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Michelin acquires online service BookaTable

A bold move: last week, Michelin announced its acquisition of online reservation service BookaTable

London's best tasting menus at every price point

Forget all about difficult dish decision making with these top tasting menu where you can wine and dine on the very best that London's chefs have to offer at a range of different price points

Kutir, Chelsea: restaurant review

In a townhouse in Chelsea, Rohit Ghai's Kutir proves he's still very much at the forefront of contemporary Indian dining in London

Overcoming adversity | Chef's Table star Tim Raue on Asian flavour and self-development

It takes determination and steely character to make it as a chef – and that's what Berlin's Tim Raue has in spades. As Chef's Table Season Three airs on Netflix, he tells us what his cooking so unique

The Foodism guide to... The Lake District

The Lakes have beauty and great food in abundance. Here's some unmissable drinking and dining spots you need to check out while you're there

Richard H Turner's column: the meat expert tells us about carnivorous carnival Meatopia

Carnivore's paradise Meatopia is back for another year this September. Our columnist tells us what he's got in store

The Foodism 100: Best Pub 2018

The Best Pub award rounds up boozers in the British tradition, gastro or otherwise, doing their businesses ethically and sustainably

Make Nobu's grilled chicken with a spicy lemon garlic sauce

Famed for his light, Japanese-South American fusion dishes, Nobu is one of the original celebrity chefs. Here, he shares his recipe for grilled chicken with a spicy lemon garlic sauce

Marcus Wareing on teaching the stars of new film Burnt to cook like chefs

It's not often you see a London restaurant as the setting for an A-list movie. We talk to Marcus Wareing about his role in developing upcoming film Burnt, and teaching Bradley Cooper and Sienna Miller to own the kitchen

René Redzepi and the new wave of Nordic cuisine

Noma’s René Redzepi has led Copenhagen’s dining scene for years. As the success ripples, we get up close and personal with two leading New Nordic chefs outside the capital