Wed, 16th Jan 2019
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CODE Special
An NYC update

CODE founder Adam Hyman reports back on what's happening in the New York dining scene.


CODE Special
CODE Careers Q&A: Carlo Scotto

In this week's Q&A we hear from Carlo Scotto, previously of Murano, Babbo and Galvin La Chappelle. Carlo is opening his first venture Xier in Marylebone later this year.


CODE Special
CODE Careers Q&A: Paul Rosser

In this week's Q&A we hear from Paul Rosser, GM at bunshop - the new quick-serve restaurant concept at Market Halls Victoria from Tom Harris and Jon Rotherham of The Marksman.


CODE Special
CODE Careers Q&A: Charlie Gilkes

 

 In this week’s Q&A we hear from Charlie Gilkes, co-founder of Inception Group who have seen great success this year, with a large number of well-received openings and an impressive wave of hiring – especially given the current climate for talent.


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.


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