Ian Dingle

2 weeks ago | foodism.co.uk | Molly Codyre |Ian Dingle

Almost a decade in the making, John Chantarasak’s AngloThai opened in late 2024 and, just a few months later, scooped its first Michelin star. Here, the chef shares the five dishes that have shaped his career, from Bangkok to Brixton It’s safe to say that when a restaurant launches that has been almost a decade in the making, expectations run high. John Chantarasak’s AngloThai, which finally opened in Marylebone at the tail end of 2024, surpassed its lofty expectations.

Dec 10, 2024 | foodism.co.uk | Nick Savage |Ian Dingle

The chef comes clean on the challenges of running his touchstone restaurant Lyle’s for ten years, the state of play for London’s dining scene, how an award can boost profitability, and the five dishes that made him the culinary powerhouse that he is James Lowe arrives at the table, his blue denim shirt rolled up, kitchen scars on his forearms like a fleshy palimpsest, and a big plastic mixing cup rattling with iced coffee. During our photoshoot, he’d had a nightmare with the plumbing.

Jun 13, 2024 | foodism.co.uk | Christy Spring |Ian Dingle

It’s a universally accepted truth that everything tastes better when you are drunk. While some might flock to an entire stick of frozen garlic bread and others to a doner kebab smothered in garlic mayonnaise and regret, my plan of attack is most often fried chicken. There’s little to go wrong with a piece of chook garbed in a crisp, well-seasoned coating, consumed from a grease-stained paper box curbside.

Mar 27, 2024 | foodism.co.uk | Molly Codyre |Ian Dingle

When the Covid-19 pandemic forced Abby Lee to return to Malaysia for six months, she saw the cuisine of her home country in a whole new light, discovers Molly Codyre. After a crash course in Malaysian cooking, she brought these flavours back to London with Mambow The story of Abby Lee’s Mambow is something of a modern London culinary fairytale.

Dec 12, 2023 | foodism.co.uk | Ian Dingle

We catch up with legendary chef Tom Kerridge ahead of the launch of his newest pub in Chelsea. He looks back on a brilliant career in the kitchens, what it means to work in hospitality, and the teamwork and attention to produce that unite his ventures To put it simply, Tom Kerridge is a titan of Great British cooking.