Stevie Parle

Food
Why You Should Be Eating Carbonara for Breakfast
“It’s just like having bacon and eggs, isn’t it? It’s like an all-day breakfast pasta.”
Daisy Meager
7.16.17
Food
Meet the Chef Cooking Steak and Cassoulet for Brunch
According to Alex Jackson of new Mediterranean-inspired restaurant Sardine in East London, avo on toast is just too basic for brunch.
Daisy Meager
2.26.17
Food
Making the Perfect Fish Sauce Is a Science, Not an Art
Chef Stevie Parle of modern British restaurant, Craft London, has revived a 3,000-year-old recipe for garum—the aged fish guts ketchup first made by Romans.
Daisy Meager
9.10.16

Food
You'll Need a Mallet to Eat This Roast Duck
British chef Stevie Parle’s clay-baked duck has become a signature dish at his London restaurant. Cooked with treacle, thyme, and star anise, a mallet is required to break through the clay coating and release the perfectly cooked meat within.
Nell Frizzell
1.3.16