Graham Hornigold
A great product, but a better concept
Graham Hornigold Articles
Twelve examples of haute patisserie for all audiences
Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.
Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’
Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spirit
Graham Hornigold: ‘Our job is to refresh the palette and complete the meal’
The Executive Pastry Chef of the international restaurant group Hakkasan summarizes his creative philosophy in ‘fresh is best’ and ‘taste is everything’. In so good #15 we explain how he does it.
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