The science and history of chilli peppers: an introduction for amateur chilli heads
Discover the exciting science and history of chilli peppers: what makes a jalapeno differ from a habanero, why are they spicy, and how can you grow them?
Christian Tschida – Stories from one of Austria’s Best Natural Winemakers
About a month ago, I was lucky to meet Christian Tschida at a wine and food pairing event. The guests, (mostly) fellow winemakers, treated him like a celebrity of sorts,…
Steinbeisser Experimental Gastronomy: when food, art and sustainability meet with elegance and playfulness
Discover the Steinbeisser Experimental Gastronomy dinner series, where sustainable food meets ingenious tableware in a unique setting.
Ikoyi London – through the eyes of a restaurant strategist
Those of you who follow me on Instagram may have already seen my most recent posts with insights from Ikoyi. The West African, Michelin star restaurant in the centre of…
Experimental Recipe #1: Offal, cheese whey, lovage, buckwheat, mustard
There’s a whole lot of cooking I’ve been doing over the past year that I never documented beyond my personal recipe notebook. So here it is, the first article of…
Time to relax: eating for the sake of enjoying food
The time of pompous tables, rows of cutlery and never ending table manners is over, unless you’re a politician or some kind of royalty. Even fine dining has moved away…
Berries and Spice on the Half a Dozen Hospitality podcast
A while back Brad Bodnarchuk from the Half a Dozen Hospitality approached me and invited me to be a guest on his podcast. Of course I immediately said yes, and…
Chef Alex Dumitru: an interview with one of Romania’s most inspiring chefs
Chef Alex Dumitru is one of Romania's most promising chefs and winner of the Gault&Millau Terroir award. Discover his inspiring journey!
How to stop losing your restaurant staff and build an awesome team in 5 actionable steps
Did you know that the hospitality industry has the lowest employee retention rate? Have you ever wondered what is causing that? Discover 5 ways to stop losing your restaurant staff.…
35 fascinating science-backed food facts
35 fascinating science-backed facts that will enlighten your knowledge on food chemistry, flavour perception, spicy food, plane food and so much more.
Labstelle: a Viennese Oasis of Fine Food and Sustainability
Labstelle is Vienna's pioneer of farm-to-table and sustainable dining. Find out more about the philosophy behind one of Vienna's top restaurants.
It’s time for a new type of bubbly this Christmas: welcome to the world of pet nat
Everything you need to know about pet nat, the ancient, but trendy sparkling wine: how it's made, what makes it special and what food to pair it with.