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TWITTER CHAT
Stuart Gillies Q & A
After training in the UK, Stuart Gillies made his mark on the global culinary scene with stints in Rome, Stockholm and New York. On his return to the UK, Stuart joined Le Caprice prior to working with Gordon Ramsay Restaurants, where he took up the helm at The Boxwood Café. Today, Stuart is MD of Gordon Ramsay Restaurants, whose most recent opening is Bread Street Kitchen.
Supersize Me
Forget mini champagne, shots and tiny tasting bottles: supersize is the way to go. Supersizing to 150cl to be exact. The magnum can be a somewhat scary concept, usually pertaining to flashy clubs, served in a human-size bucket with a sparkler to finish. We say forget the sparkler, go big and go home.
jonathan downey Q & A
From corporate lawyer to bar and member’s club empresario (Milk & Honey, Redhook, Giant Robot), Jonathan Downey owns some of the top haunts in London. His latest project, Century, is a members club in the heart of Soho. On Saturday May 26, Jonathan will open Century’s doors to host Taste By Appointment, a revelatory occasion dedicated to exploring your personal taste… UJ caught up with Jonathan to get the lowdown on what tastes make him tick.
Marcus Wareing Q&A
Marcus Wareing is an internationally acclaimed chef who has been achieving Michelin Stars since 1997. Having worked at some of London’s top restaurants (L’Oranger, Pétrus, The Savoy Grill), he now runs The Gilbert Scott at the recently revamped St Pancras Renaissance Hotel. UJ caught up with Marcus to get the lowdown on what tastes make him tick.
Taste By Appointment
Taste is a subjective thing. A marmite situation: love it, hate it, can’t even look at it… and that’s before you get all caught up in the throws of memory and nostalgia. Try a childhood favourite (iced gems, panda pops, ketchup with everything) when you’re all grown up and you start to question your small self. Forever evolving, it can be hard to keep up.
High Five
Umami. The fifth taste. That strange, almost ethereal, not quite tangible flavour: savoury, earthy, meaty. We’ve all heard about it (we’ve all wondered if it really exists) but this culinary trend seems to finally be finding its feet.