Latest news with #chefs
Yahoo
7 hours ago
- General
- Yahoo
The 11 best hot sauces of 2025, according to chefs
A good hot sauce adds kick. But the best hot sauces? They're soul-awakening, sense-tantalizing concoctions that can enhance the flavor profile of a dish. "For me, the best hot sauces deliver chile-forward flavor with depth," says chef Rick Martínez, the award-winning cookbook author of Salsa Daddy. "I want to taste the chile, not just feel the burn or pucker from acidity. The heat should be present but balanced, with vinegar as a supporting act, not the main event."We asked Martínez and 14 other chefs — including restaurant owners, cookbook authors, taqueros and pitmasters — for the hot sauces they reach for when they want to amplify tacos, scrambled eggs, wings, mac and cheese or, as many will tell you, pretty much anything! Whether you're looking to spice things up or just switch things up, these 11 pro-approved hot sauces bring the zing. (Plus, we included some zesty accessories for hot sauce lovers.) Best hot sauces of 2025 What chefs look for in a hot sauce How we chose these hot sauces Hot sauce FAQs Fun finds for hot sauce lovers Meet the experts (back to top) Ingredients: Less is more, say most of our experts. 'Simpler hot sauces tend to convey the flavor of the chili, as well as acidity, which heightens the seasoning of food. There are a few hot sauces, such as zhoug, that have beautiful complexity, with the layered edition of fragrance spices like cardamom. But these are the outliers," says Mace. Texture: Thin hot sauces, which are often vinegar based, are ideal for drizzling. But if you're looking for a hot sauce that will coat food, you may want something thicker, says Martínez. "I prefer a thicker, pulpier sauce like Valentina that clings to food and stays put, especially on things like fried eggs," he says. Heat level: Spiciness is arguably the most subjective thing about hot sauce, say chefs. "Southern-style hot sauces aren't really meant to make the food too spicy; they're more like pepper vinegar to season things that have been slow-cooked and need invigorating, for example," explains Mace. "Other cuisines take the opposite approach with copious amounts of searing hot chilies added for emphasis on heat." While different hot sauces have different intensities, Mace says applying more or less is the best way to adjust a dish's spice level — "not using a mild hot sauce where a hot one would work better." Flavor mix: Consider how a given hot sauce will meld with the rest of the ingredients in your dish. "I like to consider the dish I'm seasoning with hot sauce and choose things that go together like Tabasco on red beans and rice," shares Mace. "If I'm using a hot sauce with Scotch bonnets, then I'm in a tropical flavor palette; Hatch chile and jalapeño for Tex-Mex and so on." (back to top) We spoke to 15 chefs, including restaurant owners, cookbook authors, pitmasters and taqueros about their favorite hot sauces, aiming for a variety of textures, heat levels, flavors and origins. Every hot sauce on this list comes not only expert recommended but top rated, many with hundreds of glowing reviews from real-life shoppers. (back to top) Traditionally, chilies are fermented, then blended with salt and vinegar, explains Mace. Brands will then dial up the spice or add spices and other ingredients to achieve different flavors, textures and intensities. Look at a sauce's Scoville heat units (SHU) to get a sense for how spicy it is; the higher the number, the more intense the heat level. If you can't find the SHU, look at the ingredients and keep these guidelines from Martínez in mind: Red chilies (like cayenne, puya and chile de árbol) are usually sharper, hotter and more direct. "They're great on fried foods (think wings, fries and fried chicken sandwiches) because the vinegar and heat cut through the fat," he says. Green chilies (like jalapeño, Serrano and green habanero) have fresher, grassier notes and milder acidity. "I like these with tacos, grilled vegetables or egg dishes — anything where you want a sauce that stays bright and fresh." As far as Martinez is concerned, sauces made with habaneros — which he describes as "fruity, floral, often ferociously hot" — are in a category of their own. "When balanced, they're incredible with seafood, especially ceviche, pork or tropical fruit. Try them on cochinita pibil [a Yucatec Mayan pork dish] or even with pineapple and mango or in daiquiris or tropical cocktails." Chipotle-based hot sauces bring smoky sweetness — "best for barbecue, beans, roasted meats and stews." Scotch bonnet and Caribbean-style sauces are hot but often sweet, tangy and complex — "amazing