Everything These Michelin-Starred Chefs Learned from Working at The Fat Duck
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.
This Book Tells You Everywhere You Need to Eat in East London
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.
A London Restaurant Crawl with the King of Convenience Food
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...
James Lowe’s 127-Mile Quest into the Malvern Hills for Perfect Peas
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.
This Chef Doesn’t Care Whether You Make Any Recipes From His Cookbook
<i>Octaphilosophy</i> 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.
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.
Mexico City Chefs Don't Want to Be Fancy French Cooks Anymore
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.
Meet the Filipino Sisters Behind Paris’ Coolest Neo-Bistro
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.
How Running a Farm at My Restaurant Taught Me to Love Imperfection
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...
This Graffiti-Artist-Turned-Chef Is Lighting Up the Paris Restaurant Scene
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.
Hey London, Win Dinner for Two at Michelin-Starred Restaurant Lyle’s
We’re giving away a table at London restaurant Lyle’s’ exclusive dinner with Paris chef Bertrand Grébaut.
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.