Marco Pierre White has been there and done it all. After moving to London from Yorkshire aged 16 with a bag of clothes, a box of books, and a dream, he went on to work under some of the best chefs in the world, including Albert Roux and Pierre Koffmann, later becoming the youngest ever chef – and the first Brit – to gain three Michelin stars, training the likes of Gordon Ramsay, before later relinquishing the awards he'd worked so hard to attain.
So, when Pierre White speaks, it's worth paying attention. Here then are his 10 rules for success, compiled by entreprenuer, author and consultant Evan Carmichael over on his YouTube channel. It's a timely reminder, not only of the charisma of Pierre White, but the work ethic and determination required to reach the highest level in cooking. Pierre White had a difficult upbringing, but overcame great adversity and never gave up on his dream. We hope you find this an inspirational watch (Pierre White comes in at 1.05).
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Can we consider food to be a form of medicine, or are we overplaying the power of food to improve our health? We asked Niko Romito, whose 'Food Pharmacy' restaurant partners with a real pharmacy to deliver tasty and nutritious cuisine. Read on.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.