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In an interview in today's Metro, the great man of the Oxfordshire restaurant doesn't hold back with his thoughts on the two high-profile chefs.

Apparently when he was training Pierre White at Le Manoir, the volatile chef was "a nightmare," says Blanc. "Marco had to prove he was the best all the time. He always had to set up some sort of competition in the kitchen, which is not good because it makes people feel a bit scared."

As for Gordon, Raymondo is asked what he thought of the time the chef dressed up in disguise and pretended to be one of Blanc's fans at a book signing.

The response: "I find that very sad. He has a number of businesses and I know how tough that is. So to come and play the clown at one of my signings...what's the point? What is the bloody point? I didn't get it".

And: "He is the only one to get it. What is he trying to do and say? I just laugh. My God, has that guy got nothing else to do? He must be very well organised in his business if he has time to do stuff like that."

Later on Raymond does say: "I just want to add that Marco is a good friend of mine. And if he made a few mistakes on the way, well, don't we all?"

So one of them gets off a bit more lightly, at least.

Blanc's The Restaurant winners to launch Marlow pub >>

Marco criticised for belittling waiters on 'Hell's Kitchen' >>

It seems to Kitchen Rat that Hell's Kitchen this year is much more about celebrity squabbling than the cooking.

Last year we were impressed by the creative menu tackled by the celebrities but when dining there last night the meal left the Rat feeling uninspired although the individual elements were well executed.

It was Danielle's turn on the pass as our check was called and she either had a magic wand or a great deal of prep had been done in advance as our starters - asparagus and Hollandaise, potted shrimps, and two paté de foie gras - arrived almost before we ordered them.

The main courses followed swiftly and while the Rat's generous portion of lamb was nicely caramelised on the outside and pink on the inside, both it and the companions' veal came with just a large dollop of mash as an accompaniment - no greens in sight. Oh to have saved some of the asparagus from the first course.

KR was also shocked to find lamb sprinkled with cockles. One has heard of surf 'n' turf but that's taking it a bit far.  

Marco Pierre White returns to our screens next Monday for the latest instalment of ITV1's Hell's Kitchen.

The participants were revealed today and, as per usual, it is a mixed bunch.

The full line-up: TV presenter Anthea Turner and her husband Grant Bovey; model Danielle Bux (better known as Gary Lineker's fiance); singer Ms Dynamite; actor and comedian Adrian Edmondson; former Liverpool goalie Bruce Grobbelaar; Jody Latham from Shameless and former Dynasty actress Linda Evans.

A few Kitchen Rat predictions: Anthea will be the first to cry, Ms Dynamite will be the first to have a shouting match with MPW, the cameras will take a shine to Bux and Jody will be the best chef (well, one hopes so - he's launching his own restaurant soon).

Elior development chef Mark Crowe has admitted to having nightmares after seeing the contestants on The Apprentice attempt last week's catering challenge.

Certainly it turned into a bad dream for boys' team leader and hospitality worker Rocky Andrews owner of Fatso's Filling Station, who was fired as a result of his team's efforts.

Crowe told Kitchen Rat: "As a development chef for Avenance, we have many prestigious City companies as our clients and the challenges facing the The Apprentice contestants in last night's episode were very familiar.

"Our City clients demand and rightly expect the very best standards of food and service when entertaining their guests. Last week's programme highlighted just why this should be left to the professionals. I am still having nightmares about the second-rate canapés the teams served, and I certainly won't be using any of them on my new summer hospitality menus!"

Nor will Sir Alan Sugar, one suspects.

The Apprentice Catering challenge>>

Hospitality hopefulls escape the boardroom in the first Apprentice>>

Here's an interview with the man behind sushi sensation Nobu, Mr Nobu Matsuhisa himself. He talks frankly about his way up the ladder before he became as familiar a name in the sushi world as a Hoover is to vacuum cleaner fans.

The food cooked by top chefs encourages unhealthy eating, according to an independent report from a group of senior dieticians.

Nigella Lawson, Rick Stein, Jean-Christophe Novelli and John Burton-Race are all noted for using large amounts of cream and butter in their cookbooks, thus promoting saturated fat intake way beyond the recommended daily allowance.

The findings come from The Fat Panel, a collection of dieticians including Sian Porter, a member of the British Dietetic Association. She said: "these recipes are fine for a special occasion, but if you cook regularly from them there is a high chance you will be taking in a lot of fat".

"Nigella, Jean-Christophe Novelli and Rick Stein use the highest levels of saturated fat. If you look at Nigella's egg and bacon pie, it uses butter which is fine for indulgence but not as a habit."

Phil Vickery was also mentioned in the report for using too much saturated fat, but Jamie Oliver and Delia Smith were given a healthy rating by the panel.

 Industry must improve gluten-free offering >>

Rick Stein takes over lease on local Cornish pub >>

Former MasterChef winner James Nathan has joined the Michelin-starred Bath Priory as junior sous chef, Kitchen Rat can reveal.

The 2008 winner of the BBC show, which gives amateur cooks the chance to make the jump to becoming professional chefs, will be working under the guidance of the property's new executive head chef Michael Caines.

Caines has taken over the reins at the Bath Priory following the departure of Chris Horridge, who left in January to join von Essen's Cliveden hotel.

Head chef is James Sheridan, who joins from Caines' two-Michelin-starred restaurant at Gidleigh Park, where he was sous chef. It's his first role as head chef.

The Bath Priory will reopen Monday week (16 March) after a six-week refurbishment programme, which included a complete revamp of the kitchen.

Look out for a Minute on the Clock interview with general manager Sue Williams in next week's issue of Caterer and Hotelkeeper out on 12 March. 

Last night's instalment of the Jamie Oliver on Channel 4 showed the pig ejaculation as previously trailed in this blog space for the 'Save Our Bacon' programme.

But it was also a chance for Jamie to put forward a challenging proposition to the British public: spend more on pork products even though you more than likely have less money at the moment.

Porker shoot-off aside, it showed the reality of the pig meat trade, the sow stalls in particular. A kind of equivalent of chicken battery farmed conditions; they were banned in the UK in 1999. In the EU, however, they'll be legal until 2013, which could make our industry sadly unable to compete in future - it's in the balance rather.

The programme featured Caroline Mortimer, who, as Caterersearch exclusively revealed last year, is the new head of catering at the Met Police. She vowed to use only British Pork on canteen menus as soon as was logistically possible. 

Jamie took on Hugh's F-W's animal welfare mantle with aplomb in this latest edition of Channel 4's 'Great British Food Fight', and has hopefully convinced a fair number to switch to more humanely reared, British pork.

Jamie Oliver to launch DIY food stores across the UK >>

Oliver to open first Jamie's Italian in London >>

Gordon Ramsay is back on TV screens with Kitchen Nightmares tomorrow, but it's a version of the programme with a difference.

For a start, the programme runs over two hours, a bonus for those of you that like seeing people being told off. The top chef looks at two restaurants in that time, a struggling venue in Sheffield and one in Devon.

All seems to be proceeding as normal, when after a few disagreements, the proprietors of each venue take his advice on board. However, then the economic downturn kicks in and both restaurants owners and Gordon have to engage in a significant rethink during filming.

Watch Channel 4 tomorrow at 9pm to see how Gordon is taking on the credit crunch. And you can catch Gordon too in a new book out in March and filming for more Nightmares in LA - he's on a real publicity blitz in the New Year.

Ramsay Nightmare restaurant Love's Fish closes >>

Gordon Ramsay Kitchen Nightmares restaurant badly damaged >>