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How The Fat Duck reinvents itself

Watch part two of our feature

how nostalgia makes chocolate desserts stand out

See our latest editorial

Heston Blumenthal: 30 years of The Fat Duck

Read our feature interview

Member of the Month - Emma Pykett

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T bone pork chop, salsa verde, butterbeans, hazelnut, local rapeseed oil, grilled spring onions

Kieran Irvin

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The Staff Canteen Live 2025: Networking lunch at Hide

The Staff Canteen

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Michelin Keys 2025: UK hotels recognised for exceptional stays

The Staff Canteen

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Tomás Gormley joins The Gilded Saloon, Edinburgh

The Staff Canteen

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The latest Trends and Concepts in the commercial sector

Rachael Kiss

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Skyr, Blueberry, Thyme (skyr custard, brown butter cookie crumble, thyme ice cream, thyme caramel, blueberry compote)

Shane Davies-Nilsson

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Charred red cos lettuce, lemon tahini dressing, hazelnuts & za’atar

Kieran Irvin

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Sundays rare beef, caperberries, horseradish, sourdough, sumac onions, cured egg yolk

Kieran Irvin

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Saturday night specials

PETER KROKA

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Salmon, chermoula, pickled mussels, kataifi, spinach, coriander.k

Lukasz Borkowski

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Nick Nairn’s Cook School: 25 years of reinvention

The Staff Canteen

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KOL London marks five years with one-night-only collaboration

The Staff Canteen

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The Staff Canteen is the trading name of Chef Media Ltd