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
50 Best: Helena Rizzo on the inspiration behind Maní
“Brazil is such a diverse country. Our cuisine is like a patchwork quilt with a mix of influences that are similar but different; distant, yet always connected”
Nat Geo Traveller: São Paulo hotels
Brazil’s biggest city has accommodation to suit all tastes and budgets, from arty work-live lodgings to architecturally impressive design dens
50 Best: René Redzepi on failure, the future and ditching aggression
“It felt like we were in a giant spaceship, on the runway going up. With each success, you are narrowed in.”
Food and Travel: Curitiba
Bustling markets, sun-soaked parks and craft beer make this lesser-known Brazilian city a great winter escape
50 Best: All the essential restaurant and bar openings for 2020
The coming 12 months is packed with promise, with a veritable smörgåsbord of 50 Best chefs and bartenders planning to make moves, including Massimo Bottura, Mauro Colagreco, Daniel Humm, Remy Savage and Daniela Soto-Innes
Nat Geo Traveller: Umami in the Amazon
Flavour-packed, nutrient-rich ají negro, an Amazonian condiment overlooked for generations, has been given a new lease of life
Nat Geo Traveller: Soul food at Refettorio Gastromotiva in Rio
Right before the doors open, there’s a moment of nervousness; a buzz of anticipation, of butterflies in bellies. Indoors, 15 volunteers line up against the wall, like schoolchildren on the first day of class.
Nat Geo Traveller: The Kilns of Cunha
At Oficina de Cerâmica, Augusto
Campos prepares for burn day by spending weeks inside the chambers of his kiln, painstakingly loading painted clay pots, jugs and vases onto shelves separated by bricks
Condé Nast Traveller: Santiago Lastra
After being picked by René Redzepi to lead Noma’s sell-out pop-up in Tulum, the Mexican chef is set to open his first restaurant, Kol, in London
Noble Rot: Twins Garden vegetable wines
Sergey and Ivan Berezutskiy are as different as identical twins could be. One loves science, the other loves nature. One is talkative and confident, the other shy. They bicker all the time.
Nat Geo Traveller: 72 Hours in Miri
From immaculate beaches to natural wonders, there are myriad reasons to visit Miri
50 Best: Pedro Miguel Schiaffino – Protect the Amazon, save our food future
“We are losing traditions and knowledge, and once it’s gone, there is no way to get it back because much of it is transmitted aurally”