on grilled chicken, jerk pork or fried plantains." (back to top) (back to top) Rick Adamo, chef and pitmaster, Ice House Burt Bakman, owner and pitmaster, Slab barbecue Bob Bennett, head chef, Zingerman's Roadhouse Antonio Carballo, lead chef, Le Malt Hospitality Jackie Carnesi, executive chef, Kellogg's Diner Samantha Hill, executive sous chef, Omni PGA Frisco Resort & Spa Ji Hye Kim, chef and owner, Miss Kim Rick Mace, chef and co-owner, Tropical Smokehouse Rick Martinez, author, Salsa Daddy Jesús Méndez, chef and co-founder, Salud Taqueria Luis Arce Mota, chef and owner, La Contenta Oeste Arnold Myint, cookbook author and chef and owner, International Market Gee Smalls, co-owner and executive chef, Virgil's Gullah Kitchen and Bar Marc Spitzer, executive chef and partner, Okaru Michael Stewart, chef de cuisine, Ice House (back to top) The reviews quoted above reflect the most recent versions at the time of publication.
Washington Post
3 days ago
- Lifestyle
- Washington Post
This warm and smoky shrimp salad with chorizo is a weeknight win
This recipe is an interplay of contrasts: simultaneously fresh and warm, light and rich, complex and simple. It's both a salad and a comfort food, and its intense bold flavor might have you thinking it involves serious time and effort. I'm delighted to tell you that it comes together in minutes.
Forbes
4 days ago
- Entertainment
- Forbes
Ibiza 2025: Where To Eat, Drink And Stay
Sonrojo, Ibiza Ibiza has always known how to throw a party but, in 2025, it feels like the island has finally figured out what comes before. There's a new kind of rhythm on the island these days—less relentless, more luxurious—and while Hi and Ushuaïa are still doing what they do best, the real energy shift is happening elsewhere: in dining rooms, on terraces, in the quiet theatre of omakase counters and the smoky hum of chiringuitos that know much more than how to season a prawn. It's not that food is new to Ibiza. It's just that, this year, it's better. The island is shedding the last of its wellness-perfume haze and stepping into something more assured. Serious chefs are landing. Hotel restaurants are no longer an afterthought. And locals will tell you—often, while directing you to their own personal favorite restaurants—that we might be living through one of the best seasons in years. Therefore, everywhere I'm about to recommend is not just advice on where to eat, but a place worth booking that long-considered break to La Isla Blanca. Niko, Ibiza You could check into Mondrian Ibiza for the sea views alone (Cala Llonga doesn't exactly take a bad photo) but it's what's happening at the table that makes it worth the airfare. Opened for the 2025 season, this Mondrian is setting a new standard for sushi on the island. Niko, their elevated Japanese restaurant, is the number one draw for me: soft-shell crab bao, miso black cod, and the kind of glossy sashimi that can't quite be captured on Instagram. It's relaxed but culinarily excellent, with views that make that second bottle of sake somewhat imperative. Downstairs, Sonrojo flips the script with barefoot-chiringuito energy—beachy without being basic. The grilled octopus with pork crackling is literal perfection, the Alistada prawns come bathed in garlic with a brandy reduction, and the soundtrack moves from Balearic ambient to low-key reggaeton, depending on how many bottles are on the table. Crucially, it feels like it belongs here, not airlifted in from somewhere else. Cuyo, Ibiza Interestingly, the beach makes it as accessible to the Mondrian as it does sister hotel Hyde Ibiza, tapping into the same kitchen talent with a different tone. Think louder, looser, and more social. It's technically a separate hotel, but the two properties are entirely porous—guests bounce between them as freely as they do between pool loungers and ocean dips. Ostensibly, you can grab lunch at Sonrojo, a martini at Hyde's bar, and dinner at Cuyo (Hyde's own Mexican-inspired, must-visit restaurant) without ever opening Google Maps. Together, they've turned this little corner of Cala Llonga into the island's most compelling new food neighbourhood. Whether you're staying or visiting, just promise me you won't miss out on Cuyo's sea bass aguachile and a mole-infused 'De La Casa' margarita or five. Meanwhile, over in Playa d'en Bossa, The Unexpected Ibiza is doing something even bolder. If the name sounds like a new tech festival or a Jean Paul Gaultier pop-up, know that's not entirely accidental. It's occupying the bones of the former Ushuaïa Tower, and it's leaning into its new identity with more confidence than anyone on its prime real estate-d beaches. Hell's Kitchen, Ibiza At its