The Art of Pasta Extruding with Mitch Orr and James Lowe
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.
Meet the Potter Making Perfectly Imperfect Plates for London’s Top Restaurants
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.
This Chef Doesn’t Care Whether You Make Any Recipes From His Cookbook
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.
Why I Opened My Restaurant in the Middle of Nowhere
Having a restaurant in the countryside means you have to accept that you might not have everything you want, which actually makes it more fun to eat.
Eels Are the Slippery Link Between Japanese and British Cuisine
“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.