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  • Interior of the Little Chef restaurant in Shrewsbury, England, United Kingdom. Little Chef is a chain of roadside restaurants in the United Kingdom, founded in 1958 by entrepreneur Sam Alper, and modelled on American diners. It specialises in the Olympic Breakfast, its version of a full English breakfast.
    20171017_little chef_004.jpg
  • Interior of the Little Chef restaurant in Shrewsbury, England, United Kingdom. Little Chef is a chain of roadside restaurants in the United Kingdom, founded in 1958 by entrepreneur Sam Alper, and modelled on American diners. It specialises in the Olympic Breakfast, its version of a full English breakfast.
    20171017_little chef_003.jpg
  • Interior of the Little Chef restaurant in Shrewsbury, England, United Kingdom. Little Chef is a chain of roadside restaurants in the United Kingdom, founded in 1958 by entrepreneur Sam Alper, and modelled on American diners. It specialises in the Olympic Breakfast, its version of a full English breakfast.
    20171017_little chef_001.jpg
  • Interior of the Little Chef restaurant in Shrewsbury, England, United Kingdom. Little Chef is a chain of roadside restaurants in the United Kingdom, founded in 1958 by entrepreneur Sam Alper, and modelled on American diners. It specialises in the Olympic Breakfast, its version of a full English breakfast.
    20171017_little chef_002.jpg
  • Chef worker on a cigarette break by some shutters in London, England, United Kingdom. (photo by Mike Kemp/In Pictures via Getty Images)
    20160712_chef break_A.jpg
  • Chinese restaurant chef works in the open kitchen in Chinatown in Soho, London, United Kingdom. The present Chinatown is in the Soho area occupying the area in and around Gerrard Street. It contains a number of Chinese restaurants, bakeries, supermarkets, souvenir shops, and other Chinese-run businesses and is in itself a major tourist destination.
    20190729_chinatown chef_004.jpg
  • Chinese restaurant chef works in the open kitchen as tourists look at the menu outside in Chinatown in Soho, London, United Kingdom. The present Chinatown is in the Soho area occupying the area in and around Gerrard Street. It contains a number of Chinese restaurants, bakeries, supermarkets, souvenir shops, and other Chinese-run businesses and is in itself a major tourist destination.
    20190729_chinatown chef_003.jpg
  • Chinese restaurant chef works in the open kitchen as tourists look at the menu outside in Chinatown in Soho, London, United Kingdom. The present Chinatown is in the Soho area occupying the area in and around Gerrard Street. It contains a number of Chinese restaurants, bakeries, supermarkets, souvenir shops, and other Chinese-run businesses and is in itself a major tourist destination.
    20190729_chinatown chef_002.jpg
  • The chef Marco Pierre-White works in the kitchens of the Hyde Park Hotel. Handing a number of carefully loaded plates on to a tray, he makes sure that all is well before allowing the waiter to walk out of the kitchen, into the front of house on the main restaurant floor where diners await. Marco Pierre White (born 11 December 1961) is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine and his exceptional culinary skills. White has been dubbed the first celebrity chef enfant terrible of the UK restaurant scene and the Godfather of modern cooking. White was, at the time, the youngest chef ever to have been awarded three Michelin stars.
    marco_pierre_white01-10-11-1997.jpg
  • The chef Marco Pierre-White works in the kitchens of the Hyde Park Hotel. Waving a sharp knife in his right hand, he is about to carve a joint of red meat amid the heat and bustle of his busy work area. Overseeing a small army of sous-chefs and waiters, he rules his roost though it is his reputation that needs preserving. Marco Pierre White (born 11 December 1961) is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine and his exceptional culinary skills. White has been dubbed the first celebrity chef enfant terrible of the UK restaurant scene and the Godfather of modern cooking. White was, at the time, the youngest chef ever to have been awarded three Michelin stars.
    marco_pierre_white02-10-11-1997.jpg
  • Chef Mathew Fisher holds a bunch of baby white turnips at The Three Chimneys Restaurant, Colbost, Isle of Skye, Scotland. White turnips are among the wide selection of fresh vegetables that Anthony Hovey grows at Totaig, 2 miles from The Three Chimneys. Chef and director Michael Smith and his kitchen team, create dishes which reference Scotland's rich culinary heritage and wealth of ingredients. Their menus reflect the variety of Skye's natural larder from the land and sea.