centre: the first European outpost of Gordon Ramsay's Hell's Kitchen. The restaurant is pure drama and turns out a number of internationally-beloved signatures (including a supremely succulent beef wellington and lobster risotto) using local ingredients, all within a space built to host both serious diners and those craving spectacle. It's a statement opening, but that's just the start. Around the hotel's red pool, the Oyster & Caviar Bar offers oysters, sushi, Nikkei small plates, and aphrodisiacs on demand—all served from the comfort of six private Jacuzzis, if you so choose. On monthly Red Mirror Party nights, the whole space tilts into extravagance: live shows, flowing Champagne, and a dress code best described as 'shiny'. Oyster & Caviar Bar, The Unexpected Ibiza Down by the sea, The Beach at Unexpected Ibiza is exactly where you want to eat paella in 2025—under the sun, by the sea, with a live DJ easing you from lunch into aperitivo hour. On certain Sundays, it transforms into Sun-Rice: a theatrical show-cooking event built entirely around rice, saffron, and smoke, to boot. Minami, the hotel's Japanese restaurant, is another standout. With teppanyaki theatrics, omakase nights, and a Mediterranean twist on Japanese classics, it boasts one of the island's more refined Asian dining experiences. Elsewhere, those in need of a cleanse can slip into Antïdote Recharge Station for açai bowls, protein shakes, and sandwiches with just enough Iberian ham to keep it honest. And for sundowners? Up Ibiza Sky Society delivers exactly what it promises: a rooftop bar with 360-degree views (often, with planes landing overheading), strong cocktails, and the kind of horizon that makes people book annual stays. Safe to say, it's rare that a hotel gets this much right with its F&B. Jul's Ibiza Out of the ambitious hotel-cum-gastronomy arena of 2025, there are a number of other restaurants worth making reservations for, too. Jul's, for example, is a spot where locals and in-the-know visitors book without hesitation. Set inland on the road to Sa Caleta, it's the kind of place that earns its reputation quietly, with seasonal Mediterranean food that's deceptively simple and impeccably done. There's an open grill, a garden terrace with just enough candlelight, and a menu best exemplified through its bluefin tuna tartare with raspberry & beetroot sorbet, blood orange, and ponzu sauce. It's nice nice, but you can still arrive looking like you haven't slept since Wednesday (which, let's be real, you may not have in Ibiza) and feel like you belong. Sushi By Walt, Ibiza Tucked behind a discreet door in Ibiza Town, Sushi by Walt is a bit of an island anomaly, feeling like it could just as easily exist in Shibuya. The eight-seat counter is about as intimate as it gets, with each dish—uni, toro, wagyu—served like chapters of a story. Chef Walt, a perfectionist with a quiet presence, lets the fish do the talking. The experience is deliberate, delicate, and impossible to phone in. No surprise that Michelin took notice last year, nor that reservations are now scarce. Sa Capella, Ibiza Sa Capella, similarly, is the kind of place that makes you reconsider what a 'scene' looks like. Set in a restored 18th-century chapel above Sant Antoni, it's all candlelight, archways and quiet ceremony—less restaurant, more experience. The food, thankfully, doesn't try to modernise the mood. Thick-cut Galician beef, roast suckling pig, fish cooked on the bone. Everything arrives with a sense of purpose, from the hand-written wine suggestions to the pacing of the service. Come just after dark, order something red and generous, and take your time. La Paloma, Ibiza Over in the heart of the island, La Paloma is also well worth a detour, no matter where you're staying. Set in a citrus grove near Sant Llorenç, it's one of those rare places that manages to be both deeply unpretentious and deeply wonderful. The food leans Mediterranean with Middle Eastern edges—grilled lamb with labneh and mint, za'atar flatbreads, tahini-laced aubergines—paired with house-made juices and soft, sun-warmed wines. The crowd is mostly locals and long-timers, the mood relaxed, and the lunch long and lovely enough forget you had other plans. Nudo, Ibiza Last but certainly not least, Nudo is something of an antidote to Playa d'en Bossa's usual chaos. Tucked behind a beach path and opened by two ex-Noma chefs, the sand-worn elegance truly hits its peak. The menu changes often—koji-cured tuna bellies, fish of the days far more delectable than the sum of their parts, a selection of lesser-known crisp white wines—and nothing disappoints. It's not trying to be a destination, which is exactly why it is one.
