Richard Turner
How I Learned to Un-Cook Meat and Make Better Steaks
I’ve worked for some of the best chefs in the world—Marco Pierre White, Alain Ducasse, the Roux brothers—but since cooking on charcoal and live fire, I’ve had to learn to un-cook, to keep things really simple.
What Your Favorite British Chefs Order in Their Kebabs After a Night Out
Even the most committed ~foodie~ will admit to having woken up with chili sauce on their pillow at least once.
Meet the ‘Professional Pyromaniac’ Behind London’s Best Meat Dishes
“I was one of those kids that set fire to stuff—and now I burn shit every day,” says London Log Company founder Mark Parr, whose specialist charcoal adds a unique smoky flavour to meat dishes.
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