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
Food
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”
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”
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
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: 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
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”
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.”
Five exciting Latin American restaurants
Virgilio Martínez and Pía León, the husband-and-wife team behind three-time Best Restaurant in Latin America, Central, have – quite literally – changed the landscape with their new restaurant, Mil.
Profile and interview: Manoella Buffara, Manu
“We need to think about the amount of litter we’re producing, the water we use, the quantity of food we’re wasting. What will happen in the future?”
Into the Amazon: Virgilio Martínez and Pía León’s most ambitious restaurant project
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
Interview: Pía León, Kjolle
“There was always that fear that Kjolle wouldn’t live up to Central. I took a risk but I decided to do it, and luckily we have a strong team.”
Interview: Gaggan Anand, Gaggan
“Ferran Adrià motivated me at El Bulli and now I’m here to motivate the next generation.”
Dan Barber takes farm to table to a new level
When Barber asked Mazourek why he didn’t make a squash that tasted good, the breeder responded by saying that nobody had ever asked him to breed specifically with flavour in mind.
Food trip: Mexico
Sometime in late 2003, I found myself standing on the roadside in Querétaro, three hours north of Mexico City, clumsily eating a bistec taco with lime juice dribbling down my arm.
