Big Flavors from a Small Kitchen

Chris Honor has worked with a range of world-class chefs during his diverse career - including Gordon Ramsay, David Nicolas, Chris Janson and Henry Brosi. He has worked all over the world and managed a team of 120 chefs at the Dorchester in London, but wanted to return to his cooking roots when launching his own restaurant. His new venture, Chriskitch, based in Muswell Hill, north London, uses his Australian upbringing, classical French training and world-wide experiences to create fantastically flavourful food that has customers queuing round the block. Since graduating from the prestigious Ecole de Cuisine La Varenne in Paris, Laura Washburn Hutton has had a number of careers. In Paris, she worked as an assistant to Patricia Wells. Later, after moving to London, she worked as a Commissioning Editor, overseeing the publications of many cookery books as well as writing numerous publications herself. Opting for a better work-life balance, she has slowed down the pace to be able to 'have the time to actually cook instead of only reading about it'. She now combines writing about food with teaching people how to cook.
Chris Honor has worked with a range of world-class chefs during his diverse career - including Gordon Ramsay, David Nicolas, Chris Janson and Henry Brosi. He has worked all over the world and managed a team of 120 chefs at the Dorchester in London, but wanted to return to his cooking roots when launching his own restaurant. His new venture, Chriskitch, based in Muswell Hill, north London, uses his Australian upbringing, classical French training and world-wide experiences to create fantastically flavourful food that has customers queuing round the block. Since graduating from the prestigious Ecole de Cuisine La Varenne in Paris, Laura Washburn Hutton has had a number of careers. In Paris, she worked as an assistant to Patricia Wells. Later, after moving to London, she worked as a Commissioning Editor, overseeing the publications of many cookery books as well as writing numerous publications herself. Opting for a better work-life balance, she has slowed down the pace to be able to 'have the time to actually cook instead of only reading about it'. She now combines writing about food with teaching people how to cook.