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
Food and Drink
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
Silla Bjerrum, Danish-born owner of London restaurant Feng Sushi, has travelled to the island of Bornholm in Denmark to discover how to unite sushi, herring marinades and MSC-certified fish. Hannah Thompson went along for the ride
After nine eventful years that have seen Tom Kerridge turn a struggling boozer into a two-Michelin-starred powerhouse, and go from relative unknown to the new face of BBC Two’s Food & Drink programme, he and his team at the Hand & Flowers have launched their second pub. Tom Vaughan reports
Minimising food waste not only makes sustainable sense, but it also has the capacity to significantly boost the bottom line. Last month, The Caterer invited prudent operators to a roundtable, in association with Kerrymaid, to discuss how it’s possible to profit from waste and turn trimmings into turnover. James Stagg reports
The beef selected by supplier Buccleuch is in a different league – a premier product, carefully reared and destined for the very best restaurants. Richard McComb accompanies MasterChef: The Professionals finalist Adam Handling on a tour from field to fork
Tony Kitous – the man behind the Comptoir Libanais brand of 10 casual Arabic eateries across London – believes there is room for one of his restaurants on every major UK high street. He hopes to open around 50 restaurants over the next to five to six years.
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