'I want the world to turn vegan' – Alexis Gauthier opens plant-based restaurant 123V at Fenwick Mayfair 'Twisted' best of British theme for Young National Chef of the Year 2021 18 Valentine's Day events around the UK 2016 Product Excellence Awards winners announced 2017 Product Excellence Awards winners announced A moveable feast: catering for the more discerning festival goer A taste of Denmark: The Cateys' menu, created by Henne Kirkeby Kro's Paul Cunningham A taste of Spain: joining college lecturers on a culinary showcase A tribute to Anthony Bourdain Acorn winners 2016: Robby Jenks, 29 Adam Parker, head chef at 7 Saints in Notting Hill, London, reveals all Afternoon tea: Eight takes on a classic from the Ritz to Harry Potter Aktar Islam on bringing globe-trotting culinary influences to his beloved Birmingham Alain Roux on taking the helm and maintaining the legacy of the Waterside Inn Alan Murchison appointed British Cycling's team chef ahead of world championships Alexandre the Great: meet the 2018 Sommelier of the Year All fired up: Swedish chef Niklas Ekstedt on bringing his open-fire cooking to the UK All rise: the story of Pizza Pilgrims As good as gold: Tom Phillips on taking on the Bocuse d'Or in Turin Baked aubergine and Mediterranean vegetable ‘lasagne' by Chris Wheeler Baking with Fortitude by Dee Rettali Be part of helping the future generation of culinary greatness! Bocuse d'Or: Team UK competes at the greatest show on earth Book review – Breakfast: The Cookbook Book review – Junk Food Japan: Addictive Food from Kurobuta Book review – London: The Cookbook by Cara Frost-Sharratt Book review – MasterChef: Street Food of the World by Genevieve Taylor Book review – Modern Baker: A New Way to Bake Book review – On the Side: A Sourcebook of Inspiring Side Dishes by Ed Smith Book review – Persiana, by Sabrina Ghayour Book review – The Chef's Library: Favourite Cookbooks from the World's Great Kitchens Book review – The Pig: Tales and Recipes from the Kitchen Garden and Beyond Book review: 'A Life Kitchen Christmas' by Ryan Riley and Kimberley Duke Book review: 'Brunch the Sunday Way' by Alan Turner and Terence Williamson Book review: 'Comfort: Recipes to Calm your Fortress' by Gabriella Dyson and Lucy Studley Book review: 'Cook As You Are' by Ruby Tandoh Book review: 'Eat, Share, Love' by Kalpna Woolf Book review: 'Rambutan: Recipes from Sri Lanka' by Cynthia Shanmugalingam Book review: 'Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen' Book review: 'Sea & Shore: Recipes and Stories from a Kitchen in Cornwall' by Emily Scott Book review: 'Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs' Book review: 30 Minute Mowgli by Nisha Katona Book review: A Good Day to Bake by Benjamina Ebuehi Book review: A Love for Food, by Carole Bamford Book review: A Very Serious Cookbook by Jeremiah Stone and Fabián von Hauske Book review: Afro Vegan, by Zoe Alakija Book review: America The Cookbook by Gabrielle Langholtz Book review: Ammu by Asma Khan Book review: Andalusia: Recipes from Seville and beyond Book review: Apple by James Rich Book review: Arzak + Arzak Book review: Aska by Fredrik Berselius Book review: Asma's Indian Kitchen by Asma Khan Book review: Australia: The Cookbook by Ross Dobson Book review: Australian Food, by Bill Granger Book review: Basque Country by Marti Buckley Book review: Bazaar: Vibrant Vegetarian Recipes by Sabrina Ghayour Book review: Berber & Q: On Vegetables by Josh Katz Book review: Black Axe Mangal by Lee Tiernan Book review: Butter by James Martin Book review: Casa Cacao Book review: Celebrate by Bettina Campolucci-Bordi Book review: Chasing Smoke: Cooking Over Fire Around the Levant Book review: Chefs Eat Breakfast Too, by Darren Purchese Book review: Chefs at Home by Hospitality Action Book review: Chiltern Firehouse The Cookbook Book review: Citrus by Catherine Phipps Book review: Ciudad de México by Edson Diaz-Fuentes Book review: Coconut & Sambal, by Lara Lee Book review: Community Comfort, by Riaz Phillips Book review: Cook House By Anna Hedworth Book review: Cook, Eat, Repeat by Nigella Lawson Book review: Cooking in Marfa by Virginia Lebermann and Rocky Barnette Book review: Cooking in Pubs by Simon Bonwick Book review: Core by Clare Smyth Book review: Crave by Ed Smith Book review: Delicious Gifts Book review: Dirty Vegan by Matt Pritchard Book review: Dishoom: From Bombay with love Book review: Ekstedt: The Nordic Art of Analogue Cooking, by Niklas Ekstedt Book review: Essential by Ollie Dabbous Book review: Estela by Ignacio Mattos Book review: Everyday Bakes to Showstopper Cakes by Mich Turner Book review: Everything I Love to Cook by Neil Perry Book review: Falastin: A Cookbook by Sami Tamimi and Tara Wigley Book review: Fast Feasts by John Gregory-Smith Book review: Feast With Purpose Book review: Food Artisans of Japan Book review: Foolproof One-Pot by Alan Rosenthal Book review: For the Love of the Sea, compiled by Jenny Jefferies Book review: French Countryside Cooking by Daniel Galmiche Book review: Fäviken: 4015 Days, Beginning to End, by Magnus Nilsson Book review: Gastronogeek: 42 Recipes From Your Favourite Imaginary Worlds Book review: Gelupo Gelato, by Jacob Kenedy Book review: Generations by James Sommerin Book review: Glorious Game Book review: Gluten-free Flavor Flours Book review: Goat: Cooking and Eating by James Whetlor Book review: Grains for Every Season by Joshua McFadden and Martha Holmberg Book review: Great British Vegan, by Aimee Ryan Book review: Greece: the Cookbook By Vefa Alexiadou Book review: Hawksmoor: Restaurants & Recipes Book review: Hawksworth, by David Hawksworth Book review: Hook Line Sinker Book review: Hooked by Mark Hix Book review: How To Eat a Peach by Diana Henry Book review: How to Cook Meat Properly by Paul Foster with Brett Connor Book review: In My Blood, by Bo Bech Book review: It's Just Food by Mark Poynton Book review: Japan the Cookbook Book review: Jikoni, by Ravinder Bhogal Book review: Join the Greener Revolution by Ollie Hunter Book review: Kin Thai by John Chantarasak Book review: Kitchen Cocktails – Recipes of the London Cocktail Club Book review: Kricket: An Indian-Inspired Cookbook by Will Bowlby Book review: Larder by Robin Gill Book review: Le Cordon Bleu Chocolate Bible Book review: Life Kitchen by