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Tom Shingler

A road trip around the new Michelin-starred restaurants outside London
A road trip around the new Michelin-starred restaurants outside London
Tom Simmons: simple food done well in the capital
Tom Simmons: Welsh food done well in the capital
Gelinaz! – the world’s coolest chef collective
Gelinaz! – the world’s coolest chef collective
Josh Angus: Hide Ground’s all-star head chef
Josh Angus: Hide Ground’s all-star head chef
Anton Kovalkov on Russia’s emerging food scene
Anton Kovalkov on Russia’s emerging food scene
How to create a vegetarian cheeseboard
How to create a vegetarian cheeseboard
Popular pasta shapes and their stories
Famous pasta shapes and their stories
Ones to watch: Kevin Tickle
Ones to watch: Kevin Tickle
Hot stuff: talking Tabasco with Took Osborn
Hot stuff: talking Tabasco with Took Osborn
From Piedmont to Puglia: what Italians eat at Christmas
Piedmont to Puglia: Christmas in Italy
Britain's best cheesemakers: Cornish Gouda
Britain's best cheesemakers: Cornish Gouda
Michelin Guide 2019: the good, the bad and the tasty
Michelin Guide 2019: the good, the bad and the controversial
Devon’s black gold: Exmoor Caviar
Devon’s black gold: Exmoor Caviar
On the farm with Simon Rogan
On the farm with Simon Rogan
Sorella: Robin Gill and Dean Parker’s ode to Italy
Sorella: Robin Gill and Dean Parker’s ode to Italy
Butter and biryanis: India's Awadhi cuisine
Butter and biryanis: India's Awadhi cuisine
Michelin Guide 2018: our predictions
Michelin Guide 2018: our predictions
Michelin Guide 2020: a year of surprises
Michelin Guide 2020: a year of surprises
Thuy Pham’s Little Viet Kitchen
Thuy Pham’s Little Viet Kitchen
Sous vide – why cook sous vide?
Sous vide – why cook sous vide?
Eataly World FICO: a look inside Italy's foodie theme park
Eataly World FICO: a first look at Italy's foodie theme park
The secret to perfect rice
The secret to perfect rice
Triple threat: Mark Jarvis on Anglo, Neo Bistro and Stem
Triple threat: Mark Jarvis on Anglo, Neo Bistro and Stem
Meat ageing photo story
Old beef, new tricks: ageing meat with Gareth Ward
New Nordic: an interview with Noma co-founder Claus Meyer
New Nordic: an interview with Noma co-founder Claus Meyer
Top food trends for 2020
Top food trends for 2020
The man behind the magic: The Fat Duck’s head chef
The man behind the magic: The Fat Duck’s head chef
Cook the mountain: talking Tyrol with Norbert Niederkofler
Cook the mountain: talking Tyrol with Norbert Niederkofler
Where and what to eat in Richmond, B.C.
