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The chef’s attention to his ingredients is quite staggering, his craft skills second-to-none
If it was anywhere other than my own beat, I’d have travelled there to write about it years ago
Henry Harris has recreated his faultless French restaurant Racine in Farringdon and it’s a triumph
Can the cult restaurant’s new branch pass the rarebit test? Of course it can
The UK outpost of a successful Boston seafood operation offers brilliant ingredients, from world-beating langoustines to Spanish tinned clams
Please, ambitious young chefs, abandon fine-dining plans for now and think weird, new — and cheap
Blood, sweat, wine, tears, two days of prep and a thousand-yard stare. I can’t say I wasn’t warned
Rich, comforting cuisine to steady you beside the storm-thrashed Lyme Bay
The setting leaves something to be desired, but don’t let that put you off
Tim Hayward selects his must-read titles
Adriana Cavita’s menu lists foods that are properly, challengingly rustic, but presented elegantly and imaginatively
The FT's Daniel Garrahan and Tim Hayward visit Silo in Hackney
‘It feels like a polished restaurant, but at times you feel the bones of the pub all round you and it’s discombobulating’
Restaurants are buzzing earlier and earlier. Tim Hayward makes a principled case for the late boozy dinner
Luke Farrell’s new Thai restaurant in Soho is out there, in a good way
Myungrang Hotdog, which has branches across the US, has just opened in Islington
A three-part Netflix doc on Korea’s obsession with soup makes Tim Hayward near teary with emotion
This Welsh wonder has been essential since the 1960s and just gets better with age
The FT visits the organic vegetable box company with a focus on regenerative farming
Social media amplifies similarity at unimaginable speed
Unscientific prejudice towards the electromagnetic oven is factually wrong, mean-minded and just plain nasty
Why are we so convinced that bigger is better when it comes to our cooking spaces?
It is easier to find the back entrance to MI6 than this restaurant, but it’s worth the trek – the food is absolutely bloody cracking
99 per cent of the time, it doesn’t showcase a chef’s imagination; it masks its absence
After an extraordinary meal at a Mediterranean honeypot, the restaurant critic resolves to stop listening to food snobs
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