Chocolate & Crêpes: creating Jean-Philippe Maury’s world-class treats onboard MSC Meraviglia
What happens when a world-class chef is asked to create his unique chocolate and patisserie range on board one…
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Rainer Vogt
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The restaurant concept with rotating chefs – Carousel London
With a new chef every two weeks, the menu at Carousel is constantly changing. Ollie Templeton explains why he…
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How Rohit Ghai is elevating Indian food to Michelin level at Jamavar
Jamavar from renowned chef, Rohit Ghai. This high end restaurant in London takes it's inspiration from the cuisine of…
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