The imposing Cattedrale di San Lorenzo, its black and white banded medieval façade cast in a most brilliant light by the July sun, isn’t the most normal of dining locations - but there are few places better to sample the street food most synonymous with Genoa.
Read MoreBe it the cobbled streets of a small provincial European town or the back alleys of Marrakech’s souks, it is many a hungry traveller’s dream to happen upon one of those “hole-in-the-wall” places. If you have been in this situation, then you have felt the thrill of “discovering” a hidden gem - although, let’s not kid ourselves, the locals haven’t known about and eaten here for aeons.
Read MoreLouis takes look back at the career of the late TV chef and culinary personality, and explores how his bombastic broadcasting style paved the way for a new crop of on-screen cooks.
Read MoreIt seems to make such little sense that the gastronomical industry is so male-dominated when there is ample global culinary talent from both men and women alike. So, if the archaic rhetoric that ‘women belong in the kitchen’ still exists, why is the culinary industry so male-dominated?
Read MoreJacob explores the history and philosophy surrounding our relationship with drinking establishments, and the way in which they can help incite revolutionary cultural change.
Read MoreFor years, the English-speaking media has peddled the incorporation of foreign cuisines into Western diets as a panacea for health and weight loss problems. However, there is one key element that is missing that consistently prevents the transition of these health solutions from fleeting fads to surefire successes: actually respecting the way in which other cultures cook and eat, and understanding the food philosophies that underpin beloved foreign cuisines.
Read MoreIn spite of the glamour surrounding Italian cooking, which has propelled it to the status of perhaps the world’s most beloved gastronomic genre, not every classic from the Apennine Peninsula has the gleam of international appeal, and few ingredients embody this more than tripe. In the spirit of cucina povera, that is to say the cooking of the poor, every last scrap of the animal has the potential to become a meal – indeed, the times of hardship in Italy’s past have created a national fondness for offal.
Read MoreDelicious, sustainable and packed with nutrients, seaweed is fast becoming a favourite with chefs and cooks all over the world. Seaweed is a traditional ingredient in Japanese cuisine and is largely undiscovered in the kitchens of the west. There are many different types of seaweed, all offering different flavours, textures and nutrients - the possibilities for any curious cook are limitless.
Read MoreOn a wet morning in early December, we arrived in Bristol. In any other year it would have been a strange decision to quit your job and move to a city you have never set foot in, in the middle of a raging pandemic. In 2020 it felt like the most logical thing to do.
Read MoreA mere fortnight was hardly enough time to sample all of the delights of Jordan, but the small taste I got left a profound impression. The culinary experiences I had were as diverse as they were unforgettable - though many of the techniques rooted in antiquity, the ‘national menu’ is ever evolving, especially in the century since the country came into being.
Read MoreWith a menu for a muse and demands of diners to meet, the hospitality industry can be a sweet and sour experience for those who refer to it as their profession. Challenging at the best of times, the restaurant industry - especially for front of house staff - has encountered further difficulty after the implications of the pandemic and the subsequent instructions from the government
Read MoreKitchen Confidential, the explosive, tell-all book which launched Anthony Bourdain to international stardom has long been touted as perhaps the most honest insight into the culinary industry. However, in the twenty years since its publication and even in the two since Bourdain’s untimely death, the world has changed markedly.
Read MoreOur founder and chef, Sam, shares one of his many recipes with a vegan twist.
Read MoreMike waxes lyrical about the joys that root vegetables bring us all.
Read MoreIt’s a vibrant, green powder that’s taken the West by storm and garnered a cult-like following across the UK. It’s exploded into popular culture with entire channels, Instagram pages and subreddits dedicated to its zen properties and earthy goodness.
Read MoreWhen considering the most sophisticated culinary destinations on the planet, there are a handful of locations that would naturally spring to mind: Sitting outside on the cobbled streets of Paris under the warm glow of traditional street lamps; in a bustling restaurant
Read More"Unsure how long to cook 50g of popcorn for, or how long to heat up a cup of coffee? Take the guesswork away with the intelligent auto cook function, from the VY-C900M Digital 25L 900W Solo Microwave Oven".
Read MoreA brief discussion on our views on sustainability in the industry, why we are focused on the 4 leaf project and, our motivations for fostering innovation.
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