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Tom Kerridge’s latest venture delivers extraordinarily good food in a glorious setting (barring the TVs)
Tim Hayward on his misadventures with kitchen tech, from a Coravin to a Thermomix
Tim Hayward selects his must-read titles
‘None of the accoutrements of chefdom — just a Michelin-quality chef operating with the tools of a snack bar’
Tim Hayward joins chefs Mark Hix and Valentine Warner in ‘the kitchen at the end of the world’
They told us cured meats would reduce our life expectancy to minutes — and robbed us of joy
It looks unpromising from the outside but this place serves brilliant Japanese food
‘A “charcuterie board” consisted of some duck pastrami, a pile of “pork quavers”, each the size of a deep-fried duvet, and a range of pig-head croquettes’
FT food writer Tim Hayward shares his top spots for a traditional fry up — from the greasy spoon to the ultimate in grand luxe
Stalking has long seemed an exercise in posh machismo. Tim Hayward investigates a new approach
The excellent food and endearingly undesigned decor fill Tim Hayward with joy
‘Jackson Boxer is a phenomenal cook, inventing hard, with courage and brio, and working with excellent ingredients’
This is the kind of food you dream of finding in a small family-run place, says Tim Hayward
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How did these temples of outdated Americana find their way to the UK’s A-roads?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’
