Putting Norfolk wine on the map

An interview with Jules Perowne, CEO of Perowne International, on building Cobble Hill, her family’s vineyard in Norfolk, from a small hobby into a serious English wine producer.

Good Food Guide

Ghost at the feast: How Noma’s René Redzepi became untouchable

A paywalled synopsis of the latest developments at Noma as the restaurant prepares to reopen in Copenhagen. Noma may change but will the industry? “A new era of chefs has already been formed in Redzepi’s image.”

Observer

How Henry Harris made Bouchon Racine the hottest restaurant in Britain

You’d need a heart of stone not to be moved by the story of two sexaganarians, Henry Harris and Dave Strauss, whose last restaurant took the top spot in the National Restaurant Awards 2026. Says Strauss: “We’re both very lucky that our mothers are still alive and we’ve made them both very proud. It’s something that you don’t often get to do.”

The Times

The British food scene was booming. Why has it suddenly gone bust?

Hospitality operators are well aware from the restaurant industry news of the challenges assailing it from all sides. This feature highlights the human and economic impact, with powerful testimonies from chefs Richard Wilkins, Harriet Mansell, Ben McKellar and Tom Kerridge.

The Guardian

The Robot Can’t Sing

Bristol restaurant Dan O’Regan (Lapin, BANK) on the pursuit of perfection and the perils of perfectionism: “The same dishes land on the same plate, at the same temperature, every service, and the staff offer up the same greetings and platitudes to each and every table that they serve, until nothing wavers and nothing surprises, nor delights, and eventually, nothing moves you.”

Notes on a Napkin

In Defence of the Perfectly Ordinary Restaurant

Restaurant critic-turned-commentator Marina O’Loughlin wonders, “are we entering the era of ‘fine’? Some of us want to go to restaurants we’d happily use weekly, instead of ticking off entries on the World’s 50 Best spreadsheet.”

FT Weekend