Ryan Riley Book review: Loaf Story: A Love Letter To Bread, by Tim Hayward Book review: Lose Weight & Get Fit by Tom Kerridge Book review: Lose Weight for Good by Tom Kerridge Book review: Macedonia – Recipes and Stories from the Balkans by Katerina Nitsou Book review: Makan: Recipes from the Heart of Singapore, by Elizabeth Haigh Book review: Mandalay: Recipes and Tales from a Burmese Kitchen Book review: Marcus Everyday Book review: Mazi by Christina Mouratoglou and Adrien Carré Book review: Meat-free Mexican by Thomasina Miers Book review: Middle Eastern Sweets by Salma Hage Book review: Mildreds Vegan Cookbook Book review: Modern British Food: Recipes from Parlour Book review: Modern Sourdough Book review: Monk: Light and Shadow on the Philosopher’s Path, by Yoshihiro Imai Book review: My Wild Atlantic Kitchen, by Maura O’Connell Foley Book review: Not Bad For a Taff: 40 Years at the Stove Book review: Ollie Hunter's 30 Easy Ways to Join the Food Revolution Book review: On the Himalayan Trail by Romy Gill Book review: Onwards & Upwards: 40 signature recipes from the Art School restaurant by Paul Askew Book review: Oren by Oded Oren Book review: Ottolenghi Flavour Book review: Ottolenghi Simple Book review: Pam the Jam: The Book of Preserves, by Pam Corbin Book review: Pastry School by Le Cordon Bleu Book review: Petersham Nurseries, by the Boglione Family Book review: Plant power Book review: Planted by Chantelle Nicholson Book review: Pollen Street: the Cookbook by Jason Atherton Book review: Postal Bakes by Lucy Burton Book review: Prime by Richard H Turner Book review: Raw and Rare, by Lindy Wildsmith Book review: Recipes for Heroes Book review: Recipes from the Garden of Contentment by Yuan Mei Book review: Restore: A Modern Guide to Sustainable Eating by Gizzi Erskine Book review: Rick Stein by The Road to Mexico Book review: Rick Stein's Secret France Book review: Ripe Figs by Yasmin Khan Book review: Rising Hope: Recipes and Stories from Luminary Bakery, by Rachel Stonehouse and Kaila H Johnson Book review: Rockfish: The Cookbook, by Mitch Tonks Book review: Room for Dessert Book review: Root Stem Leaf Flower by Gill Meller Book review: Root to Bloom: A Modern Guide to Whole Plant Use by Mat Pember and Jocelyn Cross Book review: Roots by Tommy Banks Book review: Rosa's Thai Cafe: The Vegetarian Cookbook Book review: Salt & Time: Recipes from a Russian Kitchen, by Alissa Timoshkina Book review: Salt by Paul Foster Book review: Sea Salt by the Lea-Wilson family Book review: Septime, La Cave, Clamato, D’une île by Bertrand Grébaut and Théophile Pourriat Book review: Shetland: Cooking on the Edge of the World Book review: Sicilia, by Ben Tish Book review: Sight Smell Touch Taste Sound: A New Way to Cook by Sybil Kapoor Book review: Signature Dishes That Matter Book review: Silo: The Zero Waste Blueprint Book review: Simply Raymond: Recipes from Home, by Raymond Blanc Book review: Sour by Mark Diacono Book review: South by Sean Brock Book review: Stark, by Ben and Sophie Crittenden Book review: Summer Kitchens by Olia Hercules Book review: Sun and Rain, by Ana Roš Book review: Sustainable Kitchen by Abi Aspen Glencross and Sadhbh Moore Book review: Take 3, by various chefs Book review: Take One Fish: The New School of Scale to Tail Cooking and Eating by Josh Niland Book review: The Arabesque Table, by Reem Kassis Book review: The Book of St John Book review: The Botanical Kitchen, by Elly McCausland Book review: The Bull & Last, by Ollie Pudney and Joe Swiers Book review: The Burnt Chef Project: Recipes for Mental Health Book review: The Climate Change Cookbook, by Peter Taylor Book review: The Constance Spry Cookery Book Book review: The Cycling Chef by Alan Murchison Book review: The Farm Community, by Emma and Tom Lane Book review: The Flexible Pescatarian by Jo Pratt Book review: The Food Almanac, by Miranda York Book review: The French Laundry, Per Se, by Thomas Keller Book review: The Garden Chef Book review: The Ginger Chef ‘Served Up' by Chris Wheeler Book review: The Great Dixter Cookbook Book review: The Hand & Flowers Cookbook by Tom Kerridge Book review: The Hidden Hut by Simon Stallard Book review: The Irish Cookbook, by Jp McMahon Book review: The Italian Deli Cookbook by Theo Randall Book review: The Ivy Now by Fernando Peire Book review: The Japanese Larder, by Luiz Hara Book review: The Kitchen Without Borders Book review: The Legendary Cuisine of Persia Book review: The London Cookbook by Aleksandra Crapanzano Book review: The Lost Orchard by Raymond Blanc Book review: The Magic Fridge, by Alex Mackay Book review: The New Art of Cooking by Frankie Unsworth Book review: The Noma Guide to Fermentation Book review: The Pasta Man: The Art of Making Spectacular Pasta, by Mateo Zielonka Book review: The Pie Room by Calum Franklin Book review: The Pig: 500 Miles of Food Friends and Local Legends Book review: The Quality Chop House: Modern Recipes and Stories from a London Classic Book review: The Rangoon Sisters, by Amy and Emily Chung Book review: The Really Quite Good British Cookbook Book review: The Ritz London – The Cookbook Book review: The Roasting Tin Around the World Book review: The Seafood Shack: Food & Tales from Ullapool Book review: The Shore by Bruce Rennie Book review: The Sourdough School: Sweet Baking, by Vanessa Kimbell Book review: The Spanish Home Kitchen by José Pizarro Book review: The Sportsman, Stephen Harris Book review: The Taste of Belgium, by Ruth van Waerebeek with Maria Robbins Book review: The Vegetarian Kitchen Book review: The Vegetarian Silver Spoon Book review: The Vinegar Cupboard Book review: The Weekend Cook by Angela Hartnett Book review: The Whole Fish Cookbook Book review: The World Vegetarian by Roopa Gulati Book review: There and Back Again: A Purnell’s Journey, by Glynn Purnell Book review: This Is Mine, by Mark Dodson Book review: Three: Acid, Texture, Contrast by Selin Kiazim Book review: Tom Kerridge's Dopamine Diet Book review: Tom Kerridge's Outdoor Cooking Book review: Tu Casa Mi Casa by Enrique Olvera Book review: Vegan JapanEasy by Tim Anderson Book review: Vegan Recipes from the Middle East, by Parvin Razavi Book review: Violations on Good Judgement by Michael O'Hare Book review: Weligama by Emily Dobbs Book review: Well Seasoned: Exploring, Cooking & Eating with the Seasons Book review: Whole Food Cooking Every Day Book review: Wines & Recipes, by Raul Diaz Book review: Zaitoun by Yasmin Khan Book review: Éric Frechon by Éric Frechon Book review: ‘Akelaŕe: New Basque Cuisine' by Pedro Subijana Book review: ‘Back in the Saddle' by Hayden Groves Book review: ‘Bill's Kitchen' by Bill Sewell Book review: ‘Crumb' by Richard Bertinet Book review: ‘Feathers: The Game Larder' by José Souto and Steve Lee Book review: ‘Flour: A Comprehensive Guide' Book review: ‘Lagom: The Swedish Art of Eating Harmoniously', by Steffi Knowles-Dellner Book review: ‘Lisboeta: Recipes from Portugal's City of Light', by Nuno Mendes Book review: ‘Marcus Wareing New Classics' by Marcus Wareing Book review: ‘New French Table' by Emily and Giselle Roux Book review: ‘Plants Taste Better' by Richard Buckley Book review: ‘River Cafe 30' by Ruth Rogers, Sian Wyn Owen, Joseph Trivelli and Rose Gray Book your place at our next Chef Eats Out event at Hide, London Brews of the world: the success story of premium tea British Egg Week 2017: 13 great egg dishes around the UK Brush with genius: William Curley's Easter egg masterclass Bun fight: battle to create the best meatless burger hots up Buoyant frozen food industry set sights on £10b sales Business profile: Sarah and Eric Guignard, The French Table, Surbiton Call for entries to S.Pellegrino Young Chef Academy competition 2022/23 Calling all chefs: reimagine colcannon for a chance to win a £1,000 Amazon gift card Catch of the day: chef-proprietor Roy Brett on rethinking Ondine Cauliflower steak with provolone and pickled peppers Champagne exports to the UK drop 8.7% Chef Eats Out – Tom Kerridge at the Hand & Flowers Chef Eats Out: Claude Bosi at Bibendum Chef Eats Out: Galvin at Windows Chef Eats Out: Hide - what the guests thought... Chef Eats Out: House of Tides Chef Eats Out: Moor Hall Chef Eats Out: Moor Hall, Aughton, Lancashire Chef Eats Out: Tom Kerridge classics served up at Kerridge's Bar & Grill Chef Eats Out: What happened at Turnips with chef Tomas Lidakevicius Chef Eats Out: the Dining Room, Whatley Manor Chef Shaun Hill is still at the stove at the age of 75 Chef masterclass: Andrew Fairlie's boudin blanc Chef masterclass: Burnt red cabbage with mead sauce by Stevie Parle Chef masterclass: Roast lamb, Simpson's-style Chef masterclass: duck with Mark Poynton Chef masterclass: pâté en croûte by Calum Franklin Chef masterclass: ‘Bay of Biscay’ scallops by Eneko Atxa Chef profile: Adam Handling, the Frog, London Chef profile: Daniel Clifford Chef profile: Lee Maycock, chairman, Craft Guild of Chefs Chef profile: Luke Selby, National Chef of the Year Chef profile: Mark Birchall at Moor Hall Chef profile: Mark and Shauna Froydenlund Chef profile: Paul Foster at Salt Chef profile: Ryan and Liam Simpson-Trotman, Orwells, Henley-on-Thames Chef profile: Steve Drake on his new opening Sorrel Chef profile: Tom Sellers Chef revelation: Nigel Mendham, Dukes Restaurant Chef revelations: Aaron Potter, sous chef, Trinity, London Chef revelations: Abdul Yaseen Chef revelations: Alyn Williams Chef revelations: Bjoern Weissgerber, chef-director, Sexy Fish, London Chef revelations: Chris Arkadieff, head chef, Wellcome Collection Chef revelations: Craig Mather Chef revelations: Daniel Welna, head chef, Harrods Social by Jason Atherton, London Chef revelations: Dominic Teague Chef revelations: Emil Tryka Chef revelations: Henrik Ritzen, head chef, Aquavit London Chef revelations: Henry Omereye, head chef, Smiths of Smithfield, Cannon Street, London Chef revelations: James Buckley, executive chef, ExCeL London Hospitality Chef revelations: James Parsons Chef revelations: Jon Coates Chef revelations: Jono Jenkins Chef revelations: João Ferreira Pinto, head chef, Moio, London Chef revelations: Julien Baris, 28°-50° Wine Workshop and Kitchen Chef revelations: Liam Dillon, owner, the Boat Inn, Lichfield, Staffordshire Chef revelations: Luke Fouracre, head chef, Bottle and Glass Inn, Henley Chef revelations: Mario Perera, executive chef, the Dorchester, London Chef revelations: Mark Freeman head chef, Grey restaurant, Hilton Cardiff Chef revelations: Michael Facey Chef revelations: Mussa Fatti, executive chef, the Ned, London Chef revelations: Nathan Cornwell, head chef, the Barn at Moor Hall, Aughton, Lancashire Chef revelations: Paul Greening Chef revelations: Perry Torrance, senior chef de partie, Akoko, London Chef revelations: Raphaël Grima, chef, Les 110 de Taillevent Chef revelations: Robert Homer Chef revelations: Sam Smith, head chef, Caffè Rojano, Padstow, Cornwall Chef revelations: Sean Wrest, head chef, Roots York Chef revelations: Shane Hughes, head chef, the Salutation, Sandwich, Kent Chef revelations: Simon Gregory, executive chef, Harry’s Bar and Harry’s Dolce Vita Chef revelations: Thomas Clarke, the Lord Clyde, Macclesfield Chef revelations: Toby Burrows, head chef, Elystan Street, London Chef revelations: Tom Booton, head chef, Alyn Williams at the Westbury, Mayfair, London Chef revelations: Tom Clarke, head chef, L’Ortolan, Reading Chef revelations: Tom Duffill Chef revelations: Tom Peters, head chef, Bob Bob Ricard, London Chef revelations: Tomás Gormley, co-head chef/owner, Heron, Leith Chef revelations: Tony Rodd, chef-patron, Copper & Ink, London Chef revelations: Yasuda Akinori, head chef, Sumi, London Chris and Jeff Galvin's pheasant terrine Convivality aims to raise £125m to prevent collapse Cost discipline is the caterer's best friend Could you be the next chef at the Ritz? Craft Guild of Chefs Graduate Awards announces 16 finalists Diageo GB ride drink trends to gain net sales bump EHOs: Whose side are they on? East meets west: Hrishikesh Desai's masterclass elevates the venison kofte to fine dining Educating the future: Albert Roux on National Adopt a School Week Eggs Albert and little flans with snails: how Oli Williamson won the Roux Scholarship Emily Roux inspires young female chefs at Women in Food event Endo Kazutoshi, the master chef behind Endo at the Rotunda, on dedicating his life to superlative sushi Fairmont Windsor Park's Mark Brega: 'Luxury today is about offering everything you can to a wider audience' Flying solo: Tom Brown brings a taste of Cornwall to Hackney with Cornerstone Food Standards Agency defends its handling