This week we lost another of our legendary culinary luminaries. Albert Roux OBE, who has died at the age of 85, was responsible for inspiring and training many of the UK’s most revered chefs. Along with his brother Michel who passed away last year, he leaves a legacy to be enjoyed across the nation’s restaurants for years to come. Below is an interview with him, originally published in 2016
Nathan Outlaw opened his guest house in Port Isaac, Cornwall, in the summer. The chef, whose exceptional flagship restaurant appears in our Top 20 list, tells Josh Barrie about expanding his business, cooking breakfast, and getting to know his guests.
Country house hotels have been quietly shaking off their dusty image for years. Then the no-fly period of the pandemic struck and suddenly opinion-shapers were checking into places with glorious gardens, sumptuous interiors and kitchens whose food thrilled. Voluminous floral chintz in dusty dining rooms, prissy formality and palate-deadening food? There’s no space for that in these competitive times. Heritage-respecting style, easy informality laced with luxury, and inspired cooking by talented chefs using kitchen garden ingredients? Yes please.
‘A bolt hole in the woods for the lost artist to start again’
In pubs and restaurants today, fine cider is becoming ubiquitous. We must all become better acquainted. Here, wine writer Zeren Wilson discusses apples as he would grapes, and recommends the varieties to try now.
