Wed, 26th Apr 2017
CODE Special

Are we over the much-hyped restaurant guides and lists? The answer is yes according to Callum Edge.

CODE Special
CODE Quarterly | Issue 10 | 2017

Welcome to issue 10 of the CODE Quarterly where, in the face of the relentless barrage of healthy eating advice, we look back to the classics from old menus that are still going strong. In this edition Hugh Duffie, co-founder of Sandows, talks us through the state of coffee in the UK, Andrew Lowkes of Neal’s Yard Dairy delves into the importance of seasonality in cheeses and Ines Salpico explores textures in restaurant design. There's also travel to Mexico, St. Anton and Vienna and a wonderful shakshuka recipe from Josh Katz of Berber & Q.

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Magical Mallorca

CODE recently visited Mallorca to report on its hotel scene – here’s our pick of the best.

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Optimise your nutrition to get the edge this winter

James Collins gives some professional advice on how best to tackle the festive season when it comes to performance nutrition

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Crisis management

For the second article in this legal missive series, Alun Thomas of Thomas & Thomas focuses on risk and crisis management.

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Eat. Drink. Design.

James Woods returns with his Eat. Drink. Design. feature looking at the branding and design of some of his favourite pubs in London.

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The art of collaboration

Anna Sulan Masing explores the idea of the industry collaborating more.

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TripAdvisor tales

Restaurateur Matt Paice says everything he knows about hospitality he’s learned from terrible TripAdvisor reviews. He explains why.

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30 Under 30

Meet CODE Hospitality's 30 under 30. Our list is not ranked - they have been chosen for the way they are redefining the London hospitality industry.

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Free is the magic number

Callum Edge delves into the controversial debate over PR freebies.

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Delivering a new era for restaurants

Mikey Williams takes a look at the ever-changing food delivery scene and its potential consequences.

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End of year round up

We’ve asked a panel of industry professionals for their views on the past 12 months as well as what they’re looking forward to in 2017.