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Your guide to a disrupted world
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Good baking takes time, space and money. It helps to have a ‘bread mentor’ on hand
Jackets or aprons? Non-slip shoes or Veja trainers? Dress codes for restaurant staff can have an outsize impact
Once the preserve of the meat chef, these spectacular looking grills are highly flexible and ubiquitous
Once a favourite main course across Europe, the dish has lost its appeal for chefs. But why?
He’s welcomed rock stars, royalty and presidents. John Davey on the vital importance of hospitality
Increasingly, customers are asked to hang up their own jackets
‘Specials were the freshest ingredients, dishes that the kitchen felt proud to be cooking — they revealed the true nature of the restaurant’
‘For a memorable experience, my advice would be to go to either — or both’
It has charm and history, and it prospers by serving the local community
The deep-fried red mullet was crisp and unctuous and best enjoyed with one’s fingers
‘From the first snack, an ultra-fine tartlet of salmon eggs, it was obvious the pastry section has a particular talent’
‘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’
Take the Javelin train from St Pancras and enjoy sandy beaches and outstanding seafood
Survival strategies range from cook-along videos to building better social media channels
‘Restaurant agents act as matchmakers, looking for a particular alchemy of neighbourhood, space and product’
From homemade bagels delivered by bike to a pop-up in a karaoke bar, the pandemic has forced chefs to be inventive
‘Even for those who have managed to pivot, the challenges remain substantial and the effect on staff can be great’
From counting knives to cleaning the coffee machine, everything must be shipshape for a swift start the next day
Those cosy areas for a pre-dinner cocktail disappeared in the 1980s, but are due a post-Covid revival
In a changed landscape, lower rents may favour small, ambitious independents
From noting famous diners to recording broken fridges, restaurateurs rely on end-of-day reports
‘Haugh’s friendly style of Irish cooking seems simple but involves a lot of preparation’
How British restaurateurs must adapt to deal with the twin challenges of the pandemic and Brexit
Nicholas Lander explores why restaurateurs choose to shut their doors on the first day of the week
Situated in a crater, this French restaurant offers stunning views, food and wine
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