What we’re reading

Breaking bread: Jeremy Lee on the joy of a proper British loaf

What was once a choice between white or brown, writes Quo Vadis chef Jeremy Lee, now sparks a volley of questions: “What flour is in a Hackney Wild? Is this made with einkorn or YQ”. Whatever your preference, Lee urges you to shop local and support a good baker, “for in doing so one supports farmers, soil and community.”

The Good Food Guide

“AI can’t tell you the best vintages of Pavillon Blanc over 100 years”

Some may beg to differ but Frederic Brugues, director of wine at three Michelin star restaurant Sketch in London has a point: wine – and wine knowledge – is about enjoying with other humans. Bruges and his young mentee, Roxane Dupuy, Michelin’s sommelier of the year 2026, sit down to talk about wine, friendship and mentoring.

CODE

Manchester’s food scene isn’t fun anymore

The headline is patently untrue but this article in The Mill tells some truths about operating in the city. An overview of the last couple of decades, from the proliferation of independents to the arrival of the London big hitters and the advent of the influencer.

The Mill

Osteria Vibrato, London W1: “Worth singing loudly about”

The Guardian’s Grace Dent enjoys a white risotto that’s “as close to heaven as [she’ll] ever get on Earth”. Suffice it to say, she’s a fan: “Good restaurants are an antidote to this cruel, grubby world.” We have to agree.

The Guardian