Nothing but blue Skyes

Sydney born, Paris trained and London lived, Skye Gyngell is working with VisitEngland on their latest campaign. Devoted to the kaleidoscopic range of Britain’s food and drink Gyngell hopes to promote the best of British in this latest collaboration. Lara Cory had a chat with Skye to find out what she loves about British food, and how far she’s travelled for a good meal.

Foodepedia interviews Vivek Singh

Snaffling yet another of Cinnamon Kitchen’s smoky-as-you-like lamb seekh kebabs wrapped in roomali roti, I give silent thanks yet again that Vivek Singh decided to defy family expectation and become a chef rather than an engineer. He’s looking pretty relaxed, drink in hand, as he launches ‘Cinnamon Kitchen: The Cookbook’. So what, besides working a shift on the tandoor, gets the convivial chef all fired up?

Patten for life

A living legend, Marguerite Patten has influenced generations of home cooks through her TV and radio programmes, books and cookery demos during her 94 years. Her practical advice and endless creativity has seen the nation through war time rationing and several recessions and she is currently championing the resurgence of home baking, in partnership with Stork margarine. She talked to Caroline Sargent from her home in Brighton.

Getting the feel for Texture. We interview chef Agnar Sverrisson

The annual January roll-call of Michelin awards saw Texture restaurant receive its first coveted star. A joint venture started by Icelandic Chef Agnar Sverrisson and Sommelier Xavier Rousset, both formerly of Le Manoir Aux Quat’Saisons, the intimate 50-seater restaurant has been a name that has consistently appeared on best restaurant lists in the past couple of years. Sabrina Ghayour paid Chef Agnar Sverrissona visit to learn more about the restaurant and more about the man who is largely responsible for Texture’s success.