Where and what to eat in Richmond, British Columbia
Paul Foster and the art of crowdfunding
Paul Foster and the art of crowdfunding
L’Antica Pizzeria da Michele: a slice of Naples in London
L’Antica Pizzeria da Michele: a slice of Naples in London
A very traditional Christmas: the origins of our favourite foods
A very traditional Christmas: the origins of our favourite foods
Teamwork, consistency and Scotch eggs: The Hind’s Head
Teamwork, consistency and Scotch eggs: The Hinds Head
Ones to watch: Graeme Cheevers
Ones to watch: Graeme Cheevers
Ones to watch: Simon Ulph
Ones to watch: Simon Ulph
Ollie Dabbous at HIDE
Another level: Ollie Dabbous at Hide
Britain's best cheesemongers: Country Cheeses
Britain's best cheesemongers: Country Cheeses
Supply chain: The Kingham Plough and Holmleigh Dairy
Supply chain: The Kingham Plough and Holmleigh Dairy
Tommy Banks: north Yorkshire’s shining star
Tommy Banks: north Yorkshire’s shining star
Michael Bremner's Guide to Brighton
Michael Bremner's guide to Brighton
Behind the scenes of Chef’s Table
Behind the scenes of Netflix's Chef’s Table
Mind to menu: Claude Bosi's venison
Mind to menu: Claude Bosi's venison
Curing in Cumbria: Woodall’s Charcuterie
Curing in Cumbria: Woodall’s Charcuterie
Take a bao: the steamed buns of China
Take a bao: the steamed buns of China
Maison Bab: creating the ultimate kebab
Maison Bab: creating the ultimate kebab
Flying colours: Adam Simmonds’ The Test Kitchen
Flying colours: Adam Simmonds’ The Test Kitchen
On the farm with Tommy Banks
Tommy Banks: farmer, forager, chef
Behind the scenes at Neal's Yard Dairy
Behind the scenes at Neal's Yard Dairy
Reflections: Daniel Clifford on twenty years at Midsummer House
Reflections: Daniel Clifford on twenty years at Midsummer House
Everything you need to know about sake
Everything you need to know about sake
Willie's Cacao: adventures in chocolate
Willie's Cacao: adventures in chocolate
In pictures: Billingsgate Market
In pictures: Billingsgate Market
TASTEscape: Dubrovnik
TASTEscape: Dubrovnik
Ten years at The Terrace: Matthew Tomkinson and his producers
Ten years at The Terrace: Matthew Tomkinson and his producers
Ones to watch: Tom Brown
Ones to watch: Tom Brown
Italian recipes, British produce
Italian recipes, British produce
Kefir and kombucha: making macrobiotics with Dean Parker
Kefir and kombucha: making macrobiotics with Dean Parker
Gelinaz! Walk With Us: what happened
Gelinaz! Walk With Us: what happened
How Michelin-starred food has changed over the years
How Michelin-starred food has changed over the years
Jeremy Lee’s guide to Soho
Jeremy Lee’s guide to Soho
Dinner time: talking memories and nostalgia with Ashley Palmer-Watts
Dinner time: recreating the past with Ashley Palmer-Watts
Mercato Metropolitano: London's new Italian food market
Mercato Metropolitano: London's new Italian food market
Turkish coffee: the beginner’s handbook
Turkish coffee: the beginner’s handbook
Sat Bains and the science behind his tasting menu
Sat Bains and the science behind his tasting menu
Pub grub, Heston-style: The Crown at Bray
Pub grub, Heston-style: The Crown at Bray
New Anatolian cuisine: the food of modern Istanbul
New Anatolian cuisine: the food of modern Istanbul
Ones to watch: Guy Owen
Ones to watch: Guy Owen
Soup du jour: the story of pho
Soup du jour: the story of pho
108 Garage: fast and furious flavour
108 Garage: fast and furious flavour
Kurobuta
Rising sun: the story of Kurobuta
Cornish pride: a history of the pasty
Cornish pride: a history of the pasty
The salmon story: how Norway changed sushi forever
The salmon story: how Norway changed sushi forever
Pressing the pig: a Portugese Christmas
Pressing the pig: a Portuguese Christmas
Sous vide: a history
Sous vide: a history
Lime and lemongrass: talking Thai with Som Saa
Lime and lemongrass: talking Thai with som saa
The Fat Duck: a multi-sensory journey
The Fat Duck: a multi-sensory journey
Behind the scenes at Heston’s Perfectionists’ Café
