Make informed decisions. Try the FT.
Add this topic to your myFT Digest for news straight to your inbox
The hospitality industry is too complicated and fragmented to attribute difficulties to single causes
Tim Hayward visits the Herefordshire restaurant that helped start a revolution — and delights in every course
‘It’s as uncomfortable as Hell, with seating straight from the mind of Dante Alighieri‘
‘I want, with all my heart, to say I love it but I can’t. The food is competent, on-brand but soulless’
‘It’s often the scorned and forbidden that bring us maximum joy’
The libertines might have disappeared — but the steak is ‘the perfect evocation of the American Dream’
‘It’s muscular dude-food meets healthy eating, with an Italian accent’
Why make a reservation and then fail to show up?
‘The Asian salad was, without a shadow of doubt, the high point of my very greedy summer’
‘The Lambrusco tastes as if someone gave a five-year-old a home-brew kit, some Toilet Duck and an Alka-Seltzer’
Fire up the grill for this show-stopping summer party staple
‘Hallsworth is making the kind of food that people who love food, love’
Tim Hayward turns a family-sized piece of rump steak into the most expensive piece of bloke meat
Tim Hayward’s ode to an obscure and unique culinary treasure
‘If your menu choice is right, it’s a meal you’ll remember your whole life’
Plus: Cornelia Parker on making art out of cliché
Tim Hayward selects his mid-year reads
Tim Hayward celebrates the texture, variety and ‘koshi’ of this often overlooked noodle
‘Chef Tom Brown knows fish and flavours well enough to go off-road’
Tim Hayward on why the food there will ‘want to make you weep with joy’
The frozen treat symbolises childhood holidays and a happier, classless world
‘Adding a junk-food sprinkle to some luxuriously rich lardo is a cracking combo’
‘The menu is hit after hit, and the vibe — Antipodean laid-backness with savage work ethic — is completely seductive’
Tim Hayward on how six Naafi spoons represent the point in his life when he completely changed as a cook
‘A piccalilli-like salad in a spiced peanut sauce with a smear of apple sauce jangled every jaded taste bud into life’
