There are so many positives that it seems like very bad luck that overcooked halibut lands on the critic’s table

Mark Moriarty prepares a dish under the watchful Stephen Gibson (Pichet), Neil McFadden  and Marc Amand (La Rousse Foods) back in 2012. Photograph: Brenda Fitzsimons

23 year old named San Pellegrino best young chef in the UK and Ireland

Michelin-starred José Avillez serves up good value in his Cantinho do Avillez in Lisbon

There is a visual allure to a stack of thick American pancakes.

Having a good pan is always a help, particularly on Pancake Tuesday

An old school room and good, well-cooked ingredients make this an excellent long lunch venue

Menu labelling in the US will only apply to restaurants with 20 or more outlets – such as fast food chains –  vending machines, amusement parks and prepared foods in supermarkets.  Photograph: Bryan O’Brien

What about small restaurants where chefs work their socks off with daily menus.

They could dial up the smoke in the food but otherwise this newcomer is off to a good start

Several big names and restaurant groups are planning new things but there are also smaller beginnings planned for 2015

Two young chefs are paying respect to great ingredients in a handsome reinvention of an old Dublin favourite

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