Fri, 17th Aug 2018
CODE Special
CODE Careers Q&A: Peiran Gong

For this week's Q&A we caught up with Pieran Gong, one half of the much lauded Chinese Laundry, who are currently serving the hidden treasures and secret recipes from their childhood at The Mountgrove Bothy, Highbury.

CODE Special
Chris Stang knows where you should have dinner tonight

We speak to Chris Stang co-creator of The Infatuation, America’s cult restaurant recommendation site, about all things food, fads and millenials.

CODE Special
CODE Careers Q&A: Rik Campbell

For this week's Q&A we caught up with Rik Campbell, co-founder of Kricket who are just about to open their third site, this time at Television Centre in White City.

CODE Special
Field of Dreams

We all know that festivals have moved on from the days of a limp falafel wrap, a burger of questionable origin and a warm can of lager, but which ones are worth getting your wallet out for and your teeth stuck into? Ophelia Keane has the lowdown

CODE Special
Head to head

In each edition we ask two industry figures to face off on a subject exercising the food world. This season we ask two chefs (who previously worked together) why they have such different approaches to music in restaurants.

CODE Special
Service, please

The restaurant scene has changed immeasurably in the
last decade, with diverse ways into the business and all
manner of working practices. But with less formality,
are we losing something, asks Adam Hyman

CODE Special
In conversation with… Clare Smyth

From retaining three Michelin stars for years to cooking at the royal wedding to winning – this year – The World’s Best Female chef, Clare Smyth is a role model to everyone in the industry. Over lunch at her restaurant Core to celebrate her latest accolade, she tells Lisa Markwell what really matters to her

CODE Special
CODE Quarterly | Issue 15 | 2018

Welcome to the summer edition of the CODE Quarterly, where we talk to Clare Smyth, look at legends in their own lifetime and Fergus Henderson & Lee Tiernan go head-to-head over music. Merlin Labron-Johnson also takes us through Copenhagen and Calum Franklin invites us into his pie room.

CODE Special
Happiness in Hospitality Survey

With the ongoing issues around recruitment and retention of talent in hospitality, we want to understand more here at CODE HQ. It’s for this reason that we're happy to introduce you to our inaugural Happiness in Hospitality survey. We want to look into well-being and the quality of life for those working in the sector, as well as the industry’s perception. 

CODE Special
From Plant To Plate

The stories of how food reaches us are not always told, but they add a richness all of their own. Writer Anna Sulan Masing and Emma Underwood, general manager of restaurant Where The Light Gets In, recount two very different aspects of the journey


CODE Special
The inbetweeners

Whatever the reason, breaking your work routine can make a huge difference to your life. Victoria Stewart talks to five women about what happened when they stepped away from the stove.

CODE Special
Tools of the trade

In this regular feature, we take a closer look at the workspace of people who inspire us. Here, Vanessa Hurndall, cloakroom maestro of Annabel’s, shows us the luxe new space.

CODE Special
Green Shoots

It’s the biggest growth area in food right now – as vegan dishes and menus move from pop-ups to fine dining, and from street vendors to supermarkets. Chloe Hamilton talks to four entrepreneurs on their reasons for embracing the plant-based future.

CODE Special
Primary purpose

Chef Nicole Pisani has transformed the food at a Hackney school. Now she’s joining forces with Thomasina Miers and Joanna Weinberg to get chefs in schools all around Britain. Lisa Markwell reports.


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