Tue, 21st Nov 2017
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Evening Standard | Fay Maschler reviews The Coal Shed: A menu to win over a millennial

'The Coal Shed’s menu turns out to be an unpredicted festival of the potential in vegetables'


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Vogue | The U.K.’s Only Female 3-Michelin-Starred Chef on Going Solo

“I wanted to be marked with my own destiny,” chef Clare Smyth says, explaining why she decided to go solo.


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Mr Porter | The best restaurants for solo dinning

Where to go it alone, and not need your phone


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THE NEW YORK TIMES | The art of the dinner party

Menus from our Eat columnists, conversation tips, dream guest lists from star hosts and more.


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Mr Porter | Great restaurants you've probably never heard of

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.


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London Evening Standard | What happened when we spent 24 Hours in Claridge's Kitchen

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.


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The Guardian | OFM Awards 2017: Lifetime Achievement – Joyce Molyneux

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.


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The Guardian | How Alice Waters changed the landscape of food

In challenging the American throwaway culture built on entitlement and instant gratification, Alice Waters has changed the way we think about food.


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Lights! Camera! Culinary School Will Teach Instagram Skills

Lights! Camera! Culinary School Will Teach Instagram Skills


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Technology or Bust

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.


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foodism | Beyond the menu: the restaurants and bars taking on waste in London and beyond

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


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THE NEW YORK TIMES |“He was always going to be a restauranteur”

Drew Nieporent has opened more than 40 restaurants in 32 years including Middle Eastern (Layla), Japanese (Nobu) and Italian (Zeppole)...


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Chef Phil Howard’s kitchen: ‘Everything is exposed. Nothing can be hidden’

With everything on display, ingredients and utensils take centre stage in Michelin-star chef Phil Howard’s kitchen


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