Daily Mail
5 days ago
- Entertainment
- Daily Mail
Top chefs' reveal bizarre homemade snacks they swear by - including a Marmite 'calzone' and bacon topped vanilla ice cream
Britain's top chefs have revealed their guilty pleasure snacks, ranging from the typical - biscuits - to the more unconventional, such as bacon topped vanilla ice cream. Cooks from the UK and beyond have shared what the reach for when they're peckish in a new interview with The Times; and some of the answers may have you questioning their culinary tastes. Legendary French-born restaurateur Raymond Blanc, of Le Manoir aux Quat' Saisons in Great Milton - which holds two Michelin stars - was first to dish the secret on his favourite between-meals munch. He may be one of the finest chefs in the world, but the self-taught 76-year-old loves nothing more than a simple spoonful of cottage cheese drizzled with maple syrup, telling the publication he didn't have 'many unusual favourite snacks'. Meanwhile, Michel Roux, once the owner of the two Michelin-starred restaurant, Le Gavroche in London, admitted to combining two peculiar food items in an unlikely sweet and savoury fusion. 'I have to say that a tangy cheese on a digestive is rather nice, and I could live on cheese for sure, but what I really love to snack on is saucisson sec... on good crusty bread with lots of salted butter,' he told the publication. Even royal-related tastebuds are partial to an unusual treat, as Tom Parker-Bowles, 50, revealed. The son of Queen Camila admitted he enjoys chowing down on 'cheap American-style cheese slices', insisting on corner shop versions only, topping it with cracked black pepper and Tabasco. Next, Emily English, an online nutritionist and now the author of a #1 Sunday Times bestseller cookbook, So Good, also shared her most unwonted treat. The 29-year-old loves nothing more than to tuck into a bowl of full-fat yoghurt topped with a salted rice cake, peanut butter, honey, and a handful of frozen raspberries - a treat that she insisted 'tastes like a popcorn ice-cream sundae'. Another chef revealed their unusual twist on a classic bowl of vanilla ice cream. Elliot Hashtroudi, head chef at London's Camille, a French restaurant serving up regional classics, confessed to stirring bits of cooked bacon into his ice cream. The chef said he became inspired to try the unlikely but 'amazing' combination after noting how well a burger and milkshake go when eaten in conjunction. Hannah Evans, deputy food editor at The Times, said hers was what she called a Marmite and cheese 'calzone', which involved microwaving the two ingredients smushed into a tortilla wrap. She professed that the snack would likely ruffle some feathers among Italian traditionalists, describing it as her 'particularly indulgent' treat reserved for days when 'nobody else is home'. Elsewhere, chef and restaurateur of Michelin star Pollen Street Social, Jason Atherton, also enjoys tucking into a simple sandwich. Brimming with British classics, the 53-year-old said his staple snack sarnie is filled with cocktail crisp sandwiches, grated cheddar and HP Sauce. And Theo Randall, who specialises in Italian cuisine and has previously earned a Michelin star working The River Cafe in London, said his favoured choice was a slice of buttered sourdough with salted anchovies and a squeeze of lemon. Elsewhere, José Pizarro, chef and restaurateur, who runs José Pizarro Group, which currently includes six restaurants in the UK and one in Abu Dhabi, added that he enjoys mussels on salt and vinegar crisps. It comes amid a delicious time for foodies, as Deliveroo has recently revealed the top takeaway restaurants in the UK, including a TikTok viral sandwich shop and high street bakery Gail's. The winners of the food delivery platform's annual awards were announced on Wednesday, based on 160,000 customer votes and the verdict of a panel of judges; Deliveroo founder Will Shu, food critic Jimi Famurewa and Tilly Ramsay. Winners were split across five different categories including independent businesses on both national and regional levels - and a new category sponsored by darts sensation Luke Littler who uncovered the nation's best kebab. The most prestigious accolade, the Independent Restaurant of the Year UK & Ireland, won by trendy London sandwich shop, Crunch, based in Spitalfields Market. Competing against Crunch for the crown, were restaurants who'd already picked up regional awards, including a Leeds cake shop and Bristolian fast-food chain. Each were judged by the panel on brand personality, food quality and value, packaging