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.
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).
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.