    23-09_1_1.jpg
  • TV chef Jamie Oliver shops for produce with a favoured veg seller in Borough Market in Southwark, London. Oliver holds his box of fresh artichokes in one hand an his very young daughter Poppy on a Saturday morning. James "Jamie" Oliver, MBE (born 27 May 1975) is a British chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States.
    jamie_oliver01-12-10-1993_1.jpg
  • Chef Michael Smith preparing a lobster dish at The Three Chimneys Restaurant, Colbost on the Isle of Skye, Scotland, UK. Chef and director Michael Smith and his kitchen team, create dishes which reference Scotland's rich culinary heritage and wealth of ingredients. Their menus reflect the variety of Skye's natural larder from the land and sea.
    26-06_1_1.jpg
  • Chef Simon Rodgers holds a bunch of baby carrots at The Three Chimneys Restaurant, Colbost, Isle of Skye, Scotland. Carrots are among the wide selection of fresh vegetables that Anthony Hovey grows at Totaig, 2 miles from The Three Chimneys. Chef and director Michael Smith and his kitchen team, create dishes which reference Scotland's rich culinary heritage and wealth of ingredients. Their menus reflect the variety of Skye's natural larder from the land and sea.
    23-03_1_1.jpg
  • Theodore Kyriakou is seen in his Real Greek restaurant in Hoxton, East London. He smiles to the view dressed in chef's apron and with a pen behind his ear. This Greek-born chef once served in the military but realised his ambition to cook by coming to London and eventually being the co-owner of Livebait, the renowned London fish restaurant chain. In 1999, he finally opened a restaurant specialising in the kind of food his mother used to make. The Real Greek was in business, recreating many of the dishes he remembered, he introduced authentic Greek cuisine to a new audience. Kyriakou's parents ran a deli in Athens. His mother, a natural cook, didn't follow recipes, though many of her dishes are influenced by a 2,000-year-old cookbook, the Deipnosophistai by Athenaeus. She still gets calls from her son to check facts.
    theodore_kyriakou02-03-09-2007_1_1.jpg
  • Showing the face of a man who enjoys his job, a chef reaches for a ladle hanging inside an extractor cover in the kitchens at the Vivre restaurant in Sofitel, a 605 bedroom, 27 suite and 45 meeting room accommodation and business hub Heathrow Airport's hub hotel attached to Terminal 5. The man is wearing a tall chef's hat called a toque and his uniform is pristine to reflect the hygiene standards expected of this luxury hotel and restaurant. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1224-15-08-2009_1.jpg
  • Female chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. She is the only duck chef in Beijing.  Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_L.jpg
  • Female chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. She is the only duck chef in Beijing.  Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AR.jpg
  • Female chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. She is the only duck chef in Beijing.  Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AQ.jpg
  • A portrait of Italian chef Antonio Carluccio on around June 1996 in London, England. Antonio Carluccio, OBE OMRI born 19 April 1937 is an Italian chef, restaurateur and food expert, based in London. He is known as the godfather of Italian gastronomy, with a career stretching back more than 50 years.
    antonio_caluccio4-01-06-1996.jpg
  • A portrait of Italian chef Antonio Carluccio on around June 1996 in London, England. Antonio Carluccio, OBE OMRI born 19 April 1937 is an Italian chef, restaurateur and food expert, based in London. He is known as the godfather of Italian gastronomy, with a career stretching back more than 50 years.
    antonio_caluccio3-01-06-1996.jpg
  • Waiters prepare for dinner as projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai042_1_1.jpg
  • A chef working on the grill cooking yakitori seen through a steamed up window in Shibuya.
    150101_japan_1075_1.jpg
  • Japanese chef making fresh noodles in a restaurant in London. Condensation steams up the window.
    20091213noodle chefA.jpg
  • Chef Tom Kitchin working in the kitchen of The Kitchin restaurant, Leith, Edinburgh, Scotland. Tom and Michaela Kitchin opened their restaurant, The Kitchin on Edinburgh's Leith waterfront in 2006. The Kitchin presents modern British seasonal cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's natural larder.
    57-02_1_1.jpg
  • Chef Tom Kitchin working in the kitchen of The Kitchin restaurant, Leith, Edinburgh, Scotland. Tom and Michaela Kitchin opened their restaurant, The Kitchin on Edinburgh's Leith waterfront in 2006. The Kitchin presents modern British seasonal cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's natural larder.
