“Brands that don’t have a higher mission will become irrelevant”
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
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
In 2020, consumers can make a greater contribution by questioning everything, whether it’s a London hotel stay, a cinema trip or a weekend in the great outdoors
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
After being picked by René Redzepi to lead Noma’s sell-out pop-up in Tulum, the Mexican chef is set to open his first restaurant, Kol, in London
Restaurant, bar and food market recommendations for London
What to order, insider info and how to book the venues in The World’s 50 Best Restaurants 2019 51-120 list
Come for the food, stay for the party vibe
“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.”
“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.”
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.
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.
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.
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.
“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”
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
“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”
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…
Toibin really captures the essence of womanhood and the difficulties of becoming a widow, particularly in Sixties Ireland.