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  • Cantabria Children's Day
    DUKAS_185549495_NUR
    Cantabria Children's Day
    A group of young people carries ''cuevanos'' on their backs, traditionally used to carry babies or other utensils, in La Campa de la Magdalena in Santander, Spain, on the occasion of the 47th edition of the Cantabrian Children's Day. This event is organized by the Association for the Defense of the Interests of Cantabria (ADIC) and aims to promote traditional culture among children, youth, and families. (Photo by Joaquin Gomez Sastre/NurPhoto)

     

  • Pelargonien: Schätze in der Klostergärtnerei Maria Laach
    DUKAS_92940287_PPR
    Pelargonien: Schätze in der Klostergärtnerei Maria Laach
    Die Kultur von Pelargonien hat im Kloster Maria Laach Tradition. Matthias Alter betreut diese vielfältige Sammlung mit etwa 100 Arten und Sorten in der Klostergärtnerei liebevoll und mit viel Enthusiasmus. Dabei wahrt er die Artenvielfalt und macht die Sammlung auch für die Öffentlichkeit zugänglich. Schwerpunkt sind vor allem Duft- und Blattschmuckpelargonien, die mit einer außergewöhnlichen Palette an Düften wie Zitrone, Cola, Rose oder Ingwer und unterschiedlichsten Blattvarianten überzeugen.

    Kiste mit 'Fireworks Pink', Pelargonium ternatum, Pelargonium 'Orsett', Pelargonium 'Lotusland', Pelargonium 'Prince of Orange', Pelargonium 'Torento', Pelargonium crispum 'Royal Soft Pink', Pelargonium 'Concolor Lace', Pelargonium crispum 'Purple Lavender'.
    Pelargonien: Schätze in der Klostergärtnerei Maria Laach *** Local Caption *** 00620729
    Nur für redaktionelle Nutzung | For Editorial use only. PRINT ONLY, NO WEB! Verwendung für Kalender, Buecher und Postkarten in D

     

  • Pelargonien: Schätze in der Klostergärtnerei Maria Laach
    DUKAS_92940263_PPR
    Pelargonien: Schätze in der Klostergärtnerei Maria Laach
    Die Kultur von Pelargonien hat im Kloster Maria Laach Tradition. Matthias Alter betreut diese vielfältige Sammlung mit etwa 100 Arten und Sorten in der Klostergärtnerei liebevoll und mit viel Enthusiasmus. Dabei wahrt er die Artenvielfalt und macht die Sammlung auch für die Öffentlichkeit zugänglich. Schwerpunkt sind vor allem Duft- und Blattschmuckpelargonien, die mit einer außergewöhnlichen Palette an Düften wie Zitrone, Cola, Rose oder Ingwer und unterschiedlichsten Blattvarianten überzeugen.

    Kiste mit 'Fireworks Pink', Pelargonium ternatum, Pelargonium 'Orsett', Pelargonium 'Lotusland', Pelargonium 'Prince of Orange', Pelargonium 'Torento', Pelargonium crispum 'Royal Soft Pink', Pelargonium 'Concolor Lace', Pelargonium crispum 'Purple Lavender' Pelargonien: Schätze in der Klostergärtnerei Maria Laach *** Local Caption *** 00620706
    Nur für redaktionelle Nutzung | For Editorial use only. PRINT ONLY, NO WEB! Verwendung für Kalender, Buecher und Postkarten in D

     

  • Wabi-Sabi Living Concept, Kitchen Still
    DUKAS_92933672_PPR
    Wabi-Sabi Living Concept, Kitchen Still
    PREMIUM SELECTION SPECIAL FEE: 50% SURCHARGE Wabi-Sabi Living Concept, Kitchen Still *** Local Caption *** 00611260
    PREMIUM SELECTION SPECIAL FEE: 50% SURCHARGE

     

  • Wabi-Sabi Living Concept, Kitchen Still
    DUKAS_92933667_PPR
    Wabi-Sabi Living Concept, Kitchen Still
    PREMIUM SELECTION SPECIAL FEE: 50% SURCHARGE Wabi-Sabi Living Concept, Kitchen Still *** Local Caption *** 00611259
    PREMIUM SELECTION SPECIAL FEE: 50% SURCHARGE

     

