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Articles by Alex Rushmer
Cambridge chef on why he's taken the difficult decision to raise menu prices
‘Are you doomscrolling again?’ For me, the answer to that question is ‘yes’ so frequently that I’ve had to make a conscious effort to wean myself off the relentlessly dispiriting news cycle. To try to end the ceaseless drip feed of negativity, I’ve logged out of social media accounts and closed tabs from news outlets on my phone. Unfortunately, as the owner of a restaurant, there are several other sources I can’t ignore: invoices; monthly energy statements; my bank account and so on.
Christmas Gift Guide - Books
Buying Christmas gifts for the food lover or enthusiastic cook in your life is generally pretty easy: there are a plethora of kitchen gadgets that are just waiting to clutter up the kitchen drawers, countless luxe ingredients or other edible delights with which to stuff a stocking, or vouchers for any one of hundreds of culinary experiences.
Salt-Baked Kohlrabi With with Turnips and Turnip-Top Mayonnaise - Moveable Feast Recipe - FineCooking
Servings: 6 Ingredients 1-1/2 cups all-purpose flour, plus additional for kneading and dusting work surface 1/2 cup kosher salt, plus additional for seasoning 2 medium kohlrabi, about 1 lb., peeled 1 large egg 3 small Japanese or Sweetbell turnips, thinly sliced, plus 1 cup coarsely chopped turnips tops, small leaves reserved 1/4 cup plus 1 Tbs. vegetable oil, such as grapeseed 2 Tbs. white wine vinegar 1 small clove garlic, finely grated 1/4 cup plus 1 Tbs.
Chef's table: try January
Alex Rushmer suggests resolving to expand your culinary horizons and try more recipes In comparison to the indulgence of Christmas and new year, the food of January is always going to seem austere and dull. Even well-chosen and perfectly cooked dishes are destined to appear wanting when compared with roast meats, rich puddings, mince pies for breakfast, several dozen Quality Street green triangles and a near endless supply of Stilton. And that’s before a single resolution has been made.
Chef's table: catch the bug
Insects have been crawling onto chef Alex Rushmer's plate Some years ago my wife bought me a little booked called Why not eat Insects?. Originally published in 1885, it was sold as just another quirky piece of Victorian eccentricity, an odd and novel essay penned by one Vincent M Holt, a man who (one can only presume) sent out a great many invitations to dine at his table, and received precisely the same number of polite rejections.
Chef's table: waste not, want not
Last year, celebrated New York-based chef Dan Barber launched an unusual pop-up restaurant on the roof of Selfridges, Oxford Street. The most unusual thing about this venture wasn’t the location, nor was it the glittering roster of chefs who guested at the two-month long residency. It was the food itself. Rather than cooking with choice cuts and premium ingredients, the dishes were created solely from waste products that Barber had sourced from all over the globe.
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