While some chefs may bemoan what they believe to be an epidemic of fake allergies, intolerances and dietary requirements, others are doing their best to accommodate everyone.
At the Azurmendi restaurant just outside Bilbao, which currently holds three Michelin stars and sits at number 38 on the World’s 50 Best Restaurants list, chef Eneko Atxa and his team have developed 18 different menus to cover any dietary requirements their guests might have.
Gluten, dairy, alcohol, meat-free … they’re all there, annotated menus with pointed substitutions, delivered by a well-drilled kitchen that’s ready for anything, though of course, they would prefer if you let them know about your preferences beforehand. Will we see more restaurants follow suit?
“Each restaurant is one world with its own resources and sometimes is not so easy without the support of health specialists or without information from guests,” says Atxa. “It’s a big responsibility. It’s the result of direct contact with guests. This led me to research the issue with different health specialists. [But the development process] is laborious and we need more resources.”
So far, so good for Azurmendi and Atxa's nearby, one-Michelin-star Eneko restaurant though – the chef says he’s not aware of any dietary requirements they can’t cater for. Atxa says they are plans to introduce alternative menus in his other restaurants, in London and Tokyo, too.
The initiative is part of the Azurmendi group’s larger Jakin(n) project, aimed at helping build a “healthy and fair society through gastronomy,” incorporating working with local hospitals, charities and NGOs, and sustainability and anthropological work.
The Michelin Guide has announced a return in the US, with 2021 editions for Washington D.C., New York and Chicago to be released over the next three weeks in a virtual event called 'Still Serving'.
Manchester United footballer Marcus Rashford has teamed up with Michelin-star chef Tom Kerridge for a cooking video series called Full Time. Find out more.
You've probably tasted Japanese sake, but what about its spirit-relative, shochu? Read on to discover just what shochu is, how to drink it and what to eat with it. Take a look.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.