Chefs Elizabeth Allen and Lee Westcott’s recent dinner at a Lincolnshire music festival was a feat of careful menu planning and extreme barbecuing.
"You have to teach a chef how to move and maneuver in my kitchen; you're asking them to figure it out in half a city block."
“Jeremy and I used to live together and we’d always talked about opening a restaurant sometime.”
“Growing up in Birmingham, there wasn’t much in terms of a food scene. I think people are slowly clocking onto it now. People are opening their own restaurants. There’s way more going on.”
A human face serves as the canvas in an unconventional and disturbing take on culinary photography.
The high priest of French cuisine considers swapping out the butter in order to develop "a fine dining cure" for what ails us.
VICE News’ Nellie Bowles learns about the various techniques that are re-branding sustainability and the power of fish poop.
One dish included a piece of red snapper melded to the leg of a frog.