Trends

Netflix
Article

Netflix: What to watch in April

With most of us stuck at home, we’re hitting Netflix a lot more than usual. Here’s what to watch in April.
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restaurant closed
Article

Yelp Launches Fundraisers without Restaurants' Permission

Restaurant review platform Yelp drew the ire of restaurateurs when they partnered with GoFundMe to create fundraisers for restaurants without their permission.
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Amazon Prime Video April Food
Article

18 of the Best Food Shows to Watch on Amazon Prime

If you're sharing your time between the kitchen and the sofa in self-isolation, why not feed your mind and creativity with some of the best food shows and films on offer on Amazon Prime? Here's our pick of the best!
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Ferran Adria
Article

Ferran Adrià: How Chefs Should Respond to The Coronavirus Crisis

The icon of contemporary gastronomy speaks about the coronavirus outbreak in Spain and how restaurants now, more than ever, need to rethink their business models.
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Rasmus Munk
Article

Rasmus Munk Serves up JunkFood Initiative for Copenhagen's Homeless

Alchemists's chef Rasmus Munk is serving food to the homeless of Copenhagen through the JunkFood organisation
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Thomas Keller
Article

Keller, Meyer and Dayton Talk Coronavirus on The Boss Files Podcast

Chef Thomas Keller, Danny Meyer and Eric Dayton open up about the challenges they've faced during the coronavirus outbreak and what people can do to weather the storm.
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Olmsted staff
Article

Galvanizing the Industry: Olmsted Opens as Community Food Bank

The New York Hospitality Coalition is forming a community from the fractured service industry to try and chart a way out of the coronavirus crisis together.
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Daniel Humm
Article

How to Bid on a Private Dinner Cooked by Daniel Humm

The Make it Nice Hospitality group has initiated an online fundraising auction to raise money for their New York team affected by restaurant closures.
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Chef Jorge Vallejo
Article

Chef Jorge Vallejo connects the dots in Mexico with #MeteCanasta

Quintonil's Chef Jorge Vallejo has started an initiative #MeteCanasta to connect farmers and customers during the coronavirus crisis in Mexico.
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Empty Restaurant
Article

Restaurants are the heart and soul of America: Is the American Dream in Jeopardy?

Paul Sorgule reflects on the crisis facing small business and the hospitality industry from the coronavirus crisis and asks: Is the American Dream in Jeopardy?
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food box delivery
Article

Dining at a Distance: a Definitive Listing of Restaurants Doing Takeout

Dining at a Distance provides a comprehensive listing of restaurants doing delivery and takeout service during the coronavirus crisis.
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Phone call
Article

Seated Launches Advice Hotline for Restaurants

Business advice hotline by Seated can help restaurateurs navigate the choppy waters of the coronavirus crisis.
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50 Best Asia Winner Odette
Article

Odette in Singapore is Crowned the Best Restaurant in Asia

Julien Royer's Odette in Singapore has once again been named as the best restaurant in Asia by Asia's 50 Best Restaurants. See the full list.
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S.Pellegrino Young Chef 2019/2020: discover all the finalists!

take a look at the results of the regional finals and meet all the yopung chefs that will compete in the Grand Finale

Discover Who’s Who

All about the most influential people in the world of gastronomy

Try These Recipes

Thousands of recipes to cater for all tastes. Even from the world’s best chefs!

Food Sustainability

Best food waste apps
Article
6 Best Food Waste Apps You Need To Know
From apps that offer last minute supermarket discounts on groceries, delicious restaurant foods for take away, to one that connects neighbours willing to share excess food, these apps are full of ideas on eliminating food waste.
Bakery bread
Article
Would you Eat Bread Made from Crickets?
Made from 100% crickets, cricket flour is a superfood ingredient that can add a protein boost to your food with a low environmental footprint compared to animal proteins.
Fish
Article
From Catch to Restaurant in Six Hours
Pesky Fish is a new marketplace platform that uses live data to connect British fishermen directly with chefs, allowing for the day's catch to arrive at the restaurant in as little as six hours.
No Waste Bone China Blue Hill
Article
Dan Barber's Cows Become Fine Dining Tableware
The zero-waste ethos at Dan Barber's Blue Hill means that the pasture-fed cows of the farm find new life on the table, thanks to artist Gregg Moore who turns the cow bones into tableware for the restaurant.
Sugar from food waste
Article
New Zero-Calorie Sweetener is Made from Food Waste
A new sugar substitute by an innovative Dutch company has been developed from food scraps and rejected fruits.
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Food Culture

Ben Shewry at Food on the Edge
Article
Ben Shewry: It's time to listen to indigenous Australians
New Zealand chef Ben Shewry shares his passion for indigenous Australian culture and its culinary aspects on stage at Food On The Edge 2019.
When tomatoes met Wagner film
Article
Is Classical Music the Key to Better Tomatoes?
Watch 'When Tomatoes Met Wagner', a feel-good documentary about small-town organic farmers in Greece whose unconventional methods lead to unexpected success.
Crystal bread challenge
Article
How to Make This Crystal-Clear Bread
The wacky magic of Albert Adrià is once again on display with this crispy crystal bread. You can also win a dinner at Enigma by showing off breadmaking skills.
Nose to Tail Trailer
Article
Nose to Tail: A Delicious Film about a Disaster Chef
Drinking, partying, over-worked, over-mortgaged, narcissistic chef Daniel can't stop going about his old ways in the film Nose to Tail, and it makes for deliciously addictive viewing for any foodie - and chef.
Chef José Andrés
Article
José Andrés deploys World Central Kitchen Team to Oz
Humanitarian chef José Andrés has sent in his team to the New South Wales region of Australia to help feed communities devastated by the ongoing wildfires.
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Illustration of a cake from book Signature Dishes that matters
Food Books
What were the most important dishes ever created?

Signature Dishes that Matter brings the history of gastronomy to life by putting over 200 of the most iconic dishes ever created in the world under the spotlight in 300 years of dining out. Take a look inside.