and presentation, customer reviews and loyalty, innovation, and going the extra mile. First place winner Crunch, a brioche bread sandwich pop-up shop, was awarded two prizes. After being crowned the International Restaurant of the Year for Greater London, it went on to battle against the other regional winners before winning the national category too. The self-described 'experimental' eatery, which opened in 2022, shone brightest with its 'Patty Melt', a sarnie containing truffle beef, red Leicester, and black truffle mayonnaise on golden brioche, which was the most popular dish on Deliveroo. Having amassed a cult following on social media, the trendy bap makers were praised for their string of five star reviews, and by judges 'for creating a new era of game-changing sandwiches and their fearless approach to cooking.' Regional categories were won by a mixture of pizza, cake and salad outlets. In Belfast, health food restaurant and burrito bar, Seed, won the Independent Restaurant of the Year for Ireland. Serving acai bowls, superfood salads, burritos and smoothies, health conscious Seed won the hearts of the Irish. Scotland preferred pizza over salad, with the nation nominating Big Manny's Pizza as their winner. The Aberdeen-based eatery serves a range of decadent cheesy pies and is famed for their unrivalled meat specials and 18-inch pizzas, available by collection only. Bristol won on burger and chips with the city's Oowee Diner located on North Street, winning the area for its burgers, tasty dips and loaded dirty fries. Get Baked, a cake shop and bakery located in Leeds, took home the crown for Manchester and Leeds. The eatery has amassed a cult following online, in particular for its Bertha cake, a huge layered chocolate cake that was inspired by the Roald Dahl tale Matilda. Leeds was also the destination for the winner of the Luke Littler x Deliveroo Best Kebab Award, with the city's Sqew Shawarma Bar nabbing the title. The darts prodigy shortlisted ten 'Litter-approved' venues, all of which went to a public vote with Sqew Shawarma Bar, coming out top. Sqew's Khobez kebab with chicken, salad and sauce, was a notable mention. Additional awards were granted in acknowledgment of other hospitality strengths, including Deliveroo's Above and Beyond awards. Divisive high-street bakery, Gail's, was also given a Heart of the Community award across the nation, a win that will no doubt come as a surprise to those who have accused the chain of 'gentrification'. The bakery was at the heart of fierce debate last year, as locals in a number of locations, including Worthing and Wandsworth, fought back against plans to build new outlets on their high-streets. Others in the category included the Environmentally Sustainability award, given to Bujo in Dublin, the Customer Obsession award, which went to Burger Me Up in Birmingham, and the Rider Love award given to Thunderbirds, a chicken restaurant with various outlets across London. The Icon awards also showcased the talents of UK restaurant owners, with Naeem Aslam, Director of Aagrah Leeds winning the Lifetime Achievement, and Rich Myers, Founder of Get Baked scoring the Changing the Game award. The Rising Star award went to Enrico Pinna, Co-Founder of Ad Maiora, in Manchester. The Role Model award was given to Tim Vasilakis, Founder of The Athenian, which boasts multiple locations across the UK, including in London, Bristol and Sheffield. Reflecting on the overall winner of this year's Deliveroo awards, Jimi Famurewa, food critic and Deliveroo restaurant awards judge, said: 'It's an honour to be a returning judge for Deliveroo's UK & Ireland restaurant awards, and I was blown away by the passion and talent on display at the Independent Restaurant of the Year cook-off. 'Each finalist brought something unique and delicious to the table, making the final decision incredibly tough for us. 'However, Crunch from London stood out amongst the fierce competition, showcasing immense creativity, fine dining-level technique and mindblowing flavour that impressed us all.' Michael Medovnikov, Co-founder of Crunch: 'From our humble beginnings in a Shoreditch pub to winning Independent Restaurant of the Year for UK & Ireland with Deliveroo in just a few years – it's an absolutely surreal and incredible feelinh. We poured our hearts into every single sandwich we've made for our customers, so this award is for our amazing team and all the customers who've supported us from the start of this wild journey. Thank you to Deliveroo and everyone who voted for us to receive this amazing recognition!'
