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DUKAS_189986334_NUR
Kustermann Houseware Store In Munich
Kustermann, a historic Munich-based houseware and kitchenware retailer founded in 1798, displays its illuminated signs and logo on its building near the city center in Munich, Bavaria, Germany, on October 14, 2025. The store is known for its long tradition in household goods and premium kitchen equipment. (Photo by Michael Nguyen/NurPhoto) -
DUKAS_189986332_NUR
Kustermann Houseware Store In Munich
Kustermann, a historic Munich-based houseware and kitchenware retailer founded in 1798, displays its illuminated signs and logo on its building near the city center in Munich, Bavaria, Germany, on October 14, 2025. The store is known for its long tradition in household goods and premium kitchen equipment. (Photo by Michael Nguyen/NurPhoto) -
DUKAS_189986330_NUR
Kustermann Houseware Store In Munich
Kustermann, a historic Munich-based houseware and kitchenware retailer founded in 1798, displays its illuminated signs and logo on its building near the city center in Munich, Bavaria, Germany, on October 14, 2025. The store is known for its long tradition in household goods and premium kitchen equipment. (Photo by Michael Nguyen/NurPhoto) -
DUKAS_189986328_NUR
Kustermann Houseware Store In Munich
Kustermann, a historic Munich-based houseware and kitchenware retailer founded in 1798, displays its illuminated signs and logo on its building near the city center in Munich, Bavaria, Germany, on October 14, 2025. The store is known for its long tradition in household goods and premium kitchen equipment. (Photo by Michael Nguyen/NurPhoto) -
DUKAS_189986305_NUR
Kustermann Houseware Store In Munich
Kustermann, a historic Munich-based houseware and kitchenware retailer founded in 1798, displays its illuminated signs and logo on its building near the city center in Munich, Bavaria, Germany, on October 14, 2025. The store is known for its long tradition in household goods and premium kitchen equipment. (Photo by Michael Nguyen/NurPhoto) -
DUKAS_189986303_NUR
Kustermann Houseware Store In Munich
Kustermann, a historic Munich-based houseware and kitchenware retailer founded in 1798, displays its illuminated signs and logo on its building near the city center in Munich, Bavaria, Germany, on October 14, 2025. The store is known for its long tradition in household goods and premium kitchen equipment. (Photo by Michael Nguyen/NurPhoto) -
DUKAS_187560322_NUR
Victorinox Store In Cologne
The Victorinox store with its red shield logo is seen in Cologne, North Rhine-Westphalia, Germany, on August 3, 2025. Victorinox is a Swiss brand known for its Swiss Army knives, watches, and travel gear. (Photo by Michael Nguyen/NurPhoto) -
DUKAS_187560310_NUR
Victorinox Store In Cologne
The Victorinox store with its red shield logo is seen in Cologne, North Rhine-Westphalia, Germany, on August 3, 2025. Victorinox is a Swiss brand known for its Swiss Army knives, watches, and travel gear. (Photo by Michael Nguyen/NurPhoto) -
DUKAS_187560294_NUR
Victorinox Store In Cologne
People walk and cycle past the Victorinox store with its red Swiss Army logo in Cologne, Germany, on August 3, 2025. The Swiss brand is known globally for its knives, watches, and travel gear. (Photo by Michael Nguyen/NurPhoto) -
DUKAS_187560279_NUR
Victorinox Store In Cologne
The Victorinox store with its red shield logo is seen in Cologne, North Rhine-Westphalia, Germany, on August 3, 2025. Victorinox is a Swiss brand known for its Swiss Army knives, watches, and travel gear. (Photo by Michael Nguyen/NurPhoto) -
DUKAS_187188447_NUR
Daily Life In Old Quebec City
Knives made in Canada are displayed at a shop in Old Quebec City, Quebec, Canada, on June 26, 2025. (Photo by Creative Touch Imaging Ltd./NurPhoto) -
DUKAS_187188424_NUR
Daily Life In Old Quebec City
Knives made in Canada are displayed at a shop in Old Quebec City, Quebec, Canada, on June 26, 2025. (Photo by Creative Touch Imaging Ltd./NurPhoto) -
DUKAS_136997192_EYE
Still hungry? How we fell out of love with small plates.
