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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...
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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...
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Meet The Chef: Jean-Philippe Blondet

We spoke with Jean-Philippe Blondet, Exclusive Chef at Alain Ducasse at The Dorchester to discover more about his artistic culinary style, career highlights and favourite foodie indulgences. What inspired...
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Meet The Master Baker: Eric Kayser

Having grown up as the fourth generation in a baking family originating in Alsace, Northeastern France, Eric Kayser is hailed as one of France’s best bakers. After opening his first  Parisian bakery back...
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Interview With Adria Wu, Founder Of Maple & Fitz

We spoke with Adria Wu, founder of Maple & Fitz to find out more about the exciting opening of the health-focused cafe's second site, as well as a few of the inspirations behind Adria's deliciously...
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Meet The Head Chef Behind Boisdale’s Restaurants

An advocate of seasonal cooking and keeping it simple in the kitchen, we spoke with Andy Rose, Executive Head Chef of the Boisdale restaurants to find out more about the award-winning restaurants'...
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Interview With Giorgio Locatelli

Born into a cooking dynasty in Corgeno on the shores of Lake Comabbio in Northern Italy, Giorgio Locatelli is considered by many to be one of the finest Italian chefs in the UK. We spoke with the 'king of...
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Interview With Mathias Camilleri

A man of many talents, we spoke with Mathias Camilleri, Head Sommelier of The Five Fields restaurant in Chelsea, to find out more about his inspirations, favourite dish and drink recommendations and how he...
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Five Minutes With Ben Jupp

We spoke with Ben Jupp, Head Chef at Cowdray Farm Shop & Cafe, to find out more about his 'out of the garden and into the pan' cooking style, culinary inspirations and what's on the menu at Cowdray...