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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Sameer Taneja, Benares: ‘We don’t want to reinvent the wheel – just make it more...
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Why Alexis Gauthier embarked on 'lonely journey' to turn his restaurant vegan
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Josh Overington: The chef bringing true Yorkshire hospitality to fine dining
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Alice Power on what makes The Black Swan ‘unique’
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Santiago Lastra, KOL: From Mexico to Michelin stardom in London