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New restaurant 1812 planned for Stalham in Norfolk BroadsA restaurant in the Broads is preparing for a major relaunch wi...
01/09/2025

New restaurant 1812 planned for Stalham in Norfolk Broads

A restaurant in the Broads is preparing for a major relaunch with a fine dining focus and a Michelin-starred trained chef at the helm.

Formerly The Mermaid's Slipper, the eatery located on Staithe Road in Stalham is being rebranded as Restaurant 1812.

The name marks the year the property was first built.

During restoration work the team uncovered an original kiln and flint walls, which have been incorporated into the redesign.

Leading the kitchen is 35-year-old chef Lee Tyler, who trained under Gordon Ramsay and Simon Rogan at his Lake District restaurant L'Enclume, which holds three Michelin stars.

https://www.edp24.co.uk/news/25411533.new-restaurant-1812-planned-stalham-norfolk-broads/

Joël Watanabe of Kissa Tanto’s Exceptional VancouverThe chef’s multicultural cuisine reflects his own heritage, as well ...
26/08/2025

Joël Watanabe of Kissa Tanto’s Exceptional Vancouver
The chef’s multicultural cuisine reflects his own heritage, as well as the rich diversity that Canada is known for.

Raised in Canada’s capital with French and Japanese roots, Chef Joël Watanabe embodies the multicultural spirit of Vancouver.

His MICHELIN-recommended restaurant Bao Bei has served Chinese cuisine with French techniques for 15 years, and Kissa Tanto has brought together some of the best of Japanese and Italian flavors for over a decade. With thoughtfully creative dishes like plum wine-soaked tofu tiramisu, the restaurant has rightfully earned One MICHELIN Star every year since The MICHELIN Guide first debuted in Vancouver. Both restaurants celebrate the region’s delicious local ingredients, from foraged mushrooms to celeriac.

Below, we spoke to Chef Watanabe about his favorite restaurants in Vancouver and his own impact on the city’s dining scene.

What makes the Vancouver dining scene special?
There's a real density of quality food for such a small population. We have a very exceptional, world-class dining scene. For the amount of people that live in this city, it far exceeds the ratio of good restaurants to residents. Really amazing Chinese food. The last 15 years have really become quite impressive.

How would you describe Canadian cuisine?
A real hodgepodge of immigrant food, just like anywhere in North America because we're all new to this land at some point.

Cont... https://guide.michelin.com/en/article/travel/kissa-tanto-joel-watanabe-vancouver-canada

Chef discusses his vegan bistro, Asia's 1st to earn Michelin starOnce considered a challenging city for vegans, Seoul of...
26/08/2025

Chef discusses his vegan bistro, Asia's 1st to earn Michelin star

Once considered a challenging city for vegans, Seoul offers diverse options that reflect a growing embrace of sustainability and global food trends.

The bistro Legume serves 100% plant-based cuisine while promoting sustainability through zero-waste recipes and the use of upcycled kitchenware. Opened in 2023, the establishment received its first Michelin star in this year's Michelin Guide Seoul & Busan, Asia's first vegan restaurant to earn this distinction.

Under the leadership of owner Sung Si-woo, who spent a decade as head chef at the acclaimed Seoul restaurant Soigne, Legume is a platform for sustainable gastronomy through vegan dishes that showcase locally sourced ingredients.

On March 20, Sung released his first cookbook "The Vegan Pantry," featuring recipes inspired by his journey and passion for vegan cooking.

https://www.korea.net/NewsFocus/HonoraryReporters/view?articleId=277163&pageIndex=1

Based on Michelin Stars the most renowned Chef in the world Alain Ducasse: Currently the living chef with the most Miche...
18/08/2025

Based on Michelin Stars the most renowned Chef in the world

Alain Ducasse: Currently the living chef with the most Michelin stars, holding 21 across his restaurants. He is known for his French cuisine, emphasis on sustainability, and was the first chef to own three 3-Michelin-starred restaurants in different cities.

Other highly decorated chefs: Martin Berasategui (12 stars), Yannick Alléno (10 stars), and Anne-Sophie Pic (10 stars) are also prominent figures with numerous Michelin accolades

Voting for the 6th annual World Culinary Awards is now closed.Thank you to all who have cast their votes!
16/08/2025

Voting for the 6th annual World Culinary Awards is now closed.
Thank you to all who have cast their votes!

Michelin-Starred Chef Lewis Barker Appointed Executive Chef of Terre at Castlemartyr Resort, County CorkA new chapter at...
09/08/2025

Michelin-Starred Chef Lewis Barker Appointed Executive Chef of Terre at Castlemartyr Resort, County Cork

A new chapter at Terre begins with the announcement that Chef Lewis Barker is joining as Executive Chef of the two-Michelin-starred restaurant at the 5-star Castlemartyr Resort in Cork.
https://www.hospitalityandcateringnews.com/.../michelin.../

Warsaw’s New MICHELIN Star: hub.praga’s Hyperlocal HospitalityIn Warsaw, Poland, hub.praga was awarded a MICHELIN Star t...
09/08/2025

Warsaw’s New MICHELIN Star: hub.praga’s Hyperlocal Hospitality
In Warsaw, Poland, hub.praga was awarded a MICHELIN Star this year. Chef Witek Iwański combines dedication to regional ingredients with genuine care for guests.

