Food & Drink
The first Chef Eats Out event of 2017, in association with our partner Continental Chef Supplies (CCS), will be held at the Michelin-starred House of Tides in Newcastle upon Tyne on 6 February. Book your place now!
The recently crowned National Chef of the Year, James Devine, sous chef at Deanes Eipic in Belfast, talks to Katie Pathiaki about the competition and his plans for the future
The intricate back story and minute attention to detail in creating each site in the Dishoom chain falls to two of its founders, Shamil and Kavi Thakrar. Neil Gerrard talks to them about being the authors of the group’s next restaurant in Edinburgh
It’s funny how cuisines you don’t normally associate with one another actually feature similar flavour profiles: both Thai and Lebanese cooking share the love of sour and lots of herbs
Class act Service is second nature to Paulo de Tarso and Nicolas Jaouën. At their new outlet, Margot, in London’s Covent Garden, they have created their ideal restaurant: a timelessly elegant space with an extensive menu that exists to please its diners. Katie Pathiaki pays a visit
A series of snacks before a meal, such as those served by Brad Carter at Carters of Moseley in Birmingham, are a chef’s calling card and a little taste of things to come, discovers Michael Raffael
Leading pastry chef and chocolatier William Curley revisits his childhood for a grown-up take on his favourites – the Viennetta, the Toblerone and the Walnut Whip – in his new book, Nostalgic Delights
A degree of sweetness suits gamey flavours. The unsweetened chestnuts and aromatic rather than fiery spices give a subtle softness to the finished dish.
Shaun Hill’s regular contributions to The Caterer’s book review pages are always a joy to read. His in-depth knowledge of cuisines ensures that his copy has intelligence and an inherent understanding of the subject
Phil Howard is back in the kitchen. His new restaurant, Elystan Street in London, which he has launched with business partner Rebecca Mascarenhas, is his first project after selling the Square. He talks to Andy Lynes about getting his appetite back
At the first Dysphagia Chef of the Year competition, the judges were impressed with Malcolm Shipton’s ability to cook a hard-to-recreate pasta dish for those with swallowing difficulties. Katey Pigden reports
Mark Greenaway, whose eponymous restaurant in Edinburgh holds three AA rosettes, has produced a book showcasing his food and philosophy.
This month, Raymond Blanc publishes a cookery book that gives readers a personal tour of his beloved Le Manoir. The acclaimed chef also shares his recipes and the stories behind his distinctive and luxurious bedrooms.
When John and Kimberley Calton took over an old quayside boozer in North Shields, people thought they’d bitten off more than they could chew. But three years on, the Staith House is picking up accolades left, right and centre