Chef Barry Sun of Volpe Nera: Behind The Pass
“An expertly run neighbourhood restaurant.” The verdict on Volpe Nera, awarded a Bib Gourmand in the Michelin Guide to Great Britain and Ireland 2021.
Behind The Pass: Karl Whelan – Executive Chef Hang Dai
"Get the best ingredients you can and try not to wreck them because nature has done all the work." - Karl Whelan
Behind The Pass: Barry Sun – Volpe Nera
"I’m a huge fan of blue cheese, as you can smell just by opening my fridge at home!" We talk ingredients, food memories and indulgence with Chef Barry Sun.
Behind The Pass: Tony Keogh – Cornucopia
"I am a huge fan of comfort food and when I cook myself I love to make savoury pies with homemade flakey pastry and various spicy fillings."
Behind The Pass: Alison Tierney – Dax
Overrated, Underrated and best meal... We go Behind The Pass with Chef Alison Tierney of Dax.
Behind The Pass: Atish Bhuruth – The Butcher Grill Ranelagh
Food hero, favourite ingredient and trend worth noting... We go Behind The Pass with Chef Atish Bhuruth of The Butcher Grill in Ranelagh.
Behind The Pass: Chris Maguire – Frank’s
In this month’s edition of The Pass Chef Chris Maguire, of Frank’s on Camden Street shares his favourite trick of the trade and lets us in on the best meal…