Chef Shanker Pandey: 20 Years of Excellence at the Helm of Everest Inn Group

Everest Inn is justifiably proud to celebrate two decades of culinary excellence under the leadership of their Executive Chef Shanker Pandey. 

A renowned figure in the world of Nepali cuisine, Shanker played a pivotal role in shaping the Everest Inn brand and elevating Nepalese cuisine to new heights.

Born and raised in Western Nepal, Shanker's love for cooking was instilled in him at an early age. 

Growing up in a household where food was central to culture, he spent his childhood learning to cook with his mother and grandmother over an open wood stove, sparking his passion for flavour. 

This formative experience laid the foundation for his lifelong dedication to perfecting the art of Nepali cuisine.

Shanker's culinary journey has taken him across the globe, where he honed his skills under the mentorship of distinguished chefs such as Andrew Bodmer, Mark Lagos, and Jacqueline Apps. 

In 2005, Shanker joined Everest Inn in Hythe as Executive Chef, bringing a fresh, contemporary twist to traditional Nepalese cuisine. With a focus on blending authentic flavours and techniques with modern methods, he created a menu that resonated with both loyal local patrons and visitors. 

His dedication to his craft and his commitment to quality really have been key to the chain's success, with the restaurant group now a staple in the county of Kent and Blackheath.

Chef Shanker's achievements were further recognised in 2024 when he appeared on Rick Stein's TV show, showcasing Nepalese cuisine and its rich heritage to a national audience.

Shanker has recognised the importance of nurturing talent, implementing several initiatives aimed at mentoring young chefs. 

His philosophy of “We're a family, and we all work together” drives the entire ethos of Everest Inn, creating a warm and collaborative environment for all.

Shanker and his team have had the privilege of cooking for and serving some of the world's most distinguished figures, including Nepal's Prime Minister KP Sharma Oli, Bollywood stars like Shah Rukh Khan and Katrina Kaif, as well as England footballer Sol Campbell. 

They've also catered at some of the UK's most prestigious venues, such as City Hall, No. 10 Downing Street, the House of Lords, and the UK Parliament, including the Embassies at the Kensington Palace Garden.

As Everest Inn celebrates its 20th anniversary, Chef Shanker's legacy continues to thrive. His unwavering dedication to authenticity, innovation, and community has been integral to the restaurant group's success, and he remains a driving force behind its future growth.

Everest Inn is located in Blackheath, on Montpelier Vale, where it stands proudly among a variety of restaurants and cafes overlooking the Heath. Led by award-winning Executive Chef Shanker Pandey, along with Yadav Bhandari and Head Chef Ram B. Bhandari, this family-run establishment is the oldest in a line of successful and well-recognised Nepalese restaurants in the UK.

The line of family-run restaurants includes The Everest Inn in Ashford and Hythe in Kent. Since opening on the Heath in 2005, Everest Inn has combined traditional Nepalese flavours with Indian fusion, offering a unique dining experience to its loyal customers. Their determination and commitment to serving delicious food have earned them a collection of prestigious awards, including the Asian Curry Awards and London Curry Awards, among others. They are proudly one of the longest-standing restaurants in Blackheath and a favourite among the surrounding community, known for supporting charities and hosting regular events.

Everest Inn also offers a versatile takeaway and delivery menu featuring a selection of classic dishes, available to order via their website. The restaurant also provides private dining opportunities and outdoor catering for events and weddings.

And don't forget! You can join them on Monday, 14th April for an extra special Nepali New Year celebration! An evening of flavour, fun, and coming together.

To learn more visit https://everestinn.co.uk.

Peter Jukes Fellowship Award for St Ermin's Hotel Executive Chef

There's fantastic news for John Kouphou, the Executive Chef at the St Ermin's Hotel in Westminster. 

Because John was one of just two chefs who were given the Peter Jukes Fellowship Award for education at the annual dinner.

