shout out from London! :)
Welcome to Chef Talk.
I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.
Feel free to join in any conversation or start your own relevant thread. A note on that though, folks who are not employed in the Food Industry are asked to read only in the Pro forums. You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously. The Articles, Reviews and Galleries are of note as well. So glad that you decided to drop by, please enjoy.