1 / 现代菜单：爱丁堡家庭经营的Timberyard餐厅的安德鲁和本·雷德福的菜谱。
2020-8-4 08:17|TheModernHouse|餐饮设计|100%After a pandemic-enforced hiatus of our food series, in which we meet chefs in their restaurants to talk about home cooking, we’re back with a visit to Timberyard in Edinburgh to talk to dad and son team Andrew and Ben Radford. Read on for insider foraging tips, home cooking advice and an adaptabl...
预览图片
2 / 现代菜单：Jermaine Gallacher、Coco Bayley和Lant Street Wine的Ben Wilcock，提供饮酒、招待和娱乐。
2020-8-4 07:28|TheModernHouse|餐饮设计|100%
Our food series
takes you into some of the restaurants we admire for advice from chefs about cooking
and eating at home, as well as their seasonal recipes geared towards the
domestic kitchen – choose from Margot Henderson’s barbecued lamb, James Lowe’s whole-roast turbot or Seppe Nobels’ c...
预览图片
3 / 厨房故事：顶级厨师和餐馆老板谈论家庭时间和家庭烹饪，加上韭菜和蘑菇方便菜的食谱。
2020-8-4 07:28|TheModernHouse|餐饮设计|100%In part one of Kitchen Stories, Skye Gyngell, Jeremy Lee and Erchen Chang told us how the enforced pause on normal life has seen them turn to their home kitchens for solace and nourishment. Here, top chefs and restaurateurs David Gingell, Seppe Nobels and Clare Lattin share how they are eating t...
预览图片
4 / 厨房故事：厨师们思考家庭和食物的重要性，以及他们现在正在做什么。
2020-8-4 07:25|TheModernHouse|餐饮设计|100%With the unsettling but necessary closure of restaurants, chefs, like the rest of us, are turning to their home kitchens for nourishment, comfort and connection in this period of lockdown. Here, we’ve reached out to chefs in our community to get their thoughts on what a good meal can do for morale...
预览图片
5 / 现代菜单：家庭厨师安娜·巴内特在哈克尼的家中分享了她在商店橱柜里的必备品和自制的泰利亚泰尔炖茴香豌豆的食谱。
2020-8-4 07:21|TheModernHouse|餐饮设计|100%This time most of us now face at home, while of course frustrating and uncertain, presents opportunities too, and cooking something nourishing, sustaining and perhaps a little more challenging than a standard weeknight meal is certainly one way to make the most of things. In this isolation edition o...
预览图片
6 / 现代菜谱：二陈昌在宝区做虾仁松饭和豆蛋
2020-8-4 07:06|TheModernHouse|餐饮设计|100%
If you’ve ever tucked into
a bao, those small, pillowy steamed buns filled with such things as braised
pork belly, fried chicken or perhaps tempura sweet potato, you owe something to
Erchen Chang, her husband Shing Tat Chung and sister-in-law Wai Ting Chung.
Together, they first bought the morei...
预览图片
7 / 现代菜单：肖恩·西尔利在法林顿的优质杂烩店烹制另一种圣诞午餐。
2020-8-4 07:03|TheModernHouse|餐饮设计|100%
In our fast-moving world, a restaurant that opened in 1869 and whose Victorian interior falls under the protection of a Grade II listing could be seen to have a problem. How do they keep things fresh? An interior shake-up is an obvious no-go. To serve classic British dishes without modification wo...
预览图片
8 / 现代菜单：Seppe Nobels在安特卫普的Graanmarkt 13制作菊苣塔丁和芥末叶沙拉。
2020-8-4 06:57|TheModernHouse|餐饮设计|100%
In an 18th-century neoclassical townhouse in central Antwerp, on a cobbled square that’s been used as a marketplace for over 500 years, a decidedly modern form of commerce and hospitality takes the form of Graanmarkt 13. The five-storey building, opened in 2010, was overhauled by architect Vince...
预览图片
9 / 现代菜单：Jeremy Lee在Soho的Quo Vadis制作无花果和杏仁馅饼
2020-8-4 06:50|TheModernHouse|餐饮设计|100%
“I was given this voice, Im sorry it doesnt have volume control! I apologise profusely,” bellows chef Jeremy Lee during our lunch in the Blue Room at Quo Vadis in Soho, the Dean Street restaurant and members’ club he has presided over since 2012. He needn’t apologise, however. As anyone wh...
预览图片
10 / 现代菜单：Skye Gyngell在Heckfield Place用覆盆子冰淇淋制作榛子蛋白酥皮。
2020-8-4 06:44|TheModernHouse|餐饮设计|100%Skye preparing raspberries and meringue at the Hearth restaurant
Fresh raspberries
Skye with Senior Pastry Chef, Stroma
Hearth's dining room
Staff uniforms at Heckfield Place were designed by Egg
Marle restaurant, Heckfield Place
Our seri...
