Bruce Palling

Reaction Contributor

Saturday, 8 February 2020

Merlin Labron-Johnson's Osip - taking world-class cooking beyond the M25

We can all agree that London has an unrivalled array of cuisines from every corner of the globe with numerous …

By Bruce Palling

Saturday, 18 January 2020

An American diner in Paris

Nearly a century and a half ago, Walter Scott, a hawker in Providence, Rhode Island, converted a horse-drawn freight wagon …

By Bruce Palling

Saturday, 11 January 2020

Daniel Humm's Davies and Brook - Mayfair haute cuisine of the highest standard

In 2014, Claridge’s spent considerable time and money before selecting Simon Rogan to open Fera as their flagship restaurant. A …

By Bruce Palling

Saturday, 21 December 2019

Why modernist cuisine will be off the menu in 2020

While travelling in the Himalayas, I reluctantly allowed a persistent fortune teller to make his pronouncements. After cursorily inspecting my …

By Bruce Palling

Saturday, 23 November 2019

Food: The world is Daniel Calvert's oyster

What makes a meal memorable? There are so many factors – the location, the company around the table, the wines …

By Bruce Palling

Saturday, 16 November 2019

Down by the Riverside

A little more than 30 years ago, a simple canteen opened in Hammersmith providing Italian-inspired lunches for an architectural practice …

By Bruce Palling

Saturday, 9 November 2019

Vercelli – the rice capital of Europe

Piedmont’s fame in the culinary world is effortlessly established by its white truffles from Alba and red wines of Barolo …

By Bruce Palling

Saturday, 19 October 2019

Norbert Niederkofler - Mountain Chef who made an art out of thinking differently

Around the turn of the Century, Alain Passard of L’Arpège, had a major change of heart about what he liked …

By Bruce Palling

Sunday, 13 October 2019

Michelin UK – in danger of losing its influence?

How relevant is the Michelin Guide’s assessment of the British food scene? Now in its fifth decade, its annual publication …

By Bruce Palling