In this final piece focusing on Caprice Holdings’ iconic restaurants J Sheekey, The Ivy and the newly opened Sexy Fish, we speak to group chef director Tim Hughes and group bar manager Xavier Landais about their management techniques and how they get the best work out of their staff.
“Writing a menu is like writing a song or a book. It can take days and months to get it right,” says chef Barry Vera of STK. As the culinary director for the stylish steakhouse brand, he has to wear many hats, writing and executing both food and beverage menus that speak to what his […]
January 2017 will see The Ivy celebrate its centenary as a restaurant that has stayed vibrant and current for today’s diners while keeping its air of class and glamour. The Ivy and the (even older) restaurant J Sheekey have both undergone refurbishments recently as part of Caprice Holdings‘ plans to keep them firmly in the minds […]
“The design of the restaurant is like a dream,” says chef San Tamilarasan of My Thai in South Dublin. During the day, My Thai is a casual, Asian-inspired restaurant that fuses the flavours of different countries together to create their unique menu. At night, the restaurant becomes one of Dublin’s most popular nightclubs, complete with […]
Gary Foulkes has an impressive past, having worked for John Campbell, Gary Rhodes, and at Aubergine before serving as head chef at the two Michelin starred restaurant The Square in Mayfair. Now he’s the executive chef of Angler and the newly-opened Chop House at the South Place Hotel. We caught up with him to discuss […]