Stories

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

Executive chef Gary Foulkes on building a modern take on the traditional chop house, foraging  and retaining talent in the kitchen

Executive chef Gary Foulkes on building a modern take on the traditional chop house, foraging and retaining talent in the kitchen

Gary Foulkes has an impressive past, having worked for John Campbell, Gary Rhodes, and at Aubergine before serving as head…
Loulla-Mae Eleftheriou-Smith
10 Insights from Scottish Chef Scott Smith on opening Norn and what it takes to make a new restaurant a success

10 Insights from Scottish Chef Scott Smith on opening Norn and what it takes to make a new restaurant a success

Chef Scott Smith started his career in a busy Aberdeen bistro and knew the kitchen was where he wanted to…
Melinda Monaco
Three fundraising tips to support the Love Food Give Food campaign

Three fundraising tips to support the Love Food Give Food campaign

OpenTable is a proud sponsor of Action Against Hunger’s Love Food Give Food campaign, which aims to bring an end…
Melinda Monaco
Bar Boulud’s executive chef Thomas Piat and Maitre D’ Tomas Kubart on the creation of Chef Daniel’s London pop-up Boulud Sud

Bar Boulud’s executive chef Thomas Piat and Maitre D’ Tomas Kubart on the creation of Chef Daniel’s London pop-up Boulud Sud

Michelin starred Chef Daniel Boulud has 17 restaurants across the globe, but his only London establishment, Bar Boulud, has undergone…
Loulla-Mae Eleftheriou-Smith
Emma Cullingford shares how the Love Food Give Food fundraising campaign unites chefs, restaurants and those who love food

Emma Cullingford shares how the Love Food Give Food fundraising campaign unites chefs, restaurants and those who love food

Action Against Hunger operates in nearly 50 countries worldwide to save the lives of malnourished children while providing communities with…
Melinda Monaco
Chef Adam Byatt shares four tips for starting an off-site catering business

Chef Adam Byatt shares four tips for starting an off-site catering business

Things have come full circle for Adam Byatt, career-wise. “My first ever business was cooking for private parties with my…
Korsha Wilson
Managing Director Avril Bannerton shares why her passion and excitement for Taste of Dublin is stronger than ever

Managing Director Avril Bannerton shares why her passion and excitement for Taste of Dublin is stronger than ever

Designed to be the most serious and reputable food festival in the World, Taste Festivals has rapidly grown internationally –…
Melinda Monaco
After the UK National Restaurant Awards: Q&A with Stephen Harris, chef-patron of Michelin-starred pub The Sportsman

After the UK National Restaurant Awards: Q&A with Stephen Harris, chef-patron of Michelin-starred pub The Sportsman

On 27 June, the National Restaurant Awards announced its top 100 restaurants in the UK for 2016; and it was…
Dana Stancu
M Group Executive Chef Michael Reid on running two kitchens, Ike Jime fishing, and taking beef ageing to the next level

M Group Executive Chef Michael Reid on running two kitchens, Ike Jime fishing, and taking beef ageing to the next level

Michael Reid left Vue De Monde in Australia last September to start work on M restaurants with his old colleague…
Loulla-Mae Eleftheriou-Smith