Rene Redzepi

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Fermentation is an age-old process of preservation and production. Photograph: Getty Images

I can’t remember the first time I fermented something. I think it was in 2012. I remember sending a Facebook message with a photo to Sandor Katz (...)

Standing the heat: young chefs work long hours in demanding conditions. Photograph: E+/Getty

Roisin Gillen had a heartstopping moment in a kitchen in Chicago this summer when she bumped into a waiter who was carrying a tray of tiny fine china (...)

MAD food symposium in Copenhagen. Photograph: Instagram/MAD/Jason Idris

Sometimes it feels like food culture is a mass distraction project. All bluster and noise, a Wizard of Oz pulling frantically on his levers and sendin(...)

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(...)

There are few sequels that are better than the original – The Empire Strikes Back, Godfather II, Manon des Sources, Toy Story 2. Noma’s original stor(...)

Heron & Grey: chef-patron Damien Grey vacuum-packing and labelling foraged flowers and herbs at the Michelin-starred restaurant. Photograph: Brenda Fitzsimons

What is going on in the kitchen at Heron & Grey, the Michelin-starred restaurant in the market at Blackrock, Co Dublin? Mushroom “glass” is being(...)

Arca in Tulum, Mexico: uses spectacular local ingredients to create inspired Mexican food

I’d like to know the name of the tree that’s dropping leaves on my dinner. But the waiter only knows the palm trees. They’re a rare species and they w(...)

 TG4 weather presenter Cáitlín Nic Aoidh at the launch of touRRoir18, which takes place in  Galway next week. Photograph: Andrew Downes

Innovators and experts in the areas of food, tourism and culture will converge on Galway next week for the second biennial touRRoir global forum, whic(...)

‘If I could see this carrot as something very costly and precious, it would change the way I treated it,’  says Rene Redzepi

We need to talk about vegetables. Every year, around about this time, an awful lot of us promise to marginalise the meat on our plates, and to give di(...)

 French chef Sebastien Bras  in the kitchen of his three-star restaurant Le Suquet, in Laguiole,  France. Photograph: Remy Gabaldaremy Gabalda/AFP/Getty Images

It’s a first. The prestigious Michelin guide has allowed a top French restaurant to drop out of its coveted guide after its chef said he didn’t want t(...)

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