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Anna Sulan Masing reports back from Food on the Edge

Published 10 January 2020

Food on the Edge has become one of the most interesting events on the calendar for those who want to …

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Tools of the trade with Ago Perrone, The Connaught

Published 17 December 2019

In this regular feature, we take a closer look at the workspace of people who inspire us. Here Ago Perrone, …

Tools of the trade with Ago Perrone, The Connaught

Published 17 December 2019

In this regular feature, we take a closer look at the workspace of people who inspire us. Here Ago Perrone, …

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Bubble standards: protecting the image of prosecco

Published 17 December 2019

Prosecco is in danger of becoming a parody of itself. But is there more to the Italian sparkling wine than …

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Head to head: running restaurants in and out of London

Published 17 December 2019

In each edition we ask two industry figures to share their own opinions on a subject exercising the food world. …

Head to head: running restaurants in and out of London

Published 17 December 2019

In each edition we ask two industry figures to share their own opinions on a subject exercising the food world. …

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In conversation with Robin Gill

Published 13 December 2019

One of the hospitality industry’s most popular figures is Robin Gill, chef patron of The Dairy, Sorella, Counter Culture, Darby’s …

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Hospitality figures tell us about their favourite knives

Published 12 December 2019

Do you own a different knife for every occasion, or do you stick to one that is so precious no …

Hospitality figures tell us about their favourite knives

Published 12 December 2019

Do you own a different knife for every occasion, or do you stick to one that is so precious no …

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A classic revisited: Maggie Jones

Published 10 December 2019

We work in an industry in thrall to the new, so sometimes old-school restaurants get neglected. Loyd Grossman visits a …

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Douglas McMaster on food waste and sustainability

Published 10 December 2019

Silo was a pioneer when it opened in Brighton, claiming to be the world’s first zero-waste restaurant. Now its creator …

Douglas McMaster on food waste and sustainability

Published 10 December 2019

Silo was a pioneer when it opened in Brighton, claiming to be the world’s first zero-waste restaurant. Now its creator …

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In conversation with Victor Lugger

Published 14 September 2019

His London restaurants, Gloria and Circolo Popolare, have caused a sensation in the hospitality industry. That’s in addition to seven …

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Head to head: is being true to tradition admirable or is it stifling creativity?

Published 10 September 2019

For the first in our regular feature, the subject is authenticity: is being true to tradition admirable or is it …

Head to head: is being true to tradition admirable or is it stifling creativity?

Published 10 September 2019

For the first in our regular feature, the subject is authenticity: is being true to tradition admirable or is it …

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Northern Soul: what’s happening on the Manchester dining scene

Published 2 September 2019

There’s been debate about the Manchester dining scene – from its lack of a Michelin star to its hard-to-please customers …

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A day in the life of… Jason Atherton

Published 1 September 2019

He’s just graced our screens with his TV show The Chef’s Brigade and is about the launch his biggest project …

A day in the life of… Jason Atherton

Published 1 September 2019

He’s just graced our screens with his TV show The Chef’s Brigade and is about the launch his biggest project …

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Tools of the trade with Imogen Davis and Ivan Tisdall-Downes

Published 1 September 2019

In this regular feature, we take a closer look at the workspace of people who inspire us. Here Imogen Davis …

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Hospitality figures tell us their favourite thing

Published 1 September 2019

What’s your favourite belonging, something that makes you truly happy? Lisa Markwell asked five hospitality figures to name theirs. Photographs …

Hospitality figures tell us their favourite thing

Published 1 September 2019

What’s your favourite belonging, something that makes you truly happy? Lisa Markwell asked five hospitality figures to name theirs. Photographs …

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A classic revisited: La Poule au Pot

Published 1 September 2019

We work in an industry in thrall to the new, so sometimes old-school restaurants get neglected. Loyd Grossman celebrates a …

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Carousel at five: five things we’ve learned

Published 1 September 2019

It’s the London restaurant unlike any other. At Carousel, as the name suggests, there is an endless rotation of guest …

