For one whole evening restaurant Amass in Copenhagen went dark when Matt Orlando marked Earth Hour by cutting all power in his restaurant during dinner service.
James Lowe of Lyle’s in London and Danish chef Theis Brydegaard share how starting out at Heston's three Michelin-starred restaurant shaped their cooking careers.
Compiling recipes and anecdotes from Michelin-starred restaurants to local cafes and Turkish joints, East London Food by Rosie Birkett celebrates the area’s diverse dining scene.
Jowett Yu may be head chef at high end Hong Kong restaurant Ho Lee Fook, but he also loves microwave spaghetti and convenience store fish cakes. On Yu’s first ever visit to London, I joined him and chef James Lowe for a tour of the capital’s best...
I joined James Lowe, head chef at Michelin-starred London restaurant Lyle’s and Sydney’s “prince of pasta” Mitch Orr to make spaghetti, macaroni, and casarecce using an extruder, a rare pasta-making machine.
Chef Tatiana Levha and sister Katia (front-of-house) run Le Servan, a casual Paris eatery injecting Asian flavours into traditional French dishes. “It’s pretty natural, it’s what we like to eat,” explains Katia.
Cooking from your farm makes you more vulnerable but I love that. It’s the complete opposite of fine dining, where you’re looking for consistency and a standardised product. You can have two radicchios but these two radicchios will be different in the...
Portuguese chef Leandro Carreira cut his teeth at famed Spanish restaurant Mugaritz before working alongside Junya Yamasaki and Nuno Mendes. So why is he in London cooking in an outdoor kitchen?
Lauded as a “neo bistro,” Bertrand Grébaut’s Septime restaurant has become one of Paris’ most hyped eateries, thanks to its extremely chill approach to fine dining.
We’re giving away a table at London restaurant Lyle’s’ exclusive dinner with Paris chef Bertrand Grébaut.
This month, celebrated Swedish chef Daniel Berlin cooks a one-off dinner at the newly Michelin-starred Lyle’s restaurant—and we’re giving away a table-for-two.
“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.