If you can’t look at the animal your meat came from, should you even be eating it at all?
Acclaimed kitchen innovator Mike Bagale recommends the best health-enhancing ingredients
In a devastating year for restaurants everywhere, those very restaurants have often been the ones to lift up their communities
Sharing plates, communal dining tables and a menu focused on the treasures of Baja California make Fauna the antidote to 2020
“Starting a business is like parenting. At the beginning, you give it all your attention, then you can delegate.”
“If we want our kids to understand about food, then we have to make sure they receive food education.”
After more than two years travelling in search of the best ingredients, Lastra has put the finishing touches to a concept that is set to transform Mexican food in the UK
“My grandmother, Lelinha, put down all her recipes in her beautiful handwriting and I gathered them into a book”
“Brands that don’t have a higher mission will become irrelevant”
“Businesses won’t survive if people don’t understand the value. As restaurants, we now have the opportunity to make people understand the real value of things.”
To many of us, the words ‘breakfast,’ ‘lunch’ and ‘dinner’ signify a beginning, a middle and an end. But when life loses structure, these simple words can lose their meaning
“The time to make change is now – that’s our role. If cooking is a political act, let’s do it properly. Let’s change things.”
“We have every right to be scared and to panic, but we should also be positive and creative. After every rain, the sun comes out”
“Brazil is such a diverse country. Our cuisine is like a patchwork quilt with a mix of influences that are similar but different; distant, yet always connected”
“It felt like we were in a giant spaceship, on the runway going up. With each success, you are narrowed in.”
Flavour-packed, nutrient-rich ají negro, an Amazonian condiment overlooked for generations, has been given a new lease of life
Right before the doors open, there’s a moment of nervousness; a buzz of anticipation, of butterflies in bellies. Indoors, 15 volunteers line up against the wall, like schoolchildren on the first day of class.
After being picked by René Redzepi to lead Noma’s sell-out pop-up in Tulum, the Mexican chef is set to open his first restaurant, Kol, in London
Sergey and Ivan Berezutskiy are as different as identical twins could be. One loves science, the other loves nature. One is talkative and confident, the other shy. They bicker all the time.
“We are losing traditions and knowledge, and once it’s gone, there is no way to get it back because much of it is transmitted aurally”