    53-05_1_1.jpg
  • Chef Isaac McHale at the Clove Club restaurant, Shoreditch, London
    SFE_150701_018.jpg
  • A chef prepares a dish of butter chicken at Moti Mahal Restaurant in Old Delhi, India<br />
The resturant opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken.
    SFE_110917_323_1.jpg
  • A chef prepares a dish of butter chicken at Moti Mahal Restaurant in Old Delhi, India<br />
The resturant opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken.
    SFE_110917_317_1.jpg
  • Nasir a young chef chops onions in front of the kitchen at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_154_1.jpg
  • Nasir a young chef chops onions in front of the kitchen at Babu Shahi Bawarchi, New Delhi, India<br />
Babu Shahi Bawarchi is a famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_178_1.jpg
  • Nasir a young chef chops onions in front of the kitchen at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_024_1.jpg
  • The pastry chef with a fresh loaf of bread at the Carmella Bistro, Tel Aviv, Israel
    SFE_100423_415.jpg
  • Detail of a chef's hands, preparing Makizushi in 'So', a sushi restaurant in central London. Makizushi "rolled sushi" norimaki "Nori roll" or makimono "variety of rolls") is a cylindrical piece, formed with the help of a bamboo mat known as a makisu Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist. So restaurant in Soho is contemporary Japanese dining infused with unique European flavours. Select dishes are prepared on our "yogan-yaki" customised grill and cooked over volcanic rocks imported from Mt. Fuji.
    tetsuko_hama58-12-06-2014_1.jpg
  • A chef lights a cigarette and relaxes at a table picturing the ancient ruins of Gerrha, in front of a panorama of the Bekaa Valley in Lebanon outside a Lebanese cafe in London's Soho. The panoramic landscape of this Lebanese landmark plus the juxtaposition of the ruins make an incongruous detail in this modern central London street known for its restaurants, cafes and media businesses.
    lebanese_cafe03-23-03-2015_1.jpg
  • Heston Blumenthal is a televison personality and  the chef and owner of The Fat Duck, a three-Michelin-starred restaurant in the village of Bray in Berkshire voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant magazine in 2005
    _O7F2264.jpg
  • Heston Blumenthal is a televison personality and  the chef and owner of The Fat Duck, a three-Michelin-starred restaurant in the village of Bray in Berkshire voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant magazine in 2005
    _O7F2272_1.jpg
  • Chef working behind pieces of crispy Peking Ducks in the window of a Chinese restaurant in Chinatown, London, United Kingdom. These ducks have been covered in spices and deep fried to give them a glistening and crispy skin, a speciality of Chinese cooking.
    20171125_crispy duck_001.jpg
  • Chef Tom Kitchin working in the kitchen of The Kitchin restaurant, Leith, Edinburgh, Scotland. Tom and Michaela Kitchin opened their restaurant, The Kitchin on Edinburgh's Leith waterfront in 2006. The Kitchin presents modern British seasonal cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's natural larder.
    57-06_1_1.jpg
  • A chef prepares a dish for the table in the kitchen of The Kitchin restaurant, Leith, Edinburgh. Tom and Michaela Kitchin opened their restaurant, The Kitchin on Edinburgh's Leith waterfront in 2006. The Kitchin presents modern British seasonal cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's natural larder.
    54-06_1_1.jpg
  • Chef Tom Kitchin holding fresh girolles (mushrooms) at his restaurant The Kitchin in Leith, Edinburgh, Scotland. Tom and Michaela Kitchin opened their restaurant, The Kitchin on Edinburgh's Leith waterfront in 2006. The Kitchin presents modern British seasonal cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's natural larder.
    52-08_1_1.jpg
  • Chef Tom Kitchin prepares one of gamekeeper Ronnie Gregor's rabbits from Fala Estate in the kitchen of The Kitchin restaurant, Leith, Edinburgh.
    50-02_1_1.jpg
  • Chef Tom Kitchin prepares one of gamekeeper Ronnie Gregor's rabbits from Fala Estate in the kitchen of The Kitchin restaurant, Leith, Edinburgh. Tom and Michaela Kitchin opened their restaurant, The Kitchin on Edinburgh's Leith waterfront in 2006. The Kitchin presents modern British seasonal cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's natural larder.
    47-03_1_1.jpg
  • Chef Paula Hotti making breakfast scones at The Three Chimneys Restaurant, Colbost, Isle of Skye, Scotland, UK.
