The Guest Series
Everything These Michelin-Starred Chefs Learned from Working at The Fat Duck
James Lowe of Lyle’s in London and Danish chef Theis Brydegaard share how starting out at Heston's three Michelin-starred restaurant shaped their cooking careers.
The Art of Pasta Extruding with Mitch Orr and James Lowe
I joined James Lowe, head chef at Michelin-starred London restaurant Lyle’s and Sydney’s “prince of pasta” Mitch Orr to make spaghetti, macaroni, and casarecce using an extruder, a rare pasta-making machine.
How Running a Farm at My Restaurant Taught Me to Love Imperfection
Cooking from your farm makes you more vulnerable but I love that. It’s the complete opposite of fine dining, where you’re looking for consistency and a standardised product. You can have two radicchios but these two radicchios will be different in the...
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