Stories

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

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
Emerging Irish Cuisine – Interview with Ciaran Sweeney

Emerging Irish Cuisine – Interview with Ciaran Sweeney

The number of restaurants in Dublin is at an all time high, with new openings weekly, adding to the plethora…
Dee Laffan
The Pressure (and Fun) of Running a Brand New Restaurant

The Pressure (and Fun) of Running a Brand New Restaurant

London is over 1,000 miles away from the Amalfi Coast but Sorella in London’s Clapham neighbourhood wants to make guests…
Korsha Wilson
Culinary Couples: Lale Oztek and Angus Wilcox-Pook of Arthur Hooper’s on Working Together

Culinary Couples: Lale Oztek and Angus Wilcox-Pook of Arthur Hooper’s on Working Together

Arthur Hooper’s in the London Bridge neighbourhood has its roots in the market that surrounds it. The restaurant is named…
Korsha Wilson
2018’s National Fish & Chip Award-winners on corn starch forks, community spirit, and bathtubs

2018’s National Fish & Chip Award-winners on corn starch forks, community spirit, and bathtubs

There’s a reason why fish & chips is one of Britain’s national dishes. And it’s not necessarily down to a…
Hugh Thomas
What New Year resolutions are chefs making for 2018?

What New Year resolutions are chefs making for 2018?

It’s inevitable at this time of year to reflect on the past 12 months, to re-evaluate ideas and create new…
Dee Laffan