Telegraph
6 days ago
- Entertainment
- Telegraph
Ten chefs choose their favourite UK restaurant dishes
The UK has one of the world's most vibrant, creative culinary scenes. Every day, chefs are dreaming up tantalising dishes with inventive flavour combinations, boundary-pushing techniques and eye-catching presentations. It's impossible for any foodie to get bored. But despite spending much of their lives in kitchens, great chefs never get bored of exploring what's on offer either, using rare days off to eat out and see what their fellow professionals are plating up. Who better, then, to have their fingers on the pulse when it comes to the most exciting dishes found across the UK currently? Here, 10 of Britain's best-loved chefs, including Rick Stein, Michel Roux Jr and Adejoké Bakare, share the dishes which have got their tastebuds excited – from a crab soufflé to an 'absolutely epic' bowl of pasta… Rick Stein knows a thing or two about seafood, having spent his life building his Cornwall restaurant empire, including The Seafood Restaurant, which is celebrating its 50 th anniversary this year. The spot that's most impressed him recently, however, is Riley's Fish Shack in King Edward's Bay on England's north-east coast. 'With restaurant fit-outs often lavish, it was a delight to find oneself in two shipping containers on the beach lined with gnarly wood and bench seating with plank tables,' says Stein. The atmosphere might be laidback, but the food at Adam and Lucy Riley's shack is serious business: turbot, squid, langoustines, oysters and more, mostly cooked over a wood and charcoal grill. 'The dish I loved was a twice-baked soufflé of crab with thermidor sauce served in battered red Le Creuset gratin dishes – brown and warming and fragrant with delicious crab,' says Stein. The popular soufflé's made using brown and white crab meat, milk infused with clove, onion, garlic, bay, thyme and tarragon, with butter, flour, eggs and plenty of mustard and Cayenne pepper. Once cooked, they're covered with crab bisque and baked again until they're blistering and wobbly. King Edward's Bay, Tynemouth, Tyne and Wear, England, NE30 4BY Mashed potato doesn't sound like something to get gourmands' hearts racing, but there's mash and then there's the mash served up at Makars Gourmet Mash Bar on The Mound in Edinburgh, where toppings range from wild boar sausages to lion's mane mushrooms. 'Makars' slow-cooked lamb shank with black pudding mash is my pick,' says London-based chef Ellen Chew, founder of the Chew On This restaurant group, including Singapulah on London's Shaftesbury Avenue. 'It's very impressive that they've managed to transform something as basic as mash into something so delectable by pairing it with their deeply flavourful meat, like their fall-off-the-bone hill lamb.' The lamb shank is infused with a sauce made with local Leith Distillery's Tawny Port wine, rosemary and tomato sauce, while the mash contains Stornoway black pudding. 'This is comfort food at its finest,' says Chew. 9-12 Bank St, Edinburgh, Scotland, EH1 2LN Home to restaurants from the likes of Rick Stein, Paul Ainsworth and Nathan Outlaw, there's long been an abundance of reasons for foodies to visit Cornwall. Since 2024, there's been yet another one: Ardor, a Mediterranean-inspired restaurant from chef Dorian Janmaat, formerly of Le Manoir aux Quat'Saisons, in the heart of St Ives. 'One of the best things I've eaten this year is the wild mushroom fideuà pasta with truffle aioli at Ardor – it's absolutely epic,' says Chris Eden, executive head chef of Cornwall's Watergate Bay Hotel. 'This Catalan-inspired dish replaces paella rice with broken pasta strands to create a real depth of earthy flavours and interesting texture. The intensity of mushrooms creates a rich umami base, while the silky truffle aioli adds luxurious depth. It's hearty, indulgent comfort food elevated through technique rather than fussiness. Dorian spent much of his childhood in Spain, and his influences shine through strongly.' 