Behind the scenes at Heston’s Perfectionists’ Café
The Cartford Inn: home of hospitality
The Cartford Inn: Lancashire's quirky home of hospitality
Peel’s at Hampton Manor: a country house like no other
Peel’s at Hampton Manor: a country house like no other
Andrew Wong's guide to China
Andrew Wong's guide to China
The gift of knowledge
The gift of knowledge
Lancashire: land of hospitality
Lancashire: the culinary jewel of the North West
Chefs on tour: Josh Eggleton in Zurich, Switzerland
Chefs on tour: Josh Eggleton in Zurich, Switzerland
Selin Kiazim: the modern Turk
Selin Kiazim: the modern Turk
Ones to watch: Mark Birchall
Ones to watch: Mark Birchall
Robot tractors and bio-control: organic farming today
Robot tractors and bio-control: organic farming today
Culture club: the story of Canadian cuisine
Culture club: the story of Canadian cuisine
Virgilio Martínez on topography, tubers and Peru’s secret larder
Virgilio Martínez on topography, tubers and Peru’s secret larder
Mind to menu: Jeremy Lee’s smoked eel sandwich
Mind to menu: Jeremy Lee’s smoked eel sandwich
Cod fishing off the coast of western Norway
Cod fishing off the coast of western Norway
Urban treasures: foraging for food in London with Native
Urban treasures: foraging for food in London with Native
Chateau Bargylus: Syria’s vineyard
Domaine de Bargylus: Syria’s vineyard
How to make the ultimate sandwich
How to make the ultimate sandwich
The kids are alright: the rise of British goat meat
The kids are alright: the rise of British goat meat
Foraging and fortitude: Chris Harrod at The Whitebrook
Foraging and fortitude: Chris Harrod at The Whitebrook
Simon Jenkins: the nomadic life of a pastry consultant
Simon Jenkins: the life of a pastry consultant
Kutir: breathing new life into Indian classics
Kutir: where humble Indian dishes get a makeover
Dandy: brunch brunch......
Dandy: the bistro taking brunch to the next level
The French connection: Le Bistro de Luxe and Terroirs d'Avenir
The French connection: Bistrot de Luxe and Terroirs d'Avenir
Ones to watch: Scott Goss
Ones to watch: Scott Goss
How to become a professional cheesemaker
How to become a professional cheesemaker
Peter Gordon's guide to Hackney
Peter Gordon's guide to Hackney
Pylon produce: Sat Bains' urban kitchen garden
Pylon produce: Sat Bains' urban kitchen garden
Top of the bottle: a year in an English vineyard
Top of the bottle: a year at an English vineyard
Chefs on tour: Tom Aikens and Francesco Mazzei in Croatia
Chefs on tour: Tom Aikens and Francesco Mazzei in Croatia
Simon Rogan on the return of Roganic
Simon Rogan on the return of Roganic
From Harlem to Shoreditch: the story of Marcus Samuelsson
From Harlem to Shoreditch: the story of Marcus Samuelsson
Pitt Cue and its mangalitza pigs
Pitt Cue: the home of the Mangalitza pig
Jing: tea as it’s meant to be
Jing: tea as it’s meant to be
Eneko Atxa on bringing Basque cooking to Britain
Eneko Atxa on bringing Basque cooking to Britain
10 British cheeses you need to try before you die
10 of the very best British cheeses available today
Sous vide – the essential guide
Sous vide – the essential guide
Michael Hazelwood
Ones to watch: Michael Hazlewood
Back to the future: nostalgic classics at Cora Pearl
Back to the future: nostalgic classics at Cora Pearl
Mind to menu: Sat Bains’ asparagus with hollandaise and salami
Mind to menu: Sat Bains’ asparagus with hollandaise and salami
What's next for Heston Blumenthal
What's next for Heston Blumenthal
Whisky and Wagyu: Matching Japanese whisky with food
Whisky and Wagyu: matching Japanese whisky with food
Ones to watch: Nathan Eades
Ones to watch: Nathan Eades
Smoke and Salt: ancient techniques on modern plates
Smoke and Salt: ancient techniques on modern plates
Raise a glass: the brewers, winemakers and distillers of British Columbia
Raise a glass: the brewers, winemakers and distillers of British Columbia
Ticket to ride: Ollie Templeton on the evolution of Carousel
Ticket to ride: Ollie Templeton on the evolution of Carousel