Andy Lynes
Reporter
How Mickael Viljanen won Dublin's Chapter One its second star
Chef Mickael Viljanen might have won Chapter One its second Michelin star, but that doesn’t mean he’s found time to relax
Gary Usher is changing the game by offering the chance to invest in Elite Bistros
Gary Usher is crowdfunding again, but this time it’s with an equity-based venture, offering the chance to invest in his expanding Elite Bistros empire in the north west
Menuwatch: Upstairs by Tom Shepherd, Lichfield
Book review: Seared by Genevieve Taylor
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[...]
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[...]
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 less than “the essential foundations to redefine everyday cooking” – the three building blocks of acid, texture and contrast that “turn good dishes into knockout dishes”. "
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 West End venue for classic American comfort food has no intention of resting on its laurels, as Andy Lynes discovers
Menuwatch: Casamia, Bristol
At Casamia in Bristol, a seasonally focused menu is led by meat cooked over an open fire, as Andy Lynes discovers.
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[...]
Book review: Essential by Ollie Dabbous
Ollie Dabbous of Michelin-starred Hide in Mayfair has finally followed up Dabbous: The Cookbook, published back[...]
Menuwatch: 10 Tib Lane, Manchester
Chef Alex Shaw is creating French-inspired small plates with a focus on vegan inclusivity from a[...]
Book review: Take One Fish: The New School of Scale to Tail Cooking and Eating by Josh Niland
Chef Josh Niland of Sydney restaurant Saint Peter revolutionised fish cookery in 2019 with the publication of his first book The Whole Fish Cookbook. "
Menuwatch: Tlaloc, Brighton
A strict adherence to authentic ingredients transports the flavours of Mexico City to Brighton.
Menuwatch: Due South, Brighton
Chef Mark Wadsworth deals with the elements at this seafront Brighton restaurant, where everything, from fish to flesh, is cooked over a wood fire.
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