At his Shoreditch restaurant Manteca, Chris Leach combines a love for nose-to-tail cookery with the beautiful simplicity of Italian cuisine – with delicious and eternally crowd-pleasing results.

Check out our guide to making a simple sourdough starter from scratch – all you need is flour, water and a little bit of patience.

Anna Haugh’s cooking at Myrtle in Chelsea is an evolved expression of her ethos and Irish heritage. Her deliberate, intentional cooking, which has grown over the years since the doors opened in 2019, is underpinned by Anna’s flawless technique, shaped by mentors including Gordon Ramsay and Gualtiero Marchesi. Alongside her cookbooks and TV success, Anna has found the time to open a second restaurant and wine bar in London, Wee Sister, which further exemplifies her bold Irish spirit and unwavering dedication to Irish hospitality. 

In the first of our articles with the founder of collaborative gastronomic project, Kitchen Theory, we take a look at how the plating of food affects our experience of eating it.