Latest news with #Michelinstar
Forbes
5 days ago
- Business
- Forbes
Bas Van Kranen's Flore Intends To Push Boundaries In Every Way
Flore recently reopened in Amsterdam after an extensive renovation. Flore, the two-Michelin-starred restaurant by Bas Van Kranen, recently reopened in Amsterdam after an extensive renovation. The new space was designed to reflect the restaurant's conscious dining premise and uses design details to further highlight the ethos of the food. However, Van Kranen intends for Flore to be more than a good meal. He wants it to spark a larger conversation on awareness of what goes on in the dairy industry, ethically sourcing ingredients and the importance of buying local. If you've ever wondered why Flore has a dairy-free kitchen, well, it's for a larger purpose. 'It's not because we think it's something that is interesting to say,' says Van Kranen in an interview. 'We decided to stop using dairy since the opening of Flore to raise awareness on what's going on in the dairy industry.' While there are farmers who don't give cows hormones or antibiotics, it's only about two to three percent of farmers. Bas Van Kranen intends for Flore to be more than a good meal. 'It would be too easy to say, 'okay, we can spend the money on buying good milk or buying good cheese',' says Van Kranen. 'It would be an easy way to fix a problem, but I feel like it's more interesting to learn how you can do without.' The restaurant used to use around 2,000 kilos of butter in a good year, with every piece of fish and meat, so taking away dairy has been no easy feat. He applies the same philosophy to meat and ethically sourcing ingredients, striving to ensure that the meat the restaurant uses doesn't use antibiotics or give the animal sugars. 'When you use an animal, you should be able to use the whole animal,' he says. 'That's why we do it with the lamb, because on a yearly basis, we are able to buy the whole lamb, whereas most restaurants only buy the saddles.' Van Kranen feels that if he can't use the entire animal, then he shouldn't be using it at all. For similar reasons, he won't use beef for the restaurant. 'It's more sensitive because typically the production of beef in Holland doesn't happen in a good way.' When it comes to sourcing produce, he aims to work with organic farmers around them, opening up a bigger conversation on what's going on in their farms and ensuring they can provide ingredients that the restaurant would also work with. 'Every year, we make a list with crops that we want to try,' he says. 'We do that on a very small scale with ten farmers, and on a yearly basis, they do very small trials. When a trial is interesting and successful, they do it bigger the year after.' While Van Kranen won't use the word sustainability, he says the point of the restaurant is to ... More entertain and feed people. While Van Kranen won't use the word sustainability (realistically, running a hotel and restaurant aren't sustainable practices), he says the point of the restaurant is to entertain and feed people. 'For us, what is very important behind the scenes is that we really try to be aware of what we do.' Before the restaurant, Van Kranen just ordered ingredients. Now, he puts thought behind every decision for Flore, and that's ultimately what makes it unique.
Daily Mail
09-07-2025
- General
- Daily Mail
You've been making scrambled eggs all wrong! Michelin-starred chef reveals the secret to perfecting the breakfast favourite
A Michelin-starred chef has revealed the secret for making the ultimate scrambled eggs - and it's a tip many amateur chefs have probably never considered. Sally Abé, who was awarded a Michelin star while at Fulham's Harwood Arms gastropub, has drawn attention to a crucial - but often overlooked - step in the cooking process. Multi-tasking parents may be disappointed to learn that 'patience' is absolutely paramount when it comes to making the protein-packed breakfast staple. Sally, 37, who was appointed head of food at The Bull Charlbury in the Cotswolds earlier this year, said: 'To end up with silky pillows of scrambled eggs, patience is key.' Sharing her recipe for the ultimate scrambled eggs, she explained that the best way to start is by cracking 'two eggs per person into a small bowl and whisk until the yolks and whites are fully mixed together.' The next step is to add salt and pepper before heating some butter 'over a gentle heat in a small non-stick pan until it starts to bubble but not brown'. Only then is it time to add the eggs to the pan. Sally continued: 'Stir with a spatula then leave for 10-15 seconds to let the eggs start to firm from the heat. Continue to stir gently until you get nice pillows of egg. 'Remove from the heat when the eggs are three quarters cooked and give one final stir before quickly removing from the pan, as they will continue cooking.' And, for those who want to elevate their scrambled eggs, Sally recommends stirring in a spoonful of crème fraíche while the eggs are still in the pan. Sally's advice comes after British Lion Eggs published the results of a survey of Brits' favourite breakfasts. Scrambled eggs topped the table with 54 per cent of participants saying the dish was their preferred weekend breakfast. Poached eggs and avocado on toast came second, followed by fresh fruit and yogurt. But, with the heatwave about to set in, Brits aren't just thinking about breakfast. Rather, barbecues are the order of the day. But many will end up with soggy sausages and overcooked burgers after dusting off their BBQ. Speaking to Femail, barbecue experts have revealed the best way to keep things from going wrong - and the most common mistakes that get made. Marcus Bawdon of the UK BBQ School, told Femail, the biggest error Brits make when manning the grill is cooking food at the wrong temperature. Marcus, who has been teaching people how to barbecue better for more than 10 years, explained that most people cook food at either too high a temperature - leading to burnt meat - or too low, which can leave it undercooked. Only using direct heat to cook can also result in a bad BBQ, he added. Instead, Marcus recommended using a BBQ lid that 'allows you to cook slowly indirectly', as well as investing in a digital thermometer for meat. 