No one ever said working in hospitality was easy – but for those who truly love food and drink it is immensely rewarding. Whether you've ever dreamt about giving up the day job to open your own place, want to know what top chefs like to eat and drink on their days off or are eager to see who might be joining the hallowed Michelin Guide this year, we've got you covered.
Amongst a sea of brown and beige, one seriously glam vegetable stands out in the UK's winter produce lineup. Forced rhubarb's electric pink colour and iridescent shimmer certainly delivers on the aesthetics, but its deep tang and ability to work in both sweet and savoury dishes make it world-class.
Anna Haugh’s cooking at Myrtle in Chelsea is an evolved expression of her ethos and Irish heritage. Her deliberate, intentional cooking, which has grown over the years since the doors opened in 2019, is underpinned by flawless technique, shaped by mentors including Gordon Ramsay and Gualtiero Marchesi.
