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The head pâtissier at Le Meurice speaks to Port about what inspires his fantastical desserts, the importance of travel, and how his ‘trompe-l’oeil’ fruit came to be
In an excerpt from Assouline’s new book, Asia’s first master of wine Jeannie Cho Lee details how to start a cellar
The Executive Sous Chef’s unconventional journey from business to cuisine, exploring his observational approach and style
The Swedish chef instrumental in the development of Nordic Cuisine talks about tradition, fire and his inaugural food festival on the island of Fjäderholmarna
Port talks to the service excellence director of the Radisson Blu Edwardian empire about egalitarianism and authenticity
Bulldog Gin collaborates with experimental design duo Bompas & Parr in a synaesthetic vision of music, taste and divergent architecture
Founder and head chef of Berenjak, Kian Samyani, talks about bringing traditional Iranian cuisine to Soho and how to cook Kashk e Bademjoon
The iconic Parisian restaurant reopens under Michelin-star chef Gérald Passédat
Port talks to Steve Plotnicki on his hip-hop past, fine-dining and reframing food as art
Port talks to the larger than life East London haunt offering Cantonese-Italian plates coupled with natural and organic wine
Head chef at ARKET, Martin Berg, talks to PORT about their new plant-based and sustainable Spring menu
Port takes a look at the newly opened kitchen craft store at Coal Drops Yard
Port talks to one of France and Britain’s best loved chefs about his childhood in rural Franche-Comté ahead of his fourth outing at Royal Ascot
The Savoy’s Beaufort Bar pays homage to its theatrical founders and offers up three cocktail recipes
The UK’s youngest Michelin-star chef discusses sustainable fine-dining and cooking for refugees
For the latest issue Port’s food editor, Fergus Henderson, cooks up a warming winter dish with his team at St. John – blood cake and fried eggs
Clare Finney talks to East London Liquor Company about their ambitious plans to revive the capital’s whisky scene
The founder and cheesemaker-in-chief at Kupros Dairy discusses design, dialect and the challenges of making Cypriot cheese in London
Bre Graham discovers the flavours behind a traditional Finnish midsummer in Lapland
Port meets the celebrated chef behind one of the most talked about London restaurants in recent years