“You eat with your eyes. Like most things in life, the package really shows the care that has gone into it.” – Clare Smyth
In a country where the recycling rate is nowhere near that of many European nations, 29-year-old chef César Costa is blazing a trail with his no-waste, low-carbon-footprint São Paulo restaurant.
If 2020 was the year of the pivot then 2021 is set to be the year of recovery
If you can’t look at the animal your meat came from, should you even be eating it at all?
In a devastating year for restaurants everywhere, those very restaurants have often been the ones to lift up their communities
Sharing plates, communal dining tables and a menu focused on the treasures of Baja California make Fauna the antidote to 2020
“If we want our kids to understand about food, then we have to make sure they receive food education.”
After more than two years travelling in search of the best ingredients, Lastra has put the finishing touches to a concept that is set to transform Mexican food in the UK
“My grandmother, Lelinha, put down all her recipes in her beautiful handwriting and I gathered them into a book”
“Brands that don’t have a higher mission will become irrelevant”
“Businesses won’t survive if people don’t understand the value. As restaurants, we now have the opportunity to make people understand the real value of things.”
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
“The time to make change is now – that’s our role. If cooking is a political act, let’s do it properly. Let’s change things.”
Bustling markets, sun-soaked parks and craft beer make this lesser-known Brazilian city a great winter escape
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
Sergey and Ivan Berezutskiy are as different as identical twins could be. One loves science, the other loves nature. One is talkative and confident, the other shy. They bicker all the time.
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
Restaurant, bar and food market recommendations for London
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