Michelin-starred Shaun Hill talks about his life and work with Ramona Andrews
|
|
|
“There are chefs who chase fame, and there are chefs who quietly reshape how food is cooked, served and understood. Shaun Hill belongs firmly in the latter camp. Across more than half a century, he has built a reputation not through spectacle, but through clarity: of flavor, of thought, and of purpose.” Ramona Andrews
|
|
|
In our latest Author Profile, food writer Ramona Andrews pays homage to the illustrious career of multi-accoladed chef Shaun Hill. From his early days under Robert Carrier, via an accumulation of Michelin stars at Gidleigh Park and The Merchant House, to his current tenure at The Walnut Tree Inn, Ramona explores the influences which shaped the career of the now 79-year-old chef, and the impact which Hill's own cooking has had on the British dining scene.
|
|
|
|
Explore the genesis of dishes—such as his recipe for Scallops with Lentil and Coriander Sauce—and his cookbooks. These chart the progress of his career and his cooking—adding up to a treasure trove of glorious food
|
|
|
Pictured above: Rack of Lamb with Persillade from How to Cook Better by Shaun Hill
|
|
|
“The concept is Thai curry meets Texas barbecue, but at its core, Curry Boys is the beautiful amalgamation of three individuals, our unique perspectives, and ultimately, our expression of what we enjoy smoking, cooking, and eating! And honestly, that is what we want you to take away from this book: to unapologetically be yourself when it comes to smoking and barbecuing. As long as you respect the craft and the cultures, you’re free to make the food your own.” Sean Wen, co-founder and co-owner of Curry Boys BBQ
|
|
|
Curry Boys BBQ are a clutch of Asian barbecue restaurants founded by chefs Andrew Ho, Andrew Samia, and Sean Wen, specializing in Southeast Asian Curry and Classic Texas barbecue. Their approaches to both Southeast Asian cuisine and classic barbecue are unorthodox but respectful of each tradition, and their aim is to inspire each of us to fire up the coals and make delicious food.
|
|
|
|
Pastry chef Maxine Scheckter has honed her craft in some of the world’s greatest kitchens, including The Fat Duck and sketch London. She is also a passionate educator, and in 2019 founded Sugar Flour Pastry School to share her techniques and love of pastry. Her 2025 book Pâtisserie Made Simple: The Art of Petits Gâteaux is an extension of that work, bringing the art of patisserie to the home baker. As she puts it:
|
|
|
|
“When I started out I knew I wanted to temper chocolate, make shiny mirror glazes, and other more advanced pastry techniques, but I couldn’t find a book that explained these techniques in a way that I understood. There are plenty of beginner baking books, and plenty that are intimidatingly advanced, but I couldn’t find anything that bridged that gap.
|
|
|
|
I wanted to be the person to write it. So here it is! I hope that as you work your way through this book you’ll grow not only your understanding of pastry techniques, but also your confidence, so that you can make these recipes your own.”
|
|
|
The recipes are grouped by season, to allow you to create according to mood and the availability of ingredients. Recipes and flavor combinations range from the classic—like this Poire Belle Hélène–to Maxine’s new spin on the known and loved—like this recipe for Laming-not (a seriously jazzed-up Lamington), or this Matcha Passionfruit Opera. Your kitchen will look like the window display of a fine patisserie in no time!
|
|
|
Ingredient focus: radishes
|
|
|
The radish is the swollen upper part of the root of a cruciferous plant, similar to the turnip and horseradish, and has been eaten since prehistoric times. There are many different types of radish, including the black radish popular in Eastern Europe, and larger radishes more often called daikon or mooli that are eaten widely in Japan and Korea.
|
|
|
|
The smaller table radish, common in Northern Europe and America, is recognisable for its small pink and white head. With a mild peppery flavor, they are often eaten raw in salads or as part of a crudités platter—the French traditionally eat these radishes with butter and salt, which makes a great start to a springtime meal. Their flavor and texture also hold up well when stewed or braised.
|
|
|
Explore our collection of 12 Ways with Radishes to find recipes such as this Spicy Radish Salsa (pictured above), and this Spring Vegetable Stew.
|
|
6 of the best grilled cheese sandwiches
Grilling cheese—one of the finest scents, sights, and sounds to be found in a kitchen. The grilled cheese sandwich rules!
|
|
|
|
|
|
from Classic Koffmann by Pierre Koffmann
|
|
|
|
from Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen by Scott Conant
|
|
|
|
|
from The Bacon Bible by Peter Sherman
|
|
|
|
from The Spice Collector’s Cookbook by Vina Patel
|
|
|
|
|
from Zingerman’s Bakehouse Celebrate Every Day by Lee Vedder, Corynn Coscia, Amy Emberling and Lindsay-Jean Hard
|
|
|
|
from But I Could Never Go Vegan! by Kristy Turner
|
|
|
|
|
|
|
|
|
|
|
|