of Russell Hume investigation Food Standards Agency investigates meat from supplier Russell Hume Food on the Edge symposium round-up Food on the edge: Taste, not waste Food trends: what's new for 2018? Foodservice providers feel the strain as inflation increases by 2% Fresh thinking: free-from food trends for 2017 From hoof to plate: a chef trip to Dovecote Park in West Yorkshire From stalk to plate: a deer shoot with Luke Selby and Josh Bingham From stove to supermarket: How to get into retail From the ground up: David Abrahamovitch on the rise of Grind Frost bites French wine production levels Game on: on the hunt for ways to put game on the menu Get on the grain train: getting the most out rice, pasta and noodles Globe trotters: How the Roux Scholarship helped its winners take flight Grape expectations: British wines you should include on your list Hakkasan marks 20 years with a celebratory menu Hard shell: Coworth Park's Adam Smith creates a crab masterclass Home-grown harvest: Apples Home-grown harvest: Chicory Home-grown harvest: Jerusalem artichoke Home-grown harvest: Leeks Home-grown harvest: Parsley root Home-grown harvest: Spring onions Home-grown harvest: Swede Home-grown harvest: lettuce Home-grown harvest: outdoor rhubarb Home-grown harvest: pears Home-grown harvest: potatoes Home-grown harvest: purple sprouting broccoli Home-grown harvest: raspberries Home-grown harvest: salsify Home-grown harvest: spinach Home-grown harvest: spring greens Home-grown harvest: white and purple asparagus Homegrown harvest: Cavolo nero Homegrown harvest: garden peas Hospitality students and chefs team up for charity barbecue competition How Hotelympia plans to mark International Women's Day How James Cochran lost the rights to his own name, and his triumphant comeback with 12.51 How Matthew Hurry triumphed in the M Young Chef of the Year competition How Paul Ainsworth created a menu full of comfort for the Cateys 2021 How to prepare a steak tartare How will you serve your pancakes this Pancake Day? Hrishikesh Desai cooks for The Cateys 2022 Hugely popular bakery ârtisserie hits quiet town of Tenterden Hywel Griffith of Oxwich's Beach House on creating relaxed fine dining with Welsh produce at its heart James Knappett on reopening two-Michelin-starred Kitchen Table and the end of Bubbledogs Jude Kereama on love and loss, expanding across Cornwall and making it to the Great British Menu banquet Just Eat removes 35 restaurants without food hygiene ratings KFC forced to close stores as delivery issues see it run out of chicken Keep pickling and carry on: chefs on how they are preserving produce Kevin and Nicola Tickle open Heft, a restaurant with the fields and farms of Cumbria at its heart Kitchen nightmares: is new film Boiling Point out of touch with cheffing? Latest openings: James Cochran's new restaurant 1251, Crispin, Maison Bab and more Living legend: John Williams looks back on a life in luxury at the Ritz Liz Earle named Love British Food ambassador Local is the hero: Paul Leonard forages at Forest Side Loughborough College wins UK Young Restaurant Team of the Year at Skills for Chefs conference Loving life in hospitality: Jack Stein Lynx Purchasing Marketing Forecast: Spring into summer Made You Look: chefs mark Black History Month Made you look: the evolution of the Future Plate supper club Manteca takes 'nose-to-tail' to a new level Marcus Wareing on his new training programme and why he has never been busier outside the kitchen MasterChef: The Professionals 2020 winner Alex Webb on what comes next Masterchef winner Simon Wood to host virtual chef event for prospective students Masterclass: Chantelle Nicholson uses aquafaba to create a kohlrabi starter Masterclass: Chocolate with attitude by James Close and Maria Guseva Masterclass: Festive pheasant with Aaron Patterson of Hambleton Hall Masterclass: Stuffed boned quail and barley risotto by Richard Bainbridge Masterclass: Tenderstem broccoli satay by Alex Bond Masterclass: The Hand & Flowers' lamb bun Masterclass: emulating Escoffier with a morel and asparagus masterclass Masterclass: hake steak in green sauce by Elena Arzak Masterclass: lobster tartare by Guy Owen Masterclass: roast hare Masterclass: tempura with Niall Keating Masterclass: the Harwood Arms' Sally Abé presents a modern trifle Menuwatch: 10 Tib Lane, Manchester Menuwatch: 14 Hills Menuwatch: 64 Degrees, Brighton Menuwatch: 8, Birmingham Menuwatch: Acme Fire Cult, Dalston, London Menuwatch: Adesse Menuwatch: Allium Menuwatch: Anglo Menuwatch: Aquavit, London Menuwatch: Arabica Menuwatch: Ballyfin Menuwatch: Benares@Home Menuwatch: Betony by Matt Tomkinson Menuwatch: BiBi, London Menuwatch: Birchwood, Ticehurst, East Sussex Menuwatch: Bistro Vadouvan Menuwatch: Blue Jasmine, Southampton Menuwatch: Botanica Menuwatch: Bramble, Dorset Menuwatch: Brocco Kitchen, Sheffield Menuwatch: Bryn Williams at Somerset House Menuwatch: Cail Bruich Menuwatch: Cavita, Marylebone, London Menuwatch: Chishuru, London Menuwatch: Chutney Mary, London Menuwatch: Clenaghans Menuwatch: Copper & Ink, Blackheath Menuwatch: Cottage in the Wood Menuwatch: Da Terra, London Menuwatch: Darsham Nurseries Menuwatch: Davies and Brook, Claridge's Menuwatch: Due South, Brighton Menuwatch: Emily Scott Food, Cornwall Menuwatch: Empire Biryani Menuwatch: Evelyn’s Table Menuwatch: Eyas restaurant Menuwatch: Fallow, London Menuwatch: Farmer, Butcher, Chef Menuwatch: Fenchurch Restaurant at the Sky Garden, London Menuwatch: Fenn, London Menuwatch: Forage Kitchen, Bury St Edmunds Menuwatch: Forest Side Menuwatch: Fork, Lewes Menuwatch: Galvin at Windows, London Menuwatch: Gidleigh Park Menuwatch: Grace & Savour, Solihull Menuwatch: Harwood Arms, London, SW6 Menuwatch: Haywards, Epping, Essex Menuwatch: Hicce, London Menuwatch: Hide and Fox Menuwatch: Hide – Above Menuwatch: Homing Pidgin Menuwatch: Hoppers Menuwatch: Ikoyi, London Menuwatch: Ingham Swan, Norfolk Menuwatch: Inko Nito Menuwatch: James St South, Belfast Menuwatch: Jikoni, London Menuwatch: José Pizarro at the Royal Academy of Art, London Menuwatch: Julie's Menuwatch: Kahani Menuwatch: Klosterhaus, Bristol Menuwatch: Kolamba Menuwatch: Launceston Place, London Menuwatch: Le Roi Fou, Edinburgh Menuwatch: Levan Menuwatch: Loft at the Bull Beaumaris, Anglesey Menuwatch: London