James Lowe
Britain Is Eating More Deer Than Ever
Sales of game meat in the UK rose by nearly 10 percent last year, something market researchers put down to the growing popularity of venison. Soz, Bambi.
Today’s Chefs Need to Step Away from the Garnish
The importance of dishes like Black Forest gateau, Beef Wellington, and quiche Lorraine is that their ingredient combinations are faultless—and yet modern chefs keep adding unnecessary flourishes.
These Photos of Chefs’ Burned Hands Are the Anti-Food Porn
One London-based photographer has taken portraits of the burned and scarred hands of fifty London chefs like James Lowe and Margot and Fergus Henderson. Feast your eyes on the war wounds behind that brunch you just Instagrammed.
James Lowe and James Henry Have Created an Edible Bromance
Lyle’s James Lowe and James Henry of Bones shatter the egocentric chef stereotype with monkfish, 14-month cured ham, and good old-fashioned co-operation.
The Best Dish Is the One You Didn't Order
Set menus aren't a cost-cutting gimmick, says chef James Lowe. Rather, they're a way of serving the best produce at the cheapest price. It's okay for everyone not to love everything, too.
Chef Fergus Henderson Made Positivity Cool in the Kitchen
Legendary chef Fergus Henderson didn't only change the landscape of food with St. John. He also inspired a whole new kitchen attitude—one of calmness, respect, and positivity, you shithead.
Well-Aged Meat Will Not Kill You
The idea behind the culinary process of aging meat might sound like a Russian roulette of botulism, but I'm keen on aging fish, chicken guts, and all sorts of red meat because it adds a type of complexity to your food that you never knew existed.