It was our pleasure to be able to help with the launch of the Craft Guild Of Chefs in Jersey this past week. The launch was hosted by the students and staff of the Highlands college with a little help from the Infusion4chefs team. The students were asked to provide and serve......More

the magazine of Haute Pâtisserie has just released their January 2012 edition. The publication is a result of the collaboration and recipes of the some of the worlds best pastry chefs, numerous step-by-step explanations, interviews, the latest trends in the trade, important ......More

Please note our last guaranteed order date before the new year is 2.30pm Wednesday 28th December. ...More

It was our pleasure to once again take part in this year’s Restaurant Show and meet all of the good and the great of the industry. Each year we exhibit at the show we try to expand and push the boundaries and this year was no exception. We were proud to announce we have been......More

By consensus, the best ham maker in Spain is Joselito, a company based at the northern, colder edge of the range, near Salamanca in Guijuelo. Both Ferran Adrià and Joel Robuchon serve Joselito ham in their restaurants. So does Juan Mari Arzak, Spain's most venerated older ch......More

Stand J80 @ Ears Court is where you will find us between 10th - 12th October 2011. It would be great if you could join us to sample the Joselito Iberico Jamon for which we have been appointed UK ambassadors!...More

LIMITED STOCK NOW IN - Special Price £385.00 plus p&p Modernist Cuisine is a six-volume, 2,438-page set des­tined to rein­vent cook­ing. Lav­ishly illus­trated with thou­sands of orig­i­nal images to make the sci­ence and tech­nol­ogy clear and engaging. The must have b......More

El Bulli, the most influential restaurant in the world, is to close July 30th 2011 after more than two decades of pushing the boundaries of modern gastronomy. Ferran Adria has been at the forefront of modern gastronomy for over two decades Ferran Adria has been at the ......More

The PolyScience Anti-Griddle™ is essentially a -30°F cold plate. that flash freezes creams, sauces, purees, yogurt,liquids and semi-solids.The Anti-Griddle™ is a traditional cooktop with an amazing twist. Inspired by Chef Grant Achatz at Alinea Restaurant in Chicago, this un......More

Chefs Event of the Year The Skills for Chefs Conference 2011 on 11- 12 July boasts a stellar line up. The business programme features Tom Kitchin,Bryn Williams,Richard Corrigan,Mark Sargeant,Nigel Haworth,Lisa Allen, Rupert Rowley,Michael Wignall,Aiden Byrne,Mick Burke......More

JOSELITO is regarded by most as the best Iberico Ham in the world. Infusions4chefs.co.uk will soon be the proud sole suppliers in the U.K. JOSELITO is number one because of the love and care that goes into each pig. Here is just a little of why it is so special. The curing r......More

Jason Atherton's Pollen Street Social Opened on April 18th, 2011. The much awaited restaurant has already had some fantastic reviews. We thought you may like to see the menu. A LA CARTE MENU Starters (Can be used to create tasting menu) Innes Farm goat’s curd, beetroot,......More

The 2011-2012 S.Pellegrino Top 50 Restaurant Awards were announced last week. Have you ever wondered how these are decided, I have. Then a friend of mine explained it to me....... 27 separate regions around the world. Each region has its own panel of 31 members made ......More

Mugaritz Experiences, a selection of different culinary ingredients used in the fascinating techniques developed at Restaurant Mugaritz. These Seeds, Extracts, Flowers, Fruits, Essences and Condiments, as used in the restaurant, allow you to enjoy surprising yet remarkab......More

A MASTER chef of Great Britain will be among judges at a cooking competition at West Suffolk College on Tuesday. A Passion To Inspire was created by Murray Chapman, of First Contact Chefs, and John Jackaman, of infusions4chefs, to allow young chefs the chance to meet pote......More

All the arrangements are in place for the annual Skills for Chefs Conference. After the same format for 14 years key changes have been made to make use of the fantastic facilities at Sheffield College and the conference will take place on 11-12 July 2011. In addition to th......More

On December 7th at 8pm I became one of the privileged few who have had the opportunity to eat at elBulli. It’s a strange sensation to be nervous before going to eat at a restaurant, but then again this is not just a restaurant. I have admired from afar the legend that has r......More

we have recently launched our own You Tube Channel Mrinfusions4chefs. We are adding movies, a little at a time, that we hope you find interesting. Simply search You Tube for MrInfusions4chefs, we hope you enjoy it. ...More

Infusions is please to announce that it has been awarded the U.K. distribution rights for this very exclusive and prestigious publication. You can either purchase it through our website via our library or order your copy in advance either by phone or email to guarantee we re......More

Infusions are pleased to announce that we have taken 10% off all Grant Water Baths during November. Grant, arguably the market leader in this field, have had a close working relationship with Infusions for many years. Infusions held a competition at the Restaurant Show this ......More

