Search results for ‘Fergus Henderson’

15 of London's best nose-to-tail restaurants

From classics like St John to the fiery likes of Kiln and Smoking Goat, here's a few of the guiding lights of the nose-to-tail and root-to-fruit movements

London's best outdoor spaces for wining and dining

Remember that yellow thing in the sky? It's back – when it feels like it. And as true Brits, where will we be? Eating outside of course

Where to celebrate Chinese New Year in London

Say hello to the Year of the Pig by snaffling up all the nian gao rice cakes, xiao long bao soup dumplings and sweet and sour deep-fried sea bass at these lovely London joints

Q&A: Pitt Cue Co's co-founder Jamie Berger on cocktails

Bartender Jamie Berger talks to us about his history of cocktail-making, the hipsterfication of mixed drinks and why British ice is an unlikely barrier

Q&A: The Modern Pantry's Anna Hansen on creating fusion food

As she opens her second restaurant, we talk to The Modern Pantry's Anna Hansen about pairing flavour profiles and why London's restaurant industry could be in crisis

Douglas McMaster on sustainability, St. John and his London revival of Silo

After five years in Brighton, Douglas McMaster is moving Silo – claimed to be the first zero-waste restaurant in the UK – to a space above a brewery in Hackney Wick. He tells us about his plans for the restaurant and sustainable eating

Get egg-xcited: 24 of the best breakfasts in London

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Make Margot Henderson’s steamed mussels with celery and white wine

Perfectly accompanied by a hunk of crusty bread and a glass of white wine, Margot Henderson's recipe for steamed mussels is simple, fresh and accentuates the underrated beauty of the coal black bivalves

London Larder: Gran Luchito

We've searched the far reaches of the capital to bring you the very best of London's artisanal produce – this time, it's Gran Luchito’s Mexican salsas

Q&A: The Providores' Peter Gordon on salads, 'fusion' food and spotting young cheffing talent

The New Zealand-born, London-based chef tells us about salads, modern 'fusion' food and what makes the London food scene so special