Me and my mentor: Suzanna Kean and Angela Hartnett
Observer Food Monthly asked four Michelin-starred chefs to pick their ones to watch. Interview by Eleanor Morgan
Margot Henderson: British food’s best-kept secret
She turns out world-class food in an old school shed. Now Margot Henderson's new cookbook will take her to a wider audience. Interview by Rachel Cooke
Elena Arzak: the best female chef on the planet
Allan Jenkins tours San Sebastían with Elena and Juan Mari Arzak, two of the greatest names in cooking
Arzak’s hake with garlic wafers and parsley stalks recipe
Recipe by Elena and Juan Mari Arzak, chefs at one of the Top 10 restaurants in the world, Arzak in San Sebastían
April Bloomfield: ‘The River Café defined me’
As one of the top female chefs in New York, April Bloomfield describes her cooking as 'earthy, clean and vibrant'. And it was the late Rose Gray of the River Café, Jay Rayner discovers, that taught her to cook that way. Check out her exclusive summer recipes
My war on garnish: why chefs should throw away the tweezers
Restaurants should stop being prissy – nothing needs a chiffonade of parsley, says Jay Rayner
Queen’s diamond jubilee recipes: meat
Angela Hartnett's barbecue chicken and Ashley Palmer-Watts' lamb chops will ensure your jubilee party is fit for the Queen
Queen’s diamond jubilee recipes: seafood
Celebrate the Queen's diamond jubilee in style with seafood recipes from Jeremy Lee and Sat Bains
Ollie Dabbous’ English asparagus, virgin rapeseed oil mayonnaise, toasted hazelnuts and meadowsweet recipe
Seasonal signature dish from up and coming chef Ollie Dabbous
Ollie Dabbous: the most wanted chef in Britain
He's London's hottest ticket, but until a few months ago no one had heard of him. Ollie Dabbous explains to OFM how it feels to be booked out until December and what it was like meeting Dave at Downing Street
What do chefs eat for dinner?
Top chefs tell us what they serve their staff. Interviews by Tim Lewis
Christina Tosi: ‘My diet was crazy for the first 27 years of my life’
New York's baking superstar on her very sweet tooth, David Chang, and the success of the Milk Bar. Interview by Ariel Leve
Andoni Luis Aduriz: ‘My mother thought I was trouble and needed to work with my hands. At least if I could cook I would eat’
Andoni Luis Aduriz failed school and his first year of cookery college. Now he's the No 3 chef in the world. Allan Jenkins tours the Basque country to discover the roots of his thrilling food
Chef’s best breakfasts
From smoked salmon in Tasmania to a proper sausage sandwich in London, here's how restaurateurs and chefs like to start their day. Interviews by Eleanor Morgan
The Young Turks: ringing the changes
They prefer fast-moving pop-ups to the usual venues and doing things their own way to sticking with tradition