The Next Big Food Trend: Too Many Cooks

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The Next Big Food Trend: Too Many Cooks

Words by Mr Adam Coghlan

24 March 2016

Mr Christopher Kostow at The Restaurant at Meadowood, Napa Valley, California. Photograph by Mr Peter Frank Edwards/Eyevine

Mr James Knappett

Cornish line caught trout, served raw with pickled turnips, Meyer lemon jam, lemon miso and turnip tops, by Mr James Knappett

Ms Rosio Sanchez

From left to right: mole negro and chicken taco with crema and sesame seeds, huevo ranchero taco and cod skin chicharon taco with salsa casera, as prepared by Ms Rosio Sanchez. Photographs by Mr Erik Olsson

Mr James Lowe

Gulls' eggs, served by Mr James Lowe. Photographs by Mr Per-Anders Jorgenson

Mr Christopher Kostow

Kohlrabi cooked in its own juices, rye porridge and mustard seeds, created by Mr Christopher Kostow. Photographs courtesy of The Restaurant at Meadowood

Mr Jeremy Charles

Newfoundland bouillabaisse, by Mr Jeremy Charles. Photograph by Mr Ned Pratt