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Anonymous satire or autonomous bot? One Twitter account has been ahead of the pack when it came to chronicling a famous food scene
Tim Hayward selects his best mid-year reads
Toklas is more exciting than almost any other room in London
Even the weirder wines at Caper and Cure have me weeping soft tears of joy
Funky Cellar in London’s Spitalfields has simple hospitality, ’70s decor and a sense of humour
Boris Johnson’s promise to ‘restore’ them is nothing more than a cynical sleight of hand
‘I wouldn’t order an off-menu keto omelette nor, indeed, tolerate anyone else who did in my presence, yet I’ll specify my egg with mathematical precision when ordering brunch’
It’s not bland and neutral, it’s mustardy, vinegary and wonderful
This Hampshire restaurant is the kind of place I’d suggest you travel a great distance to enjoy
It shouldn’t be a shock that an important chef still loves to cook, but it’s pretty humbling to see
The Pack Horse, Hayfield, is one of the best examples of the post-pandemic restaurant renaissance
The war in Ukraine could send the price of fish and chips soaring
Lisboeta is an audacious launch on sacred turf for iconoclast Nuno Mendes
What marks out a truly great chef in the kitchen is not their knives, but their spoons
It takes confidence, skill and humility to present food as simply as this
It’s not the hallucinogenic qualities of fungi that boggle the mind, but everything else about them
The glorious ruins of Smithfield meat market are home to these two stupendous eateries
Tom Kerridge’s Michelin-starred pub is shockingly expensive — which is just the way it should be
How something tastes is less about the tongue than the brain, writes Tim Hayward
‘Pizarro’s tapas are so good I’d eat them with relish after they’d been run over by a Routemaster’
‘What delighted me about this latest incarnation was the quality of everything else’
The Baron Bigod had been made into an ice cream, sandwiched between two oat crisps and dotted with gooseberry gel. I could easily have eaten four
‘Chef Duncan Ray has developed a sure style and unimpeachable craft skills’
‘Like a lot of small indies, Bench is pitching itself as a “neighbourhood” restaurant. It might make me consider moving to the neighbourhood’
‘We steamed on through clams, the noble whelk, crevettes and a langoustine with delusions of lobsterdom’
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