Foodism: Does this dish offend you?
If you can’t look at the animal your meat came from, should you even be eating it at all?
Foodism: Eat with your eyes
“You eat with your eyes. Like most things in life, the package really shows the care that has gone into it.” – Clare Smyth
Condé Nast Traveller: Sustainable Restaurants
In a country where the recycling rate is nowhere near that of many European nations, 29-year-old chef César Costa is blazing a trail with his no-waste, low-carbon-footprint São Paulo restaurant.
50 Best: All the restaurant and bar openings of 2021
If 2020 was the year of the pivot then 2021 is set to be the year of recovery
Condé Nast Traveller: Food as medicine
Acclaimed kitchen innovator Mike Bagale recommends the best health-enhancing ingredients
50 Best: El Espíritu de América Latina
In a devastating year for restaurants everywhere, those very restaurants have often been the ones to lift up their communities
50 Best: Why Fauna is the No.1 dining destination for 2021
Sharing plates, communal dining tables and a menu focused on the treasures of Baja California make Fauna the antidote to 2020
50 Next: Leadership Lessons from the Roca brothers
“Starting a business is like parenting. At the beginning, you give it all your attention, then you can delegate.”
50 Best: How Janaina Rueda became a Brazilian icon
“If we want our kids to understand about food, then we have to make sure they receive food education.”
50 Best: Inside Kol
After more than two years travelling in search of the best ingredients, Lastra has put the finishing touches to a concept that is set to transform Mexican food in the UK
Video: Introducing 50 Next
50 Next is a list of people shaping the future of gastronomy
Condé Nast Traveller: Manu, Curitiba
“My grandmother, Lelinha, put down all her recipes in her beautiful handwriting and I gathered them into a book”
Chefs TV: Daniel Humm interview
“Brands that don’t have a higher mission will become irrelevant”
50 Best: The 10 commandments of reopening
“Businesses won’t survive if people don’t understand the value. As restaurants, we now have the opportunity to make people understand the real value of things.”
Eater: The cost of reopening McDonald’s
As McDonald’s reopens its restaurants, workers and unions are questioning whether it is safe for employees to return and whether social-distancing rules will be possible to follow in tight kitchens
Appetite: A London soup kitchen in the time of Covid-19
To many of us, the words ‘breakfast,’ ‘lunch’ and ‘dinner’ signify a beginning, a middle and an end. But when life loses structure, these simple words can lose their meaning
Condé Nast Traveller: The Hot list – Bar do Cofre, São Paulo
In what could easily be the location of a heist series, Bar do Cofre occupies a vault in the basement of a former bank
50 Best: How chef Janaina Rueda is helping to save Brazil’s restaurants
“The time to make change is now – that’s our role. If cooking is a political act, let’s do it properly. Let’s change things.”
50 Best: How Slovenian chef Ana Ros is overcoming coronavirus
“We have every right to be scared and to panic, but we should also be positive and creative. After every rain, the sun comes out”
Condé Nast Traveller: 16 sustainable London spaces
In 2020, consumers can make a greater contribution by questioning everything, whether it’s a London hotel stay, a cinema trip or a weekend in the great outdoors
