There’s just two weeks left until nominations close for the Basque Culinary World Prize, an annual award celebrating trailblazing chefs making an impact “beyond the kitchen”.
A number of the world’s best chefs will be taking part in the fourth date of Four Seasons’ sublime Pop Down event series – here’s all the foodie details.
Wake up and smell the wakame. Andrew McConnell’s tuna, avocado and wakame is a fresh bite with added tang.
A sustainable chef with a ‘fresh, seasonal, clean’ cooking style, The Wordrobe interviews Aggi Sverrisson…
“Cook for your customers and avoid being self-indulgent.” The Wordrobe meets James Mackenzie of The Pipe & Glass, the only restaurant to currently hold a Michelin star in East Yorkshire.
Features Reporter Rebecca Wilcock swaps her passport for a plate when she samples the flavours of Italy at Brera Riverside in Canary Wharf.
Billy Boyter, chef patron at Fife’s Michelin-starred The Cellar in Anstruther tells Sophie Ritchie about why quality is key when it comes to putting a smile on foodies’ faces.
Eight of Europe’s best chefs share their food predictions for 2019.
Josh Eggleton of the Michelin-starred Pony & Trap pub shares his recipe for a ‘stick to your ribs shepherd’s pie.
The Wordrobe gets the dish on Andrew Sheridan, Executive Head Chef of Sosban in Wales and recent Great British Menu star.