The latest installment from the Mad Food Camp video team from the sea urchin diver Roderick Sloan.
Roderick supplies Noma with sea urchins that he catches and clams that are helping to chart climate change. He loves his produce very much and it's interesting to hear from a diver, fisher man, producer, teacher and chef who is so into great food.
He explains about where he is from and where he fishes the sea urchins - this is a man who lives near his produce and it's fascinating to watch him explain it.
The UK government's Eat Out to Help Out restaurant scheme might have provided a financial boost for struggling restaurants this summer, but did it also cause a spike in coronavirus cases?
Restaurateurs are planning to march on the NYC governor's offices to demand a more effective plan for NYC restaurants, including more indoor seating capacity.
Chef Pierre Troisgros has died at the age of 92. The legendary chef was one of the pioneers of nouvelle cuisine, and at his Maison Troisgros restaurant in Roanne, France, he was able to change French gastronomy.
Wagyu tri tip is an undervalued cut from under the sirloin. It is a beautiful, tender, flavourful piece of meat that is versatile and great for barbecuing, grilling, braising, broiling and searing.
The new 2020 edition to Guangzhou, China includes two new entries, taking the total listing for the city up to two two-star restaurants and ten one-star restaurants.
