Interview
James Cross, Lake Road Kitchen
We talk to the head chef at the Lake Road Kitchen, Ambleside.
328 articles
Feature
From plot to plate: Restaurant Kitchen Gardens
The kitchen garden, whether measured in acres or pots, has become an essential part of any chef’s toolkit. As August’s abundance reaches its peak, Tessa Allingham investigates
Feature
Kitchen waste: just another ingredient?
Leftover food and drink is an issue in every British household. Tania Ballantine speaks to top chefs who reveal their best dishes made using surplus scraps.
GFG archive
Through the archives: Skye Gyngell – Petersham Nurseries Café 2007-2012
As balmy weather and spring blossom brightens up green spaces across the country, we’ve started to take note of an emerging trend. More and more restaurants seem to be opening in the middle of secluded kitchen gardens (Ethicurean, Pythouse Kitchen Garden), nurseries and garden centres (Moss & Moor, Paradise Café), even working flower farms (West End Flower Farm).
Interview
David Everitt-Matthias
David Everitt-Matthias talks to us about his 40 years of cooking, working with his wife and why he believes chefs should stay in the kitchen.
