The famed chef says restaurants will be evermore responsible for the health of their patrons post-pandemic “If a guest is sitting at your table, then you are responsible for their health.” So says top chef Heinz Beck, who believes high-end restaurants must serve healthy food if they are to remain relevant in the future. This…
In the last 20 years, Britain has lost one-in-four of its pubs. The Campaign for Real Ale (Camra) claim that on average, pubs are closing in Britain at the rate of one every 12 hours, which is frankly staggering if you think about it. The recent pandemic will have hit the industry hard, and at…
The moral argument about going vegan was, for decades, centred on the idea that we should not be killing sentient animals to eat. And it’s something we do on a staggeringly high industrial scale, with about 200 million animals killed for consumption every day, according to the Compassion in World Farming group. But now the…
As we find ourselves in the age of affordable luxury, we are, perhaps, reaching the peak of the artisanal food movement. Burgers, hot dogs, cupcakes and even doughnuts have been given a high-end makeover – simple small pleasures done exceptionally well. The traditional pizza, too, has been touched by the hand of haute cuisine over…
The world of fine dining is a moveable feast, constantly evolving and building on what has gone before. Few know this better than Anne-Sophie Pic. The 50-year-old French chef was only the fourth female to lead a restaurant to winning three Michelin stars, and in 2011, she was named the Best Female Chef by The…
Here’s a measure of how bad food wastage was getting in Dubai… the government was running out of landfill space in which to dispose of it. Tonnes of perfectly edible food was being buried in the ground. A report from the Dubai Industrial Park and The Economist Intelligence Unit earlier this year revealed that in…
From Tresind and Farzi Cafe to All’Onda, Tamba and 99 Sushi, “fusion” restaurants continue to pop up throughout the UAE. However, while it’s one of the key trends advertised by modern restaurants, fusion cuisine is nothing new. In fact, fusion is the basis of most popular cuisines. Chef Wolfgang Puck, who runs Santa Monica restaurant…
It was created by a man in South Carolina by crossing a Ghost Chili — the second hottest pepper in the world — with a habañero. It’s a piece of horticulture-meets-chemical-warfare that is part of an ongoing escalation in hot chili peppers. In fact, by the time you read this, it may not be the…
First made available to the public in 2002 in a handful of North American stores in Vancouver and Washington, DC, the Starbucks pumpkin spice latte started as an experiment. The coffee chain’s product manager, Peter Dukes, spent months developing a new seasonal drink in the Starbucks laboratory. Despite the pumpkin-flavoured drink not being the most…
Last October, Jollibee opened their 37th store in America. It was their second in New York State, but their debut in Manhattan. The first person arrived and started to queue 20 hours before its 8am opening. Despite the cold and persistent rain, a steady stream of people joined the queue throughout the night and into…
Matt Pomroy 