As Esquire’s Reluctant Cook, he will contribute recipes and ideas each month that are both simple to prepare, and a joy to eat, says Esquire.
Norman’s dishes will make the most of fresh, uncomplicated ingredients, and the unpretentious food he serves at home to family and friends. He opened his first restaurant, POLPO on Beak Street in 2009 and years later, branches of the original can be found in some of London’s most iconic boroughs. Russell’s impressive portfolio of restaurants also includes Polpetto, Spuntino and Mishkin’s.
Taking over from Mark Hix, Russell will continue in the same ethos as the eminent chef and food writer with approachable, hearty recipes for the home cook. He will join a team dedicated to providing British men with a practical and authoritative guide to the best in food, style and culture, say the publishers.
Russell Norman says: "When the editor-in-chief of the world's leading men's style magazine asks you to write a food column, you don't say no. I couldn't be happier (or more enthusiastic) to be the Reluctant Cook for Esquire."
Esquire Editor, Alex Bilmes, says: “As the man behind the Polpo empire, Russell Norman is one of the most significant figures in the London food and restaurant revolution of the past decade. He's also one of our finest writers, broadcasters and commentators on food. As Esquire's Reluctant Cook he offers an educated, intelligent and also practical take on cooking for men. We couldn't be prouder or happier to welcome him to the Esquire team.”
