Andy Lynes
Reporter
Menuwatch: The Golden Ball, Henley
With a stellar career history, the couple behind this Henley pub have crafted a menu of British classics with Punjabi roots
Book review: The Pack Horse by Luke Payne
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
Book review: Eater: 100 Essential Restaurant Recipes
Menuwatch: Sargasso, Margate
Menuwatch: Restaurant Matthew Tomkinson at the Hambrough, Isle of Wight
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
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
Claude Bosi and Samyukta Nair have hit on an underrepresented cuisine with their French bistro Socca.[...]
Chefs are slashing menus to save money
Menus across the nation are shrinking in an attempt to cut overheads and brace against rising[...]
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"
Book review: Bras: The Tastes of Aubrac by Sébastien Bras
Bras creates a compelling picture of an extraordinary enterprise that will inspire any chef
Book review: The Italian Pantry by Theo Randall
It’s always a delight to get a new book by Theo Randall
Book review: Core by Clare Smyth
The Core recipe book is immaculately presented, highly detailed and technically brilliant dishes
Menuwatch: The Silver Cup, Harpenden
Andy Lynes visits a Hertfordshire gastropub that takes the whole animal and finds a place on[...]
Menuwatch: The Wild Rabbit, Chipping Norton, Oxfordshire
This year has seen evolution for the once-Michelin-starred Cotswold inn under a new head chef.
Book review: Kin Thai by John Chantarasak
Ahead of the opening of his AngloThai restaurant later this year in London, cult chef John[...]
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"
Pale, male and stale? Fixing hospitality awards' diversity problem
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
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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