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
A 3am start at Heston Blumenthal's restaurant at London Heathrow Terminal 2. The Perfectionist Cafe proudly serves, quite literally, the best of British in quite extraordinary surroundings - but could we get past the immense security..?Read More
Way of the Chef travels to Belgium to join up with Peter Goossens and his brigade at the three Michelin starred Hof van Cleve, named the 50th best restaurant in the world in 2017.
Could our stagiaire follow in the footsteps of 2014 Roux Scholar Tom Barnes and be accepted in this world class kitchen?Read More
Pierre Gagnaire's two star restaurant, Sketch, is one of the best in London. The language spoken in the kitchen is primarily French and the chefs there have very high expectations of not only each other but also of new faces.
Would we be accepted after a five day stage?Read More
Andrew Wong talks to Way of the Chef about the pitfalls of working in a Chinese kitchen, the situation surrounding stages in China, and on why you should be wary of asking a Chinese chef about one of his recipes...Read More
A small choux shop, with a big name behind it. The brainchild of three Michelin starred pastry chef, Joakim Prat; Maitre Choux are purveyors of the finest choux pastries and buns in the French district of South Kensington - a must for pastry heads.Read More
A fully open kitchen, middle-eastern cuisine, and a constantly packed dining area; The Palomar has its finger on the pulse of the capital. Sound scary? Try being the sous chef for the night and shouting tickets out in Hebrew!Read More
Jesse Dunford-Wood presides over one of the coolest spots in North London. There's never a dull moment in his kitchen, with all sorts of unique creations flying off to diners. From a Dandy meat pie, to his extraordinary final dessert for the chef's table - Parlour is certainly one for the curious chef.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 travels to the English countryside to experience Phil Fanning's six-course tasting menu, to discuss his love for sushi from his time in Canada, and to see his incredible, red chef's table/throneRead More