Stock, Wandsworth Menuwatch: Lovage, Edinburgh Menuwatch: Lyle's, London Menuwatch: Mambow, Peckham, London Menuwatch: Marcus, Knightsbridge, London Menuwatch: Matt Worswick at the Latymer Menuwatch: Meadowsweet, Norfolk Menuwatch: Milk Beach Menuwatch: Milkwood, Cardiff Menuwatch: Miller of Mansfield Menuwatch: Noble Rot Soho Menuwatch: Norn, Edinburgh Menuwatch: Nutshell Menuwatch: Orasay Menuwatch: Ormer at Home Menuwatch: Orwells Menuwatch: Osip Menuwatch: Outlaw's at the Capital Menuwatch: Oystermen, London Menuwatch: Paradise, London Menuwatch: Pascere, Brighton Menuwatch: Pied à Terre Menuwatch: Pitch Menuwatch: Plates, East London Menuwatch: Pony Bistro, Bristol Menuwatch: Rascills, North Yorkshire Menuwatch: Restaurant 56 Menuwatch: Restaurant Hjem, Hexham Menuwatch: Restaurant Richard Wilkins Menuwatch: Restaurant Twenty-Two, Cambridge Menuwatch: Rigo' Menuwatch: Robin Wylde, Lyme Regis Menuwatch: Ruth Hansom's Princess of Shoreditch Menuwatch: SY23, Aberystwyth, Wales Menuwatch: Salumi Bar and Eatery Menuwatch: Sam’s Riverside Menuwatch: Silo London Menuwatch: Silver Birch Menuwatch: Sommerins at Home Menuwatch: Sorrel Menuwatch: Sparrow Menuwatch: St Clair, London Menuwatch: Stargazy Inn Menuwatch: Stark, Broadstairs, Kent Menuwatch: Sucre, London Menuwatch: Sussex, London Menuwatch: Tailors, Warwick Menuwatch: Tallow, Tunbridge Wells, Kent Menuwatch: The Bailiwick, Egham, Surrey Menuwatch: The Betterment Menuwatch: The Black Bull Menuwatch: The Burlington Menuwatch: The Churchill Arms, Chipping Campden Menuwatch: The Cross, Kenilworth Menuwatch: The Curlew, Bodiam Menuwatch: The Feathered Nest Country Inn Menuwatch: The Game Bird at the Stafford London Menuwatch: The Kitchen Menuwatch: The Ninth, London Menuwatch: The Old Butchers Menuwatch: The Old Stamp House, Ambleside Menuwatch: The Pack Horse, Hayfield Menuwatch: The Pass, South Lodge hotel, Horsham Menuwatch: The Pelican, Notting Hill, London Menuwatch: The Pem, London Menuwatch: The Pumproom at the Copper Rivet Distillery, Chatham Menuwatch: The Rabbit in the Moon, Manchester Menuwatch: The Restaurant at the Capital Menuwatch: The Salt Room, Brighton Menuwatch: The Set, Brighton Menuwatch: The Silver Cup, Harpenden Menuwatch: The Swan at Hay Menuwatch: The Swan, Bampton, Devon Menuwatch: The Tasting Room at Ocean Menuwatch: The Terrace, Yarmouth Menuwatch: The Water House Project, Bethnal Green, London Menuwatch: The Wild Rabbit, Chipping Norton, Oxfordshire Menuwatch: The Wilderness Menuwatch: Three’s A Crowd Menuwatch: Tlaloc, Brighton Menuwatch: Townsend Menuwatch: Turnips, London Menuwatch: Vanderlyle To Go Menuwatch: Warehouse at the Conduit, London Menuwatch: Watson and Walpole Menuwatch: Wild Flor Menuwatch: Wild Honey St James, London Menuwatch: Wilder Menuwatch: Yosma, London Menuwatch: Zoilo, London Menuwatch: the Boat Inn, Lichfield Menuwatch: the Duke's Head, Somerleyton Menuwatch: the Greyhound, Beaconsfield Menuwatch: the Hollist Arms Menuwatch: the Olive Tree Menuwatch: the Red Duck, Balham Menuwatch: the Royal Oak Menuwatch: the Royal, St Leonards-on-Sea Menuwatch: the Samling, Windermere Menuwatch: the Seaside Boarding House, Dorset Menuwatch: the Wernher Restaurant Menuwatch: the Wild Rabbit Minute on the Clock: Tom Peters of Roux at Parliament Square Minute on the clock: David Layton Minute on the clock: Helen Graham, executive chef, Bubala Minute on the clock: James Collins, nutritionist Minute on the clock: Kevin Love Minute on the clock: Philip McGuinness Minute on the clock: Rob Roy Cameron Minute on the clock: Sarah Frankland, head pastry chef at Pennyhill Park Minute on the clock: Steve Munkley Moveable feast: what you need to know to get your food on the move Moët & Chandon UK Sommelier of the Year 2017 National Chef of the Year deadline extended into April ‘due to popular demand' North West Young Chef 2018 open for entries One in 50 Pret job applicants are British, says HR director Paul and Emma Ainsworth on their growing Padstow empire Phil Howard on reimagining Sonny's Kitchen as Church Road restaurant Predicting the unprecedented: industry experts reveal who they tip for Michelin stars this year Premier Foods Foodservice launches back to school resources Price of salmon to rise as sea lice decimate global stock Promoted article: Seafish launches Shellfish Week Promoted article: Seafood Week 5-12 October 2018 Promoted article: Tender loving care – Catering for the veggie revolution Promoted article: Tenderstem – feel-good food Promoted article: UK Seafood Summit, 17-18 October 2018, North Lincolnshire Prue Leith confirmed as Great British Bake-Off judge Public sector focus: How the Butterfly model for emotional-based care helps dementia patients RA webinar: Michel Roux Jr, Hugh Fearnley-Whittingstall and Jason Atherton on the future of hospitality Recipe for Calum Franklin's rabbit and bacon paté en croute Recipe of the week: Ammu's chicken biryani by Asma Khan Recipe of the week: Aubergine confit with red rice miso vinaigrette, figs, wild blackberries, shiitake mushrooms, bee pollen and aromatic herbs Recipe of the week: Autumn carpaccio from Hawksmoor: Restaurants and Recipes Recipe of the week: Baked Langres and pancetta-wrapped potatoes Recipe of the week: Black garlic Recipe of the week: Black pepper beef Recipe of the week: Buckwheat, lime and herb salad, larb style Recipe of the week: Cauliflower burger with spicy mayo, slaw and mango chutney Recipe of the week: Cauliflower hearts with cauliflower and truffle purée Recipe of the week: Chicken and potato terrine, hen of the woods and pea salad, truffle mayonnaise Recipe of the week: Chocolate caramel crème brûlée Recipe of the week: Clementine sponges with cranberry sauce Recipe of the week: Cornish briam by Rick Stein Recipe of the week: Emancipation by Michael O'Hare Recipe of the week: Espresso crème caramel with pistachio biscotti Recipe of the week: Girolle and walnut croquetas Recipe of the week: Green shakshuka by Josh Katz Recipe of the week: Haddock, cockle and prawn chowder Recipe of the week: Halibut with Brussels sprouts and avgolemono sauce Recipe of the week: Hoth Dome (coconut mousse meringue dome with lychee gelée) Recipe of the week: Kid goat, crown prince squash and blackberry Recipe of the week: Lobster and spelt, Fenland celery, caviar and Selim