At hub.praga, Chef Witek Iwański combines dedication to regional ingredients with genuine care for guests — and his establishment embodies how he would like to be treated as a diner.

Until recently, you could easily have missed this eatery. Without any large outdoor signage and only elegant gold lettering on the glass front door, hub.praga was something of a well-kept secret. Today, it proudly displays the iconic red MICHELIN plaque, making it far easier to spot from the street.

Iwański, who is well known to Polish foodies, boasts a career that has taken him from national resort hotels and luxury properties such as Raffles Europejski to acclaimed restaurants around the world, including stints at Maaemo and Daniel. Much of his culinary inspiration comes from frequent trips to Scandinavia to the heart of the New Nordic movement, where the concepts of seasonality and locality thrive even in challenging climates, precisely because such conditions demand and inspire culinary creativity. Cont.. https://guide.michelin.com/gb/en/article/dining-out/warsaw-s-new-michelin-star-hub.praga-s-hyperlocal-hospitality

Malga Panna, the Michelin-starred restaurant offering a six-course meal for €20: “We want to be accessible”The initiativ...
06/08/2025

Malga Panna, the Michelin-starred restaurant offering a six-course meal for €20: “We want to be accessible”

The initiative is not an end in itself, but an invitation to reflect on the issue of prices: “My $20 menu? It's a provocation to try to make our sector think and bring guests and hospitality back to the center of our work.”

The news
Some news stories seem designed to make us question reality: a lunch at a Michelin-starred restaurant, six signature dishes and a bill that barely costs the price of a pizza and a beer. But it really does happen, not in a daydream but in the mountains of Trentino, where chef Paolo Donei, spiritual and gastronomic guide of the Malga Panna restaurant in Moena (here is our review), has decided to launch a small but significant revolution in the world of haute cuisine. His six-course menu, designed for summer 2025, costs just €20. This gesture is much more than a promotional offer: it is a manifesto.

At an altitude of 1,400 meters, among the green pastures and crisp air of the Val di Fassa, Malga Panna does not just serve food: it tells stories. Each course is a window onto a tradition that knows how to reinvent itself, onto a family that has cultivated the culture of hospitality as an art form for generations. The mountain hut that now boasts a Michelin star was founded in the early 20th century by great-grandfather Lattanzio, a shepherd and mountain man who built a wooden hut where he produced cream so good that it became legendary. Then came the war, reconstruction, his parents' trattoria, and finally Paolo: a precocious chef who earned the prestigious award at the age of just nineteen, without ever losing touch with his roots.
Cont... https://reportergourmet.com/.../8917-malga-panna-the...

01/08/2025

Jamaica’s Most Legendary Resort Is Still the Most Iconic Place to Stay

Dinner at the resort’s Sugar Mill Restaurant — housed in a working 17th-century watermill once part of the Rose Hall sugar plantation. Seated on the outdoor terrace — low-hanging lanterns dripping from the trees, tables covered in white linen — awaiting the signature pan-roasted local catch (red snapper) with coconut escovitch sauce, Chef Christopher Golding, renowned for his reinterpretation of Jamaican ingredients, presents two beautifully crafted salads.

“This [salad] is not yet on the menu so you must try,” he smiles, noting the mix of fresh greens, pomegranate, local homemade goat’s cheese, and crispy jack fruit seed. Aesthetically pleasing in its deep green, red, and white hues, the salad is also beyond delicious (especially the jack fruit) — so much so that I clean my plate, an undertaking I rarely (if ever) accomplish.

“You like it?” Chef reappears as if by magic, ceremoniously clearing our dishes.
“Very much.”
“Then I will put it on the menu and name it after you: the Shari Salad.”

Three-Michelin-star Paris restaurant Arpege switches to plant-based dishesFrench chef Alain Passard, known for his maste...
26/07/2025

Three-Michelin-star Paris restaurant Arpege switches to plant-based dishes

French chef Alain Passard, known for his mastery of roasting techniques, has decided to drop almost all animal products from the menu at his three-Michelin-star restaurant, Arpege.

The decision follows his earlier move to eliminate red meat from Arpege's dishes in the early 2000s.

Passard's updated menu excludes meat, fish, and dairy, although honey sourced from the restaurant’s own beehives will remain an exception.

Passard said he was motivated by his passion for nature, adding that using seasonal vegetables would also reduce the restaurant's environmental impact.

https://news.tuoitre.vn/three-michelin-star-paris-restaurant-arpege-switches-to-plant-based-dishes-103250726112204121.htm

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