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Is it necessary to spend hundreds of pounds to get your hands on great sushi? A visit to Britain’s most expensive omakase restaurant got food writer Hilary Armstrong on the hunt for top spots that won't break the bank.
Dublin native and chef-owner of Myrtle Anna Haugh shares her recipe for a traditional Irish soda bread, with one key store cupboard utensil.
Hospitality’s #MeToo movement gained new ground last month, first sparked by an awards ceremony that, aside from Emily Roux, sidelined female chef talent into a meandering pre-recorded video that landed like a patronising pat on the head. It was swiftly followed by a flurry of headlines on the question of sexism in kitchens. There’s no doubt that rising through the ranks ...
Pies may be thought an obvious pub stalwart, but at Parkers Arms they achieve new heights. The pastrywork alone is worth the journey to the rural Newton-in-Bowland pub, but if you can't get there, here is chef-owner Stosie Madi’s recipe for a mackerel and tomato pie.
After making his name at Stratford restaurant Allegra over five years and following it up with a spell at The Midland Grand Dining Room, Irish chef Patrick Powell has teamed up with hotshot partners James Dye (The Camberwell Arms) and Benjy Leibowitz to take on a Victorian pub in Shoreditch. We take a first look.
To be a restaurant critic is to be a bruised veteran of the modern reservations system and the tangled politics of booking cancellations. It’s just one of hidden realities of the gig; the stressed, keyboard-tapping little figure hunched behind the curtain of the profession’s glamorously puffed-up public presentation. I have lost innumerable hours engaged in the weeks-long hokey-cokey of booking, ...
Maryann Wright of the charming Wright’s Food Emporium in Llanarthne lets us in on their recipe for a quick, easy and satisfying Welsh rarebit and leek grilled cheese sandwich.
Not content with restaurants in York, his home village of Oldstead and neighbouring Byland, to say nothing of a thriving online business selling produce from his Yorkshire farm, Tommy Banks’ reach in God’s Own Country now extends to the coast. The chef has taken on consultancy duties at this new hotel on an 85-acre Victorian estate, re-fashioning the tired weddings-and-anniversaries ...
Winner of Best New Restaurant 2025, Skof was surveilled by four different inspectors over the course of last year through a mix of personal visits and Good Food Guide duties. The inspection report that follows comes from the Official Commission and offers a detailed flavour of the brilliance of Tom Barnes’ creation.
The Clove Club’s Isaac McHale brings his approach to a second Shoreditch venue, Bar Valette. We take a first look.
