AN INTERVIEW WITH CHEF

An Interview With Chef Rachel Green

An Interview With Chef Rachel Green

  by Charlotte Jones

Author, television presenter, caterer, demonstrator and food campaigner, there isn’t much Rachel Green hasn’t turned her hand to. I spoke to Green to find out about her biggest influences, favourite meals and advice for new parents. [...]

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An Interview With Chef Mark Block

An Interview With Chef Mark Block

  by Charlotte Jones

Chef Mark Block and restaurant and café chain, Benugo have collaborated to open Stephen St Kitchen, a venue with its open kitchen and wood-fired oven at its heart. Block previously worked for restaurant company, D&D at Almeida, Orrery and [...]

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An Interview With Chef Adam Smith

An Interview With Chef Adam Smith

  by Emily Clark

Adam Smith's rise through the ranks has been rapid and impressive. The Burlington restaurant's new head chef started out as a pot washer at the age of 12, he joined the team at The Ritz by the time he was 17 and won the Roux Scholarship at [...]

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An Interview With Chef Marco Torri

An Interview With Chef Marco Torri

  by Emily Clark

The former chef and co-owner of Mayfair's Ristorante Semplice, Marco Torri, has recently replaced Carmelo Carnevale as head chef at Novikov's Italian Room. As a child growing up in Lombardy, Torri was determined to become a chef and went [...]

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Macaron Magic: Pierre Hermé Launches His 2013 Collection

Macaron Magic: Pierre Hermé Launches His 2013 Collection

  by The Glam team

In the same way that the fashion pack eagerly awaits the next fashion week, gourmands live for the launches of Pierre Hermé's macaron collections - spectacular, beautiful and chic. The king of French patisserie was in London last week to [...]

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An Interview with Chef Jake Northcote Green

An Interview with Chef Jake Northcote Green

  by The Glam team

Launching his own catering company at the age of 22 and now working as the head chef of Brighton-based Pan Asian restaurant, Yum Yum Ninja, Jake Northcote has achieved more in his 30 years than most could imagine. I caught up with the chef [...]

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