45 Fore St, Saint Ives, Cornwall, England, TR26 1HE Sandwiches are not 'real food' and 'lunch is for wimps', according to Kemi Badenoch. These are not views shared by Nigerian-born British chef-owner Adejoké Bakare, who earned a Michelin star for her West African restaurant Chishuru. Bakare likes to get her hands on a Bifana – 'a classic Portuguese sandwich' – at Quality Wines in Farringdon, London, whenever they're on the menu. 'Quality Wines is one of my favourite places to eat,' says Bakare of the restaurant, which serves a Mediterranean-inspired menu, from roast turbot to pig fat cannolo. 'I love Nick Bramham's food – taking down-home dishes and executing them brilliantly. The Bifana is one example. Nick marinates pork loin in paprika and bay, then simmers it in white wine and molten pork fat. The loin and sauce are shoved into a crusty roll, made in-house. It's anointed with Portuguese mustard and piri piri oil. For me, it's the ultimate sandwich.' 88, Farringdon Road, Farringdon, London, England, EC1R 3EA The driving force behind renowned Lancashire restaurant Northcote and now the chef-owner of farm-to-table gastropub The Three Fishes in Clitheroe, Nigel Haworth is a veteran figure in northern England's culinary scene. He's been particularly dazzled by the modern British dishes created by Ruth Hansom, who worked at The Ritz and Core by Clare Smyth before opening Hansom Restaurant in the North Yorkshire market town of Bedale in 2024. 'Ruth's lobster bisque chawanmushi is a standout dish: technically impressive, culturally rich, and absolutely delicious,' says Haworth. 'She's reimagined the classic lobster bisque by transforming it into a chawanmushi, a delicate Japanese-style steamed egg custard. 'The base is made from bisque stock and eggs, creating a silky custard infused with the deep, roasted flavour of lobster. It's topped with lobster tail, pickled fennel, heritage tomatoes and carrots. The textures, colours, and flavours sing in harmony. This is seasonal British produce meeting global technique, a great example of the thoughtful, progressive cooking defining 2025's dining scene.' 'Neighbourhood Nourishment' is the order of business at Vittle Bakeshop, a small bakery and café on The Promenade of the seaside town of Portstewart, County Londonderry, though they may have to get used to travelling gastronomes from far and wide turning up. Opened in 2020, David Loughran and his partner Sarah specialise in naturally leavened bread and pastries, as well as 'Freaky Ferments,' winning awards for their Irish custard tart and wild garlic sausage roll. But it's their nduja and wild garlic pain suisse that's been drawing Stevie McCarry, chef-owner at LIR seafood restaurant in nearby Coleraine, for repeat visits. 'Days off in hospitality are sacred – ours always include a trip to Vittle Bakeshop, a small-but-mighty space for creativity and community,' says McCarry. 'Their most recent masterpiece, the nduja and wild garlic pain suisse, is the greatest thing I've put into my mouth in years. It's cross-laminated sourdough croissant pastry filled with The Curly Pigs nduja [spreadable salami] from County Fermanagh, and a duo of in-house ferments: one a by-product from making fermented chilli hot sauce and the other a lacto-fermented wild garlic paste. It's finished with hot honey and finely shaved Cáis na Tíre, an Irish sheep's milk cheese reminiscent of Pecorino. It's heaven.' 66, The Promenade, Portstewart, County Londonderry, Northern Ireland, BT55 7AF Brother Thai began life 10 years ago as a Cardiff street food stall, chef and owner Andrew Chongsathien earning a reputation for his innovative approach to Thai street food. It's an approach he continued when he opened his restaurant in the heart of the Welsh capital. 