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

On behalf of the team at Infusions Ltd we would like to thank you all for your continued support and custom throughout 2009. We wish you and your families a very Merry Christmas and a Happy New Year. From left to right; Gavin, Bryan, Gerry, Jill, Dave, Hadyn, Simon, Paul, M......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