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Herb crusted lamb cannon, braised lamb shoulder, asparagus, pea, broad bean, turnip, salsa verde, feta

Simon Harrison

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Native Lobster Tart, Chorizo sausage, peas, asparagus, confit tomato lobster stock Emulsion

Leo Small

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Food by me part 2

Dan Westbrook

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Food by me

Dan Westbrook

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Duck pithivier, carrot puree, burnt onion, & madeira sauce

Andrew Christianto

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Turbot, wild garlic gnocchi, asparagus, monks beard, nasturtium emulsion, mussels, squid ink, chive cream sauce

Simon Harrison

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Nathan Outlaw on the staffing crisis: 'I don’t think it’s too late to turn things around, but we do need to act swiftly. ‘Strike while the iron’s hot’, so to speak'

The Staff Canteen

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Dominic Chapman of The Beehive to take over The Crown at Burchetts Green

Tanwen Dawn-Hiscox

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Saffron maltagliati, lobster, fennel, tomato

Lewis de Haas

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Poached nespole, yoghurt, blood orange curd, pistachio

Lewis de Haas

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🐟 🐠 Fish Panang curry that is thick, salty and sweet, with a zesty lime flavour. This Southern Thai recipe served with jasmine rice.

rohan Wadke

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Join Paul Foster’s Chefs’ Football Tournament for Farm Africa

Farm Africa

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Chef to Watch: Leo Kattou, head chef at Simpsons

Alex Dilling to head up eponymous restaurant at the Hotel Café Royal London

Calling customers out for treating hospitality workers badly is necessary

There is no secret to staff retention. It takes time, effort and perseverance

Herb crusted lamb cannon, braised lamb shoulder, asparagus, pea, broad bean, turnip, salsa verde, feta

Native Lobster Tart, Chorizo sausage, peas, asparagus, confit tomato lobster stock Emulsion

Food by me part 2

Food by me

Duck pithivier, carrot puree, burnt onion, & madeira sauce

Turbot, wild garlic gnocchi, asparagus, monks beard, nasturtium emulsion, mussels, squid ink, chive cream sauce

Nathan Outlaw on the staffing crisis: 'I don’t think it’s too late to turn things around, but we do need to act swiftly. ‘Strike while the iron’s hot’, so to speak'

Dominic Chapman of The Beehive to take over The Crown at Burchetts Green

Saffron maltagliati, lobster, fennel, tomato

Poached nespole, yoghurt, blood orange curd, pistachio

🐟 🐠 Fish Panang curry that is thick, salty and sweet, with a zesty lime flavour. This Southern Thai recipe served with jasmine rice.

Join Paul Foster’s Chefs’ Football Tournament for Farm Africa

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Chef to Watch: Leo Kattou, head chef at Simpsons

Alex Dilling to head up eponymous restaurant at the Hotel Café Royal London

Calling customers out for treating hospitality workers badly is necessary

There is no secret to staff retention. It takes time, effort and perseverance

Herb crusted lamb cannon, braised lamb shoulder, asparagus, pea, broad bean, turnip, salsa verde, feta

Native Lobster Tart, Chorizo sausage, peas, asparagus, confit tomato lobster stock Emulsion

Food by me part 2

Food by me

Duck pithivier, carrot puree, burnt onion, & madeira sauce

Turbot, wild garlic gnocchi, asparagus, monks beard, nasturtium emulsion, mussels, squid ink, chive cream sauce

Nathan Outlaw on the staffing crisis: 'I don’t think it’s too late to turn things around, but we do need to act swiftly. ‘Strike while the iron’s hot’, so to speak'

Dominic Chapman of The Beehive to take over The Crown at Burchetts Green

Saffron maltagliati, lobster, fennel, tomato

Poached nespole, yoghurt, blood orange curd, pistachio

🐟 🐠 Fish Panang curry that is thick, salty and sweet, with a zesty lime flavour. This Southern Thai recipe served with jasmine rice.

Join Paul Foster’s Chefs’ Football Tournament for Farm Africa