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The pandemic highlighted the need for a shift in attitude towards workers in the food industry – but what will that really mean?
A delicious mélange of influences from across south-east Asia, the city-state’s traditional dishes are the ultimate comfort eat. Here’s where to find them at their finest
‘Goethe thought architecture was music, frozen; Silverton proves that meatballs are beatitude, minced’
Beloved British restaurateur Nicholas Balfe on why he’s found a new Holm
Fancy a drink with Louise Bourgeois? Or gastronomy with Gormley? Here are the best places to hit up your art connections
It has charm and history, and it prospers by serving the local community
We get a first taste at the Mayfair institution on a mission to recapture its glorious past
When two FT writers shared their top riverside pubs, we asked you for yours. And your nominees are . . .
Bespoke martinis in Mayfair, oysters in Piccadilly and chocolate soufflé in Chelsea — via stop-offs at gourmet food stores — with the chef-patron of Notting Hill’s three-Michelin-starred Core
Instead of showing us his trophy bottles, the modern bartender wants to woo us with conversation instead...
The city-state eateries you love the most range from no-frills takeaways to Michelin-starred smart — and they’re all mouthwatering
In deepest woodland, the chef teaches Alexander Gilmour how to cook with smoke and fire
Duck breast, pan-fried then rested to the point of coma, was served with spectacular potato cake
The head of the independent luxury-hotel group likes to enjoy her home borough’s excellent food offerings and explore its green spaces with her family — followed by a night in Manhattan
A toast to the UK capital’s finest waterfront watering holes — rich in history and offering good food and splendid views
‘I obviously wasn’t going to resist fat strips of crisp grilled pork belly with peperonata and ’nduja aioli, in heroic portions. I mean, who could?’
Jesus Adorno, legendary maître d’ of Le Caprice, on why he made the move to Brown’s Hotel
‘The subtlety, the cleverness, the profound feeling for ingredients — Hall-McCarron has them all’
The gourmet-coffee scene here may be relatively young, but it has already crafted its own distinct, delicious identity – one that is equal parts creativity, local character and cool speciality brews
A first look at an ambitious new wine bar, restaurant and members’ club in east London
The deep-fried red mullet was crisp and unctuous and best enjoyed with one’s fingers
‘As I sat, consuming Neil Forbes’ superb cooking, I realised that most of my Desert Island chefs are Scots’
Six books to whet the appetite for the flavours of far-flung shores
They’re word-of-mouth affairs where some of the world’s most talented chefs will cook exclusively for you and a select few — if you’re lucky . . .
Discover the palaces, hotels and sanctuaries designed to celebrate this most palliative of hues