Marco Pierre White
Marco Pierre White Restaurant Says 'Decorative Plants' Led to Poor Hygiene Rating
The operators claim that the plants "attracted an abundance of fruit flies."
How One Man Changed Gastronomy with Pig’s Feet
We spent the day with Pierre Koffmann, the most influential chef you've never heard of.
Opening Your Own Restaurant Is More Rewarding Than Michelin-Star Cooking
"When you’re cooking three Michelin-starred food, everything has to be perfect,” says London chef Jun Tanaka, who recently opened his own restaurant, The Ninth. “I worked there for the knowledge and experience. But on a day-to-day basis, I hated it.”
How I Learned to Un-Cook Meat and Make Better Steaks
I’ve worked for some of the best chefs in the world—Marco Pierre White, Alain Ducasse, the Roux brothers—but since cooking on charcoal and live fire, I’ve had to learn to un-cook, to keep things really simple.
Making Burgers and Bourguignon with the Chef Who Democratized London Dining
Rowley Leigh, founder of legendary London restaurant Café Anglais, brought a new egalitarianism to the fine dining scene of 80s London. “I do really good food in an accessible manner. I think we were pioneering in that respect,” he says at a recent...
How I Started One of London's First Pop-Up Restaurants
I never liked the word “pop-up” or used it, we just thought everything in the food world was so prissy. We were all old ravers and wanted to bring what we had in the clubs into the restaurant environment.
Being “Intolerant” Doesn’t Make Me a Restaurant Asshole
Chefs are becoming increasingly frustrated with so many customers claiming to have food intolerances. But assuming the worst from those who request menu changes isn't helpful to anyone.