A restaurant's menu is everything, and the ultimate form of expression for the chef behind it. In Menu watch, The Staff Canteen sits down with industry-leading chefs like Vivek Singh and Paul Ainsworth to talk about what goes into their menus, from cooking styles to food philosophies.
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'I was born at the right time - I learned to pick and choose between classic and modern...
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'When you go out, you want to feel full, a bit drunk and like you've eaten some...
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'We had dark times in Belfast for a very long time. Now we're trying to change all that'
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'Classical cooking may not be trendy or cool but that's what I believe in'
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‘Finding young chefs willing to learn butchery skills is harder than ever’
