William Sitwell is editor of Waitrose Kitchen and an established food critic and writer. He has authored several books and appears regularly on television and radio.
Ed Baines dived in at the deep end when he opened Randall & Aubin twenty years ago, but the seafood joint soon hooked London’s discerning diners, writes William Sitwell.
Who says a chef can’t reach the top while being decent and unassuming? William Sitwell speaks to the East End boy who’s making Mayfair salivate.
When it comes to providing a world-class hotel and food while blending subtly into spectacular natural surroundings, there’s nowhere quite like the Datai, says William Sitwell.
The restaurateur’s European travels ended when he came to the UK in the Seventies and fell in love with our fungal delights, says William Sitwell.
Dining in The Ivy recently I was, unexpectedly, reminded of eating in a small shack in Quilon on the Keralan coast of India, some three decades earlier. There was a bowl of nuts on the table and when the waiter came to take our order he casually ate some of them while we ummed and erred about dahl, rice and bottles of Thums Up.