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Nov 5, 2024 | 
nature.com | Tanya J. Major |Riku Takei |Yuya Shirai |Wei Qing Wang |Murray Cadzow |Amanda Phipps-Green | +35 more
Correction to: Nature Genetics https://doi.org/10.1038/s41588-024-01921-5. Published online 15 October 2024. In the version of the article originally published, there were errors in the consortium lists at the end of the paper. Maureen Rischmueller, Hyon K. Choi, Masahiro Nakatochi, Jeff N. Miner, Daniel H. Solomon, Kathleen M. Giacomini and Deanna J. Brackman were erroneously listed as members of the Japan Gout Genomics Consortium.
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Oct 15, 2024 | 
nature.com | Tanya J. Major |Riku Takei |Yuya Shirai |Wei Qing Wang |Murray Cadzow |Amanda Phipps-Green | +35 more
AbstractGout is a chronic disease that is caused by an innate immune response to deposited monosodium urate crystals in the setting of hyperuricemia. Here, we provide insights into the molecular mechanism of the poorly understood inflammatory component of gout from a genome-wide association study (GWAS) of 2.6 million people, including 120,295 people with prevalent gout. We detected 377 loci and 410 genetically independent signals (149 previously unreported loci in urate and gout).
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Sep 2, 2024 | 
thestaffcanteen.com | David Taylor |Stuart Ralston
David Taylor, Chef/Director, Grace & Savour “How do we build teams? How do we build people? How do we build craft?” 13th August 2024 For David Taylor, Chef Director of Grace & Savour, it wasn’t so much whether he wanted to become a Michelin-starred chef but how soon he could get there. From a very early age, David wan...
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Aug 16, 2024 | 
theguardian.com | Stuart Ralston
A summery, coastal take on the classic. The pickle makes more than you need here, but it will keep for up to six weeks in the fridge, and also works well as a topping for oysters or as a garnish for smoked salmon or gravlax.
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Jun 12, 2024 | 
thetimes.com | Stuart Ralston
Think of this as a tarted-up quiche. Growing up, we could tell the days when things were a little tight financially because Mum would make a quiche — which was actually amazing because I loved it and it always generated lunch for the next day. This is a really simple tart and cost-effective — with a little imagination it plates up to make an amazing, restaurant-worthy lunch.
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May 2, 2024 | 
thestaffcanteen.com | Stuart Ralston
The Staff Canteen Live 2024: Networking lunch at Lyla15th April 2024On Monday 15th of April, we HELD OUR networking lunch Stuart Ralston's newest restaurant, lyla, in edinburgh. THE guests14 chefs joined us at Lyla: Kelv... Read more Read more Stuart Gillies' Journey from Gordon Ramsay Holdings CEO to Chef Owner at Bank House11th March 2024Meet Stuart Gillies, a seasoned chef and the visionary behind the Bank House in Chislehurst and Number Eight in SevenOaks.
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Apr 10, 2024 | 
thetimes.co.uk | Stuart Ralston
This chilled soup is a bit of magic, simultaneously light, bright and refreshing while still feeling substantial and satisfying. Also called white gazpacho, it originally hails from Spain and translates as white garlic. Ajo blanco belongs to warm summer evenings spent with good company. I like to garnish the soup with the same ingredients it’s made from, to give texture and a fresh bite.
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Mar 11, 2024 | 
greatbritishchefs.com | Stuart Ralston
For the pickled pumpkin or butternut squash, begin by by peeling the skin off the pumpkin and then cutting it in half lengthways. Carefully slice thin pieces using a Japanese chiba peeler-style mandolinCook the pumpkin gently over a medium heat, ensuring that you are moving the pan regularly to make sure it is browning evenly. Remove from the pan and set asideAdd the butter and increase the temperature to medium high.
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Mar 11, 2024 | 
greatbritishchefs.com | Stuart Ralston
Remove the celeriac from the shio koji, and transfer to a tray in the fridge to dry out until neededFor the bream 'katsuobushi', place the bones and skin from the bream on a perforated tray, and cold smoke for 1 hourStrain the oil through muslin, and let hang until all the oil has dripped throughTransfer the oil to a piping bag, and hang, point down, until the oil and water separate, and the oil rises to the top.
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Mar 7, 2024 | 
thetimes.co.uk | Stuart Ralston
‘I often find salads pretty boring when I’m eating out, but this one ticks all the boxes,” says Stuart Ralston, whose Edinburgh restaurant Aizle gets a coveted double tick in the latest Scotland the Best. Roasting and blowtorching the squash gives it a depth of flavour that is sometimes missing. Kinako is roasted soybean flour that adds a ton of flavour to dishes, and using it in the dressing brings an almost peanut buttery element. Good-quality pears are essential.
