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There was no kitchen in existence so we literally had to create one using a couple of rooms at the front of the house, says Jean Delport, executive head chef at Restaurant Interlude at Leonardslee House and Gardens.
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What was your best subject at school?
Home economics, obviously! My other strength was maths as I always enjoy problem solving
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I always like to anticipate what I’ll cook with a catch, even if the chances of success are slim. In this case, I had a ceviche in mind with whatever we caught, large or small.
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Mike Robinson, the chef-restaurateur behind the Harwood Arms and the Woodsman, has perfectly encapsulated the field to fork ethos: he stalks and shoots his deer, butchers it and serves it in his own restaurants. Vincent Wood ventures into the forest to see him at work
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You never know what you’re going to get at James Knappett’s Kitchen Table, where a daily changing menu showcases impeccable produce – in this case, squid, cooked delicately and served with zingy Meyer lemon jam. Michael Raffael reports
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Chef Eats Out, in association with Kee Kum Lee, is heading to Galvin at Windows at Hilton on Park Lane, London for its next event – showcasing the cooking and hospitality of its head chef Joo Won and general manager, Fred Sirieix, on Tuesday 3 September.
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Some 15 front of house stars made the finals day of UK Sommelier of the Year 2019, but only one could triumph: Romain Bourger of the Vineyard. Fiona Sims reports
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Chinese in origin, kuy teav refers to “cut rice noodles” and features a clear pork broth served with thin rice noodles and a variety of proteins. A bowl is accompanied by lime wedges, coriander, pickled Thai chillies, crispy minced garlic and soy sauce.
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In the late 1800s, Dr John Harvey Kellogg, a Seventh-day Adventist, had a medical degree and a new breakfast food.
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Having spent the decade since leaving Maze growing his restaurant empire to a 18-strong global group, Jason Atherton is turning his attention to developing his next generation of leaders. As he returns to Grosvenor Square to open the Betterment in the Biltmore hotel opposite his former haunt, he tells James Stagg how he’s building for the long term
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