“It's truly humbling to be recognised by such a prestigious organisation that celebrates excellence in our industry,” said Kouphou,” huge thanks to my peers, mentors, and the incredible teams I've worked with along the way—this is a shared achievement.”

For more information please visit www.autographhotels.com.

That's Christmas 365: How to Host the Ultimate National Scrabble Day Party

That's Christmas 365: How to Host the Ultimate National Scrabble Day Party: Image courtesy Hans of Pixabay If you’re a lover of language, board games, or just the thrill of a good word battle, National Scrabble Day (...

That's Christmas 365: How to Throw the Ultimate National Siblings Day Party

That's Christmas 365: How to Throw the Ultimate National Siblings Day Party: Every 10th of April, National Siblings Day rolls around. And it's an absolutely perfect excuse to celebrate the built-in best friends (o...

That's Christmas 365: Dedicated Bakers Deliver A Decade of Support for O...

That's Christmas 365: Dedicated Bakers Deliver A Decade of Support for O...: Henry Bird & colleagues The month of April marks International Animal Rescue's (IAR) 10th Anniversary of Cakes for Apes. The month-l...

room to Redefining Cocktail Experiences

room two has established itself as London's premier cocktail events company, blending backgrounds in film, music, and interior design to reimagine what cocktails can be. 

While the world of bars and cocktail culture continues to evolve, event drinks have often stayed in safer territory. room two is now changing that landscape. 

Their mission is to blur the lines between bar, set, and experience, bringing cocktails back to the forefront of luxury events across the whole United Kingdom.

At its core, room two is about translating feelings into flavours. Whether it's a track that hits at 2am on a late-night dancefloor, the colour of a room at golden hour, or a film scene that lingers long after it ends, these moments are the starting point for every drink the team creates. 

The company's distinctive approach integrates taste, texture, music, energy, and design, creating multi-sensory experiences that resonate deeply with guests.

The brand regularly releases short films to share its world, leaning into the surreal and the strange, "because that's where we think the best ideas tend to live."

"Having worked in luxury events for over 14 years, while also being a lifelong fan of late-night dancefloors, I saw a real opportunity to bring the intimacy, energy and togetherness found in those spaces into the world of luxury events," states Max McCormick, co-Founder of room two.

room two's methodology distinguishes them in the UK cocktail events industry. Recently, they were invited to Goa to design a series of drinks for a spirit not yet properly introduced to the UK market. room two was tasked with helping it break through, making it feel modern, drinkable, and relevant to a UK audience.

Their creative process is rooted in storytelling. Rather than leading with a spirit or ingredient, the team begins with a feeling, developing drink concepts around music, moodboards, moments and stories—establishing them as innovators in the British beverage experience sector.

room two has partnered with distinguished brands across fashion, beauty, and hospitality sectors. Their impressive client portfolio includes Prada, Huntsman, The American Embassy, Space NK, Singleton whisky, and Henry Holland Studio.

Actress Sienna Miller praised the company: "room two made the night truly special, every drink was like a little work of art." Huntsman (saville row) stated: "Quite possibly the best martini we've ever been served."

For a recent event with Space NK, room two created four bespoke cocktails inspired by the retailer's top-selling fragrances. The standout creation, "Rose Whip," featured a cherry and rose sour finished with a homemade leather-infused spray, designed to mirror the base notes of the featured perfume. The result was unusual, beautifully layered, and utterly delicious—showcasing their exceptional creativity in the UK cocktail scene.

room two regularly collaborates with acclaimed food stylist Kirthana on projects including a multi-sensory supper with Singleton whisky and Henry Holland Studio. These events blur the line between fashion, food, and drinks, designed for guests who crave experiences that feel unique from start to finish.

Music is a key ingredient in the room two process. Playlists are created to complement drinks. Soundtracks are built into supper clubs. Everything is mood-driven. The team's most immersive concept to date is "Dancing on the Bar," a pop-up that blends a high-fidelity listening lounge with a backgammon bar and cocktail menu. Guests sip room two drinks, eat bar snacks curated by guest chefs, and play games while listening to carefully selected records on an audiophile-grade sound system.

