Mark Hix heads to the Tuscan hills to bring home the bacon October 30, 2019 I recently went on my third boar hunt in the hills of Tuscany. The first time was 20-odd years ago, and I only managed to get a single shot off, which went about a foot over its head. It didn’t even flinch, just continued to stare at me, indignant. Since then I’ve taken up game [...]
How to mix: Hide’s Oskar Kinberg on the inspiration behind his Smoke & Mirrors cocktail October 30, 2019 Many of the cocktails we drink today are recipes that have been passed down through the generations, from bartender to bartender, their measurements exact and their flavours timeless. These are the mainstays of cocktail books that pass between collectors for many hundreds of pounds, perfect and unchanging. Some, on the other hand, are the result [...]
The Last Supper: Actor, rapper, comedian and YouTube star Michael Dapaah tells us why his last meal on earth would be his mum’s jollof rice October 30, 2019 Food has always been a big thing in my house. My mum was a catering officer back in Ghana and she’s a great cook. She cooks everything from Ghanian dishes like jollof rice to a really good Sunday roast or lasagne. I do a bit of cooking myself, too. I started learning how in food [...]
Bottle Opener October 21, 2019 City PM’s wine expert offers his pick of the best bottles around Being the reliably stereotypical British chap I am, I know far more about French wines than I do about wines from any other nation (especially my own). Two pals have recently and independently taken on the task of introducing me to red Tuscan [...]
Weekly Grill: The world-famous Nobuyuki Matsuhisa on his mother’s miso soup and how he used to hustle for eels October 8, 2019 Who are you and what do you do? I am Nobuyuki Matsuhisa, also known as ‘Nobu’, sushi chef proprietor of Nobu and Matsuhisa restaurants, author and father. I currently own 49 restaurants in 44 cities on five continents around the world. What’s new at Nobu in London? We are hosting a series of ‘Tastemakers’ dinners at Nobu [...]
The Last Supper: Musician and DJ Cerys Matthews tells us what she’d eat for her last meal on earth, including Ian Brown’s secret recipe October 4, 2019 When I was touring I used to keep a little journal about food, full of curiosities and surprises and things that make you smile. Like the fact people from Luxembourg call turkeys “schnuddelhong”, which translates as “snot hen”. Once you’ve heard that you can’t look at a turkey the same way. I collected all these [...]
Can Gordon Ramsay hit gold again on the site of Maze with pan-Asian eating house Lucky Cat? October 4, 2019 Ten years and several lifetimes ago, Jason Atherton was heading up the kitchen at Gordon Ramsay’s Maze. Back then, Ramsay could do no wrong. He was decorated with more Michelin awards than he could comfortably carry up a flight of stairs, owned lauded restaurants from New York to Tokyo, and was the sweary star of [...]
Weekly Grill: Executive chef of Bōkan Restaurant in Canary Wharf Guillaume Gillan on how to improve your knife skills October 4, 2019 Who are you and what do you do? My name is Guillaume Gillan, executive chef of Bōkan Restaurant in Canary Wharf. Tell us about your new menu We’ve just launched our new three course Early Sunset Dockyard menu. It’s seasonally led so changes every couple weeks, and is served from 6pm to 7.30pm, giving guests front row [...]
The story of the world’s best beef: How Kobe conquered the globe October 2, 2019 Wedged between the Rokko mountain range and Osaka Bay, Kobe is the sixth largest city in Japan with more than a million and a half people. Its namesake beef doesn’t come from the city itself but from the surrounding farmland of Hyogo Prefecture where Kobe is the capital and the key port. As the story [...]
The Fancy Fork executive chef Shuli Wimer on her new menu and some unexpected Christmas trees September 25, 2019 Who are you and what do you do? My name is Shuli Wimer and I’ve just joined Farmer J as executive chef of The Fancy Fork on King William St. Tell us about The Fancy ForkIt’s Farmer J’s new evening offering. I’ve created a menu championing the best of the season’s produce, inspired by Middle [...]
