Dan Barber

9 results

’Nduja eggs with curly kale

When I first asked for ’nduja at the market stall, I was warned that it is incredibly potent and not to be messed with. He was right. Fiery and intens(...)

Mushrooms bruschetta with cream cheese on the Tray.

With Easter having passed, I’m sure you have had your fill of lamb and hot cross buns. It’s probably time turn to vegetables and focus on a few dishes(...)

World’s best restaurant, Osteria Francescana. Photograph: Osteria Francescana

Italian chef Massimo Bottura’s Osteria Francescana has been named the best restaurant in the world, at the annual World’s 50 Best Restaurants awards. (...)

Northern Irish chef Clare Smyth in San Sebastian, Spain, before the announcement of the World's 50 Best Restaurants 2018. Photograph: EPA/Gorka Estrada

Northern Irish chef Clare Smyth has been named “best female chef" in the world at the World’s 50 Best Restaurants awards. At a ceremony in Bilbao(...)

Brianna Turner (left) and Ashley Gribben who will be responsible for the food at the newly launched Pot Duggan’s  in Ennistymon, Co Clare. Photograph: Alison Derham

The kitchen at Pot Duggan’s, the Ennistymon pub that will be one of the coolest places to eat and drink in the west of Ireland this summer, is being h(...)

Single-udder butter – the acme of artisam, or a food trend too far? Photograph: Alan Betson

All around us, trend-spotters are gazing into their crystal balls trying to come up with their interpretation of the things we will be eating, drinki(...)

Darina Allen Runs the world-renowned Ballymaloe Cookery School in east Cork and leads the Slow Food Movement in Ireland In 1983, Allen opened a co(...)

Massimo Bottura of Osteria Francescana in Modena is one of six chefs filmed in their restaurant kitchens for a new docu-series made by David Gelb, who also made Jiro Dreams of Sushi

Chefs’ kitchens aren’t places the public usually gets access to, though the trend for “open kitchens”, where at least some of the prep and cooking (...)

The debate about organically produced food versus chemically produced food never goes away. The two sides seem irreconcilably opposed and the debate r(...)