Cooking with cannabis: ‘I have a fish guy, a meat guy and a weed guy’
In the two years since Colorado legalised cannabis, chefs in the state have been finding new ways to make a meal of it
Claus Meyer: the other man from Noma
The Danish TV host and entrepreneur helped create the world’s best restaurant and turn Copenhagen into a leading dining destination. Next stop: New York
The OFM 50: what we love about the world of food in 2016
From Heston Blumenthal’s sweet shop to the policeman turned pie-maker, here (in no particular order) are 50 of Observer Food Monthly’s favourite things
The chefs’ guide to life: how to work together and stay in love
Sarit Packer and Itamar Srulovich, the chef-owners of Honey & Co, on marriage and the job
The chefs’ guide to life: how I recovered from drug addiction
Phil Howard, the chef and co-owner of The Square, Mayfair on life and work after quitting crack cocaine
The chefs’ guide to life: how to get a good work/life balance
Anna Hansen of the Modern Pantry on juggling the demands of business and family
The chefs’ guide to life: how to change career
Mikael Jonsson, the chef-owner of Hedone, on trading a successful law career in Sweden for a Michelin-starred restaurant in London
The chefs’ guide to life: how to be creative
Jocky Petrie, former head of the Fat Duck experimental kitchen, now bringing flair and innovation to Gordon Ramsay’s restaurant business
The chefs’ guide to life: how to succeed
Jason Atherton, the chef-owner of Pollen Street Social, on opening 14 restaurants around the world in just five years
The kitchen apprentices: have knives, will travel
Six ‘stagiaires’ tell how honing their cooking skills for free at restaurants such as Mugaritz, L’Enclume and Relae is vital to their careers
OFM awards 2015 young chef of the year: George O’Leary
After cooking his parents dinner for six years, George O’Leary pitched up at Marlow’s Hand & Flowers – and never looked back
OFM Awards 2015 best food personality: Tom Kerridge
Michelin stars, bestselling books, TV shows: for the chef OFM readers have voted their personality of the year, it’s all been ‘a pleasant accident’
The DIY chefs: ‘You’re making something you just can’t get elsewhere’
Five cooks who are using their restaurants to churn their own butter and cure their own salumi
Heston Blumenthal interview: the Fat Duck flies again
Heston Blumenthal’s Fat Duck changed British restaurants for ever. As he prepares to re-open in Bray, can he do it all over again? With help from magician Derren Brown, a psychologist and a ‘font expert’ he just might
From fork to fork: five cooks and their kitchen gardens
Some chefs can’t wait to escape the restaurant so they can retreat into their backyard, their rooftop, even their front steps, and surround themselves with … food!