Ba Shan – the new restaurant opens!
The latest restaurant in the Bar Shu family, Ba Shan, has just opened – with me as consultant, once again. I’ve been involved in drawing up…
Award nominations!
Shark’s Fin and Sichuan Pepper has been shortlisted for a James Beard Award for Writing and Literature, and by the IACP (International Association of Culinary Professionals)…
Revolutionary Chinese Cooking
I’ll be giving a lecture over a dinner inspired by my books at the Sainsbury Centre for Visual Arts in Norwich, on Wednesday 25th March. It’s…