Stevie Parle
Why You Should Be Eating Carbonara for Breakfast
“It’s just like having bacon and eggs, isn’t it? It’s like an all-day breakfast pasta.”
Meet the Chef Cooking Steak and Cassoulet for Brunch
According to Alex Jackson of new Mediterranean-inspired restaurant Sardine in East London, avo on toast is just too basic for brunch.
Making the Perfect Fish Sauce Is a Science, Not an Art
Chef Stevie Parle of modern British restaurant, Craft London, has revived a 3,000-year-old recipe for garum—the aged fish guts ketchup first made by Romans.
You'll Need a Mallet to Eat This Roast Duck
British chef Stevie Parle’s clay-baked duck has become a signature dish at his London restaurant. Cooked with treacle, thyme, and star anise, a mallet is required to break through the clay coating and release the perfectly cooked meat within.
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