Let Your Summer Of Rosé Span The Globe
Embrace one of life’s simple pleasures with a cool glass of your favourite rosé. We are...
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Tag: St. John
Life In The Time Of COVID-19 :Restaurateur Trevor Gulliver, St. John, London, England
Last week we were most perturbed to hear that our good friend Chef Fergus Henderson of St....
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A Table Abroad: My Best Meals Away
Malcolm Jolley looks back on a year of eating in other countries… 2019 was big travel year...
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Give me the Grenache!
Malcolm Jolley has a revelatory moment over a glass of Boulevard Napoleon Grenache Noir. I was...
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Trevor Napoleon St. John
Malcolm Jolley catches up with Trevor Gulliver and his wines. My friend, the indomitable Trevor...
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A Quiet Restaurant in London
One of the best things about a week eating out in London were the sounds of a dining room...
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London Listicle
Never mind Buzzfeed, we can make clickbait with the best of them here at GFR. So, rather than...
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St. John Wines Arrive In Canada For The First Time
What with Good Food Revolution always having been rather fond of Fergus Henderson and Trevor...
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Trevor Gulliver
“A good restaurant is an old friend,” says Trevor Gulliver. A good restaurant is St....
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Fergus Henderson at Terroir
The fifth annual Terroir Hospitality Symposium was held at Hart House, March 1. After a full day of talks, seminars and tastings (watch GFR for extended coverage), the sold out crowd of 400 chefs, cooks, sommeliers, restaurateurs, journalists, food writers and all other manner of people passionate about fine dining and artisanal food and wine sat down to hear English chef Fergus Henderson’s key note speech, captured by GFR in the video below. For three quarters of an hour, Henderson held the audience members spellbound as he explained what he believes to be the root of his phenomenal success at St. John, and the meaning of the philosophy laid out in his ever-influential book and chef’s favourite, Nose To Tail Eating.
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Terroir 5 – Fergus Henderson
Intrigued by what his expectations of food in Canada were I asked Fergus Henderson what he expected to find on the menus of Toronto restaurants – “Elk Pie” was his simple response!
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What Charlie did next…
Love him or loathe him, one has to admit that Toronto’s mysterious pop-up restaurateur Charlie certainly has balls.
Utilising a cabal of deep industry associates, some seriously talented local Chefs, a roster of secret supper venues, and considerable chutzpah, he has been hosting what are arguably some of the most exciting events around, a fact that didn’t go unnoticed by Food and Wine magazine when they listed Charlie’s get-togethers amongst their top culinary experiences in the world.
Well, this time Charlie has gone one step further and put together a duo of extraordinary dinners in two of Europe’s most extraordinary restaurants… yes, you read that correctly…
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