    35-10_1_1.jpg
  • Neil Borthwick, chef at The Merchant's Tavern in Shoreditch, London
    SFE_150629_081.jpg
  • Neil Borthwick, chef at The Merchant's Tavern in Shoreditch, London
    SFE_150629_065.jpg
  • A chef prepares a dish of butter chicken at Moti Mahal Restaurant in Old Delhi, India<br />
The resturant opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken.
    SFE_110917_351_1.jpg
  • A chef prepares a dish of butter chicken at Moti Mahal Restaurant in Old Delhi, India<br />
The resturant opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken.
    SFE_110917_341_1.jpg
  • A chef prepares a dish of butter chicken at Moti Mahal Restaurant in Old Delhi, India<br />
The resturant opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken.
    SFE_110917_338_1.jpg
  • A chef prepares a dish of butter chicken at Moti Mahal Restaurant in Old Delhi, India<br />
The resturant opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken.
    SFE_110917_335_1.jpg
  • A chef prepares a dish of butter chicken at Moti Mahal Restaurant in Old Delhi, India<br />
The Moti Mahal restaurant, a Delhi landmark, opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken
    SFE_110917_331_1.jpg
  • A chef making chicken kebabs in the kitchens at Moti Mahal Restaurant in Old Delhi, India<br />
The resturant opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken.
    SFE_110917_303_1.jpg
  • Head chef Mohammed Azad cooks biryani at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_202_1.jpg
  • A chef test the rice in a biryanai at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_086_1.jpg
  • Nasir a young chef chops onions in front of the kitchen at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_092_1.jpg
  • Head chef Mohammed Azad cooks biryani at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_050_1.jpg
  • Head chef Mohammed Azad cooks biryani at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_042_1.jpg
  • Nasir a young chef chops onions in front of the kitchen at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_020_1.jpg
  • A chef rolls chapati at the Village Restaurant in Siri Fort
    SFE_110916_027_1.jpg
  • A chef prepares chapati at the Village Restaurant in Siri Fort, New Delhi
    SFE_110916_011_1.jpg
  • Head chef at the Park Hotel, Anurudh Khanna with  a dish of shahi paneer in the restaurant, New Delhi, India.
    SFE_110914_152_1.jpg
  • Head chef at the Park Hotel, Anurudh Khanna with a dish of shahi paneer in the restaurant, New Delhi, India
    SFE_110914_165_1.jpg
  • Head chef at the Park Hotel, Anurudh Khanna prepares a dish of shahi paneer in the kitchens, New Delhi, India.
    SFE_110914_095_1.jpg
  • Head chef at the Park Hotel, Anurudh Khanna prepares a dish of shahi paneer in the kitchens, New Delhi, India.
    SFE_110914_083_1.jpg
  • Head chef at the Park Hotel, Anurudh Khanna prepares a dish of shahi paneer in the kitchens, New Delhi, India.
    SFE_110914_040_1.jpg
  • Head chef at the Park Hotel, Anurudh Khanna prepares a dish of shahi paneer in the kitchens, New Delhi, India.
    SFE_110914_011_1.jpg
  • Head chef at the Park Hotel, Anurudh Khanna prepares a dish of shahi paneer in the kitchens, New Delhi, India.
    SFE_110914_038_1.jpg
  • Sous Chef Tong Phuoc Duc holds a toddy palm in the Square One restaurant of the Saigon Hyatt Hotel, Ho Chi Minh City, Vietnam
    SFE_080222_0183.jpg
  • A tempura chef fries pieces of fish in oil in a small restaurant in Hakone, Japan.<br />
Although tempura is internationally famous and synonymous with Japanese cooking, it was introduced to Japan in the mid-sixteenth century by early Portuguese and Spanish missionaries and traders
    SFE_011103_0002.jpg
  • Seafood chef from Klaw restaurant holding a seafood platter on 3rd April 2017 in Dublin, Republic of Ireland. Dublin is the largest city and capital of the Republic of Ireland.
