Every day this week, we’ve been sipping, crunching, oyster-shucking, and drunk-ordering our way through the eclectic world of British food.
Despite being one of the most recognisable faces in British food, the Chinese chef isn’t doing it for the fame. “I’m most proud of being a teacher,” he says. “I hate this kind of thing: celebrity chefs. It gives false hope for young chefs—all they want...
British food’s plainness is its brilliance. Food that has a giving unctuousness, food that is cooked with love and also gives love—massaging you from the inside out.
London has 80 Michelin-starred restaurants, Birmingham five, but Manchester? Zero. Chef Simon Rogan aims to change all that by winning hotel restaurant The French back the star it was stripped of in 2007 with a new kind of fine dining.
Due to a mix of nostalgia and disregard for the state of my arteries, I visited three of London’s last WIMPYs, the once ubiquitous British fast food chain known for its “Bender in a Bun” sausage sandwiches and ice cream sundaes.
London boozer-cum-restaurant The Marksman recently hosted a dinner with iconic St. John founder Fergus Henderson, using his favourite French cookbook—Ma Gastronomie—as inspiration.
“Eels are rich in vitamins and give us energy to fight against the heat and last the summer,” says chef Junya Yamasaki as he and James Lowe prepare to cook a dinner that celebrates the fish’s place in British and Japanese cuisine.