Food — Articles — Marylebone Journal

Q&A: Melody & Nemanja

The co-owners of Lurra and Donostia on Basque cuisine, hard cider and the wild response to the meat of old dairy cows

FoodMark Riddaway19 April 2022lurra

Q&A: Santiago Lastra

The chef behind the new Kol restaurant on cooking Mexican cuisine with British ingredients and the power of food to bring joy to even the most troubled of times

FoodMark Riddaway9 December 2020Kol

Source materials

The Journal hits the road with Carlo Scotto of Xier to discover why the creation of a great menu doesn’t start in the kitchen

FoodMark Riddaway8 July 2020Xier

Food philosophy

Simon Conyers, head chef at Vinoteca Marylebone, on his relationship with food

FoodMark Riddaway24 February 2020Vinoteca

What’s brewing?

Marylebone’s coffee experts on what it is that makes London’s approach to the drink so distinctive

FoodMark Riddaway21 February 2020

Whisky galore

With the help of some local experts, the Journal explores the current state of the whisky market

FoodMark Riddaway9 December 2019

Q&A: The Templetons

The four cousins behind Carousel—Ed, Ollie, Will and Anna—reflect on five years of guest chefs, loyal locals and one exploded appendix

FoodMark Riddaway9 December 2019Carousel

Food philosophy

Nic Rasecle, the owner of La Petite Poissonnerie, on his relationship with food

FoodMark Riddaway6 December 2019La Petite Poissonnerie

First course

The Journal enjoys the highs and sauce-scrambling lows of one of Chris King’s classes at the Sauce cookery school

FoodMark Riddaway14 October 2019The Langham, London

Food philosophy

Ravinder Bhogal, the owner of Jikoni, on her relationship with food

FoodMark Riddaway14 October 2019Jikoni

Q&A: Manmeet Singh Bali

The head chef of Ooty on showcasing some of India’s less familiar cuisine and why a man from the far north of the country is focusing on the food of its south

FoodMark Riddaway11 October 2019Ooty