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British

British Staples

Medium

15H 15MIN

Steamed miso custard with seasonal mushrooms and soy dressing by L'Enclume

Miso custard and mushrooms at L'Enclume.

Medium

2H 20MIN

Berkswell pudding caramelised in birch sap by L'Enclume

L'Enclume's Berkswell pudding on a plinth.

Oli Willliamson, Head Chef at The Fat Duck.

Meet the new Head Chef at The Fat Duck

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Chef Heston Blumenthal and his snail porridge dish.

Definitive and Doable: Heston Blumenthal's snail porridge

Medium

15H 20MIN

Snail porridge by Heston Blumenthal

Heston Blumenthal's snail porridge in a bowl.

Chef Simon Rogan at L’Enclume's farm.

L'Enclume: a look at England's newest three-star restaurant

Ribeye steak on a board with seasoning, herbs, and a knife and fork.

London butcher shuts down ribeye price complaint

Freshly Squeezed_Calum Franklin

Freshly Squeezed

00:30

E13: “Pie King” Calum Franklin

A composite image of Calum Franklin.

Freshly Squeezed: 'Pie King' Calum Franklin

Medium

4H 0MIN

Fallow's fried corn ribs

Fallow's fried corn ribs in a bowl.

Golden pies on a table

British Pie Week 2021: A roundup of pie tips, tricks and recipes

Bad Vegan hoarding.

Tom Kerridge launches new vegan concept in London

Chef Andy Beynon at Behind.

How to win a Michelin star in 20 days

Clare Smyth and Hélène Darroze on a Michelin stars illustration.

The stars align for London’s leading ladies

Beef Wellington, sliced on paper.

How to make beef Wellington the Gordon Ramsay way

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