This season, room two is launching the first "Dancing on the Bar" pop-up in London. Think after-hours salon meets high-concept speakeasy. Part listening room, part cocktail lab, part intimate hangout. Designed for people who care about detail, from the drinks to the vinyl.

The team is currently inviting expressions of interest from aligned brands, venues, and collaborators interested in supporting or partnering on the launch.

Beyond pop-ups, room two runs a supper club series called "təˈɡeð.ər," with designer ‘Anissa Kermiche’ , a space where interesting people are brought together over food, drinks, and conversation, often in support of causes chosen by the host. Previous dinners have supported mental health initiatives, environmental causes, and LGBTQIA+ charities. Each one is co-curated, with every detail considered: from scent and lighting to the records playing in the background.

room two is committed to doing better for the planet, without shouting about it unnecessarily. Where possible, the team uses local and seasonal produce, often foraging ingredients. They work closely with East London distillers like 58 and Co, known for their thoughtful spirits, and have begun collaborating with catering teams to collect and reuse food waste, turning discarded fruit into garnishes, syrups, and shrubs.

It's not perfect, but it's part of a conscious and consistent effort to reduce waste and rethink what sustainable drinking could look like.

About room two: room two is a leading London-based cocktail events company specializing in creating immersive, multi-sensory drink experiences for luxury brands and high-profile events. Founded by industry veterans with backgrounds spanning film, music, and design, room two has established itself as a pioneer in innovative cocktail experiences throughout the United Kingdom.

Contact Information: For media inquiries or collaboration opportunities, please contact: Website: www.roomtwo.london Instagram: @roomtwo.cocktails

That's Christmas 365: Master Choclatier Oli the Choc Brings the Magic of...

That's Christmas 365: Master Choclatier Oli the Choc Brings the Magic of...: You'll be able to step into a world of pure chocolaty imagination with Oli The Choc, the visionary Master Chocolatier who is on a vital ...

New survey finds Scottish farmer and crofter wellbeing at a low point

Alix Ritchie, Farmstrong Scotland's Programme Director 

A new survey, undertaken by the agricultural wellbeing charity, Farmstrong Scotland, has learned that farmer and crofter wellbeing is lower than the Scottish population. 

Over one-third of respondents fell into the low wellbeing category, when compared to the most recent Scottish Health Survey (2023). 

What's more, the 569 respondents demonstrated that, broadly, their wellbeing increased with age, with young respondents reporting the lower scores. 

The sample, which was undertaken for the charity by an independent research agency and evenly split between men and women, received representation from every region in Scotland, and provided a similar profile to the 2024 Agricultural Census.

 To give a more typical reflection of the agricultural sector, the results were weighed against the data collected in the Census.  

Whilst 26% felt their ability to cope with the ups and downs of farming has become worse in the last year, 21% felt it had got better, with taking time to notice the small things, learning something new and helping other farmers and crofters all cited as positive impacts.  

The amount and quality of sleep, and the balance between work and leisure, were identified as two areas that had significantly declined over the last year, with respondents to the survey looking for advice on how to manage their tiredness, fatigue, sleep and stress.  

Commenting on the importance of the survey, Farmstrong Programme Director, Alix Ritchie, said: “This survey is vital for the future development of Farmstrong Scotland. The findings, alongside the foundation research back in 2018, and future surveys will inform the development of the programme, and ensure that services are tailored to meet the needs of the Scottish agricultural and crofting community. " 

Alix went on to say: “We've already begun this work, and just last month published a new resource that offers guidance for better sleep, a dedicated webinar and podcast, all supported by our wellbeing expert partners and the UK’s longest-standing sleep charity, Sleep Action.” 

The impact of scientifically backed resources, and story-led content produced by Farmstrong was identified in the survey, with 62% of those who had engaged with the programme, reporting a positive impact on their health and wellbeing. 

