Craft London

  • Making the Perfect Fish Sauce Is a Science, Not an Art

    Chef Stevie Parle of modern British restaurant, Craft London, has revived a 3,000-year-old recipe for garum—the aged fish guts ketchup first made by Romans.

  • You'll Need a Mallet to Eat This Roast Duck

    British chef Stevie Parle’s clay-baked duck has become a signature dish at his London restaurant. Cooked with treacle, thyme, and star anise, a mallet is required to break through the clay coating and release the perfectly cooked meat within.