Playing with reality
The Griffins’ Steakhouse in Stockholm blurs the line between fact and fiction by letting imaginary characters shape its design.
White sovereign
Widely regarded as a harbinger of spring in Europe, the prized white cousin of the green asparagus tantalises with its delicate taste and texture.
Spotlight on: Antony Worrall Thompson
For this year’s World Gourmet Summit, the British celebrity chef will be slugging it out in Stellar’s kitchen with his former protégé Christopher Millar, group executive chef of the 1-Rochester Group. Only this time, the roles will be reversed.
Grit and talent
From getting the unceremonious boot from Marco Pierre White and becoming a head chef at 24, Philip Howard has risen to become one of Britain’s top talents in French cuisine.
A fish called tai
Red sea bream might not be as famous or prominent as tuna or salmon outside Japan, but back home, this fish reigns as king.
Spotlight on: Koji Shimomura
The chef who trained in France, the birthplace of haute cuisine, and hails from the world’s gastronomic capital talks Michelin stars.
Current barspeak
New York bartending maestro Sasha Petraske opened the speakeasy-style Milk and Honey in New York in 2009, and has gone on to open other tipple venues in the city, such as Little Branch and Dutch Kills. Petraske, who favours old school cocktails, updates us on what’s hip in the Big Apple.
Served by candlelight
While most men will be winning their dates over with diamonds and flowers this Valentine’s Day, six eligible bachelors are given a lesson by Top Chef finalist Leah Cohen on the culinary art of seduction
A quiet confidence
Culinary talent may get you a leg up in the Restaurant Hall of Fame, but as Tetsuya Wakuda proves, natural humility, methodical obsession and non-negotiable discipline are traits that will keep you in the business.