Sun, 20th Oct 2019
National Geographic | The Big Issue: The future of protein

With the world’s population growing at an alarming rate, the planet’s food supply is struggling to keep up. From creepy crawlies at breakfast to fake steak for dinner, what lies ahead for today’s meat eaters? Are we all destined to go vegan?

THE NEW YORK TIMES | Paul Bocuse, Celebrated French Chef, Dies at 91

Paul Bocuse, the most celebrated French chef of the postwar era and a leading figure in the pathbreaking culinary movement known as nouvelle cuisine, died on Saturday. He was 91.

BBC Radio | Angela Hartnett on Desert Island Discs

Angela Hartnett is a chef, TV presenter and cookery writer. She holds a Michelin star and runs her own restaurants.

foodism | What's behind the rise of the tasting menu?

Once the domain of the fine-dining chef, the tasting menu has become ubiquitous. But is it the ultimate way to eat, or has the cult of the chef gone too far?

Esquire | Food Media Is Dominated By Women. So Why Aren't We Writing About Female Chefs?

Women in the food world, from chefs to editors to PR mavens, discuss what can be done to fix it

Mr Porter | How to open a restaurant

We all dream of being our own boss or successfully executing a business idea.

The Guardian | How the sandwich consumed Britain

The world-beating British sandwich industry is worth £8bn a year. It transformed the way we eat lunch, then did the same for breakfast – and now it’s coming for dinner. By Sam Knight

The Guardian | Is being a chef bad for your mental health?

Brutal pressure at work is causing depression in many chefs. In one survey, more than half said they took painkillers or drink to get through shifts. What is happening behind the kitchen doors?



The Guardian | The food feels right for Jay Rayner at Rochelle Bar and Canteen at the ICA

Brilliant British food served in one of London’s grandest buildings… Lunch can be such joy 

foodism| How good restaurant chains stay on top of their game

Not all chain restaurants are bad news, it's just that only a few of them actually get it right. We ask those who've managed it to reveal the secrets of their success.

Evening Standard | Fay Maschler reviews The Coal Shed: A menu to win over a millennial

'The Coal Shed’s menu turns out to be an unpredicted festival of the potential in vegetables'

Vogue | The U.K.’s Only Female 3-Michelin-Starred Chef on Going Solo

“I wanted to be marked with my own destiny,” chef Clare Smyth says, explaining why she decided to go solo.

Mr Porter | The best restaurants for solo dinning

Where to go it alone, and not need your phone

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