My reading list

Your reading list is empty! Add articles and start reading now.

Edible Ensembles by Gretchen Röehrs: the Art of Food

Food is transformed into fine fashion by artist Gretchen Röehrs in a new book from Rizzoli. We ask London’s finest chefs and bartenders their favourite ways to give these simple ingredients a contemporary twist


Jason Atherton, chef: “I think the best way to cook Sweetcorn is on a barbecue. The smokiness provided by the flames gives a good contrast to the natural sweetness. It makes a great side dish with a squeeze of lime, a scattering of cheese and fresh chilli.”


Theo Randall, chef: "Lobster linguine is one of the most delicious dishes – and extremely popular at Theo Randall at the InterContinental. We buy live Dorset blue lobsters and steam them, remove the meat and cut the tails with the shell on. They’re gently cooked with fresh red chilli, parsley and garlic. The linguine is very al dente and we finish it off with some lobster stock and fresh tomato tossed together. Add some spicy green olive oil and it’s something you really have to try.”


Martin Hudak, senior bartender at the Savoy’s American Bar: “Coffee can be so much fun to give different dimensions and textures – and coffee cocktails can be more exciting then just regular espresso martinis. We infuse tonic water with ground coffee and roasted coffee nuts to give it a distinctly different flavour, which becomes part of the Kentish Cob cocktail – a blend with Bacardi rum, sweet vermouth and fermented plantain syrup.”


Tom Aikens, chef: “Curly kale is one of my favourite vegetables. I love it simply shredded into a salad, or added to risotto right at the end to give a lift of freshness. It’s also great deep-fried and seasoned with chilli salt, or you can brush the leaves with cashew nut cream and slowly dry them out in a cool oven at about 70°C.”

Lemons & Limes 

Pepijn Vanden Abeele, bar manager, Sketch: “I like to work with all different types of lemons and limes, as each has a very distinct character. One of my favourites at the moment is yuzu: it has great acidity as well as a very round flavour with notes of grapefruit and mandarin that helps gel different ingredients together. It’s an excellent alternative to lime in margaritas or daiquiris.”


Ben Tish, culinary director, The Stafford London: “I’m a big mushroom fan and at this time of year I use the more meaty, chestnut mushrooms, cooking them with just-in-season wild garlic leaf and butter, served on some grilled sourdough with an egg yolk and grated aged pecorino.”


Chris Galvin, chef: “Pasta conjures up so many ideas and often plays an important role, like in a goat’s cheese ravioli with slow-cooked Pyrenees lamb shoulder and sweet pepper stew.” 

Edible Ensembles, Gretchen RÖehrs, £18.95