The Latest Breaking News from Jeremy Lee

The world is your oyster mushroom! The expert guide to cooking delicious fungi

Know your porcini from your portobello and your enoki from your maitake – and discover the best ways to prepare and use them

The Guardian - UK · Feb 21, 2023

Making dinner means dicing with danger, but it’s a risk I’m willing to take

I am fond of my all cooking scars – they are my life in the kitchen, written on the body

The Guardian - UK · Feb 16, 2023

Out or out, out? The best restaurants to kick off a spontaneous big night

Fun is back in fashion; forget the early bedtime and hit the town. Here’s where, says Clare Finney

Evening Standard · Feb 3, 2023

Jackson Boxer’s Christmas gift guide

The chef and restaurateur presents his ultimate wish list, from the indispensable cookbook to the finest knives and most demolishable panettone

Evening Standard · Nov 24, 2022

Private club Quo Vadis threw party on the night of the Queen’s death

The club went ahead with a book launch for head chef Jeremy Lee

Evening Standard · Nov 24, 2022

Comfort and joy: the welcome resurgence of rice pudding

Derided by those forced to eat it at school, sales and recipe searches are on the rise

The Guardian - UK · Nov 18, 2022

How to make the ultimate morning porridge

Cook your oats slowly and keep them moving, our panel agrees – but what to put on top is a matter of heated debate …

The Guardian - UK · Nov 15, 2022

Set Menu: Get Your Game On And Try Secret Cocktail Pairing

’Tis the season for chasing birds around town, writes Joanna Taylor and Douglas Blyde heads on a secret cocktail-pairing journey

Evening Standard · Sep 1, 2022

Sardines on toast, grilled pork chop, apple tarts – simple recipes from Jeremy Lee’s new cookbook

The much-loved Quo Vadis chef reveals his long-awaited recipe book, packed with classic dishes that are as easy to make for one as for a family dinner

The Guardian - UK · Aug 21, 2022

Nevermind the headliners: how head chefs became the festival draw

At more and more festivals, food is becoming just as crucial — if not more — than who’s playing, says Joanna Taylor

Evening Standard · Jul 28, 2022