Emidio Pepe will be auctioning wine dating back to 1967 in a collaboration with Zachys Wine Auction. Some of the most iconic vintages that have not been released for a long time because of the tiny stock left will will released in small quantities. "It is a unique occasion and an extraordinary moment," says Emidio Pepe "to be able to tell the history of Montepulciano … [Read more...]
COLLECTIVfood aims to revolutionise food supply to restaurants
Delivery of restaurant meals has been revolutionised through platforms like Deliveroo and Uber Eats. Now COLLECTIVfood aims to revolutionise the supply to restaurants connecting food producers directly with food producers cutting out the middleman and thus passing savings to both the customer and supplier. COLLECTIVfood Founder, Jeremy Hibbert-Garibaldi (great great grandson … [Read more...]
Weekly roundup of great reads on food and wine #126
Is being a chef bad for your mental health? In October last year Andrew Clarke, head chef of the much-admired Brunswick House restaurant in Vauxhall, London, posted a picture of himself to Instagram. It’s in black and white. He is sitting at a table against a wall of distressed plaster, his straggly hair unsuccessfully tucked away beneath a ragged beanie hat, tattooed arms on … [Read more...]
Richard Ekkebus: ‘I have not changed. The people of Hong Kong have changed’
For an avid book reader like Richard Ekkebus it must have been a source of both pride and a sense of worry that the restaurant in Hong Kong was called the one with the ‘Da Vinci’ code menu. Was the restaurant Amber, which he created at the Landmark Mandarin Oriental in Hong Kong so ahead of its time? And would he manage to find the ‘Grail'? Today, the Dutch chef of the … [Read more...]
‘Results benefit the whole of Belgium’ – Sang Hoon Degeimbre after Michelin Guide publication exposes regional differences
The publication of the results of the Michelin Guide for Belgium have been the subject of intense debate on social media and also in the Belgian media with critics hitting out for the difference in treatment of the different regions in Belgium. But Sang Hoon Degeimbre, chef of two Michelin star restaurant L'Air du Temps and the most representative chef of the Wallonia region … [Read more...]
