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Hunan, Belgravia, lunch

Steamed fish roll, Hunan, London

Rough draft of a menu from a lunch at the no-menu Hunan Restaurant (many of the dishes are in the Hunan cookbook): Pork mince in a lettuce wrap Cucumber noodles Spinach roll Red oil beef Spinach stuffed prawns Chicken with dou ban sauce Chicken wrapped asparagus Bamboo cup soup French chips Stir-fried liver Steamed fish roll Cold…

Phil Howard on vinaigrettes

Rob Weston and Phil Howard, Nespresso with Phil Howard

Some people know that during and after my time at Leiths I’ve been in a lot of Michelin kitchens to do stages, for personal and professional interest. One of these was the two Michelin-starred The Square in Mayfair. Of all the restaurant kitchens I’ve been in, it was most like what I had imagined a…

Phil Howard on pasta

Rob Weston and Phil Howard, Nespresso with Phil Howard

Some people know that during and after my time at Leiths I’ve been in a lot of Michelin kitchens to do stages, for personal and professional interest. One of these was the two Michelin-starred The Square in Mayfair. Of all the restaurant kitchens I’ve been in, it was most like what I had imagined a kitchen…

‘Recipe for murder’ by Estérelle Payany

Recipe for murder by Esterelle Payany

Recipe for Murder is a rare and inspired creation by culinary journalist Estérelle Payany, which combines food with literature. The small but all-encompassing collection of recipes take inspiration from some of the literary world’s best known villains. A quick flick through is like an edible journey through the greatest (fictional) crimes in the world – you will…

‘Willie’s Chocolate Bible’ by Willie Harcourt-Cooze

'Willies Chocolate Bible' by Willie Harcourt Cooze

When Willie Harcourt-Cooze first appeared on to our TV screens in 2008, immersed in a bath of chocolate, it was the stuff of children’s books. He was in a documentary about making the best chocolates in the world from bean to bar. This was a man so passionate about chocolate that at the start of his…

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