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Artful Delights
Someone pulling apart a toastie at Claridge's Bakery.
Claridge’s Bakery: ‘I haven’t had better sourdough’
Richard Hart and his team are reinventing British classics at the luxury hotel’s first standalone bakery. And then there's his signature bread
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Oriol Castro, Mateu Casañas and Eduard Xatruch
00:01
Castro, Casañas and Xatruch: Disfrutar
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Medium
10H 0MIN
What is soy in China by Victor 汪志诚 / Wang Zhicheng
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What is soy in China
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4H 0MIN
Black sea rapa whelk with mushrooms grown on lemon peels by Vitalii Savelev
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Black sea rapa whelk with mushrooms grown on lemon peels
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5H 50MIN
Rainbow Trout with chervil, forest mushrooms and wild garlic by Levente Koppány
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10 Michelin-Style Plating Techniques
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Medium
1H 20MIN
Scallops, mussels, buttermilk, leek by Jp McMahon
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Scallops, mussels, buttermilk, leek
Medium
16H 0MIN
Carrot, Sour Curd, Pickled Pine by Matt Orlando
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Carrot, Sour Curd, Pickled Pine
Medium
20MIN
Potato Blini
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Potato Blini
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3H 40MIN
Chocolate, Caramel and Coffee Custard and Yogurt Biscuit by Andrea Berton
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Chocolate, Caramel and Coffee Custard and Yogurt Biscuit
Medium
12H 0MIN
Carnaroli Rice with Birch Broth, Double Crème and Smoked Chestnut Powder by Giancarlo Morelli
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Carnaroli Rice with Birch Broth, Double Crème and Smoked Chestnut Powder
Medium
1H 50MIN
Pizzaiola: Pinecone-Smoked Cod by Pino Cuttaia
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Pizzaiola: Pinecone-Smoked Cod
Medium
45MIN
Lasagna with Black Squid Ink by Matteo Baronetto
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Lasagna with Black Squid Ink
Medium
3H 0MIN
Runkel Carrot & Porcini Mushrooms by Marco Müller
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Runkel Carrot & Porcini Mushrooms
Medium
6H 50MIN
Veal Sweetbreads with Onion by Sonja Fruehsammer
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Veal Sweetbreads with Onion
Medium
33H 0MIN
Heirloom Carrot Gnocchi by Ryan Clift
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Heirloom Carrot Gnocchi

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