Tessa Allingham
Menuwatch: Forage Kitchen, Bury St Edmunds
A relaxed approach to high-end dining encourages chefs to experiment with superior local ingredients, creating an ‘incubation space’ for talent.
Menuwatch: Watson and Walpole
Hotel Inspector Ruth Watson is applying her business sense to this Suffolk neighbourhood Italian, accompanied by approachable cooking from chef Rob Walpole.
Ben and Sophie Crittenden on opening Stark, their Michelin-starred restaurant on a shoestring
Paul Welburn on transforming his Michelin-starred Oxford Kitchen into the more casual 215
Tender opportunity: Penwortham Golf Club
Menuwatch: Sam’s Riverside
Back on course: how hospitality colleges are getting students back to school
Coronavirus has wreaked havoc on hospitality education, but catering colleges have discovered innovative ways to keep[...]
Menuwatch: Vanderlyle To Go
A swift turnaround to a delivery model hasn’t stopped this Cambridge restaurant and its plant-based comfort[...]
It's playtime: how to create a hotel that appeals to kids and their parents
Fowey Hall, part of the Luxury Family Hotels group, has reinvigorated its interior to welcome parents[...]
Menuwatch: The Old Stamp House, Ambleside
This Ambleside restaurant is a paean to the Herdwick, the lamb turning up in Ryan Blackburn’s[...]
Menuwatch: The Black Bull
It might be a surprise to find Japanese flavours at a pub in the heart of the Yorkshire Dales but, as Tessa Allingham discovers, Nina Matsunaga has balanced a ‘subtle fusion’ "
How Simon Rogan is adding global influences at Henrock
Leeu Collection has put all its trust in Simon Rogan, giving him total control over the F&B operation at its first UK hotel, Linthwaite House in Cumbria. Tessa Allingham discovers how the four-Michelin-starred chef is juggling things up, adding influences[...]