预览图片
11 / 现代菜单：厨师EdWilson在哥伦比亚路的布朗餐厅做Gazpacho。
2020-8-4 06:41|TheModernHouse|餐饮设计|100%
Next time youre in a restaurant, look around at your fellow diners and see if you can guess why theyre there. Depending on where youre eating, youll see some people celebrating – birthdays, promotions, anniversaries – some there for business, others arguing, first and last dates and a good num...
预览图片
12 / 现代菜单：主厨史蒂夫霍雷尔在萨默塞特豪瑟和沃思的罗斯酒吧和烧烤店制作莱姆湾扇贝，配上西班牙辣香肠和桑普利。
2020-8-4 06:37|TheModernHouse|餐饮设计|100%
In 1988, on the
advice of Saatchi & Saatchi, the V&A ran a series of campaigns
declaring itself as, ‘An ace caff, with quite a nice museum attached’, asking
the public, ‘Where else do they give you £100,000,000 worth of objets dart
free with every egg salad?’
If t...
预览图片
13 / 现代菜单：厨师尼古拉斯·巴尔夫在佩克汉姆的莱文用豌豆、辣根和庞祖来制作鳟鱼克鲁多。
2020-8-4 06:31|TheModernHouse|餐饮设计|100%
At Salon, a relaxed eatery occupying a former hair salon in Brixton market, chef Nicholas Balfe has served up crowd-forming brunches, inventive bar snacks and casual evening tasting menus since 2012. A next-door wine shop has sprung up since then and, in 2018, a new venture, Levan in Peckham, open...
预览图片
14 / 现代菜单：Tim Siadan在海布里附近的意大利餐厅Trullo制作蚕豆和Ricotta Bruschetta。
2020-8-4 06:21|TheModernHouse|餐饮设计|100%
Chef Tim Siadatan and his business partner Jordan Frieda opened their neighbourhood Italian restaurant, Trullo, in Highbury in 2010. Their business and success have grown since then, with a cookbook under their belt and a second venture, Padella, a more casual pasta eatery near Borough market, as ...
预览图片
15 / 现代菜单：厨师大卫金格尔在纽因顿格林的Jolene餐厅用鼠尾草黄油做里科塔水饺。
2020-8-4 06:15|TheModernHouse|餐饮设计|100%
At their first two restaurants, Primeur and Westerns Laundry, chef David Gingell and restauranteur Jeremie Cometto-Lingenheim elevated the culinary offering of the N5 postcode with sincere, honest cooking made with superlative ingredients, and served with low-intervention wines in stripped-back ye...
预览图片
16 / 现代菜单：詹姆斯·劳伊在肖雷迪奇的莱尔餐厅做了多宝鱼、茴香和土豆，配上苦叶和血橙。
2020-8-4 05:51|TheModernHouse|餐饮设计|100%
What does a restaurant included in ‘The World’s 50 Best list, with a Michelin star to its name and an endless footfall of food tourists from America to Japan look like? Never-ending tasting menus, gimmicky presentations, snooty sommeliers and chichi interiors? Not so, at least not at Jame...
预览图片
17 / 现代菜单：乔恩·罗瑟兰和汤姆·哈里斯在哈克尼的神枪手那里做了一个节日盛宴。
2020-8-4 05:35|TheModernHouse|餐饮设计|100%Tom Harris (left) and Jon Rotheram
The Marksman pub
The upstairs dining room, designed by London-based Italian Martino Gamper
Gamper's custom-designed tables and Ercol chairs furnish the dining room
Larder essentials in the basement kitchen
Roast du...
预览图片
18 / 现代菜单：Tomos Parry厨师在Shoreditch的Brat烧烤野生蘑菇，配以鸡蛋黄和大麦。
2020-8-4 05:32|TheModernHouse|餐饮设计|100%Grilled wild mushrooms with confit egg yolks and barley, grilled peppers and bread
In March this year chef Tomos Parry opened his first solo restaurant, Brat (an old name for ‘turbot), in Shoreditch, serving up a grill-focused, Basque country-inspired menu. What has happened since...
预览图片
19 / 现代菜单：露丝·罗杰斯在河边咖啡馆做烤松鸡和香菇
2020-8-4 05:22|TheModernHouse|餐饮设计|100%Ruth Rogers and Rose Gray
Roast grouse with porcini mushrooms
In 1987, Ruth Rogers and Rose Gray opened restaurant The River Cafe in a former warehouse, adapted by Ruths husband, architect Richard Rogers, on the banks of the River Thames in Hammersmith.
Some things have ch...
预览图片