  • Wabi-Sabi Living Concept, Kitchen Still
    DUKAS_92933662_PPR
    Wabi-Sabi Living Concept, Kitchen Still
    PREMIUM SELECTION SPECIAL FEE: 50% SURCHARGE Wabi-Sabi Living Concept, Kitchen Still *** Local Caption *** 00611258
    PREMIUM SELECTION SPECIAL FEE: 50% SURCHARGE

     

  • Wabi-Sabi Living Concept, Kitchen Still
    DUKAS_92933659_PPR
    Wabi-Sabi Living Concept, Kitchen Still
    PREMIUM SELECTION SPECIAL FEE: 50% SURCHARGE Wabi-Sabi Living Concept, Kitchen Still *** Local Caption *** 00611257
    PREMIUM SELECTION SPECIAL FEE: 50% SURCHARGE

     

  • Wabi-Sabi Living Concept, Kitchen Still
    DUKAS_92933658_PPR
    Wabi-Sabi Living Concept, Kitchen Still
    PREMIUM SELECTION SPECIAL FEE: 50% SURCHARGE Wabi-Sabi Living Concept, Kitchen Still *** Local Caption *** 00611256
    PREMIUM SELECTION SPECIAL FEE: 50% SURCHARGE

     

  • FEATURE - Bodie: Goldgräber Geisterstadt
    DUK10044713_026
    FEATURE - Bodie: Goldgräber Geisterstadt
    MANDATORY CREDIT: Aya Okawa/Rex Shutterstock. Only for use in this story. Editorial Use Only. No stock, books, advertising or merchandising without photographer's permission
    Mandatory Credit: Photo by Aya Okawa/REX/Shutterstock (6954403i)
    Old utensils remain in Bodie, California
    Wild West ghost town, Bodie, California - Oct 2016
    How does a town become one of ghosts?

    This Wild West ghost town, Bodie, began as a small mining camp after gold was discovered in 1859 by a group of prospectors - including W.S. Bodey.
    (FOTO:DUKAS/REX)
    (c) Dukas

     

  • PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
    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

    Contact eyevine for more information about using this image:
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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614989
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  • PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
    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:
    T: +44 (0) 20 8709 8709
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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614988
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  • PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
    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

    Contact eyevine for more information about using this image:
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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614985
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  • PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
    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:
    T: +44 (0) 20 8709 8709
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    http://www.eyevine.com
    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614987
    Sonderkonditionen!

     

  • PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
    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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    http://www.eyevine.com
    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614984
    Sonderkonditionen!

     

  • PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
    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:
    T: +44 (0) 20 8709 8709
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    http://www.eyevine.com
    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614986
    Sonderkonditionen!

     

  • PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
    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

    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 *** 01614983
    Sonderkonditionen!

     

  • PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
    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:
    T: +44 (0) 20 8709 8709
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    http://www.eyevine.com
    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614982
    Sonderkonditionen!

     

  • PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
    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:
    T: +44 (0) 20 8709 8709
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    http://www.eyevine.com
    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614981
    Sonderkonditionen!

     

  • PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
    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:
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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614980
    Sonderkonditionen!

     

  • PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
    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

    Contact eyevine for more information about using this image:
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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614979
    Sonderkonditionen!

     

  • PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
    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

    Contact eyevine for more information about using this image:
    T: +44 (0) 20 8709 8709
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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612765
    Sonderkonditionen!

     

  • PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
    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
    E: info@eyevine.com
    http://www.eyevine.com
    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612764
    Sonderkonditionen!

     

  • PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
    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
    Sonderkonditionen!

     

  • PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
    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

    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) *** Local Caption *** 01612763
    Sonderkonditionen!

     

  • PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
    DUK10020142_005
    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
    E: info@eyevine.com
    http://www.eyevine.com
    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01612762
    Sonderkonditionen!

     

  • PORTRAIT - Ben Murphy Koch Küchenchef im Woodford
    DUK10020142_004
    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
    DUK10017492_018
    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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  • PORTRAIT - Theo Randall
    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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  • PORTRAIT - Theo Randall
    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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  • PORTRAIT - Theo Randall
    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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  • PORTRAIT - Theo Randall
    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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  • PORTRAIT - Theo Randall
    DUK10017492_015
    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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    Sonderkonditionen!

