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Meet The Chef: Jim Abbot

We spoke with Jim Abbot, recently appointed Head Chef at Wright Brothers Soho to learn more about his exciting new dishes, favourite flavours and why he can never turn down a buttery midnight...
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Meet The Chef Behind The Cronut®

We spoke with Dominique Ansel, the chef behind the iconic Cronut® to find out more about his journey to success and aspirational advice. What inspired you to become a pastry chef? I first got into the...
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Meet Pippa Murray, Founder Of Pip & Nut

  We spoke with Pippa Murray, founder of Pip & Nut to find out more about her unique story to success - as well as what readers can expect from her new recipe book. What inspired you to leave...
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Bake A Difference With The Hairy Bikers

From cupcakes to flapjacks, baking has always been a huge part of Red Nose Day. This year, to encourage everyone to have a go and get messy in the kitchen on Friday 24th March, HomeSense has partnered...
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Meet The Guest Chef: Richard Corrigan

In our Feb/March issue, the straight-talking Irish chef waxes lyrical to Zoë Perrett about fabulous produce, tricky customers and off-the-record anecdote.  Richard Corrigan is a chef who’s as fond of...
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Meeting & Eating

FoodStars’ commercial kitchens are used by all sorts of fine food entrepreneurs. Luxe office caterer Dayan & Webb goes way beyond standard sandwiches and pallid pastries It’s 11am on Monday morning...
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Interview With Anna Lisle

Image courtesy of Jane Graystone A woman of many talents, we spoke with Anna Lisle, author of the Whole Food, Bowl Food cookbook to learn more about her approach to making food that's not only gorgeous, but...
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Meet The Chef: Steven Smith

We spoke with Steven Smith, Head Chef of the Freemasons at Wiswell to learn more about his career highlights, tips for aspiring chefs and 'familiar but innovative' cooking style. Keep reading to find out...
Scott Goss

Meet The Chef: Scott Goss

We spoke with Scott Goss, Chef Patron at The Twenty Six in Tunbridge Wells to find out more about his cooking style and favourite dishes - as well as a few of his top tips for aspiring chefs... What...