'Probe types are a necessity for ensuring food is cooked properly.' Meanwhile, BBQ expert Hilary Anderson of BBQlads said that not cleaning your grill before using it is a common mistake that can ruin how your food looks and tastes. 'You should always clean your grill thoroughly before using it - preferably as soon as it's cooled down from the previous use,' he said. 'Leftover bits of charred food will affect the flavour of your food and can leave it caked with unattractive residue - and all that blackened gunk is very unhealthy. 'There are numerous grill-cleaning implements and systems available, or you can simply scrape large pieces of food with a spatula or knife, then clean the grill with a kitchen scrub pad. 'Alternatively, wad aluminium foil into a rough ball and use that to scrub.' Both Marcus and Hilary, who will be cooking and sharing their BBQ expertise at Smoke and Fire Festival this year, also agreed that not enough people pay attention to their fuel when cooking outdoors. 'Using poor quality charcoal catches a lot of people out,' Marcus shared. 'Think of charcoal as an ingredient and use the best quality, not instant lighting or disposable BBQs. 'You only need a couple of handfuls of good quality charcoal on most BBQs and this will last hours of cooking time.' Some people may be tempted to use charcoal lighting fluid to get their charcoals going, but Hilary said this can impart a 'chemical flavour' to your food. 'The most efficient way to light coals or hardwood charcoal is in a charcoal chimney,' he added. 'Fill the top with coals or wood, stuff crumpled newspaper in the bottom, and light the newspaper; the flames will rise up into the briquettes or wood and ignite them. When everything has started to glow, the fuel is ready to be used.' Meanwhile, Marcus Bawdon of the UK BBQ School wants Brits to invest in a food thermometer to ensure the food is cooked to perfection If you're using a gas grill, make sure you check the propane levels to ensure you have a good supply of fuel before you start to cook. 'Nothing's more annoying (or embarrassing) than having to bring those burgers or chicken breasts into the kitchen to finish on the stove when everyone has been anticipating that outdoorsy taste,' he finished. Once you're ready to actually start cooking, you might think it's fine to load up the grill with burgers, hot dogs, steaks, corn on the cob, peppers, and anything else you fancy - however, it's a mistake to overcrowd the grill, according to Leyli Homayoonfar and Rebecca Goad, the founders of Bab Haus. Leyli and Rebecca, who will be cooking up a storm at the foodie's favourite BBQ festival Meatopia this year, warn against trying to cook everything at once. 'Different foods take different amounts of time to cook, and you risk overcooking or undercooking things this way. 'Cook meats separately from vegetables, allowing space between items to help regulate airflow,' they advised. 'We'd recommend grilling meat first so it can be set aside to rest and wrapped to keep warm. Crank up the barbecue for the veggies.' Speaking of airflow, Leyli and Rebecca also emphasised the importance of managing the air vent on your BBQ set to adjust the heat of the fire. 'Not choking the fire (reducing oxygen supply or letting it burn too hot, too fast) results in food not being cooked properly,' they revealed. 'Understanding airflow helps regulate temperature. For example, if the air vent is open fully, you're allowing the maximum amount of oxygen to the fire. 'This will increase the temperature and the speed at which the coals burn. It's good to start a barbecue like this, and then close [the air vent] to maintain a steady heat.' When choosing what to cook, Leyli and Rebecca recommended experimenting with cheaper cuts of meat and vegetables to help build your confidence as you improve your grilling. 'Don't start with expensive cuts of meat or fish,' they continued, recalling some of their own early BBQ mistakes. '[Using cheaper cuts will] help with understanding the fire and coals, and how to control the temperature.' Hilary added that while a huge number of foods can be cooked on a grill, not everything works well with this method. 'Avoid flaky fish, tough meat cuts like short ribs or veal shanks (they're better in a stew pot or slow cooker), watery or leafy vegetables (cucumber, spinach), and fibrous vegetables (okra, celery).' What if you've gone all out and got some really expensive cut of wagyu beef steaks, though? You might think they'd be perfect for a BBQ - but Hilary is vetoing that idea. 'They have very high fat content, and the fat will leak out, catch on fire, and incinerate the meat,' he explained. Instead, cook wagyu beef in a pan and save the fat that renders out of the meat. 'It's great for sauteing potatoes and other vegetables,' Hilary added.