pepper Recipe of the week: Memphis-style BBQ pork ribs Recipe of the week: Mexican prawn cocktail with tomato, avocado and chipotle Recipe of the week: Moldovan dumplings Recipe of the week: Mr Ward's loin of "Red Deer" venison Recipe of the week: Neua yang nahm tok – grilled beef ribeye with ‘waterfall’ salad Recipe of the week: North African soup Recipe of the week: Okonomiyaki Osaka-style (Japanese cabbage pancake with pork belly and squid) Recipe of the week: Pica pau (quick-fried beef with pickles) Recipe of the week: Pollock dumplings with coconut and chilli noodle soup Recipe of the week: Rob’s pork pie from The Pig: 500 Miles of Food Friends and Local Legends Recipe of the week: Slow-cooked aubergines, tamarind, roasted onion, white bean purée Recipe of the week: Smoked eel with tea consommé Recipe of the week: Spiced squash with tahini yogurt sauce Recipe of the week: Spring pie Recipe of the week: Sweet, spicy and chunky lentil and tomato soup Recipe of the week: Veal shin slow-cooked with Barolo and sage Recipe of the week: Venison curry Recipe of the week: Whole burnt aubergine with charred egg yolk, tahini and chilli sauce Recipe of the week: Winter Lake District lamb with lamb hotpot and beetroot and blackcurrant purée Recipe of the week: Wood pigeon pâté Recipe of the week: chargrilled ox heart with watercress and charred radicchio and spring onions Recipe of the week: chocolate chestnut soufflé cake Recipe of the week: drunken flat noodles (Sen Yai Pad Khee Ma) Recipe of the week: drunken pigeon from Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs Recipe of the week: fougasse with Gruyère, lardons and caramelised garlic Recipe of the week: fried apple pie bites from 'Cook As You Are' by Ruby Tandoh Recipe of the week: griddled monkfish tails with harissa marinade by Angela Hartnett Recipe of the week: grilled pork with stone fruit and burrata Recipe of the week: harissa-marinated and grilled partridge breast with orange couscous and pitta bread Recipe of the week: jackfruit and red pepper goulash Recipe of the week: jaffa cakes Recipe of the week: king oyster mushroom tagliatelle, slow-cooked duck egg yolk, mushroom ketchup, yeast Recipe of the week: lemon sole, green sauce butter Recipe of the week: marinated tomatoes with pickled cucumber and frozen goats' cheese Recipe of the week: million-dollar dahl from 30 Minute Mowgli by Nisha Katona Recipe of the week: monkfish, Cornish chorizo and sun-blush tomatoes on rosemary skewers by Emily Scott Recipe of the week: poached pears with buckwheat crumble Recipe of the week: roast avocado and chicken with nduja butter Recipe of the week: roasted cod with a coriander crust Recipe of the week: rose and pistachio little buns from Baking with Fortitude by Dee Rettali Recipe of the week: salmon kedgeree with beetroot slaw Recipe of the week: salted caramel, cacao and malt ice-cream Recipe of the week: seafood tourtière Recipe of the week: spring vegetable pies with herbs and lemon Recipe of the week: stuffed aubergines with walnut and pomegranate Recipe of the week: the chocolate tart Recipe of the week: three-minute egg Recipe of the week: tuna tataki with salsa verde Recipe of the week: twice-cooked duck with mandarin sauce by Neil Perry Recipe of the week: warm salad of pigeon breast, charred spring onion and bacon Recipe of the week: winter fattoush and tamarind-glazed short rib Recipe: 60-day-aged beef tartare with sour onions and nasturtium capers Recipe: Apple sourdough cake from Modern Baker: A New Way to Bake Recipe: Asian beef with pak choi and radishes, by Tom Kerridge Recipe: Bacalaito Recipe: Baked anchovies Recipe: Bollito misto with salsa verde Recipe: Butter fried Dover sole with spicy shiso ponzu by Scott Hallsworth Recipe: Caponata by Ed Smith Recipe: Chamomile lemon buns by Benjamina Ebuehi Recipe: Chef Boiled egg and soldiers, by Martin Blunos Recipe: Chicken shawarma from Fast Feasts by John Gregory-Smith Recipe: Ibérico pork with chard miso and courgettes Recipe: Jerusalem artichoke soup with grilled mackerel Recipe: Kokur masala from On the Himalayan Trail by Romy Gill Recipe: Meringue ice-cream, sea buckthorn, sea water and seaweed powder Recipe: Mint and pea soup Recipe: Persian ice-cream Recipe: Risotto all'aragosta by Valentina Harris Recipe: Roast hake with black pudding, chorizo and sherry vinegar by Bryan Webb Recipe: Roasted shaved beef flank, horseradish caramel, rainbow carrot salsa by Richard and Oliver Gladwin Recipe: Roscoff crab in Green Zebra tomato jelly with tarragon and coral-infused mayo by Éric Frechon Recipe: Scallops, stuffed skate wing, blood orange meunière Recipe: Slow-cooked chicken with a crisp corn crust Recipe: Summer poblano peppers with crunchy cauliflower salad and wild herb mole Recipe: True love brownie and flapjack squares, Delicious Gifts, by Rob and Amber Kirby Recipe: White chocolate, ginger and sour cherry biscuit cake from Postal Bakes by Lucy Burton Recipe: sweet potato country soup from Japan the Cookbook Restaurant profile: sustainable London restaurant Cub, by Ryan Chetiyawardana and Doug McMaster Revelations: Adam Banks, head chef, Jamie Oliver's Fifteen Cornwall Revelations: Adam Bateman, group operations and development chef, Principal Hotel Company Revelations: Adam Jay, Café Murano, Bermondsey, London Revelations: Aiden Blakely-May, head chef, Rastella, Merchants Manor, Falmouth, Cornwall Revelations: Ami Ellis, co-chef-proprietor, the Bailiwick, Egham, Surrey Revelations: Amy Elles, chef-patron, the Harbour Café, Elie, Fife Revelations: Ana Velazquez, executive pastry chef, Andina and Ceviche Revelations: Andrew Birch, executive chef, Ellenborough Park, Cheltenham Revelations: Andrew Du Bourg Revelations: Andrew Sheridan, head chef, Sosban, Llanelli Revelations: Andy Houghton, executive chef, Carbis Bay Estate, St Ives, Cornwall Revelations: Anshu Anghotra, executive chef, the Connaught, London Revelations: Ashley Binder, head chef, Middlethorpe Hall, York Revelations: Begonya Sanchez, head chef, Chotto Matte, London Revelations: Ben Boeynaems, head chef, the Colony Grill Room, London Revelations: Ben Dutson, divisional executive chef, Sodexo Sports and Leisure Revelations: Ben Marks, head chef, Perilla, Newington Green, London Revelations: Ben Orpwood, executive chef, Issho, Leeds