People

Úsměvný vinař opřený o sud, ukazující pohostinnost a kvalitu.

Drink
People

In conversation with winemaker Ota Ševčík: Common sense is lacking, and farmers who tend to the land are disappearing

The impact the coronavirus pandemic has had on vineyards, and the things that worry winemakers more than COVID-19.

Čerstvě nakrájené hřiby s krémově bílou dužinou a hnědými klobouky, připravené k použití.

People

Mushrooms grow during a full moon: In conversation with professional mushroom forager Lukáš Vrána

Before you head out to pick mushrooms, check the phase of the moon. They start growing during the new moon, but a full moon brings the biggest bounty..

People

Bees can survive without us. We can’t survive without them: In conversation with beekeeper Kateřina Šulková

Beekeeper Kateřina Šulková from Poděbrady introduces us to the magical world of bees.

Detailní portrét šéfkuchaře v bílé rondonové blůze s černou zástěrou.

People

Zdeněk Oudes: Empathy is the most important thing in service

In December, Zdeněk Oudes became the first person in the Czech Republic to receive a Michelin award for his exceptional work in the field of wine. Here's what has changed for him as a result, and why he values personal contact with winemakers so highly.

Kuchař v moderní kuchyni s měděným nádobím a luxusní deskou, připravený k vaření.

People

Michelin-starred chef Tomás Treschanski: It doesn’t matter if you’re 20, 30, or 40. You’re always learning

An interview with the Argentine head chef of a Michelin-starred restaurant.

People

An interview with the pastry chef who worked with František Myšák Jr.

Pastry chef Rudolf Linka has celebrated his 90th birthday, looking back on times that should not be forgotten. What does his story reveal, and how has he made his mark on Czech gastronomy?

Šéfkuchař v zástěře s rafinovaným dezertem na mramorovém stole v elegantním interiéru.

People

The craft of patisserie has taken a serious blow, and needs time to recover: In conversation with pastry chef Lukáš Pohl

What does a return to the tradition of patisserie look like? We sat down with Lukáš Pohl, head pastry chef at the reopened Myšák pastry shop to find out.

Cukrářka s úsměvem prezentuje tácy čerstvě upečených českých koláčů s drobenkou.

People

Pastry chef Anežka Janurová: From reception desk to the helm of Myšák at Prague Castle

Anežka Janurová swapped the reception desk at Ambiente for the kitchen at Prague Castle, baking cakes and croissants at the new location of Myšák pastry shop.