What we’re reading
Published 29 March 2026
A first look at Simpson’s in the Strand: Jeremy King’s great legacy: Good Food Guide
Simpson’s in the Strand is so much more than just one restaurant, writes Adam Hyman.The four-in-one venue is set to become restaurateur Jeremy King’s legacy.
Jeremy Chan: “I don’t enjoy fine-dining”
The chef and co-founder of two Michelin star restaurant Ikoyi in London has launched a new product line, Magma Concepts. Speaking to CODE, Chan, ever the provocateur, addresses the tension between the food he actually likes to eat and the food he cooks at his restaurant.
Teal by Sally Abé review: A chef unbound – an astonishingly, masterfully good
The first review is in for Sally Abé’s debut solo restaurant and it’s a five star corker from David Ellis in The Standard. Who can resist “a glorious ragtag mess of Cornish mussels out of their shells with sweet Jersey Royals, cauliflower and spikes of romanesco broccoli”?
They make their living transforming food into art: a meeting with food designers
Ignore the clunky translation of this cover story from Time Out Paris. This is an interesting look at the chefs who turning their back on restaurant kitchens to work at the intersection of food and art. The same thing is happening in London.
Endo dreams of sushi: a trip around Japan with one of the world’s greatest chefs
It is well worth finding the time for this Guardian long read, a fascinating portrait of Endo Kazutoshi. Writer Kieran Morris, co-author of Endo-san’s forthcoming book, is granted unprecedented access to the third generation sushi master.
Photo credit: Simpson’s in the Strand
ADVERTISEMENT
