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Chef

Minute on the clock: Nicolas Pasquier

Minute on the clock: Nicolas Pasquier

Nicolas Pasquier is head chef of Albert and Michel Roux’s Roux at the Landau in Marylebone, London. He tells Emma Lake about the restaurant’s relaunch with a new “informal, ingredient-led dining concept” earlie ... Read more
Home-grown harvest: Fennel

Home-grown harvest: Fennel

Love it or hate it, fennel has a distinctive flavour that can add fantastic depth to your dishes. Russell Brown demystifies the divisive bulb Read more
Book review: Generations by James Sommerin

Book review: Generations by James Sommerin

James Sommerin’s debut book Generations charts the chef’s journey to achieving a Michelin star for the second time in 2016 at his eponymous restaurant in Penarth near Cardiff, two years after opening, as well a ... Read more
5 steps to business investment

5 steps to business investment

You’ve got a fledgling restaurant concept that customers love, but you need investment. Where can you go to find it, what are investors looking for and how should the relationship work? Neil Gerrard investigate ... Read more
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