Ben Murphy is the wunderkind of British dining and Food and Travel’s Breakthrough Chef 2016. He tells Mark Sansom about his stellar chef’s education and his ethos towards food
A giant in the kitchen and in stature, Claude Bosi tells Mark Sansom about his unplanned route from France to the pinnacle of the British restaurant scene
Raymond Blanc was born in 1949 in Besançon’s Franche-Comté region to a watchmaker father and home cook mother. After being told at school he would become a draftsman, he went to work as a clothes cutter in a factory, before finding the restaurant industry aged 19. He moved to Oxfordshire in 1972, opened his first restaurant in 1977 and Belmond Le Manoir aux Quat’Saison in 1984. The restaurant has held two Michelin stars for the past 30 years. Blanc received an OBE in 2008. His partner is nutritionist Natalia Traxel and he has two sons from his first marriage, Olivier and Sebastien.
Michel Roux Jr never questioned that he would be a chef. But after 25 years running Le Gavroche his thoughts are turning to his successor, which is where the ‘best chef in the family’ comes in
Opening 17 restaurants around the world in just five years, Jason Atherton is cooking in a league of his own. The chef takes a break to tell Mark Sansom how his empire is coming along and how he forged his own path
Having started his career as a boy of just 14 and worked his way to the very top via the kitchens of Europe, Richard Corrigan is about as far from a fad-following chef as you can possibly get.
Notching up 28 years at the same address, David Everitt-Matthias of Cheltenham’s two-Michelin-starred Le Champignon Sauvage has certainly learnt how to make the most of its bountiful surroundings
Years of self-discipline and graft have paid off for the steely-eyed chef from Southport. He tells Mark Sansom about the importance of putting in the hard yards to reap rewards
The owner of Bangkok’s Gaggan, twice awarded the best restaurant in Asia, speaks to Francesca Hool about progressive Indian food, where he gets his inspiration and the best way to spend 30p
Cover Interview
After Hours
Kitchen Confidential
