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Charles Spence on food, psychology and multisensory meals
Gastrophysics: The New Science of Eating is the experimental psychology professor’s latest venture into multisensory cuisine. He spoke to Thomas Lawrence about his findings at Portland Design’s New Food Frontiers seminar
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Casualfood expands into Cologne Bonn Airport
The minds behind Casualfood talk to Emily Lewis about the turbulence involved in airport catering, as well as giving insight into their latest venture

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The Restaurant Show 2017: Michelin stars, masterclasses and modernisation
Just as the leaves begin to brown, The Restaurant Show will be back in London on 2-4 October, and organisers say it’s better than ever

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Food waste: the hotelier’s perspective
Philip Mahoney, VP of food & drink, The Rezidor Hotel Group, speaks to Michael Jones about his company’s pioneering approach to food waste

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Kitchen confidential: the secret chef column
When busy chefs need inspiration a meal out can be just the reboot they need. The secret chef reveals one of the few perks of the job

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Joachim Boudens on founding Hertog Jan with chef Geert de Mangeleer
As part of our series of interviews with the co-founders of some of the world's top restaurants, Joachim Boudens talks about meeting his culinary soulmate and building a restaurant together

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Cultural evolution
Colombian chef Leonor Espinosa recently received the 2017 Basque Culinary World Prize. She talks to Tina Nielsen about working with rural communities to rebuild their economies, while finding new and forgotten indigenous ingredients for the restaurant kitchen

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