Magazine Archive

In this issue we head to the stunning Michelin-starred Galvin at Windows to meet celebrity restaurant manager Fred Sirieix. Sat atop the London Hilton on Park Lane, the renowned restaurant is not resting on its laurels and has recently introduced a new pre-theatre menu as it looks to create a fresh revenue stream from early diners with showbiz on their minds (page 32). We also visit one of the original boutique hotel groups, Malmaison, to speak to chef director John Woodward and understand the new direction of its Chez Mal brasserie concept (page 18).

Chez Mal: Creating a Malmaison concept
Chez Mal: Creating a Malmaison concept

Malmaison’s chef director John Woodward talks to Joe Bill about building a brand and the importance of training the chefs at the heart of it

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Galvin at Windows - A Little Bit of Theatre
Galvin at Windows - A Little Bit of Theatre

Fred Sirieix talks pre-theatre menus, creating time-sensitive dishes and keeping the culinary vision, writes Joe Bill

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