One of France’s most high profile chefs has begged Michelin to not include his restaurant in its 2018 guide because he’s had enough of the pressures that come with the guide’s maximum three-star rating.
The chef-patron of The Sportsman will release his first cookbook later this month. Called simply ‘The Sportsman’, the book contains 50 recipes and charts the north Kent pub’s transformation from run-down boozer to world-renowned establishment.
Holborn Dining Room executive chef and pie maker extraordinaire Calum Franklin is to convert his restaurant’s deli into a pie kitchen that will offer his intricately decorated creations to takeaway via a hatch on High Holborn.
The Icelandic chef opened Michelin-starred Texture in London’s Marylebone a decade ago this month and was ahead of the New Nordic food scene in the capital. And there’s still plenty of life in it in yet.