A restaurant’s menu is the ultimate form of expression for the chef behind it. Be it cooking over coals, a focus on foraging and fermentation or one of the many different techniques being used in kitchens, Behind the Menu gives chefs the chance to showcase how they are sourcing their ingredients and creating their eye-catching dishes.
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Why Ollie Moore returned to hospitality at The Ship
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The Mayfair Chippy: elevating Britain’s national dish
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Liam Dillon on building a produce-led menu at The Boat
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How Honest built the UK’s best burger
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Craig Johnston: How to keep a city seafood restaurant thriving
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Inside history-making Sam Yorke's Edinburgh restaurant Heron
