Chef Rauri Mackay of Coarse restaurant Durham
"We're looking at rolling with the seasons. We're looking at changing the menu every four to six weeks,” says Rauri of menus that allow Coarse to showcase locally sourced ingredients.
Posts Tagged with Interview
Interview with Belgian chef Lieven Lootens
Chef Lieven Lootens often finds inspiration from vegetables. “I think they are more inspiring for me because they have more beautiful colours and textures, and more differences in shapes. I really have something with vegetables and herbs. I really love herbs and things that grow in my own garden. We go outside in the countryside, at home, see those herbs and smell them. By the smell only you get teased by your senses. You associate them with other vegetables or the meat that you have. From there on you start building those flavours together. That’s how I create dishes when I have products from the season and can feel it, taste it and smell it,” he explains with passion.
Canadian poutine in London
In the province of Quebec, it’s regarded as a dish to savour after a boozy night out. Poutine has the reputation as being the perfect thing to eat to offset a hangover. Buying a portion may even bring a cheeky morning-after bonus of leftovers for breakfast.
New York’s Grand Central Oyster Bar
“It’s a great place to work. Our employees are proud of the food they serve…if you want fresh fish come to the Oyster Bar in New York,” says Executive Chef Sandy Ingber.
The Red Lion Freehouse in Wiltshire
“We always have our steak for two on, which we’re proud of — either a chateaubriand or roasted rib with chips and a bearnaise. It might sound a bit boring for a signature dish but it’s something we have on all the time. It’s rooted in that pub ethos of steak and chips. But it’s the best steak you can get, with everything well prepared,” said Guy Manning of the Red Lion Freehouse.
TravSafe PPE for travel
TravSafe’s single use personal protection travel pack packs bundle together a face mask, face shield, neoprene gloves, paper handkerchiefs and sterile wipes in packaging that doubles as a waste bag. The items are packed with a leaflet featuring a content declaration and instructions on how to use the PPE gear.
Interview with chef Vijay Bakshi
I first met Vijay Bakshi during 2005 in Bangalore, while I was looking to learn Indian cooking techniques. We arranged a ten week cookery course, invited expats, and became friends.
Tourism in Sri Lanka
Arundika Fernando, Sri Lanka’s Deputy Minister of Tourism, was present at the World Travel Market in London during November. He set aside time to talk to go-eat-do.com’s Stuart Forster about tourism in Sri Lanka.
An introduction to Thuringian cuisine
“I try to introduce a regional touch to modern cuisine,” says chef Sten Fischer as we sit chatting within one of the dining rooms of the Alt Weimar restaurant.
Laurent Gerbaud Belgian chocolate maker
“I am a chocolate maker. I started in 2001 and now I have a shop and workshop together, working more like a restaurant,” says Laurent Gerbaud, introducing himself at his chic, central Brussels base.