Lennox Hastie is fascinated by fire. He is the chef and owner of Firedoor in Sydney, Australia’s only fully wood-fuelled restaurant. Lennox spent his early career working at Michelin Star restaurants across the UK, France and Spain. Having grown captivated by…
Dublin-born Robin Gill has worked under revered chefs such as Marco Pierre White and Raymond Blanc, but his own string of restaurants – The Dairy, Sorella, and Counter Culture – are relaxed, innovative and very exciting. Absolute freshness and seasonality…
The focus at Kricket, from the start, has been to create seasonal, modern Indian plates and drinks, served in a relaxed space. Combining British ingredients with the authentic flavours, aromas and spices of India. Kricket was born in a 20 seat…
Simon Stallard set up The Hidden Hut to huge critical acclaim in 2011. An outdoor restaurant in Cornwall, tucked down on a remote sandy beach with no road access and completely off grid. He cooks up huge atmospheric open-air feasts…
Hogweed has become a legendary monster. A gigantic vegetal villain, lying in wait by riverbanks to spring upon unsuspecting couples out for an evening stroll, and dissolve them. Annual headlines in the media, horror stories, even a song by Genesis,…
Steven Lamb is a linchpin of the whole River Cottage operation and has been for a decade. He teaches on several courses at the Cookery School but specialises in curing and smoking meat. Steven appears in the TV series, regularly…
Spring, undoubtedly, is my favourite time of year. After a long, cold, wet winter of hunkering down by the fire, these first days of warm feel like emerging from a cave. Early flowers are popping open, an embrace for the…
We should all be eating more goat. It’s sustainable, ethical, highly nutritious and very delicious. Why, then, does it remain so underused and misunderstood? GOAT tells the story of how food and farming culture developed in the west without the…
Spring is stubbornly refusing to show her hand, playing poker-face rain games and hiding the sun up her sleeve. It has rained for weeks, with one false dawn day when the sun shone warm and I was able to get…
Foraging and seasonal eating go hand-in-hand. In fact, foraging is the very definition of seasonal eating. You will not find wild blackberries in January (though the supermarkets will still sell you punnets of cultivated fruits). Birch sap has a season…