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DUK10068579_018
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920226
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DUK10068579_016
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike. Pictured with his team of chefs at the Grain Store in Kings cross, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920223
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DUK10068579_001
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920242
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DUK10068579_004
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920243
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DUK10068579_005
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920244
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DUK10068579_013
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920238
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DUK10068579_003
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920240
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DUK10068579_006
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920241
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DUK10068579_002
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920239
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DUK10068579_012
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920237
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DUK10068579_008
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920233
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DUK10068579_007
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920236
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DUK10068579_009
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920234
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DUK10068579_011
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920235
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DUK10068579_020
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920231
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DUK10068579_010
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920232
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DUK10068579_019
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920230
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DUK10068579_017
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920228
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DUK10068579_015
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920229
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DUK10068579_021
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920227
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DUK10068579_014
STUDIO - Bruno Loubet Küchenchef Koch
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. Bruno Loubet's decision to hang up his apron at Grain Store in King’s Cross then retire to Australia was a slap in the face for many when the restaurant announced the news last week. "Such is life" smiles the green-fingered Frenchman, whose vegetable dishes in King’s Cross have for the past four years pushed meat off the menu for many Londoners, offering a genuine alternative space for five-a-day fanatics, flexitarians and fibre-lovers alike.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01920225
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DUK10063155_004
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873869
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DUK10063155_010
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873872
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DUK10063155_012
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873871
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DUK10063155_015
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873878
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DUK10063155_013
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873880
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DUK10063155_014
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873870
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DUK10063155_011
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873876
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DUK10063155_003
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873874
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DUK10063155_009
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873892
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DUK10063155_008
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873886
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DUK10063155_002
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873882
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DUK10063155_007
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873890
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DUK10063155_016
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873889
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DUK10063155_006
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873898
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DUK10063155_005
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873899
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DUK10063155_001
STUDIO - Marcus Samuelsson
Marcus Samuelsson knows the secret to satisfying a President: short ribs, sweet potatoes, spicy beans and a playlist featuring Run DMC, Sting, Nas and Amy Winehouse. The 46-year-old Swedish-Ethiopian chef has cooked for Barack Obama "many times", from the President’s first state dinner at the White House in 2009 to when Obama chose Samuelsson's Harlem restaurant Red Rooster as the venue for a fundraiser in 2011. Samuelsson is shortly to open a Red Rooster restaurant in Shoreditch, to accompany a venue of the same name in Harlem, New York.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01873896
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DUK10059855_004
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847396
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DUK10059855_003
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Ravneet Gill, pastry chef, at Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847395
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DUK10059855_001
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Ravneet Gill, pastry chef, at Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847393
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DUK10059855_002
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847394
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DUK10059855_012
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Grilled lemon sole at Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847389
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DUK10059855_020
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Grilled lemon sole at Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847397
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DUK10059855_013
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Grilled lemon sole at Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847392
(c) Dukas -
DUK10059855_021
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Middleweight pork chop, smoked cods roe, fennel and rocket at Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847391
(c) Dukas -
DUK10059855_014
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Lemon cream at Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847390
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DUK10059855_010
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Lemon cream at Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847386
(c) Dukas -
DUK10059855_011
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Sweetbreads, bacon, peas and wild garlic at Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847387
(c) Dukas -
DUK10059855_009
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Sweetbreads, bacon, peas and wild garlic at Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847388
(c) Dukas -
DUK10059855_006
FEATURE - Llewelyn's Restaurant in Herne Hill in London
Llewelyn's restaurant in Herne Hill London. Llewelyn’s is an independent, neighbourhood restaurant open for breakfast, lunch and dinner. They use simple, seasonal ingredients and our menu changes daily. Sweetbreads, bacon, peas and wild garlic at Llewelyns, Herne Hill, London.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01847385
(c) Dukas -
