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Eel fishing
Article

The slippery business of eels in Sweden

The long and colorful tradition of eel parties is disappearing due to the inclusion in the Red List of threatened species in Sweden. But the fishermen have their story to tell
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Chefs at work
Article

Becoming a chef - 11 steps to greatness

Chef Paul Sorgule writes about what makes a chef great and how every chef can get there.
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Concrete Jungle cocktail
Article

Low alcohol cocktails: the new conscious trend in bars

Drinks that contain at most 20% alcohol by volume are even more requested to the best bartenders all around the world. Vijay Mudaliar from Native bar: "It's all about health, flavour and consciousness"
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Dominique Crenn at Identità Golose 2019
Article

Dominique Crenn takes meat off the menu

The three Michelin star chef has announced that land-based meat will be taken off the menu of all ger restaurants.
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Chef Bertus Basson
Article

Bertus Basson is Eat Out’s chef of the year

Bertus Basson of Overture and Eike restaurants won the Eat Out S.Pellegrino & Acqua Panna Chef of the Year award 2019 in Capetown yesterday. La Colombe won Restaurant of the year
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Le Bernadin
Article

Zagat 2020 is back in print and Le Bernadin is top of the pile

The Zagat 2020 review of New York restaurants is back in print and Le Bernadin is the top restaurant for food.
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Chef Lorenzo Cogo INfusion 3
Article

INfusion 3: Lorenzo Cogo and Mikael Svensson 's Four Hand Dinner Riff

Discover the menu of amazing dishes created in the culinary fusion of Italian chef Lorenzo Cogo and Swedish chef Mikael Svensson in the third edition of INfusion.
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Kobus Van Der Merwe's Inspirational Dishes
Chef Kobus Van Der Merwe's Inspirational Dishes

Take a look at a selection of amazing food creations by chef Kobus Van Der Merwe from Wolfgat menu, crowned at last World Restaurant Awards. 

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