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Andy Lynes

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Chef

Menuwatch: Fork, Lewes

09 June 2021 by

Chef Richard Falk is bringing expertise gained from stints at the Dairy and the Ledbury to Lewes, with a menu designed for the locals and focused on Sussex produce.

Chef

Book review: Simply Raymond: Recipes from Home, by Raymond Blanc

27 May 2021 by

Raymond Blanc’s beaming smile adorned a cookery book for the very first time back in 1988 with the publication of Recipes from Le Manoir aux Quat’ Saisons. Thirty-three years later, Blanc is still smiling on the cover of his 13th[...]

Menuwatch: The Set, Brighton Chef

Menuwatch: The Set, Brighton

21 April 2021 by
Menuwatch: the Hollist Arms Chef

Menuwatch: the Hollist Arms

31 March 2021 by
Book review: The Italian Deli Cookbook by Theo Randall Chef

Book review: The Italian Deli Cookbook by Theo Randall

25 March 2021 by
Book review: Hawksworth, by David Hawksworth Chef

Book review: Hawksworth, by David Hawksworth

11 March 2021 by

Book review: Australian Food, by Bill Granger Chef

Book review: Australian Food, by Bill Granger

26 November 2020 by

Bill Granger could not have picked a better time to publish his first book in six[...]

Book review: Fäviken: 4015 Days, Beginning to End, by Magnus Nilsson Chef

Book review: Fäviken: 4015 Days, Beginning to End, by Magnus Nilsson

05 November 2020 by

Why would anyone write a book about a closed restaurant? And who would want to read[...]

Recipe: Ben Crittenden's duck liver parfait Recipes

Recipe: Ben Crittenden's duck liver parfait

15 October 2020 by

Taken from Stark, by Ben and Sophie Crittenden

Book review: Stark, by Ben and Sophie Crittenden Chef

Book review: Stark, by Ben and Sophie Crittenden

15 October 2020 by

Stark is no ordinary Michelin-starred restaurant. In December 2016, chef-proprietor Ben Crittenden, formerly of the West[...]

Business

The best ways to get around the 10pm curfew, from takeaway pints to turning tables

When presented with a problem like the 10pm curfew, it just takes a little innovation, such as changing opening times or offering takeaway of the final course of a tasting menu, to find a way around it. "

15 October 2020 by
Recipe: Glynn Purnell's Orkney scallop with sauce Bordelaise Recipes

Recipe: Glynn Purnell's Orkney scallop with sauce Bordelaise

08 October 2020
by

Taken from There and Back Again: A Purnell’s Journey, by Glynn Purnell

Book review: There and Back Again: A Purnell’s Journey, by Glynn Purnell Chef

Book review: There and Back Again: A Purnell’s Journey, by Glynn Purnell

08 October 2020
by

Weighing in at 6.5kg and standing over a foot tall, Glynn Purnell’s third book dwarfs his previous two volumes.

Revelations: Padam Raj Rai, executive chef, Hot Stone, London Chef

Revelations: Padam Raj Rai, executive chef, Hot Stone, London

25 September 2020 by

My favourite restaurant is Liman and the Little Viet Kitchen, both in Islington, and Hoppers too[...]

Fat Duck slim: Nigel Sutcliffe explains how he’s preparing Heston’s restaurants for the future News

Fat Duck slim: Nigel Sutcliffe explains how he’s preparing Heston’s restaurants for the future

25 September 2020 by

At the Fat Duck Group, chief operating officer Nigel Sutcliffe has turned the microscope from gastronomy[...]

Silver service: Heston Blumenthal celebrates 25 years of the Fat Duck Profiles

Silver service: Heston Blumenthal celebrates 25 years of the Fat Duck

18 September 2020 by

This year the Fat Duck celebrates its 25th anniversary. Heston Blumenthal explains what he’s learned over[...]

Menuwatch: the Royal, St Leonards-on-Sea Chef

Menuwatch: the Royal, St Leonards-on-Sea

12 August 2020 by

Sam Coxhead has brought a slice of Shoreditch to St Leonards-on-Sea, making the most of the[...]

Restaurant

What's the future for restaurant guides?

Covid-19 hasn’t put a stop to restaurants, and it hasn’t halted the guides either. Despite the current hiatus the AA, Harden’s, The Good Food Guide and Michelin all argue that a guide is still an essential authority for diners on where to go out to eat, in whatever form that[...]"

05 August 2020 by
Recipes

Recipe of the week: Ana Roš’s bread and milk

18 June 2020
by

This dessert is all about bread and milk. Even the apple that appears in the dish has an important role in our breadmaking.

Book review: Sun and Rain, by Ana Roš Chef

Book review: Sun and Rain, by Ana Roš

18 June 2020
by

Self-taught Slovenian chef Ana Roš’s highly unusual path to the professional kitchen is set out in the biographical section of this fascinating and visually stunning book.

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