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Chef Interview: Alan Murchison (May 2005)

 There is something comforting about returning to certain restaurants; there are those for [...]
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Alan Murchison’s L’Ortolan Chef’s Table Restaurant Review

Daniel Darwood reviews Alan Murchison's Chef's Table at L'Ortolan
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The Ledbury, Restaurant Review, Notting Hill. (2005)

Daniel Darwood reviews the early days of the Ledbury and agrees with the plaudits
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Interview: Andrew Turvil, Editor Good Food Guide (2005)

Simon Carter interviews only the sixth editor in the history of the Which? Good Food Guide.
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Trompette Restaurant Reviews (2005)

An “effusion” of eateries! A “riot” of restaurants! What is the collective noun for [...]
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Michelin History Since 1900 (2005)

Michelin Red Guide history discussed 1900 to 2005
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Original Michelin Internet Interview: Derek Bulmer (2005)

Michelin Guides 2005
First ever internet interview with an editor of Michelin: Derek Bulmer 2005
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Chef Interview: David Everitt-Matthias (December 2004)

Daniel Darwood speaks to master craftsman David Everitt-Matthias about his cooking philosophy
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Foliage Restaurant Review, London (2004)

Daniel Darwood and Simon Carter review Chris Staines' cooking at Foliage
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Chef Interview: Steve Love, (November 2004)

Daniel Darwood interviews the Craft Guild National Chef of the Year, Steve Love
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Le Champignon Sauvage, Cheltenham (Two Views) 2004

In 1987, David and Helen Everitt-Matthias opened Jay Rayner's favourite restaurant.
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Interview: Diego Masciaga, Waterside Inn (Aug 2004)

Simon Carter and Daniel Darwood interview 'the master of master of ceremonies'
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Chef Interview: Chris Staines (August 2004)

Simon Carter and Daniel Darwood interview Chris Staines at The Mandarin Oriental Hotel
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Gastropub: Cultural Shift or Question of Economics?

Is the Gastropub phenomena one that is here to stay or should we see them as a function of markets?
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Berkeley Square Cafe, London. Two Views (2004)

Daniel Darwood and Simon Carter review Berkeley Square Cafe (2004)
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The Waterside Inn, Bray, Restaurant Reviews (July 2004)

Michel Roux began his career as a chef at the British Embassy in Paris...
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