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Andy Lynes

Reporter

Chef

Menuwatch: The Golden Ball, Henley

21 February 2024 by

With a stellar career history, the couple behind this Henley pub have crafted a menu of British classics with Punjabi roots

Recipes

Book review: The Pack Horse by Luke Payne

25 January 2024 by

The Pack Horse, a handsome brick building on the edge of the Peak District, is an archetypal village pub serving roast sirloin on a Sunday.

Menuwatch: Dilsk, Brighton Chef

Menuwatch: Dilsk, Brighton

08 November 2023 by
Book review: Eater: 100 Essential Restaurant Recipes Recipes

Book review: Eater: 100 Essential Restaurant Recipes

08 November 2023 by
Menuwatch: Sargasso, Margate Chef

Menuwatch: Sargasso, Margate

16 August 2023 by
Book review: Plentiful – vegan Jamaican recipes to repeat Recipes

Book review: Plentiful – vegan Jamaican recipes to repeat

25 May 2023 by

Menuwatch: Restaurant Matthew Tomkinson at the Hambrough, Isle of Wight Chef

Menuwatch: Restaurant Matthew Tomkinson at the Hambrough, Isle of Wight

05 April 2023 by

The Hambrough’s fine dining restaurant is a display of Matthew Tomkinson’s best work yet. Visit the[...]

When a restaurant inspector becomes a restaurant owner Business

When a restaurant inspector becomes a restaurant owner

30 March 2023 by

In a flash, Tom Fahey went from restaurant inspector to restaurant owner. Discover how his reviews[...]

Claude Bosi and Samyukta Nair find a French connection at Socca Restaurant

Claude Bosi and Samyukta Nair find a French connection at Socca

08 February 2023 by

Claude Bosi and Samyukta Nair have hit on an underrepresented cuisine with their French bistro Socca.[...]

Chefs are slashing menus to save money Business

Chefs are slashing menus to save money

26 January 2023 by

Menus across the nation are shrinking in an attempt to cut overheads and brace against rising[...]

Chef

Book review: Noma 2.0: Vegetable, Forest, Ocean

It’s a decade since Noma: Time and Place in Nordic Cuisine was published, the book that helped put Copenhagen-based chef René Redzepi, his love for foraging and his fiercely locavore culinary philosophy on the map"

02 January 2023 by
Book review: Bras: The Tastes of Aubrac by Sébastien Bras Recipes

Book review: Bras: The Tastes of Aubrac by Sébastien Bras

15 November 2022
by

Bras creates a compelling picture of an extraordinary enterprise that will inspire any chef

Book review: The Italian Pantry by Theo Randall Recipes

Book review: The Italian Pantry by Theo Randall

02 November 2022
by

It’s always a delight to get a new book by Theo Randall

Book review: Core by Clare Smyth Chef

Book review: Core by Clare Smyth

13 September 2022 by

The Core recipe book is immaculately presented, highly detailed and technically brilliant dishes

Menuwatch: The Silver Cup, Harpenden Chef

Menuwatch: The Silver Cup, Harpenden

07 September 2022 by

Andy Lynes visits a Hertfordshire gastropub that takes the whole animal and finds a place on[...]

Menuwatch: The Wild Rabbit, Chipping Norton, Oxfordshire Chef

Menuwatch: The Wild Rabbit, Chipping Norton, Oxfordshire

31 August 2022 by

This year has seen evolution for the once-Michelin-starred Cotswold inn under a new head chef.

Book review: Kin Thai by John Chantarasak Chef

Book review: Kin Thai by John Chantarasak

15 July 2022 by

Ahead of the opening of his AngloThai restaurant later this year in London, cult chef John[...]

Chef

Chef Shaun Hill is still at the stove at the age of 75

Revered chef Shaun Hill is still at the stove at the age of 75, creating modern British dishes with a side of wit, just as he has been doing since the 1970s"

16 June 2022 by
Pale, male and stale? Fixing hospitality awards' diversity problem Business

Pale, male and stale? Fixing hospitality awards' diversity problem

02 June 2022
by

Accolades in the hospitality sector are still stuck in the past with recognition still mainly going to white, male chefs cooking European cuisine. Andy Lynes looks at what is being done to change that

Menuwatch: Grace & Savour, Solihull Chef

Menuwatch: Grace & Savour, Solihull

25 May 2022
by

Precision and planning are the two ideals behind the menu of this Solihull restaurant. Andy Lynes meets head chef David Taylor to talk about the intricate processes

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