Interview
James Cross, Lake Road Kitchen
We talk to the head chef at the Lake Road Kitchen, Ambleside.
We talk to the head chef at the Lake Road Kitchen, Ambleside.
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
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.
When owners Shirley and Eddie Spear opened The Three Chimneys in 1984, little did they know that three decades later this former stone croft would become one of the world’s most renowned restaurants.
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).