#story-kitchen

#story-kitchen

The combination of warmer weather and the impending release of my new book has got me fully focused on sunshine food and Mediterranean flavours, leaning heavily on recipes from Claudia Roden.

Being here has definitely made me more precise. Gordon is very decisive - he makes a plan, and then we get on and do it. That's very much my ethos now.

"It's exploding! 253 bouillon restaurants have opened in France in four years," Bernard Boutboul, a restaurant consultant, told AFP.

A meal at Ikoyi is an otherworldly experience. From the flavours (phenomenal) to the cost (astronomical), everything at this intimate, intoxicating restaurant will be carved upon your memory.

On a single crumb of cheese rind there are more than 10 billion microbes: that's more microbial cells than there are people on Earth. Cheese rind is an intensified expression of the cheese, with a powerful flavour and highly concentrated community of good bacteria, yeast and mould.

The painting in question was gifted to the Inn's late founder Helmuth Deetjen by the late, celebrated local artist George Choley. This particular Choley painting had been in the same place since the 1980s, undisturbed, and a symbol of continued historic preservation.

Hall's oats felt like a parfait with a lovely mix of textures. The presentation was nice, too. Drummond's overnight oats were good, but Fuller's impressed me the most and looked amazing.

The expense, return on investment, and volume of investors needed to make it a reality did not make sense. I thought, 'maybe it's time to do something new.' The amount of money you need to run a restaurant in Brooklyn or Manhattan at this point is so crazy. If you fail, the loss is massive. Here, we were able to do a major renovation, we have a 100 bottle wine list, and we can use the ingredients we want and serve them at a decent price point because our overhead is not as bad.

These leadership changes are not just about new faces; they signify a shift towards culinary creativity that prioritizes sustainability, local sourcing, and unique flavor profiles. As industry leaders, these chefs are setting the stage for a culinary renaissance that will engage diners and elevate their dining experiences.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.