Where the wild things are
Craig Butcher reviews John Rensten's restaurant, The Compass, to learn just how easy it is lay your hands on nature’s own larder and serve it up for dinner.
Blog Goddess
The TV star and author of 'Chinese Food Made Easy' gives the lowdown on yin and yang, store cupboard essentials, and the health benefits of Oriental cuisine.
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Hong Kong
El Pirata de Tapas
Craig Butcher reviews El Pirata de Tapas and chats with head chef Omar Allibhoy – protégé of El Bulli’s Ferran Adria – to learn just how easy it is to make superb tapas at home.
Irish fare
Who better to explore Ireland’s fantastic foodie heritage than Michelin-starred and TV star chef Richard Corrigan, who takes us on a culinary tour of Dublin...
Jamaican me hungry
The creator of Reggae Reggae sauce first came to our attention on BBC2 Dragon's Den. The cook, author, and musician talks to Debra Waters about fate, favourite recipes, and his philosophy on life.
Jo Wood
Debra Waters talks to Jo Wood about Mrs Paisley’s Lashings, her eco-friendly pop-up restaurant with a sustainably-sourced menu.
Q&As
The chef, restaurant owner, and UKTV Food presenter describes the wonders of Welsh produce, ponders on people's fascination with cookery shows, and lets us in on a few secrets about Market Kitchen...
Great Dane
Dubbed the Danish Delia, Trina Hahnemann is one of Scandinavia’s most popular cooks and food writers. Although based in Copenhagen she spends most of her time in the UK and US spreading the word about Scandinavian cooking.
Q&As
The Cornish chef talks to delicious. online about his new book, Coast to Coast – influenced by his numerous travels – what cuisines we should eat to lose weight, what makes him a grumpy old man, and how he took on a Balinese delicacy made with pig's blood – and won.
Food for thought
Top chef and co-owner of the Michelin-starred in-the-making Texture restaurant, Agnar explains why there's more to Icelandic food than puffin meat.
Q&As
Theo runs one of the best Italian restaurants in London, so he knows a thing or two about making the perfect pizza. We caught up with him to ask about his collaboration with Pizza Express and tips on how to cook Italian well – and inexpensively – at home.
2010 MasterChef winner
Dhruv Baker won the coveted title of BBC’s MasterChef, and is lauded as an emerging talent with the “palate of an angel”. He talks to Debra Waters about what goes on behind-the-scenes at the UK’s most popular cooking competition, and how he went from being a home cook to a pro cook.
Q&As
Web editor Debra Waters discovers how two entrepreneurs went from being disgruntled diners to the proprietors of a new restaurant that injects high-tech fun into dining... without sacrificing taste.
5 minute interview
The acclaimed chef owns celebrity haunt Locanda Locatelli and has featured on numerous TV programmes. Here's our 5 minute interview with him.
Dr Eat
Throw away the low-cal recipes and rigid diet plans, Ian Marber's new book How Not to Get Fat is like Alan Carr's Allen Carr's Easy Way to Stop Smoking for dieters: changing your ways is the only way to change your weight...
Designer cakemaker
Fiona Cairns, whose new cookbook Bake & Decorate: Tea Time Luxury is out now, supplies cakes to Waitrose and Selfridges and has made cakes for the likes of Sir Paul McCartney and Bono. How does she do it? Find out here.
Jim Haynes
Jim Haynes has hosted over 130,000 diners at his weekly supperclub in Paris over the last 30 years. A legend on the supperclub scene, Jim talked to Craig Butcher about what makes his parties tick.
Brownie Points
The mother of all brownies has arrived. Light and crisp on the outside but sublimely dense and squidgy in the middle, these decadent delights are the creation of ex-TV producer Kym Kester. Buy, buy, buy!
Vantastic
First there came a man with a van... Then there came a woman with a van that specialises in spreading chocolate love to the far reaches of the UK from a customised vehicle. Petra Barran has made it her mission to travel the UK (and soon the world) offering to open people's hearts with a chocolate pud if they'll open their doors to her.
Rick’s protégé
Julian Lloyd began his love affair with seafood while growing up in Padstow. He started work experience with Rick Stein at 14, and has worked alongside him since. Julian is now executive chef at Rick Stein at Bannisters restaurant in Australia.
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Q&As with Rick Stein
Chocolate shops
Helen and Simon Pattinson are the man-and-wife team behind Montezuma's award-winning chocolate. Here, Helen explains how they went from desk jobs to chocolate shops without ever losing sight of what it means to be green.
Cakemaker to the stars
Since moving from her native Germany, Peggy has worked at London's Lanesborough Hotel and as a cake decorator for Konditor & Cook. Her beautiful creations attracted the attentions of A-list celebrities and she has made cakes for the likes of Sir Anthony Hopkins, Madonna and Elton John.
Star Bites
If she wasn’t so busy winning Oscars, this food-mad A-lister says she’d love to be a chef.
Star Bites
Comedian Harry Hill recently won a BAFTA for his ITV show TV Burp. But off screen his mind has been on foodie matters – like launching his own range of Fairtrade nuts.
Deli nice
Olives Et Al owners Giles and Annie Henschel run Dorset-based delis and supply over 2,500 outlets with Mediterranean-inspired produce. They are also searching for the Deli Of The Year in their nationwide competition.
Two right
Leaving secure jobs to set up Vietnamese café Pho, the husband and wife team now have four restaurants in London and Brighton. They tell Debra Waters the secret of their success.
5 minute interview
It's hard not to love the Aussie chef for his warm, affable nature and his simple yet devastatingly tasty recipes. We caught up with him here...
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Feed Me Now! by Bill Granger
Food for thought
An award-wining fishmonger, writer, chef, founder of the FishWorks restaurants and restaurateur of The Seahorse in Dartmouth, Mitch was an accountant. He opened a fishmongers in Bath in 1995, armed with little knowledge, and has gone from strength to strength – just look at him now!
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How to make fish stew