A selection of restaurant profiles written for The World’s 50 Best Restaurants 2015, plus The World’s 50 Best Restaurants: the list in pictures
“There’s one day in this job when you have to choose between being a wife and mother, and being a chef. If I had been in love and had a baby in my thirties, I probably wouldn’t be where I am today”
Love ’em or loath ’em, hipster coffee shops and their tattooed, bearded baristas are here to stay – and they’re changing the way many people consume coffee
In recent years, turkey has become the mainstay of festive feasts, but with diners increasingly wanting something different from what they’ll be cooking at home come the big day, the traditional roast turkey is no longer a given on restaurant menus
If there’s one thing italian chef Massimo Bottura is never short of, it’s enthusiasm. so it says a lot about the current state of play in the european restaurant industry that he goes to america ‘to recharge his batteries’
With the lines between casual and fine dining blurring, there’s never been a more interesting – or confusing – time for deciding on tableware. So we’re here to help. Let the lesson commence…
When London nightclub mahiki opened in 2006, its bartenders had a tough job convincing punters they wanted to drink rum-based cocktails. Now more than 90% ask for rum, and they’re paying attention to brands
Competing with the wealth of fast-casual dining options on bustling Upper Street in London’s Islington is not an easy task, but American entrepreneur Aaron Resch has come up with a concept that’s different enough to succeed.
With hard-up and health-conscious diners increasingly choosing just one course, desserts can be a tough sell. But chefs are fighting back with tempting new serves.
When the financial crisis happened, we created a cocktail called Fuck the Subprime. It was cognac with Cristal champagne and it was S$65 (£30) for a fucking cocktail, but you had to order it in a group. We were full of people buying it, so we realised in times of stress, people still want to drink.
When Philip Leach heard that he could no longer serve duck breast pink, it was the final straw. He decided to close his restaurant, Slice, after “six glorious years” claiming Swansea council’s food-hygiene legislation had simply become too prohibitive.
Keeping his foot on the pedal after the launches of Holborn Dining Room in February and upmarket chippie The Fish & Chip Shop last year, Des McDonald is back with yet another new restaurant.
In times of crisis, Don Draper has just one solution: a stiff drink. Women problems? Old Fashioned. Lost a
big advertising account? Martini. Personal identity issues? Whiskey, neat.
Sea kale is the forgotten vegetable – found in most large gardens in the 19th century, it is now produced at scale by just one UK grower and is unknown to most consumers.