Deep South: New Southern Cooking. Este artículo no está disponible.Deep South: New Southern Cooking

From its roots in Cajun and Creole to the barbecue and smoking techniques of rural communities, Deep South showcases southern cooking as a cuisine that deserves to be heralded alongside those of Italy, France and Japan. Chef Brad McDonald runs the Lockhart and Shotgun restaurants in London where he cooks and celebrates the food of his homeland, Mississippi. Brad's food is modern, seasonal American cooking. Contemporary and innovative, with classics including Gumbo, Cornbread with Honey Butter, Grilled Oysters, Pimiento Cheese, and Lemon Icebox Pie, this is comfort food given an urban edge - a neat spin on soul food classics. With insights into US food's culinary heritage, the meaning of Southernness and the importance of community and hospitality, Deep South provides a glimpse into a unique way of life and a new take on a style of cooking that has been so influential and yet remained relatively unchanged for generations.

Born in rural Mississippi, chef Brad McDonald grew up cooking game with his father and baking with his mother. Having worked under the acclaimed chef John Currence in his university town of Oxford, Mississippi, Brad went on to cook at Alain Ducasse, Per Se and Noma. In 2012 his first restaurant, Governor, in Brooklyn, New York, was destroyed by Hurricane Sandy. Brad came to London with his family soon afterwards and re-launched The Lockhart in London's Marylebone in early 2014, where his contemporary take on southern American cooking made him the toast of the town. Brad has appeared on BBC TV's Saturday Kitchen. In October 2015 he launched his second restaurant, Shotgun, in Soho, which focuses on authentic southern barbecue and smoking.