     

  • PORTRAIT - Theo Randall
    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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    Sonderkonditionen!

     

  • PORTRAIT - Theo Randall
    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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    Sonderkonditionen!

     

  • PORTRAIT - Theo Randall
    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
    Sonderkonditionen!

     

  • PORTRAIT - Theo Randall
    DUK10017492_008
    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.

    Walnut and orange tart at Theo Randall at InterContinental Hotel, Park Lane.

    © Daniel Hambury / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602331
    Sonderkonditionen!

     

  • PORTRAIT - Theo Randall
    DUK10017492_006
    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.

    Walnut and orange tart at Theo Randall at InterContinental Hotel, Park Lane.

    © Daniel Hambury / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602329
    Sonderkonditionen!

     

  • PORTRAIT - Theo Randall
    DUK10017492_010
    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.

    Walnut and orange tart at Theo Randall at InterContinental Hotel, Park Lane.

    © Daniel Hambury / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602333
    Sonderkonditionen!

     

  • PORTRAIT - Theo Randall
    DUK10017492_014
    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.

    Wood-roasted guinea fowl at Theo Randall at InterContinental Hotel, Park Lane.

    © Daniel Hambury / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602335
    Sonderkonditionen!

     

  • PORTRAIT - Theo Randall
    DUK10017492_017
    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.

    Wood-roasted guinea fowl at Theo Randall at InterContinental Hotel, Park Lane.

    © Daniel Hambury / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602337
    Sonderkonditionen!

     

  • PORTRAIT - Theo Randall
    DUK10017492_019
    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.

    Taglierini con gamberetti e carciofi (pasta with brown shrimps and artichokes) at Theo Randall at InterContinental Hotel, Park Lane.

    © Daniel Hambury / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602338
    Sonderkonditionen!

     

  • PORTRAIT - Theo Randall
    DUK10017492_009
    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.

    Taglierini con gamberetti e carciofi (pasta with brown shrimps and artichokes) at Theo Randall at InterContinental Hotel, Park Lane.

    © Daniel Hambury / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01602332
    Sonderkonditionen!

     

  • PORTRAIT - Theo Randall
    DUK10017492_007
    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.

    Bruschetta with tomatoes at Theo Randall at InterContinental Hotel, Park Lane.

    © Daniel Hambury / Evening Standard / eyevine

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  • FEATURE - Cafe Royal: Desserts in London
    DUK10017499_016
    FEATURE - Cafe Royal: Desserts in London


    From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.

    © Lucy Young / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601251
    (c) Dukas

     

  • FEATURE - Cafe Royal: Desserts in London
    DUK10017499_019
    FEATURE - Cafe Royal: Desserts in London


    From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.

    © Lucy Young / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601241
    (c) Dukas

     

  • FEATURE - Cafe Royal: Desserts in London
    DUK10017499_008
    FEATURE - Cafe Royal: Desserts in London

    From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.

    © Lucy Young / Evening Standard / eyevine

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    (c) Dukas

     

  • FEATURE - Cafe Royal: Desserts in London
    DUK10017499_010
    FEATURE - Cafe Royal: Desserts in London


    From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.

    © Lucy Young / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601244
    (c) Dukas

     

  • FEATURE - Cafe Royal: Desserts in London
    DUK10017499_020
    FEATURE - Cafe Royal: Desserts in London


    From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.

    © Lucy Young / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601246
    (c) Dukas

     

  • FEATURE - Cafe Royal: Desserts in London
    DUK10017499_009
    FEATURE - Cafe Royal: Desserts in London


    From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.

    © Lucy Young / Evening Standard / eyevine

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    (FOTO: DUKAS/EYEVINE) *** Local Caption *** 01601243
    (c) Dukas

     

  • FEATURE - Cafe Royal: Desserts in London
    DUK10017499_011
    FEATURE - Cafe Royal: Desserts in London


    From Thursday 3 March, London will have its first dessert restaurant at The CafÈ of iconic CafÈ Royal on Regent Street. With menus created by Executive Pastry Chef, Sarah Barber, the dessert restaurant will feature a selection of exquisite tasting menus all served with optional wine pairing.

    © Lucy Young / Evening Standard / eyevine

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    (c) Dukas

     

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