A restaurant's menu is everything, and the ultimate form of expression for the chef behind it. In Menu watch, The Staff Canteen sits down with industry-leading chefs like Vivek Singh and Paul Ainsworth to talk about what goes into their menus, from cooking styles to food philosophies.
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Stu Deeley: Smoke brings ‘Michelin-star experience to a casual setting’
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How Native’s Ivan Tisdall-Downes is looking to ‘fix the food chain’
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Chet Sharma, Chef Patron, BiBi: 'Indian food isn't limited to naans and curries'
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Charlie Crote, Head Chef, The Midland Grand Dining Room: ‘The food here is very classical’
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Preserving the Future Through Culinary Excellence: Jean Delport at Restaurant Interlude
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Tom Scade, Executive Chef, The Vineyard - “It’s just a joy to cook”
