How do you reinvent a Mayfair mainstay that’s in need of modernisation, but still wants to be a serious Michelin contender? Adam Hyman looks around The Square to find out
High fashion, cult art and fine food intersect in the world of Michael Chow, one of the world’s best connected and most respected restaurateurs. Lisa Markwell hears about his half-century of success.
In an industry in thrall to the new, sometimes our most old-school restaurants get neglected. Loyd Grossman returns to the fabled India Club.
Just outside Copenhagen is a hotel where workouts, rest and play are all part of the experience. Adam Hyman checks in.
In each edition we ask two industry figures to face off on a subject exercising the food world. This season we turn the spotlight on whether sharing plates or traditional menus are better for the diner...
Its food scene has been influential on the UK for a while now, so Adam Hyman went to Israel’s most happening city to discover its essential stopping-off points
One of the nation’s most loved and trusted chefs hasn’t been in a kitchen for 23 years, but his influence is undimmed. Over lunch, ‘Hoppy’ shares his stories with Lisa Markwell
Welcome to issue 13 of the CODE Quarterly where we celebrate the young stars of the hospitality world, we find Jeremy Lee at his desk, Simon Hopkinson shares his stories with Lisa Markwell and we look at how Borough Market has moved on from June's terror attacks.
CODE’s annual roll-call of young talent is bigger and better than ever. This year we looked all around the country and found so many rising stars in the world of hospitality that it was hard to limit ourselves to just 30... which is why we’ve sneaked in some ‘ones to watch’ too.
It was a terrorist attack that shocked the world – but after attention moves on, how does the community recover? Chloë Hamilton talks to hospitality figures in Borough on the repercussions for their business and their staff.
Some industry figures become its figureheads. In the first of a new series, Lisa Markwell meets the chef’s chef.
Restaurants depend for their future on great staff – and the Gold Service Scholarship is committed to supporting this vital skill. Adam Hyman introduces this year’s competition.
What do you eat when you get home after service? The Caravan founders suggest a hearty rice dish.
Think you know the Greek islands? If you imagine a mixture of traditional houses and glitzy beach clubs... Well, you’re not wrong. Emyr Thomas reports