Food & Drink
Having worked with Jason Atherton since his days at Maze, Laure Patry is a key ingredient in the success of the Social Company. Now at the helm of London restaurant Social Wine & Tapas, she tells James Stagg why at the group’s latest venture everyone’s a sommelier
Rick Stein’s latest book, which accompanies the BBC series of the same name, explores his gastronomic road trip through the countries of the former Byzantine empire.
Rick and Jill Stein's family business this year celebrates its 40th anniversary. Now, supported by their three sons, they are entering a new era of expansion. Janet Harmer speaks to all five Steins together in Padstow
The title of Jeremy Pang’s book speaks volumes. Calling it “un- chopped” was originally intended as a nod towards demystifying the process of Chinese cooking
I created this dish as an alternative to stir-fried beef. Venison steaks stay tender when flash-fried in a wok, while the sourness of the tamarind and sweetness from the ketjap manis give this dish a Malaysian-Chinese feel.
In the second part of chef Russell Brown’s series exploring the versatility of seasonal produce, the former Sienna proprietor celebrates the glorious strawberry and shares some recipes
The self-taught culinary king of the West Coast, Daniel Patterson is about to take a step away from his internationally renowned restaurant Coi and leap into a business that intends to make a difference. Kerstin Kühn reports
Steve Smith’s poached Jersey oysters don’t just taste good on the island. Michael Raffael reports on how Smith’s Bohemia restaurant makes the most of the local catch, and how the dish can be replicated inland