s.o.s.

The Standard

Chewing the Fat with Adam Rawson: For the Love of Summer and Winter

London-Eat

Adam Rawson just got home after a long day of testing recipes for his soon-to-open restaurants. Adam is the Executive Chef of Isla and Double Standard, the restaurant and street facing bar, respectively, on the ground floor of The Standard, London. During this interview he proved to be a more than capable multi-tasker as he managed to offer precise explanations about his restaurants as a spirited baby and a poor phone connection grapple for his attention offering thus an insight into the mind and process of the chef.

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The Standard

Brownsville Community Culinary Center: For the Neighborhood, Not a Destination

New York-Eat

We speak to Brownsville Community Culinary Center, a non-profit committed to changing the undeserved neighborhood, co-founder Lucas Denton about creating a world-class restaurant for the neighborhood rather than a foodie destination...

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The Standard

Peter Sanchez Joins The Standard, London

London-Eat

It’s been a great 12 months for Peter Sanchez-Iglesias: Chef of the Year, a Michelin Star for Paco Tapas, and rising up the Good Food Guide with Casamia. We met up with the newest the Standard family member to find out how his career started, what inspires him and exactly what he will be bringing to The Standard.

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The Standard

Standard Staff Meal with Dalad Kambhu

New York-Eat

The staff meal or family meal is an essential part of the well-being of any restaurant, kicking off the first of the Standard Staff Meal series—we invite Dalad Kambhu chef owner of Kin Dee Berlin (which is already renowned in the Berlin food circles for having one of the best staff meals) to cook a meal for the staff of The Standard, East Village while discussing everything from diversity to being an Asian with a Michelin star, from the smell of meat to what food she would be, if she were food. 

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The Standard

Smallhold: Our Own Private Mushroom Farm

New York

We’re launching the world’s first-ever in-hotel mushroom farm, which (for now) can only be found at The Standard, East Village. It sounds like a niche world record and it is. But Smallhold represents the future of dining, that has a more transparent look into the food supply chain.

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