Published on CNN on 13th March 2017:
When Noma sent out its last plates of white chocolate-covered moss at the end of February, it was the end of an era.
For many, it was one of the most influential restaurants of the last decade, changing the face of gastronomy around the world and especially in the Nordic region.
Now, after almost 14 years in its water-facing warehouse, this iconic restaurant has closed its doors for the very last time. At least, in its current interpretation and location.
Published on Spear’s WMS on 3rd May 2013:
As the chatter quietens down and lights dim inside the Guildhall ready for the countdown of the World’s 50 Best Restaurants, a flurry of activity restarts.
The results had been leaked. ‘It’s all over the internet,’ screams Twitter.
How silly are we to be sitting down, waiting eagerly to see if Noma had been toppled?
‘Can everyone switch off their phone please?’ came the announcement. I guess the organisers knew too.
Awkward.
But still, there’s a slim chance that the results were fake. As the countdown begins, it was obvious — we’re all trapped here for the next hour listening to what we already knew. The Spanish have taken the crown: El Celler de Can Roca is number one.
Christ, this is tedious. Especially as the champagne had been ditched at the reception; the thirst is coming on strong.
Even more annoying, perhaps, was the prospect of having to file a story overnight because, apparently, only three media outlets in the world have been given access to the results before the event. So much for embargoes, eh?
But then it struck me. Something that was even more annoying than losing sleep. Knowing the results doesn’t mean that the event was any less of a celebration — of achievements, creativity, hospitality, innovation, etc. The list goes on.
Because if you, like me and like them, have worked inside a kitchen, you know hard work doesn’t even begin to describe it. Sure, if the results were just posted on Twitter each year, we probably wouldn’t have to needlessly sit there while Mark Durden-Smith whittled down the numbers until we get to number one but actually, for everyone on the list, this was their 15 minutes.
So shush, Twitter, let them have their moment of glory and savour their spot in restaurant history.
Published on CNN on 30th April 2013:
The results were leaked, Noma was no longer at the top. But no one was unduly concerned.
These things are bound to happen — the 11th World’s 50 Best Restaurant Awards show went on.
What started out as a feature in the UK-based Restaurant magazine is now the most revered and sought after accolade in the business. As Richard Vines, UK and Ireland chair of the awards and chief food critic at Bloomberg, says, “It’s the restaurant industry’s equivalent of the Oscars.”
Published on Yahoo Lifestyle UK & Ireland on 12th March 2013:
Also published on Yahoo! US News on 12th March 2013:
They say that on average, we eat around one pound, or just over 450g, of insects a year. Ok, there’s been claims made for anything between one and five pounds, but who’s counting? Either way, it seems like an awful lot of creepy crawlies to be ingesting for something that’s not considered food in the Western world.
The reality of course is that insects have been on the menu for a long time. Grubs and grasshoppers are often considered delicacies in South East Asia while the world’s best restaurant, Noma, boasts live ants on its menu. That dish made it to London during Noma’s pop up at Claridge’s last year. Even big department stores like Selfridges have been stocking insect-laden sweets for years; particularly eye catching have been the scorpion lollipops.
Unsurprisingly, eating insects has been the subject of much debate over the years with the likes of the Wall Street Journal, The Economist’s More Intelligent Life and most recently The Guardian weighing in. The argument is that, with its high protein and low fat content and the fact that it can be cheaply produced, it’s economical, sustainable and even healthier to eat insects.
The latest to join the insect trend is celebrity chef and MasterChef 2005 winner Thomasina Miers’ chain of Mexican restaurants, Wahaca.
Read more at Yahoo!
Published in Food and Travel Magazine May 2012 Issue number 146:
From a Roux Scholarship to captaincy of the English and British Culinary teams, there are few accolades that the head chef of Torquay’s Michelin-starred The Elephant hasn’t picked up. He talks to Qin Xie
My father was executive chef at the Imperial Hotel in Torquay and I started working in his kitchens when I was just 14. I always liked being among chefs – I loved the camaraderie. When he was at Forte, I would join him when he took chefs to Ecole Lenotre to train. I guess if I didn’t become a chef then I would probably have gone into the army.
When I was a kid, I was a very fussy eater so we didn’t really go anywhere on holiday except maybe Pontins and Bournemouth. Nowadays, we go to St Mawes in Cornwall for holidays as it’s too expensive to fly anywhere with the kids. My girls, Tansy and Cicely (and hopefully our new arrival Betony) love the adventure, the sea and the rocks down there.
I’m addicted to looking for morels growing on the woodchips in car parks – they are the best places to find them. I also take the kids up to Haldon Woods, near Dartmoor, and Berry Pomeroy to forage for ceps. When it rains, I’m always excited about the mushrooms that will grow afterwards. Phil supplies our mushrooms and taught us all about picking them in the wild.
Ode in Shaldon is one of my favourite restaurants. It’s focused on organic and biodynamic food (odetruefood.co.uk). Ode is the restaurant’s postcode but it’s also a tribute to true food. The Hare & Hounds, in Kingskerswell, (thehareandhounds.co.uk) do an award-winning carvery and great ales. I like visiting Nathan Outlaw (nathan-outlaw.com) and Paul Ainsworth (number6inpadstow.co.uk) too.
The best ever fish and chip place will be my own. I am very picky about my fish and chips; I hate it when the fish comes with skin on. We almost bought a fish and chip shop a while ago so that’s definitely still on the cards. In the meantime, I go to Chandler’s Chippy in Torquay as it’s the least pretentious. I just have fish and chips; no fancy stuff – it is a chippie.
All the boys in the kitchen save up their tips and every four months we do a little tour of restaurants. Our last trip was to Copenhagen and the beef tartare with wood sorrel at Noma (noma.dk) was amazing. I really enjoyed Geranium (geranium.dk), Nimb (nimb.dk) and Geist (restaurantgeist.dk).
We’ve dined at Le Meurice in Paris on a few occasions (lemeurice.com) as well as Pierre Gagnaire (pierre-gagnaire. com). Le Meurice is about doing modern takes on classics, whereas Gagnaire is about pushing boundaries; he’s not afraid to experiment with unusual flavour combinations. Tasting menus give good insights into what restaurants are doing.
Scooters are what you’d call my hobby. I got into that because I liked mod music. I am a member of the South Devon Showmen scooter club; it’s where I never talk about food. I own six scooters – I even have a Michelin one.