We speak with Matthieu Hervé to find out more about his innovative approach to food and why he thinks a “traditional yet original!”cooking style is the secret to culinary success.
On the lookout for your next rare dining experience? Head to one of Iceland’s most impressive hotels for a feast prepared by Michelin-starred chef Aggi Sverrisson this May.
James Martin’s salade niçoise with griddled tuna is an essential bistro and café classic. While others do foam, tinsel and fairy dust, this is a proper plate of food.
Serving up French cuisine with modern flair, Kellie Erm dines the night away at L’Ami Malo, Spitalfields.
Ooh la la! Join Sopwell House for a fabulous evening of fine food and French wine this September.
You will find this dish being cooked at any street-food stall or restaurant along the central coast of Vietnam. It is a local favourite, as it is simple, fresh and delicious.
Bring a taste of Tuscany to the table with these Florentine pancakes.
Fire up a pan and dig into this Middle Eastern delight.
This recipe uses fresh mussels and prawns to recreate flavours of Catalan tradition in present day kitchens.
Wok are you waiting for? This is a a simple Chinese dish, best made with rice that’s been cooked and chilled overnight.
Grecian goodness – dig in to this fennel, artichoke and broad bean salad.
David Frenkiel’s hearty moussaka is packed full of goodness and gorgeous texture. Make no mouss-take… it’s delicious.