The end of small plates feature for Saturday magazine 2 April 2022
Styling: Iona BlackshawThe popularity of small plates coincided with many restaurants no longer taking bookings.
It’s over a decade since seven perfectly arranged beans came to constitute dinner. But is the age of small plates dining coming to an end? And if so, what’s next?
One person described small plates as ‘the Tinder of eating’: a lot of choice, but satisfaction by no means guaranteed.
© Michael Hedge / Guardian / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_136997181_EYE
Still hungry? How we fell out of love with small plates.
The end of small plates feature for Saturday magazine 2 April 2022
Styling: Iona BlackshawThe popularity of small plates coincided with many restaurants no longer taking bookings.
It’s over a decade since seven perfectly arranged beans came to constitute dinner. But is the age of small plates dining coming to an end? And if so, what’s next?
One person described small plates as ‘the Tinder of eating’: a lot of choice, but satisfaction by no means guaranteed.
© Michael Hedge / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_136997183_EYE
Still hungry? How we fell out of love with small plates.
The end of small plates feature for Saturday magazine 2 April 2022
Styling: Iona BlackshawThe popularity of small plates coincided with many restaurants no longer taking bookings.
It’s over a decade since seven perfectly arranged beans came to constitute dinner. But is the age of small plates dining coming to an end? And if so, what’s next?
One person described small plates as ‘the Tinder of eating’: a lot of choice, but satisfaction by no means guaranteed.
© Michael Hedge / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_136997193_EYE
Still hungry? How we fell out of love with small plates.
The end of small plates feature for Saturday magazine 2 April 2022
Styling: Iona BlackshawThe popularity of small plates coincided with many restaurants no longer taking bookings.
It’s over a decade since seven perfectly arranged beans came to constitute dinner. But is the age of small plates dining coming to an end? And if so, what’s next?
One person described small plates as ‘the Tinder of eating’: a lot of choice, but satisfaction by no means guaranteed.
© Michael Hedge / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_136997195_EYE
Still hungry? How we fell out of love with small plates.
The end of small plates feature for Saturday magazine 2 April 2022
Styling: Iona BlackshawThe popularity of small plates coincided with many restaurants no longer taking bookings.
It’s over a decade since seven perfectly arranged beans came to constitute dinner. But is the age of small plates dining coming to an end? And if so, what’s next?
One person described small plates as ‘the Tinder of eating’: a lot of choice, but satisfaction by no means guaranteed.
© Michael Hedge / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_136997196_EYE
Still hungry? How we fell out of love with small plates.
The end of small plates feature for Saturday magazine 2 April 2022
Styling: Iona BlackshawThe popularity of small plates coincided with many restaurants no longer taking bookings.
It’s over a decade since seven perfectly arranged beans came to constitute dinner. But is the age of small plates dining coming to an end? And if so, what’s next?
One person described small plates as ‘the Tinder of eating’: a lot of choice, but satisfaction by no means guaranteed.
© Michael Hedge / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_136997182_EYE
Still hungry? How we fell out of love with small plates.
The end of small plates feature for Saturday magazine 2 April 2022
Styling: Iona BlackshawThe popularity of small plates coincided with many restaurants no longer taking bookings.
It’s over a decade since seven perfectly arranged beans came to constitute dinner. But is the age of small plates dining coming to an end? And if so, what’s next?
One person described small plates as ‘the Tinder of eating’: a lot of choice, but satisfaction by no means guaranteed.
© Michael Hedge / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_104753111_TOP
Mono Neg
School for Butlers .
Mr Samuel Bretson, one of Britain's best-known butlers, is at work training the nation's servants to do their duties efficiently. He ensures that the flow of "gentlemen's gentlemen" and perfect housemaids is kept up.
Mr Bretson showing students the etiquette for serving at the dinner table.
1950 (FOTO:DUKAS/TOPFOTO)
DUKAS/TOPFOTO -
DUKAS_104753103_TOP
Mono Neg
School for Butlers .
