Stories

A behind-the-scenes look with some of our favourite chefs and restaurateurs.

How London’s Restaurants are Making Breakfast Great Again

How London’s Restaurants are Making Breakfast Great Again

“We despise hollandaise, home fries, those pathetic fruit garnishes, and all the other cliché accompaniments designed to induce a credulous…
Hugh Thomas
Which UK Region Produces The Best Chefs in the industry?

Which UK Region Produces The Best Chefs in the industry?

I don’t know about you, but, food-wise, there are many ways in which I’m inspired by my home county. Kent’s…
Hugh Thomas
Chefs Abroad: Suresh Pillai on JKS Restaurants, leaving home, and cooking as a force for good

Chefs Abroad: Suresh Pillai on JKS Restaurants, leaving home, and cooking as a force for good

Some may know him as the bloke behind the pass at a couple of JKS restaurants. Others may recognise him…
Hugh Thomas
What is the Responsibility of a Chef?

What is the Responsibility of a Chef?

Do chefs have a certain duty? I don’t mean the banal expectations of how to run a kitchen, or what’s…
Hugh Thomas
Restaurant food waste needs to be reduced; how can you make it happen

Restaurant food waste needs to be reduced; how can you make it happen

Food waste has come into question regularly recently, Dee Laffan takes a look at how the restaurant industry is also…
Dee Laffan
From Pop-Up to Restaurant, an Interview with Som Saa’s Tom George

From Pop-Up to Restaurant, an Interview with Som Saa’s Tom George

“You have to open a restaurant that you want to eat at and that feeds you and your friends.” “Too…
Korsha Wilson
The modern chef: Less the cook, more the curator

The modern chef: Less the cook, more the curator

Mention to someone you’re a chef, and they’ll think you’re clever with food. Once, this meant they thought of you…
Hugh Thomas
Bundobust co-founder Marko Husak on why beer can add more to a restaurant than its drinks offering

Bundobust co-founder Marko Husak on why beer can add more to a restaurant than its drinks offering

It started with a handful of pop-ups, festival appearances, and kitchen takeovers. Then it was the North’s next best thing.…
Hugh Thomas
How to Make Bottomless Brunch Work for Your Restaurant- An interview with Brett Duarte and Giulia Palasso

How to Make Bottomless Brunch Work for Your Restaurant- An interview with Brett Duarte and Giulia Palasso

Take a look at social media and hashtags like #Brunching or #BrunchLife and you’ll see that Londoners love going out…
Korsha Wilson