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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’
‘You know how anchovies somehow enhance roast lamb? Yeah. That. To the power of 10’
The FT’s restaurant critic chooses the eateries in the UK capital that never fail to enchant him — and to which he returns time and again
‘The food and the warm hospitality have me convinced: Joe Allen is not a hoary old stager but a weirdly bombproof classic’
‘I fell on the pig-head fritti the second the plate hit the bar, bursting with boiling, fatty, cartilaginous oozings’
They’re serving fish landed at their door by local boats, and they’re doing it brilliantly
Hideaki Yoshiyama has taken this stretched and battered foodway and reconstructed it with the kind of rigour I find irresistible
The rise of Modern British cuisine with Tim Hayward, and cocktail tips with NY bartender Shannon Mustipher
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