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Under a new team, this place now serves stunning fish in an amazing location with very reasonable prices
In search of the new, we often neglect our old favourites. Tim Hayward on what makes a great regular haunt
A restaurant that shows London can do summer as happily as any city in the world
How did these temples of outdated Americana find their way to the UK’s A-roads?
It serves as a sort of spa for jaded food hacks, an antidote to all the toxic, joyless bits of the job
How the two writers’ plan to channel Hemingway in wildest Norway were blown off course
‘It’s like the Adriatic in February. Gorgeous, but I really can’t wait for it to warm up a little’
Tim Hayward selects his mid-year reads
If you thought the fry-up was an endangered species, try the Guinea’s extravaganza
Other countries throw croutons, charcuterie and ranch dressing into the mix, but for Brits, only austerity will do
Tim Hayward on ‘one of the most visually spectacular places I’ve ever eaten at’
‘No decent soul should ever have to witness what I did to that lobster roll’
‘The crustacea are caught “over there” — that’s about 200m from your plate’
Leeds has many good restaurants — but this one is very close to the ideal
‘At no point does any course — and there are 20 — drop below exceptional’
Warm stories champion the nation’s most traditional meals, while avoiding nostalgia and jingoism
The people who build them rarely own the brand of the product they produce
‘I’d eat a chicken raw, in full feather and fighting back if chef Fini said so’
Golden, triple-cooked, bathed in beef dripping — what’s the secret of potato perfection?
T Rowe Price, UBS, Credit Suisse, Kiltearn and Silchester hit by 80% fall in Swiss manager’s shares
‘I’d do anything to eat the sea bass again — well, anything except go back to the restaurant’
Tim Hayward on why it’s ‘glee-inspiring to see the Soho institution reconnecting so comfortably with its own tradition’
‘This took me back to the first time I ate a meze — the childish joy of conveying thrilling new things to my mouth with fat fingers and hot bread’
‘It blends half a dozen cultures without transmitting an iota of soul from any of them’
Who comes out on top in the battle to deliver the best steamed pork dumplings? Tim Hayward delivers his verdict