Carousel at five: five things we’ve learned

Published 1 September 2019

It’s the London restaurant unlike any other. At Carousel, as the name suggests, there is an endless rotation of guest …

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In the age of technology, we should still invest in people

Published 21 June 2019

While finding himself in a queue for a self-service checkout, CODE founder Adam Hyman ponders why restaurants should invest in …

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Victoria Stewart on hospitality’s support networks

Published 1 June 2019

Whether it’s to find support with mental-health issues, share intel on gender inequality or simply hang out with like-minded people, …

Victoria Stewart on hospitality’s support networks

Published 1 June 2019

Whether it’s to find support with mental-health issues, share intel on gender inequality or simply hang out with like-minded people, …

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Tools of the trade: Tomos Parry of BRAT

Published 1 June 2019

In this regular feature, we take a closer look at the workspace of people who inspire us. Here Tomos Parry …

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A classic revisited: Oslo Court

Published 1 June 2019

We work in an industry in thrall to the new, so sometimes old-school restaurants get neglected. Loyd Grossman celebrates one …

A classic revisited: Oslo Court

Published 1 June 2019

We work in an industry in thrall to the new, so sometimes old-school restaurants get neglected. Loyd Grossman celebrates one …

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Crunch time: a look at cider

Published 1 June 2019

Cider expert Felix Nash talks us through finding the best cider “Good cider is a much greater rarity than good …

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Gavin Rankin looks back at our changing restaurant scene

Published 1 June 2019

Restaurateur Gavin Rankin, owner of Bellamy’s, talks a look at how Mayfair has changed over the years Times change. As …

Gavin Rankin looks back at our changing restaurant scene

Published 1 June 2019

Restaurateur Gavin Rankin, owner of Bellamy’s, talks a look at how Mayfair has changed over the years Times change. As …

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Spanish tortilla masterclass from Nieves Barragán Mohacho

Published 1 June 2019

Even when you’re a Michelin-starred chef you never stop learning. So when Tom Kerridge heard that Lisa Markwell was having …

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What’s cooking on the summer festival scene

Published 1 June 2019

Whether it’s a vast, lavish feast for 400 or an intimate chefs masterclass, festivals offer more for the food fan …

What’s cooking on the summer festival scene

Published 1 June 2019

Whether it’s a vast, lavish feast for 400 or an intimate chefs masterclass, festivals offer more for the food fan …

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‘Who’s Cooking Dinner’ charity event

Published 5 March 2019

CODE founder Adam Hyman reports back from one of the culinary charity highlights of the year Setting the scene 25 …

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Buyers and cellars: four wine collections of note

Published 1 March 2019

Editor Lisa Markwell takes a tour around four London restaurants to go behind the scenes and take a look at …

Buyers and cellars: four wine collections of note

Published 1 March 2019

Editor Lisa Markwell takes a tour around four London restaurants to go behind the scenes and take a look at …

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A ‘staycation’ in your own city

Published 25 February 2019

CODE founder Adam Hyman discovers the joy of checking into a hotel in your home city I’ve always found there …

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Britain’s most unusual restaurant kitchen

Published 22 February 2019

The traditional terms for restaurant staff – chief, brigade – have never changed, and the sense of hierarchy is strong. …

Britain’s most unusual restaurant kitchen

Published 22 February 2019

The traditional terms for restaurant staff – chief, brigade – have never changed, and the sense of hierarchy is strong. …

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Pizza: to slice or not to slice?

Published 30 January 2019

Over a slice or two, CODE’s Adam Hyman asks that ever burning-question: should your pizza be served sliced or not? …

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Airports could learn something from restaurants

Published 21 January 2019

CODE founder Adam Hyman reports from the red-eye flight on his way across the pond back to London. He thinks …

Airports could learn something from restaurants

Published 21 January 2019

CODE founder Adam Hyman reports from the red-eye flight on his way across the pond back to London. He thinks …

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