Andy Lynes

Reporter

Chef

Chef Shaun Hill is still at the stove at the age of 75

16 June 2022 by

Revered chef Shaun Hill is still at the stove at the age of 75, creating modern British dishes with a side of wit, just as he has been doing since the 1970s

Business

Pale, male and stale? Fixing hospitality awards' diversity problem

02 June 2022 by

Accolades in the hospitality sector are still stuck in the past with recognition still mainly going to white, male chefs cooking European cuisine. Andy Lynes looks at what is being done to change that

Menuwatch: Upstairs by Tom Shepherd, Lichfield Sector

Menuwatch: Upstairs by Tom Shepherd, Lichfield

20 April 2022 by

Having just won a Michelin star, this Staffordshire restaurant is booked up for months. Andy Lynes[...]

Book review: Seared by Genevieve Taylor Sector

Book review: Seared by Genevieve Taylor

12 April 2022 by

There are few better qualified people to write a guide to barbecuing meat than Genevieve Taylor.

Book review: Rekindling the Fire: Food and the Journey of Life by Martin Ruffley and Anna King Sector

Book review: Rekindling the Fire: Food and the Journey of Life by Martin Ruffley and Anna King

29 March 2022 by

Martin Ruffley and Anna King's cookbook is not just recipes, but also part travelogue and part[...]

Neat burger shows how fast food doesn't need meat Restaurant

Neat burger shows how fast food doesn't need meat

20 January 2022 by

Co-founder Zach Bishti talks about how the success of the meat-free brand

Book review: Everything I Love to Cook by Neil Perry Chef

Book review: Everything I Love to Cook by Neil Perry

04 January 2022

Neil Perry defined 1990s fusion cooking at his Sydney restaurant Rockpool.

Holm boys: why the crew from Brixton's Salon has moved to Somerset Restaurant

Holm boys: why the crew from Brixton's Salon has moved to Somerset

08 December 2021

The London-based trio of Nicholas Balfe, Mark Gurney and Matt Bushnell have taken their urban, hip restaurant style and transplanted it to the Somerset countryside in the form of restaurant with rooms Holm. Andy Lynes reports

Book review: Three: Acid, Texture, Contrast by Selin Kiazim Chef

Book review: Three: Acid, Texture, Contrast by Selin Kiazim

01 December 2021 by

In this book, Selin Kiazim of modern Turkish-Cypriot restaurant Oklava in London offers her readers no[...]

Joe Allen: Russell Norman and Gary Lee on the return of a class act Restaurant

Joe Allen: Russell Norman and Gary Lee on the return of a class act

24 November 2021 by

The curtains are raised for Joe Allen, the long-time hangout for London’s showbiz finest. But the[...]

Menuwatch: Casamia, Bristol Restaurant

Menuwatch: Casamia, Bristol

20 October 2021 by

At Casamia in Bristol, a seasonally focused menu is led by meat cooked over an open[...]

Menuwatch: Birchwood, Ticehurst, East Sussex Chef

Menuwatch: Birchwood, Ticehurst, East Sussex

06 October 2021 by

If it isn’t grown by chef Will Devlin himself, produce comes from suppliers just a few[...]

Book review: Essential by Ollie Dabbous Chef

Book review: Essential by Ollie Dabbous

16 September 2021

Ollie Dabbous of Michelin-starred Hide in Mayfair has finally followed up Dabbous: The Cookbook, published back in 2014.

Menuwatch: 10 Tib Lane, Manchester Chef

Menuwatch: 10 Tib Lane, Manchester

01 September 2021

Chef Alex Shaw is creating French-inspired small plates with a focus on vegan inclusivity from a tiny kitchen in the centre of Manchester.

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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