NY restaurants - under threat? Des Gunewardena, the chairman of D&D Restaurants (the old Conran group), was in even more ebullient form than usual when I bumped into him recently over lunch in the newly opened second branch of Blacklock in the City of London. His mood, he explained, was primarily due to the fact that he had recently returned from New York. 'They may have … [Read more...]
Archives for October 2017
Gert De Mangeleer reflects on ‘roller coaster’ trip to Japan to cook with Zaiyu Hasegawa, Hiroyasu Kawate and Yusuke Takada
Ask any chef whose been to Japan to speak about the quality of produce there and their eyes light up. Gert de Mangeleer, chef of Belgian top restaurant Hertog Jan is no exception. He's a regular visitor to the land of the rising sun, drawing lots of inspiration from the culture and cuisine and he could not say no when he was asked to reciprocate a visit of three Japanese chefs … [Read more...]
Mauro Colagreco has some advice for GELINAZ! – to keep doing things differently
Mauro Colagreco may have arrived late to Neufeulden for GELINAZ! DOES UPPER AUSTRIA but he has clearly not lost his cool or his smile. He's missed his early morning flight which meant that he had to make his way to Upper Austria. I was looking forward to seeing him again. I had met him a few years earlier. He was actually the first chef that I had ever interviewed for Food and … [Read more...]
“Winters are getting shorter. I don’t know how this will impact food but it is not good” – Magnus Nilsson
Magnus Nilsson is a very busy man. His day job involves running one of the world’s most sought after destination dining restaurants, Fäviken. He has been featured in television series like Chef's Table and the Mind of a Chef but that’s not all. He has also written what some would consider to be the bible of Nordic cuisine called the Nordic Cookbook. It has taken him around all … [Read more...]
‘Noma delay could be a good thing for us’ says René Redzepi
René Redzepi, chef of noma, said the delay of noma 2.0 could end up being a good thing for the restaurant. Over the past few months, they have travelled the same journey they did 14 years ago when they opened noma in search of inspiration, new ideas and new ingredients. "To have a month more to be able to work on the new menu is a good thing," Rene said. After their … [Read more...]
