If you can’t look at the animal your meat came from, should you even be eating it at all?
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
“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.”
“I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled and loved it.”
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.
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.
When Philip Leach heard that he could no longer serve duck breast pink, it was the final straw. He decided to close his restaurant, Slice, after “six glorious years” claiming Swansea council’s food-hygiene legislation had simply become too prohibitive.
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.
In times of crisis, Don Draper has just one solution: a stiff drink. Women problems? Old Fashioned. Lost a
big advertising account? Martini. Personal identity issues? Whiskey, neat.
From Swedish porcelain to cutting-edge Danish designware, this April it’s all about Nordic delights, along with auction house finds for Mother’s Day
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.
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.