Kitty Hong Xiao, head chef at Bodhi, talks us through the challenges of being a female chef, the evolution of Chinese cuisine and which dish she has made millions of times throughout her career.
The recipe for the traditional braise of Burgundy may have changed slightly, but one ingredient remains non-negotiable: a bottle of the region's red wine.
For culinary doyenne Alla Wolf-Tasker it’s her “romantic Chekhov country house dream” complete with an orchard, bakery and exclusive accommodation for up to 14 guests.
