Ben McCormack
Is fine dining unsustainable?
René Redzepi has made public what many operators feel: the real cost of a fine dining menu is far higher than what is being charged, but price rises are met with derision. Ben McCormack reports
The Star Inn at Harome is reborn after burning down
When the Star at Harome suffered a devastating fire, locals gathered together to help rebuild. Chef-patron Andrew Pern speaks about finding the balance between replication and reinvention
Anna Haugh offers her TV tips as newest judge on Masterchef: The Professionals
Alex Dilling returns with an eponymous restaurant at Hotel Café Royal
Nigel Haworth is back at the Three Fishes in Lancashire
Nigel Haworth has returned to the Three Fishes in Lancashire, which he first opened in 2004,[...]
Mangal 2 serves Instagram-famous Turkish cuisine in east London
When brothers Ferhat and Sertaç Dirik took over their father’s restaurant Mangal 2, they didn’t expect[...]
Menuwatch: Kysty, Ambleside, Cumbria
Flavours of Cumbria are given a modern treatment while keeping traditions alive at Kysty
Pine stays humble after winning a Michelin star
The eight tables at Northumberland restaurant Pine have been even more sought after since it won[...]
Menuwatch: The Glass House, Stockton-on-Tees
Vegetables go straight from garden to plate at Wynyard Hall’s dining room. Ben McCormack visits the Stockton-on-Tees stately home for a taste of this veg-forward menu"
How to successfully put a top chef in a hotel kitchen
When putting a top chef in a world-class hotel, a delicate balance is needed to achieve magic – or else the partnership will be short-lived. Ben McCormack discovers the secret to successful hotel kitchens
Menuwatch: Bridge Arms, Canterbury, Kent
Imagine the nearby Fordwich Arms in gastropub guise, as co-owner Dan Smith serves up a less formal taste of Kent but with similar flair and flavour. Ben McCormack pays a visit
Menuwatch: Harwood Arms, London, SW6
Jake Leach, the 25-year-old head chef of this London gastropub, is determined to keep the pub[...]
London has seen a return to retro with recent openings
There has been boom in openings with a nod to nostalgia, with the relaunch of Langan’s[...]
Kitchen nightmares: is new film Boiling Point out of touch with cheffing?
New film Boiling Point shows one brutal night in the kitchen, and it has riled up[...]
Small is beautiful: the intimate experience of the chef's table
Chef’s tables can be a place where guests gather for a generous sharing experience, or where[...]
Menuwatch: The Bailiwick, Egham, Surrey
Steven and Ami Ellis are applying high-end cooking techniques to classic pub-style dishes, with a focus on local flavours and game. Ben McCormack pays a visit"
Kevin and Nicola Tickle open Heft, a restaurant with the fields and farms of Cumbria at its heart
Kevin Tickle will bring his foraging skills to new restaurant with rooms Heft, where he will scavenge the land for both wild and cultivated ingredients to create a menu celebrating the flavours of Cumbria.
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.
© {{year}} All rights reserved. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU.
Ad Blocker detected
We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.