Tom Kemble News Today

Theo Clench talks to Hospitality Ireland about the bonding role of food in his childhood and the challenges of continuous innovation.

Foraged foods are now a regular sight on restaurant menus – and picking your own wild garlic, elderflower and mushrooms is catching on.

The boom in UK wine production and wine tourism is seeing vineyards invest heavily in on-site restaurants.

Former Bonhams and The Pass chef Tom Kemble has returned to the stove with an approachable but carefully-conceived winery restaurant in West Sussex.

The former Midsummer House development chef is serving up his progressive food at South Lodge hotel in West Sussex.

He helped to keep the British Grand Prix at Silverstone and transformed Bonhams from a UK regional operation into a world leader

 -​  who also operates a restaurant at Bingham Riverside​​ - and the rest of the Etch team will be cooking at the restaurant from from Friday 2 July until Sunday 29 August.  Steven Edwards at The Pass will have the same tasting menu ethos as Etch. with frequently changing dishes that celebrate the very best of Sussex produce and seasonal ingredients. Sample dishes include  ​broad bean, mint; black bream, globe artichoke; duck egg, onion and pork and cucumber. Five, seven and nine ...

How restaurants could change in 2021 I miss going out to restaurants as much as do cooking at my own, but when they reopen I predict a surge of innovation By Stephen Harris, chef and owner of The Sportsman, Seasalter 16 January 2021 • 6:00am The Sportsman was open for only 29 weeks in 2020 Credit: Andrew Crowley At this time of year, I’m often asked what the highlights were in the restaurant world, and what trends we are going to see coming to the fore in the year ahead. Obviously, last ye...