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New Chefs on the Block (2008)

Podcast Episode 6: A review of The Which Good Food Guide 2009
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The Emporer of Wine (August 2008)

Podcast Episode 5: Various views from Robert M Parker to the Sommelier
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The Top Ten Restaurants in Britain.

Podcast Episode 4: A look at Britain's top ten restaurants from two different angles.
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The Top Ten Restaurants in London. (2008)

Podcast Episode 3: London's Top 10 Restaurants Ranked by a weighted formula applied to three [...]
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The Broadsheet Restaurant Critic – Here to Stay?

Podcast Episode 2: Is a physical newspaper something of the past?
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The Demand for Fine Dining – Is it Sustainable?

Podcast Episode 1: Are we entering a new economic era that will profoundly affect fine dining?
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Chef Interview: Michael Wignall, The Latymer. (June 2008)

Simon Carter interviews Michelin starred chef Michael Wignall of The Latymer Restaurant
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Michael Wignall at The latymer – Restaurant Review

Daniel Darwood marvels at the ingenuity and complexity of Michael Wignall's cooking at Pennyhill Park
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La Becasse, Ludlow, Will Holland Chef.

Daniel Darwood appreciates Will Holland from time at L'Ortolan, La Becasse does not disappoint
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The Internet Meets Coffee Houses?

What romantic connection can a nation's beverage and a global technology network have in common?
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“On Demand” in the Restaurant World?

While corporations re-model the wheel with customers, what are restaurants doing to gain advantage?
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Relais and Châteaux: Q&A Background (2005)

Mark Geffryes explores the background of Relais & Chateaux
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Michelin Come to Birmingham (2005) – Part I Simpsons

Daniel Darwood meets Andreas Antona at Simpson's before sampling his food
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Michelin Come to Birmingham (2005) – Part II Jessica’s

Daniel Darwood Interviews Glynn Purnell and samples the food at Jessicas
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Michelin Guide Rouge – A Guide for the 21st Century?

How have Michelin developed the red guide; does it retain the spirit of Andre and Edouard Michelin?
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Bountiful Birmingham

Daniel Darwood reviews the rise of England's second city as a culinary destination.
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