This month Ashton Hall provides a suggestion for an impressive three-course meal, including recipes. Paul McLoughlin answers a question on the use of organic produce, and Florian Trento tells us what he looks for in a chef.

This month Paul Lau, Ashton Hall and Michael Van Warmelo tell us about their favourite ingredients and the ways in which they like to use them, including some recipes.

This month Gregoire Michaud, Michael Van Warmelo and Ashton Hall provide delicious mango recipes, and Paul McLoughlin answers a question about his worst professional experience.

This month Ashton Hall answers a question on crispy pork, Michael van Warmelo lets us into the secret of authentic hummus including a recipe, and Gregoire Michaud gives hints for impressive desserts.

This month's questions are answered by Jeremy Evrard, David Goodridge and Ashton Hall.

April’s questions are answered by Florian Trento, Ashton Hall, and Paul Lau.

This month's questions are answered by Florian Trento, Paul McLoughlin and Ashton Hall.

WOM talks to Taisuke Sato and Ashton Hall

Congee has never been one of my favourites, having grown up associating it as food for when I am sick. I recently came down with food poisoning (an occupational hazard!), and was confined to nothing but the white goo for a week. However, helplessness led to a reformed view, with the discovery of...

With an amazing view, five-star service and those famous men’s toilets, Felix at The Peninsula is a well-known restaurant. I had eaten there a couple times over the years and was thrilled at the prospect of a return visit to sample the contemporary cuisine of the new executive chef Ashton Hall.