Lyle's
Hey London, Win Dinner for Two at Michelin-Starred Restaurant Lyle’s
We’re giving away a table at London restaurant Lyle’s’ exclusive dinner with Paris chef Bertrand Grébaut.
Why I Opened My Restaurant in the Middle of Nowhere
Having a restaurant in the countryside means you have to accept that you might not have everything you want, which actually makes it more fun to eat.
Hey London: Win a Place at Lyle’s’ Exclusive Dinner with Badass Chef Daniel Berlin
This month, celebrated Swedish chef Daniel Berlin cooks a one-off dinner at the newly Michelin-starred Lyle’s restaurant—and we’re giving away a table-for-two.
Eels Are the Slippery Link Between Japanese and British Cuisine
“Eels are rich in vitamins and give us energy to fight against the heat and last the summer,” says chef Junya Yamasaki as he and James Lowe prepare to cook a dinner that celebrates the fish’s place in British and Japanese cuisine.
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.
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.