One significant resource was the stress management guidance, which found 93% of those who had downloaded it cited a positive impact upon themselves. Other noticeable elements were the farmer stories, Blether Together podcast series, and the walk and talk events. 

“I would like to express my thanks, on behalf of the wider Farmstrong team, to all those who completed the survey, promoted it and shared it with their wider networks. These results are key for the future of the charity, ensuring we grow, develop and secure fundraising so we can continue to support farmer and crofter wellbeing in Scotland, Alix concluded.

To find out more or read the full summary report, click here: https://www.farmstrongscotland.org.uk/news-events/new-survey-finds-scottish-farmer-and-crofter-wellbeing-at-a-low

More information about Farmstrong can be found at www.farmstrongscotland.org.uk 

That's Food and Drink is carrying this item because we firmly believe that, as the people who grow the foods we eat in Britain, our farmers are of vital importance to the national wellbeing and that they deserve whatever help and support they need.

That's Christmas 365: Why We've Changed Our Title to That's Christmas 365

That's Christmas 365: Why We've Changed Our Title to That's Christmas 365: If you’ve been following us for a while, you might have noticed something different — That’s Christmas is now That’s Christmas 365.  So, why...

Why You Should Consider Swapping Your Regular Crackers for Rice Cakes

Let’s be honest – crackers are a cupboard staple. They're the go-to base for cheese, the trusty companion to hummus, and an easy snack to grab when you’re peckish. But have you ever thought about swapping them out for something a little lighter, a little crunchier, and possibly a little better for you? Enter: the humble rice cake.

1. Lighter on Calories (but still satisfying)

Crackers can be surprisingly calorie-dense, especially the buttery or flavoured varieties. Rice cakes, on the other hand, tend to be much lighter – both in texture and calories. A single rice cake typically clocks in at around 30-40 calories, depending on the brand. That means you can enjoy a couple without tipping the scales, making them a great option if you're watching your intake.

2. Gluten-Free Friendly

Many rice cakes are naturally gluten-free, as they're made from puffed rice and nothing else. This makes them an easy swap for anyone with gluten intolerance or coeliac disease. While there are gluten-free crackers on the market, they can be pricey and not always easy to find.

3. A Blank Canvas for Toppings

Think rice cakes are boring? Think again. Their neutral flavour actually works in their favour – they’re the perfect blank slate for whatever you're craving. Sweet or savoury, you can pile on nut butter and banana, avocado and chilli flakes, cottage cheese and tomatoes – the options are endless. You get full control over the flavour and nutrition.

4. Less Processed Ingredients

A lot of standard crackers come with a long list of ingredients – preservatives, oils, sugars, and additives you may not recognise. Plain rice cakes tend to be just that – rice. And maybe a bit of salt if you go for the salted version. If you're trying to clean up your diet or cut down on ultra-processed foods, this is an easy switch to make.

5. Better for Portion Control

Let’s be real – it’s far too easy to demolish half a packet of crackers without noticing. Rice cakes, with their size and crunch, slow you down a bit. They’re also easy to portion – one or two and you’re likely satisfied, especially when topped well.

6. Kid-Friendly (and surprisingly versatile)

They’re also a great snack option for kids. You can make rice cakes fun with spreads and toppings, or even choose flavoured varieties (just keep an eye on the sugar and salt content). Mini versions are perfect for lunchboxes or after-school nibbles.

Final Thoughts

Rice cakes might not be the flashiest food in your pantry, but don’t underestimate their potential. They’re light, versatile, and often a healthier alternative to traditional crackers. Whether you're looking to cut back on calories, reduce processed foods, or simply mix things up a bit, giving rice cakes a go could be a small change that makes a big difference.

So next time you're reaching for the crackers – maybe grab a rice cake instead. Your waistline (and your snack game) might thank you.

Our rice cakes of choice are from https://ibisrice.co.uk/organic-wildlife-friendly-rice-products/