Daily Mail
02-07-2025
- Daily Mail
Hotel review: Pennyhill Park
The long sweeping drive leading up to Pennyhill Park is the first indication you are entering a world of unashamed luxury. Enter the 19th century manor house and it's confirmed. The grand entrance hall has smart check-in desks, a roaring fire to your right and an inviting and stylish looking lounge area to the left. Set in 120 acres this is a large hotel offering extensive, top-notch facilities. Its spa is standout, as are its food offerings, which run from a Michelin-starred restaurant to crowd pleasing by-the-pool food and cocktails. Rooms and facilities Our room was abundant with period features and opulent decor. Impressively spacious and with a mix of dark wood furniture, decadent wallpaper and rich fabrics, it had serious wow factor. The bathroom was modern with full sized Molton Brown goodies and a shower occupying the square footage of a small London bedroom. Our room was in the main house (which I'd recommend if budget allows) whilst many of the other 124 are in more modern extensions. Rooms vary in price, size and appeal, but the country house style pervades throughout. Facilities are extensive (which is probably why it's a favourite training venue of the England Rugby ream). The gardens are a delight to stroll or run around, featuring an ornamental waterfall, fishponds and a kitchen garden. You can play tennis on the hotel's courts or hang out in the games room. There's a helipad if that's your preferred mode of transport. The large outdoor pool is a standout offering and in the summer it's a real scene, with smart parasols and loungers, lavender borders and a pool bar serving up cocktails and rosé alongside burgers and salads. Food and drink Pennyhill Park offers Michelin-starred fine dining at Latymer restaurant. Set in a wood panelled room with leaded windows and formal high-backed chairs, this is special occasion room for special occasion food. Less formal, but no less enjoyable is Hillfield. A large, bright, stylish brasserie with a focus is on serving high quality locally sourced ingredients and allowing them to shine. The atmosphere is buzzy and friendly with excellent people watching opportunities. For a drink, the bar adjacent to Hillfield restaurant feels chic and decadent. Try the hotel's own brand gin muddled with herbs from the kitchen garden. In finer weather take your cocktails alfresco on the Lily Pond Terrace . Over at the spa is Themis. A spa cafe, it caters to all tastes - offering the virtuous green goddess salads and smoothies you'd expect. and the burgers you might not. Spa and wellness One of the most extensive and well equipped in the UK, this 45,000 square foot spa is housed in a separate building to the hotel. Though it's incredibly popular the space and design mean it doesn't ever feel over crowded. You could easily spend a whole day here. There are twenty thermal experiences to enjoy, from multiple steam and sauna rooms to cold plunges, foot baths, ice igloos and a tepidarium (where you can lie like lizards on heated ceramic beds). There's also a very well-equipped gym and a large indoor pool (where you can hear music underwater). A bubbling hydrotherapy pool travels from inside the spa to out. The treatment list is comprehensive and caters to any wellness whim. I had a Comfort Zone Best of Both - a combined massage and facial - with an excellent therapist called Niamh (£150). The spa have recently introduced 111SKIN treatments with their Rose Gold Radiance facial, £180, which promises to leave you glowing. Hotel highlights The pool style cabanas are as comfortable as they are Instagram worthy. Relax on the loungers, take a soak in the free-standing copper bath complete with spa jets or raid the mini fridge. If you want privacy just close the automated blinds. The Molton Brown afternoon tea is another not-to-be-missed experience. Think beautiful orange striped William Edwards designed crockery, scented napkins, scones and fragrance inspired cakes. Downsides The modern buildings jarring a little against the original manor house. What to do nearby Windsor Castle and Hampton Court Palace are nearby as are Ascot and Epsom Downs race courses. Best for Honeymooners, spa days, romantic mini breaks. To get more of what you love from your favourite Sunday supplement, follow us on Instagram (@youmagazine), Facebook (YOU Magazine) and X (@YOUMagSocial).
Condé Nast Traveler
22-06-2025
- Condé Nast Traveler
The Best Family-Friendly Hotels in Tuscany
Arriving in Tuscany can feel like walking into a watercolor—the sun-dappled hills are so dense with hue, and the medieval architecture so in harmony with the natural surroundings. Add to this the fact that it harbors one of the world's most celebrated wine regions, as well as 43 Michelin-starred restaurants (the third-most in Italy in 2024), and it's not surprising it's considered a sensory playground for adults. Thankfully, it's also home to increasingly cutting-edge hotel kids clubs and a hugely family-centric culture in general, so the prestigious location can be enjoyed with babies, children, teens, and their less refined palates in tow, too. From family campsites (such as hu Norcenni Girasole village), to smart villas (including the newly renovated Villa Il Santo), and even private islands (perhaps Forte San Giorgio and its 11 bedrooms and 10 bathrooms?)—there are plenty of accommodation options to choose from, however big your brood. Plus, tour companies such as Black Tomato are on hand to come up with multiple places and a broader Tuscan adventure. But for canny parents who like to make the most of room service, fully-staffed kitchens, and increasingly creative (free) childcare to maximize everyone's eating and exploring time while travelling as a pack, here's our pick of the best hotels in Tuscany for families.