    SMP_3605.jpg
  • Detail of a chef's hands, preparing salmon with tongs in 'So', a sushi restaurant in central London. Sushi is a Japanese food consisting of cooked vinegared rice combined with other ingredients, seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as shari or sumeshi. So restaurant in Soho is contemporary Japanese dining infused with unique European flavours. Select dishes are prepared on our "yogan-yaki" customised grill and cooked over volcanic rocks imported from Mt. Fuji.
    tetsuko_hama50-12-06-2014_1.jpg
  • Keith Valentine Graham (born 24 June 1958), better known as Levi Roots, is a British-Jamaican reggae musician, television personality, celebrity chef, businessman and multi-millionaire currently residing in Brixton, South London. He gained widespread fame after appearing on the UK television programme Dragons' Den, where he gained £50,000 funding for his Reggae Reggae Sauce.<br />
<br />
Levi, on Dragons' Den, originally said he developed and refined the sauce over many years, basing it on his grandmother Miriam Small's jerk chicken. This he now admits was false and used just as a marketing stratagy having invented the recipe himself. However, the origin of the recipe has been disputed by Tony Bailey, who runs a tiny West Indian takeaway in Brixton, South London; "The recipe is mine. People round here know, but we don’t say."<br />
<br />
Mr Bailey also filed a claim in the High Court for more than £300,000 claiming that, as the inventor of the sauce, he was entitled to a share of profits.
    _I1U6664_1.jpg
  • Keith Valentine Graham (born 24 June 1958), better known as Levi Roots, is a British-Jamaican reggae musician, television personality, celebrity chef, businessman and multi-millionaire currently residing in Brixton, South London. He gained widespread fame after appearing on the UK television programme Dragons' Den, where he gained £50,000 funding for his Reggae Reggae Sauce.<br />
<br />
Levi, on Dragons' Den, originally said he developed and refined the sauce over many years, basing it on his grandmother Miriam Small's jerk chicken. This he now admits was false and used just as a marketing stratagy having invented the recipe himself. However, the origin of the recipe has been disputed by Tony Bailey, who runs a tiny West Indian takeaway in Brixton, South London; "The recipe is mine. People round here know, but we don’t say."<br />
<br />
Mr Bailey also filed a claim in the High Court for more than £300,000 claiming that, as the inventor of the sauce, he was entitled to a share of profits.
    _I1U6659_1.jpg
  • Keith Valentine Graham (born 24 June 1958), better known as Levi Roots, is a British-Jamaican reggae musician, television personality, celebrity chef, businessman and multi-millionaire currently residing in Brixton, South London. He gained widespread fame after appearing on the UK television programme Dragons' Den, where he gained £50,000 funding for his Reggae Reggae Sauce.<br />
<br />
Levi, on Dragons' Den, originally said he developed and refined the sauce over many years, basing it on his grandmother Miriam Small's jerk chicken. This he now admits was false and used just as a marketing stratagy having invented the recipe himself. However, the origin of the recipe has been disputed by Tony Bailey, who runs a tiny West Indian takeaway in Brixton, South London; "The recipe is mine. People round here know, but we don’t say."<br />
<br />
Mr Bailey also filed a claim in the High Court for more than £300,000 claiming that, as the inventor of the sauce, he was entitled to a share of profits.
    _I1U6653_1.jpg
  • Keith Valentine Graham (born 24 June 1958), better known as Levi Roots, is a British-Jamaican reggae musician, television personality, celebrity chef, businessman and multi-millionaire currently residing in Brixton, South London. He gained widespread fame after appearing on the UK television programme Dragons' Den, where he gained £50,000 funding for his Reggae Reggae Sauce.<br />
<br />
Levi, on Dragons' Den, originally said he developed and refined the sauce over many years, basing it on his grandmother Miriam Small's jerk chicken. This he now admits was false and used just as a marketing stratagy having invented the recipe himself. However, the origin of the recipe has been disputed by Tony Bailey, who runs a tiny West Indian takeaway in Brixton, South London; "The recipe is mine. People round here know, but we don’t say."<br />
<br />
Mr Bailey also filed a claim in the High Court for more than £300,000 claiming that, as the inventor of the sauce, he was entitled to a share of profits.
    _I1U6625_1.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, a chef performs his work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AH.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, a chef performs his work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AE.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, the only female duck chef in Beijing performs her work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AM.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, the only female duck chef in Beijing performs her work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AN.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, the only female duck chef in Beijing performs her work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AL.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, a chef performs his work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AG.jpg
  • Chef hangs a piece of belly pork next to crispy Peking Ducks in the window of a Chinese restaurant in Chinatown, London. These ducks have been covered in spices and deep fried to giev them a glistening and crispy skin, a speciality of Chinese cooking.
