FT SeriesSummer Food & Drink specialHow can we reinvent our restaurants post crisis? Plus the best recipes, wines and ice cream to escape from it allWhat is the future of restaurants?Tim Hayward explores what Britain’s hospitality sector could look like in the wake of coronavirusThe woman who revolutionised home-made ice-creamLa Grotta Ice’s Kitty Travers shares her fabulous, fruity flavours and recipesJancis Robinson on the best in low (and high) alcohol wines‘Developing a no-alcohol wine that tastes good is regarded as the holy grail by big wine companies’Pilita Clark’s fantasy dinner partyThe FT business columnist picks the guests, dishes and venue for her dream mealHot and sour watermelon salad — a Ravinder Bhogal recipeTeeming with prawns, cashews and crispy shallots, this dish is a riot of fresh herbs, chilli heat and refreshing sweetnessBunker food: how to handle live lobsters delivered to your door‘The lobster meat is sweet and rich and creamy — it has a beauty tinged with sadness’More from this SeriesCan making food from CO2 help our overburdened planet?From air-based meat to protein powder, start-ups are turning to carbon recycling for more sustainable food sourcesAsma Khan: ‘I learnt to cook late in life, at 22. I first learnt jeera aloo, a foolproof potato dish’Q&A with the chef on cat videos, her childhood in Kolkata and how life should change post-pandemicA real sizzler: claypot cooking you can try at homeThe Chinese tradition is thought to enhance flavour. Fuchsia Dunlop shares a simple recipeHow to reinvent the restaurantFrom Negronis in the queue to fairer wages, top chefs and industry experts on their hopes for the futureCan restaurants adapt their wine lists after the pandemic?Drinks sales are key to the success of any restaurant, but how they are achieved will have to change
