Andy Lynes
Reporter
Menuwatch: Dilsk, Brighton
Tom Stephens’ award-winning cooking showcases local suppliers in a complex yet elegant menu
Book review: Eater: 100 Essential Restaurant Recipes
Eater's cookbook contains recipes from America's most exciting restaurants
Menuwatch: Sargasso, Margate
Claude Bosi and Samyukta Nair find a French connection at Socca
Claude Bosi and Samyukta Nair have hit on an underrepresented cuisine with their French bistro Socca.[...]
Chefs are slashing menus to save money
Menus across the nation are shrinking in an attempt to cut overheads and brace against rising[...]
Book review: Noma 2.0: Vegetable, Forest, Ocean
It’s a decade since Noma: Time and Place in Nordic Cuisine was published, the book that[...]
Book review: Bras: The Tastes of Aubrac by Sébastien Bras
Bras creates a compelling picture of an extraordinary enterprise that will inspire any chef
Book review: The Italian Pantry by Theo Randall
It’s always a delight to get a new book by Theo Randall"
Book review: Core by Clare Smyth
The Core recipe book is immaculately presented, highly detailed and technically brilliant dishes
Menuwatch: The Silver Cup, Harpenden
Andy Lynes visits a Hertfordshire gastropub that takes the whole animal and finds a place on the menu for every part
Menuwatch: The Wild Rabbit, Chipping Norton, Oxfordshire
This year has seen evolution for the once-Michelin-starred Cotswold inn under a new head chef.
Book review: Kin Thai by John Chantarasak
Ahead of the opening of his AngloThai restaurant later this year in London, cult chef John[...]
Chef Shaun Hill is still at the stove at the age of 75
Revered chef Shaun Hill is still at the stove at the age of 75, creating modern[...]
Pale, male and stale? Fixing hospitality awards' diversity problem
Accolades in the hospitality sector are still stuck in the past with recognition still mainly going[...]
Menuwatch: Grace & Savour, Solihull
Precision and planning are the two ideals behind the menu of this Solihull restaurant. Andy Lynes meets head chef David Taylor to talk about the intricate processes"
How Mickael Viljanen won Dublin's Chapter One its second star
Chef Mickael Viljanen might have won Chapter One its second Michelin star, but that doesn’t mean he’s found time to relax
Gary Usher is changing the game by offering the chance to invest in Elite Bistros
Gary Usher is crowdfunding again, but this time it’s with an equity-based venture, offering the chance to invest in his expanding Elite Bistros empire in the north west
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