Revelations: Ben Tish, culinary director, Norma and the Stafford London Revelations: Bobby Brown, head chef, Bank House, Chislehurst, Kent Revelations: Callum Graham, head chef, Bohemia, Jersey Revelations: Carl Riley, head chef, the George, Alstonefield, Derbyshire Revelations: Carl Wild, head chef, the Samling, Windermere, Cumbria Revelations: Carlo Scotto, chef-owner, Xier/XR, London Revelations: Chris Niven, executive chef, the Lawn at the Marine hotel, North Berwick Revelations: Chris Shaw, head chef, Townsend, London Revelations: Christophe Marleix, executive head chef, Folie, London Revelations: Colin Clague, executive chef, Rüya Mayfair, London Revelations: Craig Hogarth, brand executive chef at Scotts, Buzzworks Holdings Revelations: Dan Moon, head chef, the Gainsborough Bath Spa Revelations: Dan Pelles, head chef, Coal Office, London Revelations: Daniel McGeorge, head chef, Rothay Manor, Ambleside, Cumbria Revelations: David Coutts, executive chef, the Runnymede on Thames, Egham, Surrey Revelations: David Lagonell, chef director, Temper, Shoreditch, London Revelations: Dayashankar Sharma, executive chef, Heritage Dulwich, London Revelations: Dorian Janmaat, head chef, the Idle Rocks, St Mawes, Cornwall Revelations: Elaine Goad, head chef, Ottolenghi Chelsea, London Revelations: Elody Tchuente, private chef, London Revelations: Emeka Frederick, co-founder, Chuku’s, London Revelations: Etienne Bruwer, group executive chef, Village, London Revelations: Filippo La Gattuta, executive chef, Big Mamma Group Revelations: Fred De Fay, founder of Breakfast En Bread and Barge House, east London Revelations: Gary Foulkes, executive chef, Angler Revelations: George Farrugia, Fenchurch Restaurant Revelations: Gerard Chouet, head pastry chef, Fairmont St Andrews Revelations: Graham Squire, head chef, the Lickfold Inn Revelations: Graziano Bonacina, executive chef, Bardo St James’s, London Revelations: Great British Menu's Andy Scollick, head chef, the Boat House, Bangor, County Down Revelations: Great British Menu's Chris Cleghorn, head chef at the Olive Tree, Bath Revelations: Great British Menu's Dave Critchley, executive chef director, Lu Ban, Liverpool Revelations: Great British Menu's Elly Wentworth, head chef, the Angel, Dartmouth Revelations: Great British Menu's Gareth Bartram, head chef, Winteringham Fields, North Lincolnshire Revelations: Great British Menu's Nat Tallents, executive chef, the Box, Plymouth Revelations: Great British Menu's Ruth Hansom, head chef at the Princess of Shoreditch Revelations: Great British Menu's Shannon Johnson, head chef, Hicce, London Revelations: Great British Menu's Stuart Collins, co-owner, Docket No 33 Revelations: Great British Menu's Tom Spenceley, head chef, Kitchen Table at Bubbledogs Revelations: Hamish McNeill, chef, Eleanore, Edinburgh Revelations: Harriet Mansell, Robin Wylde, Lyme Regis Revelations: Harvey Ayliffe, executive chef, Bluebird Chelsea and Bluebird Café, London Revelations: Helen Graham, head chef, Bubala, London Revelations: Henry Brosi, executive chef, Amaranto, Four Seasons hotel London at Park Lane Revelations: Ioannis Grammenos, Heliot Steak House, the Hippodrome, London Revelations: Iqbal Ahamad, head chef, Grand Trunk Road, London Revelations: Jack Smith, head chef, Quaglino’s, St James’s, London Revelations: Jake Boyce Revelations: Jamie Guy, head chef, the Gallivant, Camber, East Sussex Revelations: Joe Fox, head chef, Townsend, Whitechapel Gallery, London Revelations: Johan Rox, executive chef, Market Brasserie, InterContinental London – the O2 Revelations: Jonas Karlsson, head chef, Aquavit London Revelations: Jorjon Colazo, head chef, Aquavit London Revelations: Julian Prosser, group executive chef, RBH Hospitality Management Revelations: Keith Shearer, executive chef, 63rd+1st Revelations: Kerth Gumbs, head chef, Ormer, Mayfair Revelations: Kieren Steinborn-Busse, co-founder, the Falcon, Buntingford, Hertfordshire Revelations: Lello Favuzzi, head chef, Mortimer House Kitchen, London Revelations: Lorna McNee, head chef, Cail Bruich, Glasgow Revelations: Louis Korovilas, head chef, Tavolino, London Revelations: Luca Longobardi, co-founder, 108 Garage and Southam Street, London Revelations: Luke French, chef owner of Jöro, London Revelations: Manish Patel, head chef, Indus Park Regis, Birmingham Revelations: Manu Canales, head chef, Kebab Queen, Maison Bab and the London Restaurant Cooperative Revelations: Marcello De Stasio, head chef, the Lampery, Apex City of London Revelations: Marcus Eaves, executive chef, Oblix restaurant at the Shard, London Revelations: Mark Donald, head chef of Number One at the Balmoral hotel, Edinburgh Revelations: Mark Jarvis, chef patron, Anglo, London Revelations: Mark Kempson, head chef, Kitchen W8, London Revelations: Marwa Alkhalaf, chef-director, Nutshell, London Revelations: Masaki Sugisaki, executive chef, Dinings SW3, London Revelations: MasterChef: The Professional's Bart Van der Lee Revelations: MasterChef: The Professionals' Alexander Webb Revelations: Matt Whitfield, the Montagu Arms, Beaulieu Revelations: Matthew Reeder, co-owner/head chef, the Silver Cup, Harpenden Revelations: Matthew Ryle, MasterChef: The Professionals 2018 finalist Revelations: Michael Carr, head chef, Fenchurch Restaurant at Sky Garden, London Revelations: Michael McDaid, Northbank restaurant, Millennium Bridge, London Revelations: Nat Sukchim, sous chef, the Angel, Abergavenny Revelations: Natasha Cooke, chef and co-owner, Lupins, London Bridge Revelations: Nathan Eades, head chef, the Wild Rabbit, Kingham, Oxfordshire Revelations: Niall Keating, executive head chef, Whatley Manor Revelations: Nick Balfe, chef-patron of Salon, Brixton, London Revelations: Nico Fitzgerald, head chef, London Stock, Wandsworth Revelations: Nina Matsunaga, head chef, the Black Bull, Sedburgh Revelations: Ollie Templeton, co-founder and executive chef, Carousel, London Revelations: Omkar Mestry, executive head chef, Hilton London Tower Bridge Revelations: Padam Raj Rai, executive chef, Hot Stone, London Revelations: Paul Leonard, head chef, the Burlington restaurant, the Devonshire Arms, Bolton Abbey, North Yorkshire Revelations: Peter Joseph, chef-patron, Kahani, London Revelations: Phillip Bishop, head chef, Wilds and Co Group Revelations: Pip