Waste is not only damaging the environment, it’s also costing the hospitality industry billions every year. Elly Earls finds out why much of this is avoidable and how operators can benefit from reducing their waste
Food and Drink
Since launching the Five Fields in London’s Chelsea nearly two years ago, chef-patron Taylor Bonnyman’s cooking has attracted critical praise, a legion of fans and a few awards to boot. But until now he has steered away from doing any press. Tom Vaughan meets the elusive chef
At Marcus Wareing’s flagship restaurant, Marcus, at the Berkeley hotel in London, head chef Mark Froydenlund serves an ultra-modern take on the classic mutton dishes that were once central to British food. Michael Raffael reports
At 32, the new British Institute of Innkeeping (BII) chairman Anthony Pender is the youngest to take the role. So, will his experience as founder and director at Yummy Pub Co and vice-chairman of the Perceptions Group herald a new era for the professional body? Rosalind Mullen finds out
James Fleming, winner of 2014’s Gold Service Scholarship, talks to Janet Harmer about how the scholarship has taken him from Champagne country to the Palace, and is now setting him on track to becoming a hotel general manager
In the first part of a new series of interviews by Texture owner Xavier Rousset, he speaks to restaurateurs to discover what they think makes a great restaurant. In this issue, he talks to The Art of the Restaurateur author Nick Lander
I was lucky enough to eat at Harveys – Marco Pierre White’s groundbreaking restaurant in Wandsworth, south London – on three occasions during the late 1980s and early 1990s. Although still a green, young reporter, I knew straight away that it was a very special restaurant serving some of the most sublime food I had ever eaten before – or since.
The finals of the biennial chef competition took place in Lyon last week and were louder, madder and more inventive than ever. Neil Gerrard followed Adam Bennett and Team UK as they put in an amazing performance
Thirteen chefs, all past Roux Scholars, were given the ultimate culinary treat of a tasting tour of New York, taking in fine-dining at Per Se and the Modern and the best chilli dogs at Shake Shack. Accompanying them to these and other delights was Michel Roux Sr himself
At Restaurant Gordon Ramsay in Royal Hospital Road, Chelsea, chef-patron Clare Smyth creates a refined and beautiful halibut dish. Michael Raffael reports
It’s been a stellar two years for Peruvian chef Virgilio Martinez. Not only has his Peru-based restaurant, Central, been named the best in Latin America, but he has helped thrust his homeland into the culinary spotlight with two London openings, one of which – Lima – became the first Peruvian restaurant to win a Michelin star. Tom Vaughan reports
On the face of it, a dish of piglet belly and octopus with smoked mussel consommé and seaweed powder doesn’t sound much like a winner. Certainly, that’s what Michel Roux Jr thought when he told chef Adam Handling, a runner- up in the 2013 series of Master-Chef: The Professionals, the idea was “crazy” and would not work because of the number of flavours.
Chef John Campbell is back in the saddle having launched the Woodspeen, a restaurant and cookery school created in collaboration with BaxterStorey’s parent company WSH. He talks to Amanda Afiya about coming home to Berkshire and why he’s embracing simple food with a focus on service
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