What we’re reading
Published 15 May 2026
A local’s guide to North Cornwall
Summer getaway planning made easy with local expert Emma Henderson’s guide to the North Cornish coast, from seafood institutions of Padstow to destination bakeries and village pubs.
CODE Neighbourhoods: Oden Oren’s Hackney
For the first in our new series, CODE Neighbourhoods, CODE heads east to Hackney, home of some of the most original restaurants in the capital. Here’s Oren’s Oded Oren on where to eat, shop, and stroll in East London.
Gen Z to wine: please stop condescending to us
A refreshing take on the Gen Zs-don’t-drink myth. “The young wine drinker the industry keeps searching for is not waiting to be recruited by a friendlier label or a less intimidating tasting note. We’re already at the wine bar, two glasses into something we researched before we arrived, building a cellar on a non-existent budget, planning our next trip to a region we read about somewhere the industry isn’t looking.”
The true cost of influencing: part one
The Bristol Sauce’s Meg Houghton-Gilmour has been investigating this story for over six months, creating a fake restaurant with a fake account and inviting local influencers in to review. She discover behaviours that are borderline illegal and finds whole networks of influencers bartering with engagement. Part two coming soon.
We lose far more than the food when the restaurants close
Yotam Ottolenghi is the latest restaurateur to speak up about the crisis faced by the industry. He identifies a macro trend: “Food has been driven cheaper for decades the expectation of paying less has been pushed down the chain on to farmers, producers, suppliers and finally restaurants. When they close, everyone feels it.”
Why these influential Korean chefs are turning to farming
New York’s top Korean chefs got together to launch a one-acre farm growing Korean crops like perilla leaves, naengi, bujigaengi and wild garlic. Says Atomix’s JP Park: ‘There are many Korean chefs of my generation who are asking similar questions – about identity, ingredients, and the future of our cuisine. It evolved from something conceptual into something that felt necessary, and, ultimately, achievable.”
