London

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

Interview: Ryan Chetiyawardana, Dandelyan

“I used the term ‘burn it to the ground’ but it’s more metaphorical than literal. It would be really disrespectful to Dandelyan if we didn’t create something as memorable.”

Interview: Virgilio Martínez, Central

On the long journey back to Peru from Australia, Virgilio Martínez and Pia León were hard at work on their latest restaurant project, shunning sleep and inflight movies to sketch out floor plans for one of their most ambitious projects yet.

Interview: Dan Barber on wastED London

Dan Barber is worried. His team has been scavenging the Selfridges Food Hall for leftover and damaged foodstuffs to use at the wastED dining series on the rooftop of the iconic London department store.

Stealing turkey’s crown: Christmas meat cuts

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

Interview: Chef Virgilio Martínez, Central

“Ten years ago, we were talking about the Peruvian gastronomic boom, but for us, that boom has been and gone. It’s important to talk about the present, and what’s important in the present is that people come to my restaurant and have a good time”

School of crock: tableware trends

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…

Right on cue: Q Grill, Camden

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.