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Curtis Duffy

Chef and owner of the acclaimed Grace restaurant in Chicago answers FOUR questions.

Recipe | FOUR's Festive Duck Breast with Smoked Onion Puree, Foie Gras and Orange recipe

We're getting closer to christmas, and need to find the perfect recipe to please all, try Colin Bedford's Duck Breast recipe...

#FOURINT | Cocktail Column

We have his recipes on the best cocktails and now we can get to know more about Kamil Foltan, from FOUR's latest Autumn international issue...

My Life in Fragrance

Anne-Sophie Pic, the three Michelin star chef of Maison Pic, Valance and one Michelin star Le Dame de Pic, Paris, reveals how fragrances inspire her in FOUR International Luxury Edition...

FOURty Seconds With Mickael Weiss

French-born Mickael Weiss joined Quaglino’s as Executive Head Chef in 2014, as part of its hotly-anticipated re-launch. Weiss has worked at some of the most notable kitchens in the UK and is a passionate ambassador for charity, Action Against Hunger. FOUR spends FOURty seconds with him...

FOUR’s Rough Guide to Turkey

Ever wondered why on earth we eat turkey for Christmas? FOUR’s Rough Guide to Turkey will let you into every turkey savoir-faire secret there is, in addition to Michelin star chef Bruno Loubet’s recipe of turkey paupiette with dried cranberry…

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