'One of the most exciting things I've eaten recently is the sticky spicy beef roti at Brother Thai,' says Lewis Dwyer, head chef and owner at the creative Hiraeth restaurant, opposite Cardiff's Victoria Park. 'It's Thai-style stir-fried beef with a generous amount of lime leaf through it, sat on top of flaky paratha.' The dish is inspired by the paratha-like breads, known as roti, commonly sold from street food stands in southern Thailand's Muslim-populated areas, usually eaten with beef, lamb or fish curry. Brother Thai's dish also features a Thai-inspired ajat 'slaw'. 'It's a simple and unassuming plate of food, but I don't see the Kaffir lime leaf played up so vibrantly ever, and the addition of the buttery, pastry-like paratha is a brilliant combination. It's up there with the best food you can get in Cardiff.' 35, Whitchurch Rd, Cardiff, CF14 3JN One of the most influential figures on the British culinary scene, Michel Roux Jr, formerly the chef-owner of Le Gavroche, is the culinary director of Chez Roux at The Langham hotel in London's West End. Not the easiest man to impress, he was enamoured with an elegant salmon dish at Trinity, chef-owner Adam Byatt's Michelin-starred fine dining restaurant in Clapham Old Town, London. 'The dish I've most enjoyed recently is one served at Trinity,' says Roux Jr, singling out the warm semi-smoked salmon, which is poached in a beurre monté. 'The salmon's served on a classic beurre blanc but made with Chardonnay and white onion for depth of flavour. It's finished with trout roe, dill and dulce for lip-smacking deliciousness. The final touch of pickled cucumber brings the whole dish together – a joy to the senses. The presentation is striking in its simplicity – it's a statement brimming with confidence.' 4, The Polygon, London, England, SW4 0JG 'It's amazing to see how the curry has assimilated itself into British cuisine,' says Nina Matsunaga, chef-owner of the award-winning The Black Bull in the Yorkshire Dales market town of Sedbergh. 'Kevin Tickle at Heft is through-and-through a Cumbrian chef, yet the most exciting dish that I've eaten recently – monkfish, mussel and cauliflower curry – sits very comfortably on his menu.' Heft opened in 2022 in a 17th-century inn in the south of the Lake District National Park, a few minutes away from Lake Windermere. His monkfish curry was a particularly memorable experience for Matsunaga. 'The monkfish is blushed on the Konro (Japanese BBQ),' she says. 'He also uses poached mussels, cauliflower browned in butter and fermented cauliflower hearts with shoestring fries for an added playful crunch. His 'special blend' of curry sauce is not too spicy but has good depth. It's a different take on a curry, and an exciting, standout dish.' High Newton, Grange-over-Sands, Cumbria, England, LA11 6JH Scottish chef Pamela Brunton trained at Noma in Copenhagen and Fäviken in Sweden before opening Inver in 2015, a cosy restaurant in the village of Strachur overlooking Loch Fyne in the Scottish Highlands. Her menus combine modern techniques with local wild and farmed ingredients – langoustines, lamb, berries and seashore greens. Unsurprisingly, it's high on the to-do list for in-the-know foodies. Rosie Healey, chef-owner of Mediterranean-influenced Gloriosa in Glasgow ( was bowled over. 'I had the most wonderful meal recently at Inver,' she says. 'The standout dish was so beautifully presented and a joy to eat: thinly sliced, raw, hand-dived scallops from the loch, white asparagus alongside, and a white scallop sauce flavoured with vanilla and miso poured all around, finished with a tiny amount of hazelnut oil. Everything was pale and harmonious.'
