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Chef Nieves Barragán Mohacho at Legado.
Snack course: a quick Q&A with chef Nieves Barragán Mohacho
Which restaurant recently blew her mind and is she typically Spanish when it comes to late-night dining? Chef Nieves Barragán Mohacho answers our quickfire questions
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Kyu Jeon and Duncan Robertson drinking coffee.
Dine like a local: Jeon and Robertson’s guide to Bristol
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Chef Nathaniel Mortley in black chef's clothes.
Nathaniel Mortley: ‘Hospitality doesn’t judge’
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A man in a hat looking at an artwork at Frieze London 2024.
Where to eat near Frieze London
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Dining room at Punk Royale London.
London’s wildest new restaurant is a triumph of fun
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what is seitan - Fine Dining Lovers
Discover seitan, the versatile plant-based protein
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Easy
1H 10MIN
Grilled chicken with glazed cabbage by Paolo Griffa
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Grilled chicken with glazed cabbage.
Easy
20MIN
Tomato carpaccio with mountain flowers by Paolo Griffa
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Tomato carpaccio with mountain flowers.
Easy
1H 20MIN
Tortiglioni with vegetable cream, fondue and fried artichokes by Alessio Magistro
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Tortiglioni with vegetable cream, fondue and fried artichokes.
Easy
40MIN
Strawberries, peas, mascarpone and chocolate by Lorenzo Manosperti
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Strawberry, pea, mascarpone and chocolate dessert.
Medium
2H 0MIN
Fried pizza with vitello tonnato by Lorenzo Manosperti
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Fried pizza with vitello tonnato
Medium
30MIN
Meringue, pandoro and red berry coulis by Josefina Zojza
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Meringue, pandoro and red berry coulis.
Easy
40MIN
Spaghetti with beetroot cream and a hint of the sea by Josefina Zojza
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Spaghetti with beetroot cream and a hint of the sea.
Easy
1H 0MIN
Crunchy panettone with mortadella mousse by Josefina Zojza
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Crunchy panettone with mortadella mousse.
Market garden at Wilson's in Bristol.
The long read: What even is a sustainable restaurant now?
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Chef Calum Montgomery in the garden.
Dine like a local: chef Calum Montgomery’s guide to Skye
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