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‘The oysters had been coated in dashi, which gave the dish an extra shot of umami’
A restored Georgian country pile that’s a dream project for celebrated chef Michael Caines
‘My crab wasn’t “dressed” like it might have been in some seaside shack, it was seduced to the point that it willingly disrobed’
Where to go for traditional Nigerian dishes, cocktails, and world-class sushi
Citic and Carlyle aim to revive brand as they take ownership of mainland chain
This remote restaurant in the west coast of Scotland is well worth the trek
The chef has a vision of informal luxury as she puts her own name above the door at her new London restaurant
‘I couldn’t have got fresher lobster if I was wearing a wetsuit’
Takeaway-ordering service seeks to go upmarket in trials with well-known brands
Two very different menus that reveal distinctive cuisines
‘Half the experience of the soup is lifting the lid and rinsing the nostrils with the aromas — it’s achingly subtle and invites contemplation’
British Takeaway Campaign says establishments are closing because of skills shortage
‘Down these steps every plate of food must travel, from amuse-bouches to petits fours. Service here is an extraordinary feat’
‘If I was a pea, I too would want to go out this way – in stimulating company and at the top of my game’
‘The saffron sauce with the grilled cod was so delicious that not a drop was left’
Where to find a summery escape from the city
‘Living to 100 is the only way I’ll get even the faintest chance of eating a better dessert’
It’s back to 1930s Taipei at the glamorous new restaurant from the trio behind Bao
They have defiantly remained the same, ignoring decades of diet fads and concentrating on real Jewish soul food
‘Scallop marinated in cardamom, jasmine and apple granita was made truly inspirational by the addition of sake lees’
‘In that lovely room, the experience is cold’
Restructuring and international expansion boost company after 2 years of losses
As the economy becomes more dependent on tourism, chefs are rising to the challenge
‘This way of cooking would have died of its own absurdity a decade ago were it not for the fact that it’s ideal for competitive food TV’
