She made you do all sorts you didn’t want to and still does. But, lest we forget, she also quite literally Made you. So make her feel appreciated for bestowing the world with such a fine specimen of humanity with a triffic treat.

Reputedly, some mothers do’ave’em – and here’s betting Carmelo Carnevale’s was rather glad to spawn such a sublime chef. Now Novikov’s Italian top talent is keen to share his skills in a series of masterclasses running at the London restaurant.

This Spring FEAST will play host to the best of London’s restaurants and Street Food including Dishoom, Rita’s, HIX, Patty and Bun, Caravan, Wright Brothers, Meringue Girls, Disco Bistro, Mishkin’s, The Bowler, Bone Daddies, Roti Chai, and Frederiks.

They say some restaurants have a conveyor belt mentality – customers in and customers out. Well K10 are proud to have a real conveyor belt.This contemporary’kaiten’ Japanese restaurant K10 serves up Japanese food and is now set to expand with the launch of a second, larger restaurant on nearby Appold Street at the end of the month

Established in Cornwall for six years now, Jamie Oliver’s ‘Fifteen’ has re-equipped and re-styled with a new interior by Helen Blake of Absolute launching itself into the 2013 season.

March 27th is Holi, that bright riot that is India’s most colourful festival, and all three of Vivek Singh’s Cinnamon restaurants are planning celebrations more technicolour than Joseph’s gaudy Dreamcoat. 

No, he’s not hitting the dole, but the chef will undoubtedly get a lot of benefit from his new Soho venture, Social Eating House, on Poland St.

Atul Kochhar is mixing things up nicely at Benares, inviting a rotating roster of top guest mixologists, bartenders and brand ambassadors in to shake up proceedings in the restaurant’s bar. 

‘Everyone dabbles in’exotic’ ingredients,’ Cyrus Todiwala states,’But no-one’s quite managing to fine tune their approach’. And that’s just the issue that the formidable chef is hoping to address, throwing his full weight behind a new competition.

On first consideration, ‘spiced jam’ sounds a shade scary. But once your grey matter moves beyond any ‘curry in your condiment’ connotations, they become spreads to really savour. ‘Spice with sweets’ just makes sense.