Dish Deconstructed

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Dish Deconstructed: Wild Alaska Pollock with beef and onion broth, swede and confit egg yolk

02-May-2018 By Joe Lutrario

The chef patron of Adam Reid at the French in Manchester and Alaska Seafood ambassador cooks a dish of Wild Alaska Pollock with beef and onion broth, swede and confit egg yolk.

Dish Deconstructed: Terre à Terre's Bangkok Broken Balls

18-May-2016 By Hannah Thompson

National Vegetarian Week takes place this week (from 16 to 22 May), and how better to celebrate it that to check in with Terre à Terre in Brighton, one of the UK’s most well-known vegetarian sites?

Dish Deconstructed: Robin Gill’s Galician octopus

10-May-2016 By Hannah Thompson

Watch Robin Gill, chef-owner of newly-opened Counter Culture in London’s Clapham, demonstrate how to cook the restaurant's Galician octopus dish. 

Dish Deconstructed: Lobster Thermidor from Le Pont de la Tour

29-Sep-2015 By Liam Garrahan

"Classics never die,” National Chef of the Year and Le Pont de la Tour’s new head chef, Frederick Forster, tells BigHospitality as he demonstrates how to make his Lobster Thermidor recipe.

Dish Deconstructed: Beef Wellington

01-Sep-2015 By Liam Garrahan

BigHospitality's Dish Deconstructed series goes behind the scenes at Tom's Kitchen with executive chef Richard O'Connell as he shows us how to make a Beef Wellington.

Dish Deconstructed: Mediterranean Fish Soup with Garlic & Saffron Mayonnaise

05-Aug-2015 By Liam Garrahan

In our latest Dish Deconstructed feature Brasserie Blanc executive chef Clive Fretwell shows BigHospitality how to make a Mediterranean Fish Soup with Garlic and Saffron Mayonnaise.

Dish deconstructed: Braised lamb with anchovy, confit garlic and onion soubise from Blanchette Soho

05-Feb-2015 By Carina Perkins

BigHospitality caught up with Tam Storrar, head chef at Blanchette in Soho, who revealed the secrets behind his dish of braised lamb shoulder with anchovy, rosemary, confit garlic and sauce soubise.

Dish Deconstructed: Salt baked chicken from Mews of Mayfair

10-Oct-2014 By Carina Perkins

Michael Lecouteur, executive chef of Mews of Mayfair, recently told BigHospitality the secrets behind the restaurant’s Salt Baked Chicken.

Dish Deconstructed: Mushroom spaghetti with ceps pil pil from Tickets, Barcelona

22-Aug-2014 By Carina Perkins

At the recent Estrella Damm Gastronomy Congress, Fran Agudo – head chef of Tickets in Barcelona – revealed the method behind the restaurant’s mushroom spaghetti with ceps pil pil.

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

05-Aug-2014 By Carina Perkins

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full of Spanish flavour: roasted monkfish with black olives, Serrano ham and thyme.