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Escoffier - Harold Villarosa
Article

Why Escoffier's Brigade System Has To Go

Escoffier's kitchen brigade system has served a purpose, but for 21st-century chefs, surely there's a better way?
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How to open every shellfish screenshot
Article

How to Open 22 Types of Shellfish

Learn how to open 22 different types of delicious shellfish
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Michelin Chefs Cook Langoustine
Article

Michelin Chefs Cook: Langoustine

Watch langoustine given the royal treatment in our roundup of the best video recipes from Michelin starred chefs.
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Tuscan sheep farmers
Article

Tuscany's Sheep Farmers Fend off Wolves

In Tuscany, sheep farmers Francesco and Andrea Deiloa are forced to fend off wolves to produce their cheeses.
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How to Fillet Every Fish_Epicurious
Article

How to Fillet 21 Types of Fish

This Epicurious video offers a one-stop-shop on how to break down over twenty types of fish, making fish filleting less intimidating for home cooks.
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Epur restaurant - embracing locals
Article

Chefs go Local as Gastro-Tourism Slows

The Covid-19 crisis has disrupted everything, not least gastro-tourism, leading to empty tables in restaurants great and small. But now chefs are turning to local customers to get their businesses back on track post-lockdwn.
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Wagyu
Article

Why is Wagyu Beef so Expensive?

Wagyu beef is highly prized around the world, but why is it so highly priced?
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