Food is always exciting at the cutting edge and today’s leading examples have taken growing to heart and are producing some extraordinary results. Three chefs in particular sum up this new revolution: Simon Rogan, Andrew Fairlie and Sat Bains.
Chandos Elletson went to meet them.Read More
Way of the Chef looks back on another year of staging at some of the best and most interesting restaurants around. It's all about what a chef wants to learn...Read More
Way of the Chef assesses the scandal surrounding the chefs at Michel Roux Jr.'s two Michelin starred Le Gavroche, and asks how such a widespread issue can really be solved.Read More
There can be no denying that the eel is one of the most recognisable fish around – but how many of have actually tasted it? Curious to understand its recent rise in popularity in restaurants, Way of the Chef set off in search of the dishes from the deep..Read More
Way of the Chef knew nothing about wine making. So, we set off to pick grapes in the pouring rain at an English vineyard - with a group of educated wine experts.Read More
Roux Scholar Andrew Jones of Chamberlain's of London had a broken fridge. What he ended up with was a brilliant way to smoke his salmon.Read More
Ever dreamt of one day opening up your own pub in the countryside? Michelin starred chef Matt Weedon had just such a dream and, with his wife and three dogs, set off in search of pigs, goats and a whole lot of bees...Read More
Way of the Chef meets a trucks-to-riches pizza parlour, witnesses one woman's crêpe odyssey and a tries hotdogs from a refitted 1959 Citroen Fire Truck.
Why? To learn how to make it on the road...Read More
Burnt, the new film from The Weinstein Brothers, is a chef epic currently cooking on the box office griddle. Curious to see how the film stands up with regards to real life professional kitchens, Way of the Chef grabs a box of popcorn and takes in a show.Read More
Way of the Chef recaps on the first 15 stages completed, including learning from an old master at one star, being kicked out of a two star, and witnessing the salvation of a chef on meat at three star.Read More