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#Recipe

Vegan Roast aubergine with cherry sauce and jewelled rice

Giovanna Ryan

Recipe

#Feature

Win a signed copy of How to Cook Meat Properly by Paul Foster & Brett Connor

The Staff Canteen

Feature

#Photo

bitter chocolate terrine - cristalina cherry, dried citrus, caramelized white chocolate, cultured cream, begonia

Dan Merrifield

Photo

#Photo

scallops larded with soppressata, warm cauliflower panna cotta, hazelnut, gremolata oil

Dan Merrifield

Photo

#Photo

Trout, mi cuit loin and birch glazed and cold smoked belly tartare - beetroot, chanterelles, black rice, preserved currant & buttermilk, marigold

Dan Merrifield

Photo

#Photo

Chicken & truffle ravioli • burford brown yolk • chicken consommé

Carl Cleghorn

Photo

#News

New date set for 86 launch with Brad Carter, Tom Griffiths, Adam Handling, Roberta Hall, Andrew Clarke and Calum Franklin

Brad Carter

News

#Photo

Roasted cod, mussel veloute, black kale, malt vinegar, scraps

Mike Kenyon

Photo

#Feature

Glynn Purnell, Aaron Mulliss talk catastrophic culinary hacks: chip-fat roux and microwaved duck breasts

Tanwen Dawn-Hiscox

Feature

#Feature

Gemma Evans-Hurley, culinary lead of projects Compass Group UK and Ireland: 'Be fearless, trust in your ability. Don't hold back and you'll be amazed at what you can achieve'

The Staff Canteen

Feature

#News

Sean Wrest to head up The Horns Inn at Goosnargh

Sean Wrest

News

#Feature

Michelin-starred Brat's Tomos Parry to open second London restaurant

Tanwen Dawn-Hiscox

Feature

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Nathan Outlaw acquires Stargazy Inn in Port Isaac

Sean Wrest to head up The Horns Inn at Goosnargh

Win a signed copy of How to Cook Meat Properly by Paul Foster & Brett Connor

Glynn Purnell, Aaron Mulliss talk catastrophic culinary hacks:

Samyukta Nair, Claude Bosi to open Mayfair bistro, Socca

The Mount by Glynn Purnell: 'A good solid pub with the DNA of Purnell's'

Colleagues, friends and guests pay tribute to Lerpwl's late chef Cara Moroney

Oli Williamson named head chef at three Michelin-starred The Fat Duck

Vegan Roast aubergine with cherry sauce and jewelled rice

Win a signed copy of How to Cook Meat Properly by Paul Foster & Brett Connor

bitter chocolate terrine - cristalina cherry, dried citrus, caramelized white chocolate, cultured cream, begonia

scallops larded with soppressata, warm cauliflower panna cotta, hazelnut, gremolata oil

Trout, mi cuit loin and birch glazed and cold smoked belly tartare - beetroot, chanterelles, black rice, preserved currant & buttermilk, marigold

Chicken & truffle ravioli • burford brown yolk • chicken consommé

New date set for 86 launch with Brad Carter, Tom Griffiths, Adam Handling, Roberta Hall, Andrew Clarke and Calum Franklin

Roasted cod, mussel veloute, black kale, malt vinegar, scraps

Glynn Purnell, Aaron Mulliss talk catastrophic culinary hacks: chip-fat roux and microwaved duck breasts

Gemma Evans-Hurley, culinary lead of projects Compass Group UK and Ireland: 'Be fearless, trust in your ability. Don't hold back and you'll be amazed at what you can achieve'

Sean Wrest to head up The Horns Inn at Goosnargh

Michelin-starred Brat's Tomos Parry to open second London restaurant

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Nathan Outlaw acquires Stargazy Inn in Port Isaac

Sean Wrest to head up The Horns Inn at Goosnargh

Win a signed copy of How to Cook Meat Properly by Paul Foster & Brett Connor

Glynn Purnell, Aaron Mulliss talk catastrophic culinary hacks:

Samyukta Nair, Claude Bosi to open Mayfair bistro, Socca

The Mount by Glynn Purnell: 'A good solid pub with the DNA of Purnell's'

Colleagues, friends and guests pay tribute to Lerpwl's late chef Cara Moroney

Oli Williamson named head chef at three Michelin-starred The Fat Duck

Vegan Roast aubergine with cherry sauce and jewelled rice

Win a signed copy of How to Cook Meat Properly by Paul Foster & Brett Connor

bitter chocolate terrine - cristalina cherry, dried citrus, caramelized white chocolate, cultured cream, begonia

scallops larded with soppressata, warm cauliflower panna cotta, hazelnut, gremolata oil

Trout, mi cuit loin and birch glazed and cold smoked belly tartare - beetroot, chanterelles, black rice, preserved currant & buttermilk, marigold

Chicken & truffle ravioli • burford brown yolk • chicken consommé

New date set for 86 launch with Brad Carter, Tom Griffiths, Adam Handling, Roberta Hall, Andrew Clarke and Calum Franklin

Roasted cod, mussel veloute, black kale, malt vinegar, scraps

Glynn Purnell, Aaron Mulliss talk catastrophic culinary hacks: chip-fat roux and microwaved duck breasts

Gemma Evans-Hurley, culinary lead of projects Compass Group UK and Ireland: 'Be fearless, trust in your ability. Don't hold back and you'll be amazed at what you can achieve'

Sean Wrest to head up The Horns Inn at Goosnargh

Michelin-starred Brat's Tomos Parry to open second London restaurant