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Tom Shingler

Tom Shingler is the editor at Great British Chefs.

Contributed to:
GREAT BRITISH CHEFS GREAT ITALIAN CHEFS
Peel’s at Hampton Manor: a country house like no other
by Tom Shingler
Andrew Wong's guide to China
by Tom Shingler
Mercato Metropolitano: London's new Italian food market
by Tom Shingler
The gift of knowledge
by Tom Shingler
Lancashire: the culinary jewel of the North West
by Tom Shingler
Selin Kiazim: the modern Turk
by Tom Shingler
Ones to watch: Mark Birchall
by Tom Shingler
Robot tractors and bio-control: organic farming today
by Tom Shingler
Culture club: the story of Canadian cuisine
by Tom Shingler
Virgilio Martínez on topography, tubers and Peru’s secret larder
by Tom Shingler
Mind to menu: Jeremy Lee’s smoked eel sandwich
by Tom Shingler
Pressing the pig: a Portuguese Christmas
by Tom Shingler
Domaine de Bargylus: Syria’s vineyard
by Tom Shingler
How to make the ultimate sandwich
by Tom Shingler
The kids are alright: the rise of British goat meat
by Tom Shingler
Foraging and fortitude: Chris Harrod at The Whitebrook
by Tom Shingler
Simon Jenkins: the life of a pastry consultant
by Tom Shingler
Kutir: where humble Indian dishes get a makeover
by Tom Shingler
Dandy: the bistro taking brunch to the next level
by Tom Shingler
Ones to watch: Scott Goss
by Tom Shingler
Chefs on tour: Josh Eggleton in Zurich, Switzerland
by Tom Shingler
How to become a professional cheesemaker
by Tom Shingler
Peter Gordon's guide to Hackney
by Tom Shingler
Top of the bottle: a year at an English vineyard
by Tom Shingler
Simon Rogan on the return of Roganic
by Tom Shingler
From Harlem to Shoreditch: the story of Marcus Samuelsson
by Tom Shingler
Cod fishing off the coast of western Norway
by Tom Shingler
Urban treasures: foraging for food in London with Native
by Tom Shingler
Pitt Cue: the home of the Mangalitza pig
by Tom Shingler
Jing: tea as it’s meant to be
by Tom Shingler
Eneko Atxa on bringing Basque cooking to Britain
by Tom Shingler
10 of the very best British cheeses available today
by Tom Shingler
Sous vide – the essential guide
by Tom Shingler
Ones to watch: Michael Hazlewood
by Tom Shingler
Back to the future: nostalgic classics at Cora Pearl
by Tom Shingler
The French connection: Bistrot de Luxe and Terroirs d'Avenir
by Tom Shingler
Mind to menu: Sat Bains’ asparagus with hollandaise and salami
by Tom Shingler
What's next for Heston Blumenthal
by Tom Shingler
Whisky and Wagyu: matching Japanese whisky with food
by Tom Shingler
Pylon produce: Sat Bains' urban kitchen garden
by Tom Shingler
Ones to watch: Nathan Eades
by Tom Shingler
Smoke and Salt: ancient techniques on modern plates
by Tom Shingler
Raise a glass: the brewers, winemakers and distillers of British Columbia
by Tom Shingler
Ticket to ride: Ollie Templeton on the evolution of Carousel
by Tom Shingler
Chefs on tour: Tom Aikens and Francesco Mazzei in Croatia
by Tom Shingler
A road trip around the new Michelin-starred restaurants outside London
by Tom Shingler
Tom Simmons: Welsh food done well in the capital
by Tom Shingler
Gelinaz! – the world’s coolest chef collective
by Tom Shingler
Josh Angus: Hide Ground’s all-star head chef
by Tom Shingler
Anton Kovalkov on Russia’s emerging food scene
by Tom Shingler
How to create a vegetarian cheeseboard
by Tom Shingler
Famous pasta shapes and their stories
by Tom Shingler
Ones to watch: Kevin Tickle
by Tom Shingler
Hot stuff: talking Tabasco with Took Osborn
by Tom Shingler
Piedmont to Puglia: Christmas in Italy
by Tom Shingler
Britain's best cheesemakers: Cornish Gouda
by Tom Shingler
Michelin Guide 2019: the good, the bad and the controversial
by Tom Shingler
Devon’s black gold: Exmoor Caviar
by Tom Shingler
