The chefs’ guide to life: how to change career
Mikael Jonsson, the chef-owner of Hedone, on trading a successful law career in Sweden for a Michelin-starred restaurant in LondonI was interested in food from a young age. It was a hobby and I enjoyed...
View ArticleThe chefs’ guide to life: how to be creative
Jocky Petrie, former head of the Fat Duck experimental kitchen, now bringing flair and innovation to Gordon Ramsay’s restaurant businessMy creativity was spurred on by having a boring childhood. I grew...
View ArticleThe chefs’ guide to life: how to get a good work/life balance
Anna Hansen of the Modern Pantry on juggling the demands of business and familyTime management is one thing I always think I’m not particularly good at. I guess I do a reasonable job, but it’s actually...
View ArticleThe chefs' guide to life: how to succeed
Jason Atherton, the chef-owner of Pollen Street Social, on opening 14 restaurants around the world in just five yearsI’m a big fan of David Beckham. He might kick me for saying this, but he wasn’t the...
View ArticleThe chefs’ guide to life: how to work together and stay in love
Sarit Packer and Itamar Srulovich,the chef-owners of Honey & Co, on marriage and the jobItamar When we first met, it was quite loose. Neither of us ever thought we’d be in a relationship or get...
View ArticleThe chefs’ guide to life: how I recovered from drug addiction
Phil Howard, the chef and co-owner of The Square, Mayfair on life and work after quitting crack cocaineI was born and grew up in South Africa until I was eight. I was a good swimmer. Like most people...
View ArticleWelcome to January’s Observer Food Monthly
We get to grips with calories and ‘diet foods’ – and learn chefs’ life secretsIt’s the new year again, which means the food police are out in force, telling us what we should and shouldn’t be...
View ArticleBear Grylls: ‘Anywhere in the wild, you can make tea from something. But...
The adventurer on brewing up with Obama, eating at altitude and how he developed an iron stomachMy sister Lara, who’s eight years older, cooked and fed me most of my meals as a child. I remember her...
View ArticleIs bacon dangerous? The science behind food trends
Is fat really bad for you? Should we consume less salt? And what’s wrong with gluten, anyway? A science writer and a consultant cardiologist separate fact from fictionHave you ever wondered why people...
View ArticleNigel Slater’s five warming fish dish recipes
Smoked haddock and mushroom pie, squid and chorizo couscous, spiced cod goujons: fish and seafood recipes to ease you through winterA fish pie in the oven, heavy with smoked fish and cream; a pot of...
View ArticleGregory Marchand: ‘Cooking was about survival’
Gregory Marchand’s cooking helped him survive an orphanage, impress Jamie Oliver and revolutionise the Paris restaurant scene. Now he’s opening in LondonSix classic Frenchie recipesTwo days after the...
View ArticleSix classic Frenchie recipes
Pork braised in milk, smoked bacon scones and lobster roll – the dishes that define Greg Marchand’s bistronomy movementPork shoulder is one of my favourite cuts: it is full of collagen, which will...
View ArticleWhat’s happening in wine in 2016
From UK supermarkets to the rise of Canada, here’s what to watch out for this yearWhat will 2016 bring in the wine world? After gazing into my crystal decanter, I’ve come up with a list that stretches...
View ArticleWhy picky eaters are the new normal
From fear of anchovies to loathing of beetroot, robust tastes seem to be on the way out. It’s time to fight back Puntarelle is a variety of chicory that is much loved in Rome, and pretty hard to come...
View ArticleJay Rayner v Instagram's top dishes
Are social media’s food hits as good as they look? Our restaurant critic rates some of 2015’s most popular dishesIn the world of Instagram everything is delicious. Every heap of chickpeas is glossy and...
View ArticleWhat makes a meal really memorable?
It’s not dishes served in sheep skulls or any manufactured ‘wow factor’. It’s much more subtle and emotional than thatFrom Observer Food Monthly, free this Sunday with the Observer. Click here for £1...
View ArticleLen Deighton's new Cookstrips No. 14: Veal shank
Almost all veal is male – a byproduct of the dairy industry. There’s wonderful, humanely raised veal available. Buy that. Make a point of getting to know your butcher and where your food comes from.Spy...
View ArticleOFM’s classic cookbooks: Margaret Costa’s Four Seasons Cookery Book
In the first of a new series celebrating vintage books from our kitchen shelves, Nigel Slater introduces his favourite cookbookIn the kitchen, next to the stove, is a short row of cookery books. Their...
View ArticleNigel Slater’s five slow-cooked winter warmer recipes
Winter greens, roasts, bakes and stews: Nigel Slater fires up the oven for five brilliant dishes to brighten the dull days before spring arrivesWinter is my favourite time to be in the kitchen – there...
View ArticleWelcome to February’s Observer Food Monthly
This month, OFM brings you Vivek Singh’s childhood recipes, scallop divers on Mull and a fast-food restaurant in LA that’s changing the way the locals eatThis month at OFM we pack our suitcases and...
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