Andy Lynes
Reporter
Chef Shaun Hill is still at the stove at the age of 75
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
Pale, male and stale? Fixing hospitality awards' diversity problem
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
Having just won a Michelin star, this Staffordshire restaurant is booked up for months. Andy Lynes[...]
Book review: Seared by Genevieve Taylor
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
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
Co-founder Zach Bishti talks about how the success of the meat-free brand
Dom Robinson: Renaissant Man
After hitting rock bottom, chef Dom Robinson decided to reinvent himself and his business. He tells Andy Lynes how he shut down the Blackbird and gave up his Michelin star to create the restaurant of his dreams"
Book review: Everything I Love to Cook by Neil Perry
Neil Perry defined 1990s fusion cooking at his Sydney restaurant Rockpool.
Holm boys: why the crew from Brixton's Salon has moved to Somerset
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
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
The curtains are raised for Joe Allen, the long-time hangout for London’s showbiz finest. But the[...]
Menuwatch: Casamia, Bristol
At Casamia in Bristol, a seasonally focused menu is led by meat cooked over an open[...]
Menuwatch: Birchwood, Ticehurst, East Sussex
If it isn’t grown by chef Will Devlin himself, produce comes from suppliers just a few[...]
Menuwatch: Sucre, London
The newest venture from Fernando Trocca is bringing a taste of Argentina to London, with plenty of global influences and stylish surroundings."
Book review: Essential by Ollie Dabbous
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 Alex Shaw is creating French-inspired small plates with a focus on vegan inclusivity from a tiny kitchen in the centre of Manchester.
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