Chef Theo Randall shared this robust Italian monkfish dish with us, packed full with flavour with artichokes, garlic and capers with the pan seared meath fish sat rested on top finished off with proscuitto. Find the recipe here.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.