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Andy Lynes

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Chef

Menuwatch: Sargasso, Margate

16 August 2023 by

Emily Chia has chosen to change her menu according to the daily ebb and flow of the best produce available at this Kentish seaside spot

Recipes

Book review: Plentiful – vegan Jamaican recipes to repeat

25 May 2023 by

With her debut cookbook, Denai Moore wants to smash preconceptions about Jamaican food

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
When a restaurant inspector becomes a restaurant owner Business

When a restaurant inspector becomes a restaurant owner

30 March 2023 by
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
Chefs are slashing menus to save money Business

Chefs are slashing menus to save money

26 January 2023 by

Book review: Noma 2.0: Vegetable, Forest, Ocean Chef

Book review: Noma 2.0: Vegetable, Forest, Ocean

02 January 2023 by

It’s a decade since Noma: Time and Place in Nordic Cuisine was published, the book that[...]

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

Chef

Menuwatch: The Silver Cup, Harpenden

Andy Lynes visits a Hertfordshire gastropub that takes the whole animal and finds a place on the menu for every part"

07 September 2022 by
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 Chantarasak has published his first cookbook

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

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

16 June 2022 by

Revered chef Shaun Hill is still at the stove at the age of 75, creating modern[...]

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[...]

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[...]

How Mickael Viljanen won Dublin's Chapter One its second star Sector

How Mickael Viljanen won Dublin's Chapter One its second star

29 April 2022 by

Chef Mickael Viljanen might have won Chapter One its second Michelin star, but that doesn’t mean[...]

Business

Gary Usher is changing the game by offering the chance to invest in Elite Bistros

Gary Usher is crowdfunding again, but this time it’s with an equity-based venture, offering the chance to invest in his expanding Elite Bistros empire in the north west"

27 April 2022 by
Cooking outdoors: Is it time to take your kitchen outside? Business

Cooking outdoors: Is it time to take your kitchen outside?

26 April 2022
by

Playing with fire can bring fantastic flavours to your dishes. It could be worth considering moving your kitchen out into the open

Menuwatch: Upstairs by Tom Shepherd, Lichfield Sector

Menuwatch: Upstairs by Tom Shepherd, Lichfield

20 April 2022
by

Having just won a Michelin star, this Staffordshire restaurant is booked up for months. Andy Lynes meets the chef-patron to find out how he manages the fame

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