Add this topic to your myFT Digest for news straight to your inbox
Nicholas Lander on Michelin-star-winning chef Tom Kerridge’s first London restaurant
‘The Massaman chicken curry had lots of colour, lots of chicken and a sauce flowing with coconut milk, red chillies and cashew nuts’
‘A dish described as a “liquid summer salad with basil and olives” seemed pure El Bulli’
‘The boned skate wing with caviar looks so generous it could be called caviar with skate’
‘The tempura came with a dipping sauce so alluring that we refused to give it up’
‘Galway might be the world’s most attractive city in which to be a restaurateur’
‘Was it their policy not to charge for champagne?’
Oysters, scallops and views worthy of a Turner seascape
‘The locally caught langoustines contrasted beautifully with the morels’
‘The tortelli tasted as though each one had been made with love’
‘A giant lift, leading into a private room, can accommodate a bulletproof car’
‘We sampled thin strips of raw mackerel from Catalonia, its sweet flesh offset by a slightly sharp apple compote’
‘Beetroot and cranberry, not obvious bedfellows, made for a glorious topping to my smoked eel starter’
‘The pitta bread stuffed with slow roast beef and vibrant aubergine salad was authentically Israeli in inspiration’
Nicholas Lander wallows in nostalgia as this Soho staple reopens
Katie Exton worked for 10 years as a sommelier before branching out with chef Peter Hall
‘The glass-fronted restaurant looks down to the river over a scene that is pure Constable’
‘The simple combination of stir-fried tofu, aubergines, onions, garlic and soy sauce was ridiculously overpriced’
‘We wanted the seasoning zing that would transport us back to India’
‘It is the restaurant’s proximity to the Seine that keeps the cellars’ 320,000 bottles constantly cool’
HM Prison Aylesbury has paired up with Redemption Roasters to help young people skill up for life after prison
‘Josh Niland is constantly experimenting; a recipe exists for every part of the fish other than the gall bladder, he says’
From interviews with A-list chefs Gordon Ramsay and Ruth Rogers to what to do with your turkey leftovers this Christmas
‘Could there be a shift towards the family-run restaurant? This cosy phenomenon looks to be making a comeback’
‘In creating our menu, we decided there was to be as little Christmas fare as possible’
