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”
Postcards: São Paulo’s food scene
Beyond the beach capital of Rio de Janeiro, the jungle capital of Manaus and the capital city of Brasilia, there’s São Paulo, the undisputed capital of gastronomy
Travel guide: where to eat and drink in London
Restaurant, bar and food market recommendations for London
50 Best: Three ground-breaking dishes that made Noma
If there’s one thing René Redzepi does well, it is reinvention. He is not afraid to undo years of hard work by wiping the slate and starting over
50 Best: 12 new restaurants in The World’s 50 Best 2019
From Noma to Twins Garden, these are the 12 new entries to The World’s 50 Best Restaurants 2019 list
50 Best: Introducing the Best of the Best
Oops! I Dropped the Lemon Tart. Five Ages of Parmigiano Reggiano. The Crunchy Part of the Lasagne. What do these three dishes have in common?
50 Best: The World’s 50 Best Restaurants 51-120 list 2019
What to order, insider info and how to book the venues in The World’s 50 Best Restaurants 2019 51-120 list
Time Out: Yopo restaurant review
Come for the food, stay for the party vibe
Condé Nast Traveller: Radisson Collection Moscow hotel review
With a ground floor the size of a shopping mall and a restaurant and bar scene to rival a small city, it’s not like anyone actually needs to leave the hotel.
Interview: Gaggan Anand on restaurant ‘suicide’
“Every artist dreams of suicide, and this is my suicide. Gaggan will never come back, never resurface as a restaurant”
Interview: Daniela Soto-Innes on immigrant culture and a happy kitchen
“Cosme is not just a restaurant, it’s more of a cultural institution. We might not know everything about cooking but we all strive to do the best we can”
Inside Odette: The Best Restaurant in Asia 2019
“I realised that I had started to become a mature chef when I started to remove things from plates rather than adding and adding and adding”
Interview: Garima Arora, Asia’s Best Female Chef
“As Indian chefs, we need to change how people perceive Indian food”
Inside São Paulo’s coolest new bar: Bar do Cofre SubAstor
Bar do Cofre is set within the vault of one of São Paulo’s most historic banks
Travel: exploring Peru’s Amazon with Jock Zonfrillo
“We’re speaking a language of food. Gastronomy can create change, there’s no question about it.”
Travel: exploring Peru’s coast with Daniela Soto-Innes
“The message is: know where your fish comes from. Peru is the land of ceviche, but how are we going to be Peru without fish?”
Why Colombia’s peace process is paving the way for better gastronomy
Chefs are cooking for the first time with ingredients they didn’t even know they had because much of their country had been inaccessible under FARC rule.
Lara Gilmore of Osteria Francescana on Tortellante and Food for Soul
“If you don’t believe in God, you can always believe in tortellini. But making tortellini isn’t a solitary act; it’s a communal one.”
Interview: Carlos García, the Venezuelan chef fighting poverty with gastronomy
“The more soup we could get to the school, the more attendance went up. That motivated us to carry on.”
Interview: Mauro Colagreco, Mirazur
“We have all this work that we’ve been doing for years and now we really need to value it. It’s going to be amazing to feel proud of all our work.”
