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.”
London
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.
Time Out: London’s best restaurants for business dinners
If you’ve ever ended up at a candle-lit table for two, locking knees with your new boss or prospective client, you’ll know just how crucial it is to pick the right venue for corporate occasions.
Time Out: London’s best restaurants for drinking cocktails
We’ve all done it: you book a restaurant on the promise of great food, only to find the cocktails resemble the sort of umbrella-topped disaster you’d get on a cheapo package holiday in Benidorm.
Interview: Hélène Darroze, World’s Best Female Chef 2015
“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”
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…
Book Wars: Lila vs Nora Webster
Toibin really captures the essence of womanhood and the difficulties of becoming a widow, particularly in Sixties Ireland.
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.
Losing my hair for health
Aunty Laura, why have you got no hair?” asks my three-year-old niece. No one else asks me that question, because everyone understands the meaning of a bald-headed young woman. I am a cancer patient.
Book Wars: The Confusion of Karen Carpenter vs Straight White Male
Likeable from the start, self-
deprecating Karen is in stark contrast to the protagonist of Straight White Male, the 44-year-old woman-hating, porn-watching Irish writer Kennedy Marr. It’s a bit like Bridget Jones Vs Don Draper, only Kennedy lacks the charm of the latter.
Come on in, the water’s lovely
With the sun taking his hat on and off more often than a Victorian gentleman, us Britons need to make the most of the time we can get outdoors. Here’s the lowdown on the UK’s finest open-air pools
Bloomberg News
I worked as an editor and reporter for Latin America at Bloomberg News from 2008 to 2012 and contributed to Bloomberg Markets from 2005. Most of my writing can only be found on the Bloomberg Terminal (subscriber-only) but the following is a selection from Bloomberg.com
