What we’re reading

Like father, like son

An extract from Alasdair Gill’s memoir Knives & Spoons – “a chef’s story of kitchens, addictions and mayhem” –when a copy of his father AA Gill’s lands, quite literally, in his lap. “His sentences cracked me open […] all of it hitting with the force of recognition.”

Good Food Guide

10 questions with Ben Marks

Ben Marks of London restaurants, Perilla and Morchella, on brains and balls, Turkish food and his love of Lime bikes.

CODE

Bob and Roberta Smith is obsessed with E Pellicci

Artist Bob and Roberta Smith has been frequenting E Pellicci, the family-run caff in East London, since he was a student. “Sometimes you’d come and poke your head through the door to see who was in there, and see another artist and think, Oh God, maybe I’ll leave it for a few minutes – full of too many arty tossers!”

Plaster

Does Gen Z have the patience for fine-dining?

A five-way conversation between some of the US’s top chefs, of different generations, about what Gen Z diners want. The publication is American but the learnings apply to the UK market.

Cultured