At Cape Town’s Salsify, Ryan Cole Draws From the Sea and Soil
From yellowtail caught off Cape Point to foraged succulents and Karoo lamb, Salsify’s menu is rooted firmly in place.
Phil Howard
News About Phil Howard
At Chef Andy Beynon’s Behind Restaurant, the Menu Shifts With the Sea
At the 18-seat Hackney restaurant, Beynon lets the day's catch dictate what lands on the plate.
Skof Chef Tom Barnes Brings Warmth and Precision to Fine Dining in Manchester
The chef’s first restaurant rewrites fine dining with cured trout, Barney's tiramisu and a beer instead of bubbles.
