Anton Mosimann is undoubtedly one of the world’s great chefs of the last half century and more. Born in Switzerland in 1947, the only son of restaurateurs in the Jura mountains, he began his own kitchen apprenticeship at the age of 15. By 28 he was appointed Maitre Chef des Cuisines at the Dorchester in London, the youngest ever chef to hold that position. During his 13 years there he was awarded 2 Michelin stars, the first ever hotel kitchen to gain that award outside of France.
Read MoreTo welcome the Year of the Fire Horse, which begins on February 17, we’re diving chopsticks-first into the delicious traditions of Chinese New Year with Judi Rose, author of To Life!
Read MoreWe are delighted to bring you two books from food writer, photographer, and gardener Mark Diacono. His book A Taste of the Unexpected, which won the Guild of Food Writers Food Book of the Year, shares the author’s journey to growing his own food. A Year at Otter Farm, winner of the Andre Simon Food Book Award, continues this work, charting the creation and running of his smallholding in Southwest England
Read MoreEvery culture, climate and cuisine, has its version of soup. A bowl of soup is something uniquely comforting, and enjoyed by all. Both filling and nourishing, soup can be made out of almost anything, from larder scraps, to the wealth of your autumn harvest. A broth-based soup is one of the healthiest meals around.
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