"Anything involving crispy potatoes."
Skye Corewijn of Lazy Eye Ceramics started throwing clay as a hobby. Now, she makes tableware for Michelin-starred chefs including James Lowe and Isaac McHale.
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...
To source the best peas for Lyle’s’ famous pea and ticklemore salad, we joined the Michelin-starred chef on a trip to a Worcestershire farm, where he hand-picks the best pods.
Octaphilosophy by André Chiang is more than a recipe book. It documents a year in the kitchens of the chef’s celebrated Singaporean restaurant, exploring the eight elements that make up his approach to cooking.
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.
As Mexicans, we used to think our food was too humble for high-end restaurants and there was a trend for working with French chefs. Now, people are focusing on local produce and taking influence from classic Mexican cooking.
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...
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.