Interviews » Chefs »

Chef Interview: Joel Antunes (July 2010)

Simon Carter interviews chef Joel Antunes who has returned to London after success in America
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Chef Interview: Antonin Bonnet (April 2010)

Simon Carter interviews Antonin Bonnet who is thriving under owner Marlon Abela at The Greenhouse
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Chef Interview: Brett Graham (March 2010)

Simon Carter interviews Brett Graham who is leading The Ledbury on a journey to greatness
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Chef Interview: Bruno Loubet (March 2010)

Simon Carter and Daniel Darwood meet Bruno Loubet for a chat about the old times, and the new
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Chef Interview: Pierre Gagnaire (February 2010)

Simon Carter meets the legendary, trailblazing chef Pierre Gagnaire at Sketch, London
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Chef Interview: Alain Roux (November 2009)

Simon Carter interviews Alain Roux who speaks humbly about this Michelin Three Star institution.
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Chef Interview: Phil Howard (November 2009)

Simon Carter Interviews 'chef's chef,' Michelin two starred Phil Howard at The Square
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Chef Interview: Tom Aikens (2009)

Simon Carter interviews Tom Aikens at his eponymous restaurant in Chelsea, London
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Chef Interview: Chris Horridge (September 2009)

Simon Carter interviews the enigmatic Chris Horridge in the dining room at Waldo's Cliveden
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Chef Interview: Claude Bosi (June 2009)

Simon Carter interviews Michelin two star chef Claude Bosi at Hibiscus
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Chef Interview: Billy Drabble (November 2008)

Simon Carter interviews Billy Drabble who has cooked in some of the great British kitchens
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Chef Interview: Will Holland (March 2008)

Simon Carter interviews aspiring chef and rising star Will Holland of Le Bacasse
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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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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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Chef Interview: Alan Murchison (May 2005)

 There is something comforting about returning to certain restaurants; there are those for [...]
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