Feature
To eat: Hrishikesh Desai’s recipe for pea velouté and goats cheese fritters
We're heading into peak pea season and this recipe from Hrishikesh Desai’s repertoire elevates the humble vegetable into an impressive dish.
40 articles
GFG archive
The Fat Duck Bray: The early years
In 2020, The Fat Duck celebrated its 25th anniversary. Snail porridge, sounds of the sea, and egg and bacon ice cream may have become modern classics, but when the Duck first appeared in the Guide in 1997, Heston Blumenthal was praised for his modern classical cooking.
Interview
‘Game-changing deliciousness’: Meet 2024’s Chef to Watch James Carn
Chef James Carn and his wife Sophia opened Lark in Bury St Edmunds in February 2023. Despite a shoestring budget (but generous friends and family) – initially having to borrow chairs from the nearby pub, and kitchen equipment from supportive chef pals – they found their feet.
Feature
Fire - the hottest of restaurant trends
Cooking over fire may not be a new technique but a growing number of restaurants around the UK are fanning the flames of this culinary trend.
Local Guide
Where to eat in Bury St Edmunds
With 999 years of ferocious, fascinating history in its Abbey ruins – and a lively eating out scene – Bury St Edmunds has got all the ingredients for the perfect weekend getaway
