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The Feed

Notes, interviews and stories on our chefs, ingredients and techniques.

IN CONVERSATION WITH: TINTIN JONSSON (SWILIPINO)

To celebrate the launch of chef Tintin Jonsson's menu, the fourth in our Spotlight Emerging Chefs series, we spoke to her about her life in food, from how she got started as a chef, to her favourite...

IN CONVERSATION WITH: MICHEL ROUX JR.

To celebrate the launch of Michel Roux Jr.'s exclusive new menus, we spoke to the legendary chef...

5th January, 2022

WHAT CHEFS EAT: COMFORT FOOD

Have you ever wondered what chefs eat at home during their time off? To celebrate the launch of our...

4th January, 2022

IN CONVERSATION WITH: RAVNEET GILL

To celebrate the launch of Rav’s Perfect Cookies, we chatted to the cookie queen herself about her...

30th November, 2021

NEAL'S YARD DAIRY: ON BRITISH CHEESE

This year, we’re proud to be partnering with Neal’s Yard Dairy for the festive season. We chatted...

15th November, 2021

SUPPLIER GLOSSARY

Good food is at the heart of everything we do at Dishpatch, and quality ingredients are key to the...

24th October, 2021

EL PASTOR: ON BARBACOA

We chatted to El Pastor co-founder Crispin Somerville about barbacoa, its origins and...

11th October, 2021

LIMA: ON PERUVIAN INGREDIENTS

A glossary of Peruvian ingredients and dishes....

21st July, 2021

JAY MORJARIA: ON ANJU

Jay Morjaria of Dalston's Jae restaurant talks to us about Korean anju – the inspiration behind his...

25th June, 2021

IXTA BELFRAGE: ON FLAVOUR DIVERSITY

We chat to Ixta Belfrage about how her upbringing has shaped her cooking...

19th June, 2021

IN CONVERSATION WITH: ANGELA HARTNETT

Angela Hartnett discusses her first memories of food, travels in Italy and cheese on toast ahead of...

29th May, 2021

ANDREW EDMUNDS: ON SEASONALITY

As the hungry gap passes and the weather warms up, an abundance of British and European fruit and...

22nd May, 2021

ROTI KING: ON ROTI

Head chef and owner Sugen Gopal shares his top tips for cooking your roti at...

21st April, 2021

IN CONVERSATION WITH: RUBEN DAWNAY (RUBEN'S REUBENS)

To celebrate the launch of the third menu in our Spotlight Emerging Chefs series with Ruben Dawnay,...

18th March, 2022

IN CONVERSATION WITH: PARIS ROSINA

To celebrate the launch of the second menu in our Spotlight Emerging Chefs series with Paris...

11th February, 2022

IN CONVERSATION WITH: JENNY PHUNG (LING LING'S)

To celebrate the launch of the first menu in our Spotlight: Emerging Chefs series with Ling Ling’s,...

22nd January, 2022

IN CONVERSATION WITH: RYAN GILLETT

We've teamed up with Brighton-based illustrator Ryan Gillett, to commission a series of playful...

29th November, 2021

WHAT CHEFS EAT: FESTIVE TRADITIONS

Have you ever wondered what chefs eat at home during their time off? We asked our restaurant chefs...

15th November, 2021

ST JOHN: ON WINE

Celebratory feasts are best served with a bottle of something special, so we’ve partnered with St....

14th November, 2021

OTTOLENGHI: ON SHELF LOVE

To celebrate the release of the new cookbook from Ottolenghi and his test kitchen team, Shelf Love,...

29th September, 2021

HOPPERS: ON ITS BEST-LOVED SRI LANKAN DISHES

We chatted to Hoppers director, Karan Gokani, about his favourite Sri Lankan...

20th August, 2021

THE LITTLE VIET KITCHEN: ON PHO

We chatted to Little Viet Kitchen's Thuy Pham to discover more about Vietnam’s national dish,...

16th August, 2021

SHUKO ODA: ON THE RHYTHMS AND RITUALS OF EATING

Growing up, big get-togethers with Shuko Oda’s family centred around hot...

16th June, 2021

JOSÉ PIZARRO: ON PRESA

“To enjoy cooking and then eating the meat of animals that have been well bred, well fed and, above...

6th June, 2021

ON THE IMPORTANCE OF SHARING FOOD

Our restaurant chefs on the importance of sharing food with friends and...

6th June, 2021

EVERY BREATH MATTERS

We’ve partnered up with our beloved friends at Gunpowder to send support to India's COVID-19...

16th March, 2021

FAROKH TALATI: ON IRANI CAFÉS

The origin of Farokh Talati's Chicken Berry...

25th February, 2021