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‘The menu is pitched as European fine dining with Korean influences – what actually occurs is all-out down-and-dirty fusion’
Tim Hayward travels to Cornwall to see if Kris Nathan’s lobsters are all they’re cracked up to be
From beans on toast to one-eyed Egyptians, the FT critic celebrates his favourites in this extract from his new book
Tim Hayward revisits one of the last restaurants he reviewed before lockdown for a luxe California-style takeaway
Restaurants in Brixton Village in south London run on tight margins - and forward thinking
‘This is exactly why people are getting so worked up about Korean food’
Why communities are key to the survival of local restaurants like Levan in south London
It isn’t necessarily a poor substitute for some ‘real’ dining experience, finds Tim Hayward
Lyle's in east London has pivoted from fine dining to pizza
Some used to quietly resent the day-trippers but now they’ve gone, it’s bloody awful, says Tim Hayward
Tim Hayward selects his best mid-year reads
In the final part of our home-cooking series, Tim Hayward shows the FT's Daniel Garrahan how to bake a bagel
Tim Hayward shows the FT's Daniel Garrahan how to recreate his favourite post-pub snack
The FT's Tim Hayward shows Daniel Garrahan how to make the classic French dish
‘I used to go regularly, when I wanted to get away from work and just sit somewhere, alone with my thoughts’
Tim Hayward explores what Britain’s hospitality sector could look like in the wake of coronavirus
The FT's Tim Hayward shows Daniel Garrahan his favourite way to fry the humble potato
Tim Hayward helps the FT's Daniel Garrahan turn his kitchen into a Parisian bistro
There are 30 brain teasers, including which restaurant’s menu featured the Egg Bender?
Tim Hayward shows Daniel Garrahan how to grow and feed a sourdough starter before turning it into a home-baked pizza
No pasta machine? No problem. Tim Hayward shows Daniel Garrahan how to make it by hand - just like nonna
The humble slice is much loved by the British but it is also an unlikely source of conflict
Food writer Tim Hayward shows the FT's Daniel Garrahan how to make Welsh rarebit and the perfect American-style grilled cheese
With choice restricted by the lockdown, we should reconsider what we deem ‘good’ or ‘bad’ to eat
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