Great British Chefs
Once again we are delighted to partner with Great British Chefs, the fastest growing food website in the UK, for Obsession 2016 to showcase the work and recipes from the world's finest chefs at our annual gastronomic festival. As a go-to destination for food lovers, Great British Chefs have been entertaining foodies with recipe inspiration, stunning photography, technical expertise and the latest chef and restaurant news for the past five years.
Last year, they brought you some exciting short films which went behind-the-scenes to unveil some of the amazing hard work and creativity the chefs put into each night at Obsession. They'll be doing the same in 2016, so watch this space. In the meantime, follow them on Twitter and Facebook for your daily dose of unique food experiences.
They also recently launched Great Italian Chefs, a new chapter in their culinary journey, which brings you unparalleled access to some of the greatest chefs in Italy. They spent months travelling across Italy, from the canals of Venice to the beautiful island of Capri talking to the country's finest chefs in a bid to uncover their secrets and capture their recipes.
At Obsession 2016 they are truly excited to bring you Michelin-starred chefs Marco Stabile and Angelo Sabatelli for a night of stunning modern Italian cuisine. Their aim is to change the way people think about Italian food. We're sure hope you'll fall in love with Italian food as much as we have. Follow Great Italian Chefs on Twitter and Facebook to keep updated with the best from Italy.
An Obsession with Wine
Watch Craig Bancroft talk about the process of selecting wines to each of the dishes throughout Obsession.
Obsession - The Film
To see what Obsession is all about, take a look at this short film by Great British Chefs during Obsession 15.
Recipes on Great British Chefs
Looking for inspiration? Great British Chefs has a vast collection of over 2,000 chef and collaborator recipes to find the perfect dish, here are a few from Nigel Haworth and Marco Stabile.