Times
12-06-2025
- Entertainment
- Times
Osip hotel review: a cool restaurant with rooms in bucolic Somerset
The field-to-plate restaurant Osip was one of the star attractions of super-trendy Bruton until last August when it decamped to the nearby low-key village of South Brewham so that the chef and owner Merlin Labron-Johnson could reinvent a traditional 17th-century coaching inn as a minimalist temple to ethical gastronomy. Labron-Johnson's imaginative and thoughtful cooking has won him numerous awards, including a Michelin star, a green Michelin star and The Good Food Guide's Restaurant of the Year for 2025, as well as legions of high-profile fans, so dinner might come with a side order of celebrity, with anyone from former chancellor George Osborne to the fashion designer Stella McCartney at the next table. Like us civilians, they're here for the culinary love letter to the local landscape, with 90 per cent of the produce grown organically on the restaurant's farm or sourced from within a five-mile radius. Now Labron-Johnson has added the ultimate petits fours to his inventive menu: a quartet of small but perfectly formed bedrooms for those who don't want their evening to end. Score 8/10In its former incarnation as the Bull, there were seven bedrooms above the pub, all low-ceilinged and poky. Labron-Johnson has knocked them through, creating four larger rooms that are airy and light-filled. Their style is minimalism at its most beguiling, all milky tones and full of natural goodness. There are exposed beams, beds with eye-catching live-edge English oak headboards (that follow the shape of the tree's natural contours) and chunky bedside tables, made from stumps of trees felled within a ten-mile radius. Handmade jute rugs, wicker baskets, vases with sprays of wildflowers and botanical artworks add texture. Avon and Brue have freestanding bathtubs, Somer and Pitt have only smart showers and all have sweet-smelling Maison Osip toiletries that use British plants and herbs with formulations that change with the seasons. There are no TVs or minibars and, as Labron-Johnson expects guests to stay only one night, storage space is as minimal as the decor. You do get freshly baked canelé pastries though, with a wondrous caramelised crust and gooey custard centre, rosy apples and homemade cider to whet your appetite for the gastronomic treat to come. • Somerset's most luxurious hotels Score 9/10Evenings start with snacks beside the inglenook fireplace in the stripped-back sitting room where the squishy sofas add cosiness to the white and wood moodboard. Ask for a table in the main dining room, which now has a spectacular glass-box kitchen bolted on to it. From here, Labron-Johnson calmly directs his team of young chefs, watched by diners on one side and on the other by curious cows in the field beyond Osip's wildflower garden. The ten-course tasting menu is obligatory, with enthusiastic waiters delivering a story with each course. Standout dishes included the lovage broth, a heavenly blast of summer sunshine, accompanied by a moreish fermented potato brioche and cultured butter topped with a dehydrated nettle. Meat tends to play second fiddle to vegetables but when it does put in an appearance it's wickedly good, such as the satisfyingly rich pork, deftly countered by the grassiness of yet more nettles (grilled this time) and asparagus. The rocket sorbet manages the same clever balancing act, being both bitter and sweet while the chocolate and apricot macaron is a full-on fudgy sugar high. • More great restaurants with rooms In contrast to the incredible dinners, breakfasts are more pared-back affairs. Forget any thoughts of a fry-up — there's homemade granola, fruit and yoghurt, ham, cheese, butter and sourdough bread (but no toast), with boiled eggs the only cooked option. It's a bit too minimalist. There are complimentary transfers for guests who travel by train to Bruton or Castle Cary and you can take a tour of Dreamers Farm, a short drive from the restaurant, to check out the produce that will be on your plate later. • UK's best pubs with rooms Score 9/10South Brewham is a roses-round-the-door rustic idyll, sitting at the foot of a pine forest and surrounded by rolling hills. The romantic Palladian mansion and parklands of the Stourhead estate is a few minutes up the road, while Bruton is ten minutes in a car. It is home to a Hauser & Wirth art gallery, independent shops including Smouk, which sells stylish homeware, and several pubs and places to eat, including the Old Pharmacy, Labron-Johnson's more affordable bistro where you can get octopus with Jersey royal potatoes and aïoli for £15. Price B&B doubles from £240Restaurant tasting menu £125Accessible NDog-friendly NFamily-friendly N Susan d'Arcy was a guest of Osip (
