Exclusive: Analysis of government figures reveals macho kitchen culture and unforgiving hours deter women from top jobs
Ms Pisani says her new role is the 'most rewarding' thing she has ever done
It had already been confirmed that the 44-year-old French-born chef had kept his maximum Michelin three stars, maintaining his place at the top of the virgin olive oil-greased pole
'My career took a back seat for the last seven years because I wanted to be a hands-on mother for my daughter'
Tune in for a double dose of Michel Roux Jr tonight
Juice from a Japanese citrus fruit hailed as the next superfood because of its level of vitamin C is to go on sale in UK supermarkets.
Cooking in particular has got ever more competitive
Of all the chefs who shot to international fame in recent times, Charlie Trotter was the most remarkable, and eccentric. He was entirely self-taught – as a cook and restaurateur – though he was a conventionally well-educated man from a well-off family. Yet when he retired in August last year and closed his Chicago restaurant, aged only 52, he said it was in order to travel and perhaps do postgraduate work in philosophy.
Food news & reviews
'I was lured into the restaurant by a pot of lemon posset'
TV chef says all his restaurants would have to close were it not for European immigrants, who are 'tougher and stronger' than their British counterparts
Multi-millionaire chef insists low-income families waste their money on ready meals
Imagine yourself on a weekend away at a British country-house hotel, and thoughts of afternoon tea on the terrace and reading the papers over a full English breakfast may well spring to mind. But those traditions have now been supplemented by some of the most modern cooking happening anywhere in the country.
"OH JESUS." Such is the two-word response fired back at me by a friend on receipt of my latest invitation to be a gastronomic guinea pig for this column. But then, to be fair to her, she was present at my inaugural Cooking the Books dinner, aka "The Gwyneth Paltricide"; this time, I assure her, I'm dealing with a far more benevolent recipe provider, namely Bruno Loubet.
Amol Rajan finds bad upholstery undermines good food at Eric Chavot's newest spot
We’ve had crisps made from beetroot, parsnip, sweet potato and even carrot but the latest vegetable to be sliced up, cooked in oil and served as a snack at middle-class dinner parties is asparagus.