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  • Saturday, 7 May, 2022
    FT MagazineRestaurants
    Why do so few restaurants get their bread right?

    Good baking takes time, space and money. It helps to have a ‘bread mentor’ on hand

  • Saturday, 16 April, 2022
    FT MagazineRestaurants
    What waiters wear — and why it matters

    Jackets or aprons? Non-slip shoes or Veja trainers? Dress codes for restaurant staff can have an outsize impact

  • Saturday, 5 March, 2022
    FT MagazineRestaurants
    Flame and fortune: why large-scale grills are the latest restaurant must-have

    Once the preserve of the meat chef, these spectacular looking grills are highly flexible and ubiquitous

  • Saturday, 19 February, 2022
    FT MagazineFood & Drink
    Rack of lamb: unloved but still luxurious

    Once a favourite main course across Europe, the dish has lost its appeal for chefs. But why?

  • Saturday, 29 January, 2022
    Restaurants
    The host with the most

    He’s welcomed rock stars, royalty and presidents. John Davey on the vital importance of hospitality

  • Saturday, 1 January, 2022
    Restaurants
    ‘Can I take your coat?’ Why the restaurant cloakroom is going extinct

    Increasingly, customers are asked to hang up their own jackets

  • Saturday, 20 November, 2021
    FT MagazineRestaurants
    Whatever happened to specials boards?

    ‘Specials were the freshest ingredients, dishes that the kitchen felt proud to be cooking — they revealed the true nature of the restaurant’

  • Thursday, 4 November, 2021
    ReviewFT Magazine
    Troisgros and Maison Lameloise, France: ‘highly adventurous cooking’ — restaurant review

    ‘For a memorable experience, my advice would be to go to either — or both’

  • Thursday, 7 October, 2021
    FT MagazineRestaurants
    Cal Campaner, Roses, Spain: ‘an introduction to a distinctly Catalan way of life’

    It has charm and history, and it prospers by serving the local community

  • Saturday, 4 September, 2021
    FT MagazineRestaurants
    Le Bastion, Lagrasse, France: ‘the extreme excitement of avant-garde rurale’ — restaurant review

    The deep-fried red mullet was crisp and unctuous and best enjoyed with one’s fingers

  • Thursday, 5 August, 2021
    FT MagazineRestaurants
    The Forest Side Hotel, Cumbria: ‘extremely impressive’ — restaurant review

    ‘From the first snack, an ultra-fine tartlet of salmon eggs, it was obvious the pastry section has a particular talent’

  • Thursday, 22 July, 2021
    ReviewFT Magazine
    Fenn, London: ‘extremely attractive food and an adventurous wine list’ — restaurant review

    ‘I first encountered Fenn on a dark, rainy evening. Yet the inclement conditions were offset by the warmth of the service and quality of the cooking’

  • Saturday, 12 June, 2021
    ReviewFT Magazine
    Where to eat on Kent’s coast: from Whitstable oysters to Deal’s Rose Hotel

    Take the Javelin train from St Pancras and enjoy sandy beaches and outstanding seafood

  • Saturday, 8 May, 2021
    FT MagazineRestaurants
    Still serving: how chefs got through the pandemic

    Survival strategies range from cook-along videos to building better social media channels

  • Thursday, 22 April, 2021
    FT MagazineRestaurants
    Call my agent: the hospitality industry’s best-kept secret

    ‘Restaurant agents act as matchmakers, looking for a particular alchemy of neighbourhood, space and product’

  • Thursday, 18 March, 2021
    FT MagazineFood & Drink
    Lockdown has sparked culinary innovation

    From homemade bagels delivered by bike to a pop-up in a karaoke bar, the pandemic has forced chefs to be inventive

  • Thursday, 25 February, 2021
    FT MagazineRestaurants
    How are restaurants coping in lockdown?

    ‘Even for those who have managed to pivot, the challenges remain substantial and the effect on staff can be great’

  • Thursday, 21 January, 2021
    FT MagazineRestaurants
    When the guests go home, waiters’ work has only just begun

    From counting knives to cleaning the coffee machine, everything must be shipshape for a swift start the next day

  • Thursday, 14 January, 2021
    FT MagazineRestaurants
    A restaurant with a bar? I’ll drink to that

    Those cosy areas for a pre-dinner cocktail disappeared in the 1980s, but are due a post-Covid revival

  • Monday, 28 December, 2020
    Restaurants
    How restaurants can survive — and flourish — in 2021

    In a changed landscape, lower rents may favour small, ambitious independents

  • Friday, 20 November, 2020
    FT MagazineRestaurants
    How to understand a day in the life of a restaurant

    From noting famous diners to recording broken fridges, restaurateurs rely on end-of-day reports

  • Thursday, 15 October, 2020
    FT MagazineRestaurants
    Myrtle, London: ‘Two of the first courses were exceptional’ – restaurant review

    ‘Haugh’s friendly style of Irish cooking seems simple but involves a lot of preparation’

  • Wednesday, 23 September, 2020
    FT MagazineRestaurants
    Chefs to cut back and go local

    How British restaurateurs must adapt to deal with the twin challenges of the pandemic and Brexit

  • Thursday, 10 September, 2020
    FT MagazineRestaurants
    Tell me why . . . restaurants don’t like Mondays

    Nicholas Lander explores why restaurateurs choose to shut their doors on the first day of the week

  • Thursday, 13 August, 2020
    ReviewFT Magazine
    Domaine du Météore, Cabrerolles: ‘The scene was breathtaking’ — restaurant review

    Situated in a crater, this French restaurant offers stunning views, food and wine

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