Lacey, co-founder, Hicce, London Revelations: Rab Adams, owner and head chef, Hern, Leeds Revelations: Richard Allen, executive chef, the Orangery, Rockliffe Hall, Darlington Revelations: Richard De La Cruz, group head chef, Arros QD, Fitzrovia, London Revelations: Ronnie Kimbugwe, executive head chef, Bel & the Dragon Revelations: Sabrina Gidda, executive chef, AllBright Revelations: Sam Buckley, chef-patron, Where the Light Gets In, Stockport Revelations: Sameer Taneja, executive chef, Benares, Mayfair, London Revelations: Sanjay Dwivedi, executive chef, Coya, London Revelations: Sarah Barber, executive pastry chef, Hotel Café Royal, London Revelations: Scott Davies, head chef, the Three Chimneys, Skye Revelations: Scott Paton, head chef, Boringdon Hall Revelations: Scott Smith, Sugar Boat Revelations: Selin Kiazim, chef-director, Oklava and Kyseri, London Revelations: Shaun Rankin, Grantley Hall, Ripon Revelations: Shiri Kraus, head chef, Haya, Notting Hill Revelations: Shuli Wimer, executive chef, the Fancy Fork by Farmer J, City of London Revelations: Simon Crockford, Celtic Manor Resort Revelations: Sofian Msetfi, executive chef, Ormer Mayfair Revelations: Stefano Camplone, head chef, Barge East, London Revelations: Steve Smith, head chef, Bohemia, Jersey Revelations: Stéphane Pacoud, head chef, Bellamy’s, Mayfair Revelations: Taalib Adanse, head chef, Stork, Mayfair, London Revelations: Taiji Maruyama, head chef at the Dining Room, Beaverbrook, Leatherhead, Surrey Revelations: Tam Storrar, chef-director, Blanchette, London Revelations: Tim Stamp, head chef at Ye Olde Bell hotel Revelations: Toby Cartwright Revelations: Tom Anglesea, head chef, the Laughing Heart, Haggerston, London Revelations: Tom Scade, executive chef of the Vineyard, Stockcross, Berkshire Revelations: Tommy Heaney, head chef, Heaney's Cardiff Revelations: Tony Parkin, chef-patron of Tony Parkin at the Tudor Room, Surrey Revelations: Trevor Garden, chef-director, Buzzworks Holdings Revelations: Will Bowlby, head chef and co-founder, Kricket, London Revelations: William Hemming, head chef, Simpson's in the Strand, London Revelations: Ximena Gayosso Gonzalez, head chef, Madera at Treehouse London Revelations: Yasmine Celiene, private chef Revelations: Zaw Mahesh, head chef, Lahpet, London Rewriting the rules: Does Covid-19 mean the end of the tasting menu? Richard Corrigan and family: how the business is evolving Richoux has been rebooted on London's Piccadilly Roux Scholar Spencer Metzger reflects on his stage at Stockholm's Restaurant Frantzén Russell Hume enters administration following Food Standards Agency investigation Sat Bains on the 'more dynamic and beautiful' RSB 5.0 Sat Bains: a journey from commis chef to two Michelin stars Simon Hulstone of Torquay's the Elephant on 15 years of fame Small is beautiful: the intimate experience of the chef's table Small producers and operators could be exempt from sugar tax Sponsored article: Video – Grande Cuisine at Leonardslee Gardens Squid's in: masterclass with James Knappett of Kitchen Table Starbucks to trial 5p disposable cup charge in 25 stores Steve Groves, winner of both National Chef of the Year and MasterChef: the Professionals, reveals his motivations Sustainable Futures with Alaska Seafood part one: Susie Brito, fisherman Sustainable Futures with Alaska Seafood part two: Natalia Ribbe, founding director of Ladies of Restaurants Sustainable and cost-effective fish: what to serve on your menu TV chef Kevin Thornton gives insight into Paul Bocuse's kitchen Taking the new road: Nathan Outlaw on transforming his two-Michelin-starred Port Isaac restaurant The Caterer Interview: Alex Reilley and Nick Collins The Caterer Interview: Bonnie May The Caterer and Hotelkeeper Interview – Michel Roux The Caterer interview: Eric Bellquist The Cateys menu: Simon Rogan's dream team The Wine Garden of England The customer is king: how to get menu customisation right The fish king: Whatley Manor's Niall Keating on winning the fish course on Great British Menu The master plan: an interview with MasterChef: The Professionals 2016 winner Gary Maclean The tide is turning: Catering for the sustainable-savvy diner The undisputed Champignon: David Everitt-Matthias on 34 years behind the stove This Much I Know: Hélène Darroze This much I know: Alison Taffs This much I know: Andrew Scott This much I know: Anirudh Arora This much I know: Diego Masciaga This much I know: Elena Arzak This much I know: Michael Reid This much I know: Rebecca Mascarenhas Thomas Keller on why fine dining will survive the pandemic Tom Aikens on the thinking behind the menu at his new Belgravia restaurant Muse Tom Kemble of the Pass at South Lodge shares a pumpkin masterclass Tom Kerridge's Cateys menu Tommy Banks chef masterclass: recipe for Crapaudine beetroot cooked slowly in beef fat Toque d'Or: back to school Treasure Ireland: meet the Irish newcomers to the Michelin Guide Tyddyn Llan, Llandrillo: chef Bryan Webb and his wife Susan reflect on 25 years working together UK Sommelier of the Year 2017: Finalists trip to Moët & Chandon headquarters in Épernay UK tops Champagne league for ninth year Ukrainian chef Yurii Kovryzhenko fights with culinary diplomacy Veg out: what's the future for meat on menus? Video – Jason Atherton: use pandemic to press ‘restart’ on sustainability and training Video: 'We need to keep evolving' – Adam Byatt goes head-to-head with Chris Galvin Video: Cyrus Todiwala says sustainability ‘understood in snapshots and it is our responsibility to paint the entire picture’ Video: John Williams on why the industry must back British food production and invest in young chefs Viewpoint: The social beating heart of the hotel Vivek Singh, chef-patron of Westminster’s Cinnamon Club, celebrates 20 years of Indian fine dining in the UK Westminster Kingsway battles the staffing crisis through hospitality education When is it too hot to work in a kitchen? Why confusion is the burning issue for smokers in our trade Winnow secures £5.6m investment to expand food waste solution World-class chefs compete at Taittinger Prix Culinaire 2022 Young National Chef of the Year: Meet the finalists As a current holder of the Queen’s Award for Enterprise, Jacobs Media Group extends its condolences on the passing of Queen Elizabeth ll. Read more.