Olive & Ash · 4 min read
Why we cook over fire
Oak, olive wood and a lot of patience: how head chef Karim Benali built the kitchen around a single hearth, and what it taught him about restraint.
From the journal
Stories from our kitchens
Brine · 6 min read
A morning on the water with our oyster farmer
Up at 4:30 with Yann Le Goff, who has grown every oyster we have served since Brine opened, and whose grandfather farmed the same bay.
Fennel · 3 min read
Natural wine, without the jargon
Our sommelier Inès Moreau on skin contact, low sulphur, and why the list at Fennel changes nearly every week.