Andy Lynes

Neat burger shows how fast food doesn't need meat

20 January 2022 by Andy Lynes

Profiles

Dom Robinson: Renaissant Man

05 January 2022 by Andy Lynes

Book review: Everything I Love to Cook by Neil Perry

04 January 2022 by Andy Lynes

Neil Perry defined 1990s fusion cooking at his Sydney restaurant Rockpool.

Holm boys: why the crew from Brixton's Salon has moved to Somerset

08 December 2021 by Andy Lynes

The London-based trio of Nicholas Balfe, Mark Gurney and Matt Bushnell have taken their urban, hip[...]

Book review: Three: Acid, Texture, Contrast by Selin Kiazim

01 December 2021 by Andy Lynes

In this book, Selin Kiazim of modern Turkish-Cypriot restaurant Oklava in London offers her readers no[...]

Joe Allen: Russell Norman and Gary Lee on the return of a class act

24 November 2021 by Andy Lynes

The curtains are raised for Joe Allen, the long-time hangout for London’s showbiz finest. But the[...]

20 October 2021 by Andy Lynes

Menuwatch: Casamia, Bristol

At Casamia in Bristol, a seasonally focused menu is led by meat cooked over an open fire, as Andy Lynes discovers."

Menuwatch: Birchwood, Ticehurst, East Sussex

06 October 2021

If it isn’t grown by chef Will Devlin himself, produce comes from suppliers just a few miles away, cooked in a building with ecological credentials to match. Andy Lynes reports

Menuwatch: Sucre, London

22 September 2021

The newest venture from Fernando Trocca is bringing a taste of Argentina to London, with plenty of global influences and stylish surroundings.

Book review: Essential by Ollie Dabbous

16 September 2021 by Andy Lynes

Ollie Dabbous of Michelin-starred Hide in Mayfair has finally followed up Dabbous: The Cookbook, published back[...]

Menuwatch: 10 Tib Lane, Manchester

01 September 2021 by Andy Lynes

Chef Alex Shaw is creating French-inspired small plates with a focus on vegan inclusivity from a[...]

Book review: Take One Fish: The New School of Scale to Tail Cooking and Eating by Josh Niland

19 August 2021 by Andy Lynes

Chef Josh Niland of Sydney restaurant Saint Peter revolutionised fish cookery in 2019 with the publication[...]

Menuwatch: Tlaloc, Brighton

18 August 2021 by Andy Lynes

A strict adherence to authentic ingredients transports the flavours of Mexico City to Brighton.

04 August 2021 by Andy Lynes

Menuwatch: Due South, Brighton

Chef Mark Wadsworth deals with the elements at this seafront Brighton restaurant, where everything, from fish to flesh, is cooked over a wood fire. "

Menuwatch: Fork, Lewes

09 June 2021

Chef Richard Falk is bringing expertise gained from stints at the Dairy and the Ledbury to Lewes, with a menu designed for the locals and focused on Sussex produce.

Book review: Simply Raymond: Recipes from Home, by Raymond Blanc

27 May 2021