This clam dish is a bit of a nod to the seafront in Marseilles. There’s some crispy pig cheek in there. There’s some fennel in there, plus a splash of pastis for more of those aniseedy flavours. I ...

This is a recipe that my sous chef Sam Smith and I came up with, using every element of a beautiful turbot and some seasonal British veg. Turbot has got this real nice gelatinous nature to it, where ...

Elliot Hashtroudi never had the slightest intention of being a chef. Growing up in Devon, he watched his father struggle in the restaurant industry and vowed never to follow in his footsteps. “I was ...

At Richard Haward’s Oysters in Borough Market, Tom Haward is guiding me through a selection of briny bivalves. There are three sizes: small, medium and large. I’m instructed to eat the small one with ...

At Borough Market, we don’t just sell good food and drink, we celebrate it. We enjoy how it tastes and the way it makes us feel, but we also appreciate its ability to connect us to the people who ...