One of today’s most versatile, daring and experimental chefs, Roland Trettl’s other great passion is fashion. In the volume Fashion Food, he collaborates with the photographer Helge Kirchberger to combines these two different genres through the seductive, lush images. Each piece of “couture” has been hand-made from edible ingredients, none of which have been treated with any artificial colourants or chemicals.
As England gets ready to reopen its restaurants on 12 April for outdoor dining after the lockdowns, restaurateurs and bar owners respond to the new legislation with some exciting pop-ups and creative al fresco dining solutions. Find out more.
The three-Michelin-starred French chef and S.Pellegrino Young Chef mentor shares her culinary thoughts and philosophy ahead of the competition in October 2021.
