Great British Menu is back for a ninth series and there are plenty of new chef faces appearing in this series (see full line-up below), as well as plenty of veterans.
Speaking of which, veterans play a massive role in this year's banquet, which mark the 70th anniversary of D-Day - a theme that judge Oliver Peyton told Caterer was a real privilege to be involved in.
According to the BBC, the 24 chefs competing this year are tasked with producing dishes that are "worthy of our war heroes".
The dishes they produce "must evoke the wartime spirit of the generation which fought for our freedom as well as honour the bravery shown throughout the Second World War and, of course, taste delicious too!"
No pressure then...
Once again Peyton will be joined on the judging panel by GBM stalwarts Prue Leith and Matthew Fort when the series returns to BBC Two at 7.30pm on 7 April.
Great British Menu: The D-Day Banquet will run every weekday for nine weeks with the final 'banquet' programme to be broadcast on 6 June, the 70th anniversary of D-Day itself.
Will Brown, The Old School House Inn
Raymond McArdle, Restaurant 23
Chris McGowan, Corrigan's Mayfair
Top chefs Simon Hulstone and Robert Wiedmaier are set to take up residence at new pop-up food experience the Chef's Penthouse.
Hulstone, the chef-proprietor of the Michelin-starred Elephant in Torquay, and Wiedmaier, owner of Marcel's in Washington DC, will offer an exclusive 'at home' experience for one week at Grosvenor House Apartments by Jumeirah Living on Park Lane.
Between them they will cook eight-course tasting menus for up to 14 guests at lunch and dinner from 31 March to 4 April, with some services featuring the pair together, and others where they will cook on their own.
Despite describing the menu at Cafe Football at Westfield Stratford as "blatantly inspired by the BBC test card", Camilla Long says she had a great night out - but that wasn't down to the food.
"There's brown (Bovril gravy) and green (mushy peas), orange (homemade baked beans) and yellow (chips) and red (a mocktail called Red Devil Jnr, which comes with strawberry purée and "fire", aka a sparkler)," she writes in the Sunday Times. "And I'd really love to tell you what this fiddly, mimsy little Sylvanian families horror show tasted like, but I'm afraid the cocktails got to us first."
It was high fives for Nuno Mendes in Time Out this week, as Guy Dimond finds inventive and accomplished cooking from the chef in residence at Andre Balazs' latest hotel opening, Chiltern Firehouse in Marylebone.
"The monkfish had a lobster-like tenderness that needed little more than some fennel and small dollops of moist puffed barley to make a dish. Inventive, but not overplayed details are a theme here: a slick of smooth roasted aubergine purée with perfectly tender grilled octopus or a dense jus reduction with slow-roasted beef short ribs," says Dimond.
But the restaurant fell slightly short for the Evening Standard's Fay Maschler to award her top marks, despite finding dishes that buzzed with "unexpected flourishes".
"In the main course, slow-cooked cod with leek hearts and romesco is a love story based on a fish. Slow-roasted short rib with hazelnut purée and bone marrow is heavenly and nattily tricked out with leaves and flowers, but for £28 I want more than one rib -- and that rib a short one."
The hotly anticipated Michelin results of France were officially released today, one week after they were leaked to much hoo ha and discussion.
Last week leading French food critic Gilles Pudlowski leaked its decisions in the weekly magazine Le Point and attacked its directors for what he called "bizarre" choices that favour young chefs.
But while the element of surprise might have been missing from today's announcement, the results offer an interesting insight into the upper echelons of French restaurants and gastronomy.
Food writer Elizabeth Auerbach offers a comprehensive round up of the additions, including new three-star L'Assiette Champenoise in Reims, and deletions on Elizabeth On Food.
Andy Lynes gives a positive 4/5 to Gordon Ramsay's London House in Battersea, where Anna Haugh Kelly is in charge of the kitchen. "Just about everything" on the menu delights, and the cost is relatively low too.
"It's a glamour-puss of a place that's more Mayfair than Battersea," he says, in the Metro. "There's nothing cutting-edge about London House but its old-school pleasures are undeniable. I bet Ramsay will love it when he goes."
Time Out's Guy Dimond also pays a visit to London House and gets transported back to the 90s at Gordon Ramsay's latest opening in the capital, but finds the food from chef Anna Haugh-Kelly's kitchen "perfectly rendered and up-to-the-minute".
Yorkshire chef Andrew Pern is taking his Star brand of cooking to Raithwaite Hall for a one-off dinner.
Pern opened the Star Inn the City in York last year following the successes of the Star Inn at Harome since 1996.
Next month will see the celebrated chef entertain guests and serve up five courses at the Star at the Seaside event. The dinner will be held in the Brace restaurant at Raithwaite Hall, in Whitby, Yorkshire, on 25 March.
For more details on how to book, visit the hotel's website.
To twitpic or not to twitpic... that is apparently the question on the lips of diners these days, after a backlash from chefs over foodies posting photos of their dishes on social media sites.
The arguments against food pics snapped on smartphones are varied.
The use of a flash is distracting to other diners, it interrupts the conviviality of a dinner with friends or family, or, as three-Michelin-starred French chef Gilles Goujon said recently, it "takes away the surprise".
A former student of Westminster Kingsway College is seeking support from chefs and industry suppliers for an eight-course charity dinner in April in aid of Meningitis Now (formerly The Meningitis Trust and Meningitis UK).
Joe Allen, who now works for the Genuine Dining Co, is fundraising on behalf of the charity after losing his brother to the illness two years ago. Joe's brother Tom died from acute bacterial meningitis at the age of just 24.
When his brother passed away, Joe was in his third year at Westminster Kingsway College and was about to complete his Professional Chefs' Diploma. Within four months of losing Tom, with the support of the college, individuals and businesses, Joe organised an eight-course charity dinner which raised £9,800 for Meningitis Now.
Technology gleaned from the International Space Station is enabling an award-winning hotel and restaurant in Northumberland to become self-sufficient in home-grown vegetables, 12 months of the year.
Battlesteads in Wark - named Green Hotel of the Year at the Hotel Cateys 2011 - has introduced low energy LED lighting to stimulate sunlight during the long, dark winters.
Having previously introduced poly tunnels and re-channeled waste heat for the growing of produce, the LED lights has enabled the business to extend production all year-round.
Richard Slade, owner of the 17-bedroom Battlesteads, said that the addition of LED lighting means that the hotel is now self-sufficient in the supply of fresh herbs, salad, micro salads and edible flowers.