Thu, 13th Dec 2018
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CODE Special
30 Under 30 2018

CODE’s annual roll-call of young talent is bigger and better than ever. All around Britain there are people making waves in every sector of hospitality and we want to celebrate them here. Plus, on page 20, is the list of fresh faces that are definitely ‘ones to watch’.


CODE Special
CODE Careers Q&A: Lucien Green

In this week's Q&A we hear from Lucien Green, Director of Food Operations at Casa Do Frango. With their rapid success in the short time they've been open, the team are expanding ahead of site two due in 2019.


CODE Special
Worth shelling out for

As Clarence Court celebrates its 90th birthday, Kate Woodcock caught up with Adrian Gott at the company’s Wiltshire HQ to talk about why this speciality egg producer is the leading choice for chefs and restaurateurs.


CODE Special
CODE Careers Q&A: Liam Davy

In this week's Q&A we hear from Liam Davy, General Manager of the newly opened Gridiron by COMO. Liam previously ran Bad Sports, the taqueria/dive bar/Hackney institution and cut his teeth at Hawksmoor.


CODE Special
A classic revisited

We work in an industry in thrall to the new, so sometimes old-school restaurants get neglected. Loyd Grossman returns to the north London landmark Harry Morgan.


CODE Special
The drinks report

As agave-based drinks have grown in popularity, a deluge 
of brands have exploded on the market. While tequila has been remodelling its image into a luxury product, mezcal has made a headway onto cocktail lists and mezcallerias in London, paving the way for other agave drinks to follow suit. Faced with all this choice, Ophelia Keane picks the ones worth sipping on right now.

 

 


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 a restaurateur and chef why they have such different approaches to kitchen equipment.


CODE Special
Tools of the trade

Shaun Searley is known for his refined cooking at Quality Chop House (those confit potatoes, that olive oil ice cream!) but occasionally he swaps cheffing for butchery. Here he tells Lisa Markwell why. Photographs by Harriet Raper.


CODE Special
Crunch time

If you think cider is a pint-in the-pub drink, think again. Felix Nash, owner of the Fine Cider Company, explains the nuanced quality that occurs when apples are treated well by creative makers.


CODE Special
What, you’re opening a pub... now?

Costs are up, competition is relentless and then there’s Deliveroo but, as successful publican Nick Gibson knows, with good food and a warm welcome, it’s possible to succeed. He discusses the pros and cons with three notable chefs opening their own places.


CODE Special
In conversation with... Ben Chapman

He’s the powerhouse behind Kiln and Smoking Goat, a self-taught chef and acutely focused businessman. His restaurants are widely acclaimed, so why does he want to spend his time on a farm? Lisa Markwell finds out. Portraits by Harriet Raper.


CODE Special
CODE Careers Q&A: Robert Clark

In this week's Q&A we hear from Robert Clark, Restaurant Manager at The Scran and Scallie in Edinburgh. 


CODE Special
Careers Q & A: Budgie Montoya

In this week's Q&A we hear from Budgie Montoya, owner of Sarap, who is making great waves in the London restaurant scene with his innovative Filipino cooking.  You can catch him at Coffee Is My Cup Of Tea in Dalston until 23 December.


CODE Special
How I get around

If you run more than one restaurant, chances are you’ll spend a lot of time travelling. Lisa Markwell asks restaurant industry leaders about their wheels – from those on a suitcase to those on a bus... Photographs by Joe Sarah and Shin-Hye Lee.


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