Here is where "the white horse" was also mentioned.
As a young cook, The Good Food Guide was my go to guide before inventions such as the internet! To this day I can recite the opening paragraph of the Harvey’s entry 1989 (I think): ‘Believe the hype….’ which played a part in my career move to London.
We talk to the chef-owner of Restaurant Marianne in Notting Hill about trying to enjoy goats’ cheese and her love of sliced white bread with crisps
Launching Annwn in Pembrokeshire post-lockdown has enabled chef Matt Powell to ride a tide of resurgent interest in fine dining and native foods, writes Jenny White.
On a national stage, Newcastle is often gazed upon through a stereotypical haze of black and white stripes, sausage rolls and stag parties. The locals who know its streets intimately cherish the former port city’s rich architectural heritage and bounteous culinary scene.
Unlike the hugely successful first London ventures of chefs like Gordon Ramsay and Marco Pierre White, both featured in recent archives, the experience of Nathan Outlaw’s cooking almost 20 years ago couldn’t be more different. Back then, the difficulties faced by a hugely talented, but relatively unknown young chef opening far from the capital were immense.
