A glance at articles in the news or topics of interest in the fine dining world -
from the restaurant and customer dos and don'ts through to the latest trends
in gastronomy..
fine-dining-guide.com takes a humorous look at the bad habits of some of
the restaurants we've visited over the years, as a counter balance we look at
the restaurant's view of the customer in 40 Perils.
Davis Shaw provides probably the most insightful commentary on Molecular
Gastronomy yet seen in the national press. This piece was published in the
LA Times
Andy Hayler has his own website about food; he is also now the envy of
every discerning foodie around the world having completed a pilgrimage to
all 49 Michelin 3 star restaurants.
Heston Blumenthal has been awarded a grant to continue his research into
molecular gastronomy, the details were published in the Daily Telegraph
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