Mr Samuel Bretson, one of Britain's best-known butlers, is at work training the nation's servants to do their duties efficiently. He ensures that the flow of "gentlemen's gentlemen" and perfect housemaids is kept up.
A student laying out cutlery for a place setting at a dinner table.
1950 (FOTO:DUKAS/TOPFOTO)
DUKAS/TOPFOTO -
DUKAS_123965302_RHA
Aluminium pots shop in Ambatolampy, Antsirabe, Central Madagascar
Aluminium pots shop in Ambatolampy, Antsirabe, Central Madagascar, Africa
Carlo Morucchio -
DUKAS_123965717_RHA
Restaurant tables set for dinner and couple overlooking lake at sunset, Como, Province of Como, Lake Como, Lombardy, Italy, Europe
Restaurant tables set for dinner and couple overlooking lake at sunset, Como, Province of Como, Lake Como, Lombardy, Italian Lakes, Italy, Europe
Frank Fell -
DUKAS_123876613_RHA
Giant fork sculpture from Alimentarium food museum, Lake Geneva (Lac Leman), Vevey, Vaud, Switzerland, Europe
Giant fork sculpture from Alimentarium food museum, Lake Geneva (Lac Leman), Vevey, Vaud, Switzerland, Europe
Christian Kober -
DUK10020139_007
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Details of noodles at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614989
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DUK10020139_010
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614988
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DUK10020139_002
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Pork & Prawn Wontons at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614985
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DUK10020139_011
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614987
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DUK10020139_012
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614984
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DUK10020139_006
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614986
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DUK10020139_008
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Beef Brisket & Radish Noodles at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614983
Sonderkonditionen! -
DUK10020139_009
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Locals enjoy lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614982
Sonderkonditionen! -
DUK10020139_001
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Locals enjoy lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614981
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DUK10020139_004
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Locals enjoy lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614980
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DUK10020139_005
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Jess Barton - assistant chef enjoys lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614979
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DUK10020142_006
PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612765
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DUK10020142_003
PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612764
Sonderkonditionen! -
DUK10020142_001
PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612766
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DUK10020142_002
PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
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PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
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PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
Head chef Ben Murphy at The Woodford.
The Woodford is a signally ambitious gastronomic venture with Michelin stars in its eyes. After studying at Westminster Kingsway College, Murphy worked for three years for Pierre Koffmann at The Berkeley then, at Koffmann’s suggestion, went to gain experience in France at Michel Guerard’s Les Prés d’Eugénie in the south-west and with Eric Fréchon at Le Bristol in Paris.
In the meantime he somehow managed to win the title Young National Chef of the Year 2012 in the UK in a competition sponsored by Knorr. He’s been on the telly too. In Chefs on Trial presented by Alex Polizzi he didn’t get picked for the job in question. I hope they’re kicking themselves now. The current owner of The Woodford, a handsome building that at one time was a pub and later a nightclub until a shooting closed it down, is Essex-based entrepreneur Steve Andrews, owner of The Blue Group and also The Grey Group. The investment looks considerable. As you enter there is a glittering bar to the right and an open kitchen to the left. Further in, seating in the main dining room is for the most part curvaceous embracing banquettes. Upstairs is an oyster bar.
© Daniel Hambury / Evening Standard / eyevine
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PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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DUK10017492_012
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602341
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DUK10017492_021
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602342
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DUK10017492_022
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602343
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DUK10017492_013
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602344
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PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602345
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DUK10017492_020
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602340
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DUK10017492_016
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Clementine sorbet at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602336
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DUK10017492_011
PORTRAIT - Theo Randall
Theo Randall left The River Café beside the Thames after working there for 17 years - 10 of them as head chef - his decision to throw in his lot with The InterContinental Park Lane rather than launch an independent place of his own puzzled many of us who dwell on such things. Ten years on from that start in autumn 2006, with two books written and various Best This, Best That awards lobbed his way, Randall’s revamped restaurant with its new look and apparently embellished menu re-opened last week.
Clementine sorbet at Theo Randall at InterContinental Hotel, Park Lane.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602334
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