    20101114chinatownC.jpg
  • Chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_W.jpg
  • Chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_P.jpg
  • Chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_A.jpg
  • Chef and artist Joao Carlos Silva cooking at his Roca Sao Joao, Sao Tome. The former plantation is now a hotel with a fine restaurant and art gallery. Sao Tome and Principe. Sao Tome and Principe, are two islands of volcanic origin lying off the coast of Africa. Settled by Portuguese convicts in the late 1400s and later a centre for slaving, their independence movement culminated in a peaceful transition to self government from Portugal in 1975.
    SFE_130420_483.jpg
  • Chef and artist Joao Carlos Silva at his Roca Sao Joao, Sao Tome. The former plantation is now a hotel with a fine restaurant and art gallery. Sao Tome and Principe. Sao Tome and Principe, are two islands of volcanic origin lying off the coast of Africa. Settled by Portuguese convicts in the late 1400s and later a centre for slaving, their independence movement culminated in a peaceful transition to self government from Portugal in 1975.
    SFE_130420_396.jpg
  • Chef, Manish Mehrotra with a dish of duck chettinad and umpa barrels with tomato and onion chutney at the Indian Accent restaurant at the Manor Hotel, New Delhi.  Mehrotra is internationally renown for combining traditional Indian dishes with other international cuisines
    SFE_111107_113_1.jpg
  • George, a retired chef now a regular customer at the Hope Workers Cafe on Holloyway Road on the 11th November 2011 in North London in the United Kingdom.
    SM_RoadsideBritain_226.jpg
  • A cafe chef at Crumbles Cafe along the A12 on the 26th October 2009 in Lowestoft in the United Kingdom.
    SM_RoadsideBritain_119.jpg
  • A chef standing outside The Hope Workers Cafe on Holloway Road on 28th May 2008 in North London in the United Kingdom.
    SM_RoadsideBritain_054.jpg
  • A grill chef at Mangal One Turkish cafe on 18th November 2015 in London, United Kingdom.
    E-Mangal 1-1702.jpg
  • A chef carving cured meats at José Tapas Bar on 13th October 2015 along Bermondsey Street in London, United Kingdom.
    E- Jose Tapas Bar-7736.jpg
  • Japanese entrepreneur, Tetsuro Hama with sushi chef and old friend, Kaoru Yamamoto at his 'So' restaurant business, Soho, London. Hama is the owner of So plus a north London car dealership. He arrived from Japan in 1973, looking for business opportunities before starting a hotel in a Bayswater backstreet. He then went into the restaurant industry, soon earning the respect of employees and customers for affordable and tasty sushi. <br />
From the chapter entitled 'The Price of Happiness' and from the book 'Risk Wise: Nine Everyday Adventures' by Polly Morland (Allianz, The School of Life, Profile Books, 2014).
    tetsuro_hama22-22-07-2014_1.jpg
  • Japanese entrepreneur, Tetsuro Hama with sushi chef and old friend, Kaoru Yamamoto at his 'So' restaurant business, Soho, London. Hama is the owner of So plus a north London car dealership. He arrived from Japan in 1973, looking for business opportunities before starting a hotel in a Bayswater backstreet. He then went into the restaurant industry, soon earning the respect of employees and customers for affordable and tasty sushi. <br />
From the chapter entitled 'The Price of Happiness' and from the book 'Risk Wise: Nine Everyday Adventures' by Polly Morland (Allianz, The School of Life, Profile Books, 2014).
    tetsuro_hama14-22-07-2014_1.jpg
  • Anonymous chef prepares BBQ burgers and sausages as a pilot of the Red Arrows, Britain's RAF aerobatic team walks past. AN arm of an unseen cook places an uncooked burger onto the griddle in mid-day heat. While the team are operating out of this British-run base in southern Cyprus, every Friday lunchtime is dry-up time for the ground crews who support the aircraft and their pilots to maintain their airworthiness before the summer air show season.
    Red_Arrows306_RBA.jpg
  • A chef working for the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, fries Welsh Lamb cutlets in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1368-18-08-2009_1.jpg
  • A chef working for the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, fries Welsh Lamb cutlets in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009). .
    heathrow_airport1368-18-08-2009_1 1.jpg
  • Chef Paul Pairet issues orders through a windo at the kitchen of his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai161_1_1.jpg
  • Employees practice serving patons at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai142_1_1.jpg
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