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Mind to Menu: Gary Foulkes’ tuna tartare with avocado, wasabi and shiso

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Mind to menu: Gary Foulkes’ tuna tartare

In 2011, Gary Foulkes left his job as sous chef at The Square to embark on a three-year odyssey around the world. His tuna tartare dish takes unusual ingredients discovered in Japan and balances them with expert precision to create something unique and beautiful.

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Mind to menu

Ever sat in a restaurant and wondered how on earth the chef came up with the idea of combining two completely contrasting ingredients to create one incredible dish? Our 'Mind to menu' series aims to get inside the heads of our top chefs to find out what inspired some of their most fascinating dishes.

Mind to menu

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