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Meet The Chef: Anjum Anand

Chef, presenter, entrepreneur and author - we spoke with talented Anjum Anand to find out more about her exciting new book, I Love India, as well as the inspirations behind her delicious recipes. What can...
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Meet The Chef: Willibald Reinbacher

Image courtesy of Lucas Lienhard The Indian Ocean is the inspiration behind Aquacasia, a beautiful new book that unites a love of the sea with the area’s culinary diversity. Curated by executive chef...
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Meet The Chef: Bryan Webb, Tyddyn Llan

A man of many talents, we spoke with Bryan Webb, Head Chef at Tyddyn Llan in Wales to find out more about what it takes to gain a Michelin star - and why he prefers simple food when it comes to creating...
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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...