Bake to the Future – Five of The UK’s Top Young Chefs

We meet the bright young chefs, bestowed with numerous awards already, who are mastering their future through skill, hard work, travel, mentoring programmes and competitions. Watch out for them as they shape gastronomy in the future: HENRY WADSWORTH   From:  Devon  Age: 23 Current location: Belmond Le Manoir Aux Quat’Saisons – Church Street, Great Milton, Oxfordshire, OX44 7PD …

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Step Inside The New Look Mandarin Oriental Hyde Park, London

Just in time for festive joviality, the Mandarin Oriental Hyde Park has reopened its doors for its restaurants, event spaces and spa following its most extensive renovation in its 115-year history. The hotel has been given an ultra-stylish new lease of life by a crack team of  designers: International renowned interior designer, Joyce Wang has…

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The Changing Taste of Indian Cuisine – National Curry Week

In 1998, when Indian restaurants were inexplicably linked with thick generic saucy dishes where you just added your meat choice, National Curry Week was launched to drive better awareness and appreciation of the cuisine that most saw as a lowly culinary food.  Twenty years on and that image has been completely scrambled. Next week National Curry…

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Burnt Goat’s Curd Cheese with Apple Purée and Salted Caramel by Jean-Didier Gouges

A vegetarian recipe from recently-appointed Head Chef Jean-Didier Gouges at The Petersham in Richmond. This dish is a winning combination of flavours. Skill Level: 3 (1 simple to 5 being complex and challenging) Serves 4 Ingredients: 150g soft matured goat’s cheese, sliced into 12 pieces 3 green apples, cut into spheres with a melon baller…

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Chef’s Recipe : Steamed Turbot with Crushed-Nasturtium Broth – by Ollie Dabbous from HIDE

From the latest venture by Ollie Dabbous – HIDE, one of the biggest and most exciting openings of 2018. Steamed turbot with crushed-nasturtium broth by Ollie Dabbous –  serves 4 Skill Level: 4 (1 simple to 5 being complex and challenging) Ingredients For the turbot 100g salt 100g fresh seaweed such as sea lettuce, or 25g…

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Ultimate Dining Experiences: where to go for one-of-a-kind epicurean adventure

We have often been asked to help with ideas for the ultimate dining experience. Whilst for most of us going to a Michelin-starred restaurant will always be a special occasion, it is not necessarily as unique, or private as some people might want. With a bit of imagination, however, and if you know who to…

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Q&A’s with Three Generations of Roux on their Love of Scotland

It’s been a long love affair with Scotland for the family Roux, resulting in three generations of the famous cooking dynasty now gamefully overseeing seven restaurants north of the border. Albert Roux, the patriarch, became intrinsically involved in 2005 when asked to consult for the ICMI Collection on their growing Scottish luxury boutique hotels portfolio;…

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American Afternoon Tea – Wagyu Beef Sliders (mini burgers) by Wolfgang Puck

Happy Independence Day USA for tomorrow! To celebrate, London Dorchester Collection’s contemporary Mayfair hotel, 45 Park Lane, is launching ‘CUTcakes & Tea‘, an American take on traditional English afternoon tea on 4th July. ‘CUTcakes & Tea’ at 45 Park Lane will be a feast of delicious American teatime favourites with a CUT twist. Replacing traditional…

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