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‘There’s a place for unsolicited tips, but it’s usually on posters in doctors’ offices or in someone’s cubicle in HR’
‘We don’t need formal meetings. We need to chat, to flirt, to gossip . . . and maybe get a little messy’
A new photographic project records the life of the Novogen White, whose eggs are used for vaccine research
‘Yes, I’ll reiterate — langoustine brain and brown-butter hollandaise. Possibly one of the greatest mic-drop moments in my gastronomic experience’
‘Towns across Europe close for three days each year to celebrate a local cheese, shellfish, sausage or fungus’
Boiled, poached or scrambled? Tim Hayward finds his eggs-and-bread soulmate
Mass-manufactured versions of a product can evolve into something entirely ‘other’
‘Nobody wants to say it but the best hope for restaurants’ survival is getting customers to pay more’
After a month in hospital, FT critic Tim Hayward reflects on his battle with coronavirus
Tim Hayward on why home cooks should make every effort to ensure the festive feast is utterly outstanding
Tim Hayward selects his must-read titles
Tim Hayward journeys to a remote corner of Essex for an exceptional experience
‘The gravy was good enough to smear across my face like war paint and howl’
For all its simplicity, ‘tortilla de patatas’ is a thing of beauty and the ultimate comfort food
Much mourned when it closed in 2018, the Soho institution has been revived by the team behind Noble Rot
‘One of the most relaxed and happy eating experiences I’ve had since this whole thing kicked off’
‘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
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