Guide denies any connection

The first and most important point that the real The Good Food Guide wishes to point out is that it never charges organisations to appear in its pages. If it did, it would be nothing more than a series of advertisements and page space would go to the restaurants willing to part with the most money. It has never, nor ever will, ask for cash donations from restaurateurs, landlords, breweries or caterers in return for prime page location.

Joe Public helps decide who’s in the publication

The only way restaurants can get into the established guide is by being good at what they do. Based on recommendation by members of the public, incognito members of The Good Food Guide will visit a premises and rate them accordingly.

Or, if public sway is voluminous and persuasive enough about their fine dining experience, that will not necessitate a visit. Either way, it is the verified quality, by inspection or popularity, that gets restaurants into the popular annual publication.

Vigilance urged by The Good Food Guide spokeswoman

The publisher of the compilation of the best restaurants and eateries in the UK, Angela Newton, spoke out on behalf of all the staff involved in putting this tome together, year after year.

She denied outright any involvement with either the production of the letter or association with the organisation behind it, Good Food Guide Limited, although she did admit to knowing of the letter’s circulation. The culprits are being sought out and the matter investigated.

Rules of inclusion spelt out and underlined

Newton went on to stress that featured restaurants only ever appear in their book following the readership’s feedback or their own visits to restaurants and subsequent inspections carried out anonymously to verify recommendations or see if standards are being maintained from eateries that have featured in previous editions of the tome.

If your restaurant, café, public house or cookery school has received such a letter, Newton confirmed ‘…it has not come from us!’ Anyone who has received such a demand should e-mail the publication direct at [email protected]

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Cookery Class News

Jaffrey to star in 2012 Good Food Indian cookery series

She is accredited with bringing knowhow of Indian cookery from the sub-continent to the UK where its brand was then spread to foreign shores. Her names is synonymous with Indian cookery courses the world over. An award winning actress, she has been off air with her own classes for almost two decades but the 78 year old Queen of Indian food is set to bring her infamous cookery courses back to air through the Good Food channel in a ten part series later this year.

It is, of course, the one and only Madhur Jaffrey. In the seventies, the comics of the day, legends like The Two Ronnies and Morecambe & Wise, referenced her name when anything slightly Asian came into their sketches. Other than that high accolade (?), she won best actress at the Berlin Film Festival for her role in Shakespeare Wallah and was named in the Who’s who of food and beverage in 1995, as well as cementing her place in history with the never-equalled Indian Cookery Show on the BBC in the early eighties.

Madhur is set to return to our screens on the Good Food channel with a ten-episode mini-series where she will look back into the roots of curry and how it has shaped the eating habits of a nation so many thousands of miles away from her birthplace in Delhi.

In fact, it was from Delhi that the legendary chef whom we have come to know and love learned her trade, however, not perhaps how you may think. If there was ever an argument for taking a remote cookery course, then Madhur Jaffrey’s is perhaps a shining example of how application to a task can turn into global recognition with the right branding.

Madhur made her journey to the UK in her late teens in the early fifties when she came to study at the Royal Academy of Dramatic Art. She’d hardly ever been in the kitchen in India and, through letters from her mother from the sub-continent, she adapted her mothers recipes to teach herself how to cook Indian food from the resources available here in the UK.

Her success in the sixties as an actress brought her into the limelight and she earned a reputation as an ‘actress who could cook‘. The BBC saw opportunity, Madhur Jaffrey’s Indian Cookery show was conceived and launched and the rest, as they say, is history. So much history, in fact, that her CBE awarded in 2004 reflects the contribution Jaffrey has made towards bringing a love and understanding of Indian food and the culture beyond the curry to a global audience through her cookery class broadcasts. Talk about being in the right place at the right time.

I, for one, will be watching the show, taking notes and recording it in the hope that by accidentally leaving it where the good lady wife will find the ‘stack’ – next to the soaps – she will take a little hint and have a look to see how Indian cookery is done properly.  One can but live in hope.

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