On the farm with Simon Rogan
by Tom Shingler
Sorella: Robin Gill and Dean Parker’s ode to Italy
by Tom Shingler
Butter and biryanis: India's Awadhi cuisine
by Tom Shingler
Michelin Guide 2018: our predictions
by Tom Shingler
Michelin Guide 2020: a year of surprises
by Tom Shingler
Thuy Pham’s Little Viet Kitchen
by Tom Shingler
Sous vide – why cook sous vide?
by Tom Shingler
The secret to perfect rice
by Tom Shingler
Triple threat: Mark Jarvis on Anglo, Neo Bistro and Stem
by Tom Shingler
New Nordic: an interview with Noma co-founder Claus Meyer
by Tom Shingler
Top food trends for 2020
by Tom Shingler
The man behind the magic: The Fat Duck’s head chef
by Tom Shingler
Cook the mountain: talking Tyrol with Norbert Niederkofler
by Tom Shingler
Where and what to eat in Richmond, British Columbia
by Tom Shingler
Paul Foster and the art of crowdfunding
by Tom Shingler
A very traditional Christmas: the origins of our favourite foods
by Tom Shingler
Teamwork, consistency and Scotch eggs: The Hinds Head
by Tom Shingler
Ones to watch: Graeme Cheevers
by Tom Shingler
Ones to watch: Simon Ulph
by Tom Shingler
Britain's best cheesemongers: Country Cheeses
by Tom Shingler
Supply chain: The Kingham Plough and Holmleigh Dairy
by Tom Shingler
Tommy Banks: north Yorkshire’s shining star
by Tom Shingler
Michael Bremner's guide to Brighton
by Tom Shingler
Eataly World FICO: a first look at Italy's foodie theme park
by Tom Shingler
Behind the scenes of Netflix's Chef’s Table
by Tom Shingler
Mind to menu: Claude Bosi's venison
by Tom Shingler
Curing in Cumbria: Woodall’s Charcuterie
by Tom Shingler
Old beef, new tricks: ageing meat with Gareth Ward
by Tom Shingler
L’Antica Pizzeria da Michele: a slice of Naples in London
by Tom Shingler
Another level: Ollie Dabbous at Hide
by Tom Shingler
Take a bao: the steamed buns of China
by Tom Shingler
Maison Bab: creating the ultimate kebab
by Tom Shingler
Flying colours: Adam Simmonds’ The Test Kitchen
by Tom Shingler
Behind the scenes at Neal's Yard Dairy
by Tom Shingler
Reflections: Daniel Clifford on twenty years at Midsummer House
by Tom Shingler
Everything you need to know about sake
by Tom Shingler
Willie's Cacao: adventures in chocolate
by Tom Shingler
TASTEscape: Dubrovnik
by Tom Shingler
Ten years at The Terrace: Matthew Tomkinson and his producers
by Tom Shingler
Ones to watch: Tom Brown
by Tom Shingler
Italian recipes, British produce
by Tom Shingler
Kefir and kombucha: making macrobiotics with Dean Parker
by Tom Shingler
Gelinaz! Walk With Us: what happened
by Tom Shingler
How Michelin-starred food has changed over the years
by Tom Shingler
Jeremy Lee’s guide to Soho
by Tom Shingler
Dinner time: recreating the past with Ashley Palmer-Watts
by Tom Shingler
Turkish coffee: the beginner’s handbook
by Tom Shingler
Sat Bains and the science behind his tasting menu
by Tom Shingler
Pub grub, Heston-style: The Crown at Bray
by Tom Shingler
New Anatolian cuisine: the food of modern Istanbul
by Tom Shingler
Ones to watch: Guy Owen
by Tom Shingler
Soup du jour: the story of pho
by Tom Shingler
Cornish pride: a history of the pasty
by Tom Shingler
108 Garage: fast and furious flavour
by Tom Shingler
Tommy Banks: farmer, forager, chef
by Tom Shingler
Rising sun: the story of Kurobuta
by Tom Shingler
The salmon story: how Norway changed sushi forever
by Tom Shingler
Sous vide: a history
by Tom Shingler
Lime and lemongrass: talking Thai with som saa
by Tom Shingler
The Fat Duck: a multi-sensory journey
by Tom Shingler
In pictures: Billingsgate Market
by Tom Shingler
Behind the scenes at Heston’s Perfectionists’ Café
by Tom Shingler
The Cartford Inn: Lancashire's quirky home of hospitality
by Tom Shingler

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