'The Coal Shed’s menu turns out to be an unpredicted festival of the potential in vegetables'
“I wanted to be marked with my own destiny,” chef Clare Smyth says, explaining why she decided to go solo.
Where to go it alone, and not need your phone
Menus from our Eat columnists, conversation tips, dream guest lists from star hosts and more.
In these days of energetic, big restaurant PR companies, content and news-hungry social media and an almost feverish increase in the focus on food, every new restaurant seems to arrive trailing a tornado of attention.
One hotel. Five stars. 197 rooms and 24 hours in the kitchen. As London’s grandest hotel publishes its first cookbook, Frankie McCoy puts on her chef’s whites.
In the 1950s, she was the only woman working in her restaurant kitchen. In the 70s, she won a Michelin star at the Carved Angel. The OFM judges celebrate a food pioneer.
In challenging the American throwaway culture built on entitlement and instant gratification, Alice Waters has changed the way we think about food.
Lights! Camera! Culinary School Will Teach Instagram Skills
All it shows is that technology is moving so fast, that certain things we have been used to for so long are now becoming redundant.
For those running truly sustainable restaurants, it's about so much more than simply what's on the menu, and they don't feel the need to shout about it either
Forget the new dining experience with the same usual modern twist...
Drew Nieporent has opened more than 40 restaurants in 32 years including Middle Eastern (Layla), Japanese (Nobu) and Italian (Zeppole)...
With everything on display, ingredients and utensils take centre stage in Michelin-star chef Phil Howard’s kitchen