“I’m backing Simon for the Bocuse d’Or and hope that by launching this petition we can raise awareness and give the British candidate and Team UK the support that they deserve.” Heston Blumenthal OBE. The Bocuse d’Or, recognised as the Oscars of the Culinary World, is a ......More

We will be demonstrating "Reverse Sferification" and, don't forget to enter our competition for a chance to win a Grant Universal Heater SV100. All you need to do is fill in your details and put them in the saucepan!! We will email one lucky winner on 1st November to arrange......More

CHOCOLATE, MANDARIN AND YOGHURT SANDWICH This was the recipe for the dessert we were proud to be able to both sponsor and help prepare along side our skilled and trusted friends. Namley Murray Chapman, Jeremy Medley, Mark Mortimer and Adam Tollerfield...... CHOC......More

Infusions4chefs were honoured to attend the 2010 Skills for Chefs Conference in Sheffield this week. The event was an amazing success with demonstrations from great Chefs like Atul Kochhar, Claude Bosi, Andrew Bennett, Glynn Purnell, Steven Doherty, Theo Randall, Graham Horn......More

The British hospitality industry has been urged to lend their support to chef Simon Hulstone, who will next month represent the UK in the European finals of the Bocuse d’Or. The chef proprietor of The Elephant in Torquay will head to Geneva on 7 June to compete in the reg......More

Infusions has just launched it's own You Tube Channel Mrinfusions4chefs. You will find many video's including some previously unseen footage from an elBulli pilot video that was made several years ago and given to me as a gift. This was the prototype to the 84 recipe DVD tha......More

Students at West Suffolk College in Bury St Edmunds competed in the first Infusions a Passion to Inspire competition on the 23rd March 2010. 2nd year students showed their talents in the morning and 3rd years in the afternoon. The competition was judged by local Chefs who ga......More

Infusions4chefs and it’s good friend Master Chef Murray Chapman will be piloting a competition at the West Suffolk College in Bury St Edmunds on Tuesday 23rd March 2010 called Infusions A Passion To Inspire. The completion for 2nd and 3rd year students is a unique opportunit......More

Infusions would like to thank everybody who visited us at Hotelympia this year. We met many fascinating people and really enjoyed our conversations. Infusions would also like to thank Essex Chef of the year Paul Boorman who demonstrated Midori Bubbles on Wednesday, this prov......More

We are pleased to announce our appearance at Hotelympia 2010, London ExCel 28th Feb - 4th Mar. Stand S2618, just to the left of the live theatre please pop by to say hello, it's always good to put a face to a name. With lot's of products to view, access to our new website a......More

The British plate is one of extremes with established markets for cheap fast food at one end and organic, seasonally and locally sourced fine dining at the other. As Spam fritters return TV advertising and to the plates of the UK, at the other end of the spectrum apprentice......More

Ferran Adria has been called the world's greatest chef. He is certainly one of the most creative. Gourmet magazine referred to Adria as "the Salvador Dali¬ of the kitchen". His restaurant, El Bulli, was recently named best restaurant in the world by the prestigious Restaura......More

Hospitality students on a Catering start up course at the College have been making and decorating Christmas cakes, the best of which won prizes in a friendly competition between classmates in December. Hadyn Lyell from Infusions had the difficult task of choosing the best......More

Welcome to our new website, designed to offer chefs and food lovers not only the best place but the only place to be on the internet. We hope you enjoy some of the great new features available, news, recipes, movies and the Chefs forum. The team at Darkwater have exceeded......More

The Sunday Times August 12th 2007 Sybil Kapoor Jelly heads If you want to be at the sharpest of culinary cutting edges, then it’s time to get your head around making weird and wonderful jellies Every chef worth their salt is experimenting with melt-in-the-mouth foa......More

Move over Heston, we create weird and wonderful food too...! Paul Boorman doesn’t like the term molecular cooking. The head chef at Clarice House says it makes it sound like he is using chemicals. Instead, Paul says, he and colleagues John Jackaman and Hadyn Lyell, from B......More

The appliance of science. The mysterious T added Infusions Ltd to the Map saying: "These guys know their stuff and the website offers food and equipment that can add a serious wow factor to your dinner parties." I duly went along to be wowed. Infusions' owner, John Jackam......More

Bulli for you! It would take El Bulli, the Spanish restaurant regularly voted the world's best, 125 years to get through its reservations backlog for this year alone. But for foodies desperate to sample its pioneering molecular gastronomy, help is at hand. For chef Ferran......More

El Bulli for you: restaurant sells its secrets to the masses It would take El Bulli, the Spanish restaurant that is regularly voted the world's best, 125 years to get through its reservations backlog for this year alone. But for foodies desperate to sample its pioneering ......More