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    Tim Hayward

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    • Thursday, 2 February, 2023
      FT MagazineRestaurants
      Jugemu, Soho: ‘The best Japanese food in London’ — restaurant review

      The chef’s attention to his ingredients is quite staggering, his craft skills second-to-none

    • Thursday, 26 January, 2023
      FT MagazineRestaurants
      The North Circular’s Ace Cafe is destination dining for the authentic British fry-up — restaurant review

      If it was anywhere other than my own beat, I’d have travelled there to write about it years ago

    • Thursday, 19 January, 2023
      FT MagazineRestaurants
      Restaurant review: Bouchon Racine — ‘as French as Fragonard’

      Henry Harris has recreated his faultless French restaurant Racine in Farringdon and it’s a triumph

    • Thursday, 12 January, 2023
      FT MagazineRestaurants
      Restaurant review: St John, Marylebone — ‘breathtaking’

      Can the cult restaurant’s new branch pass the rarebit test? Of course it can

    • Thursday, 5 January, 2023
      FT MagazineRestaurants
      Saltie Girl, London: seafood with grace and transatlantic flair — restaurant review

      The UK outpost of a successful Boston seafood operation offers brilliant ingredients, from world-beating langoustines to Spanish tinned clams

    • Thursday, 29 December, 2022
      FT Magazine
      The restaurant biz faces a bloodbath. But there are ways to survive

      Please, ambitious young chefs, abandon fine-dining plans for now and think weird, new — and cheap

    • Thursday, 22 December, 2022
      FT MagazineFood & Drink
      Tim Hayward’s kitchen nightmare before Christmas

      Blood, sweat, wine, tears, two days of prep and a thousand-yard stare. I can’t say I wasn’t warned

    • Thursday, 15 December, 2022
      ReviewFT Magazine
      The Seaside Boarding House, Dorset: ‘navigate there at full speed’

      Rich, comforting cuisine to steady you beside the storm-thrashed Lyme Bay

    • Thursday, 8 December, 2022
      FT MagazineRestaurants
      The Plimsoll, Finsbury Park: ‘the most spectacular, inventive, beautifully crafted food’

      The setting leaves something to be desired, but don’t let that put you off 

    • Friday, 25 November, 2022
      FT SeriesBest books of the year 2022
      Best books of 2022: Food and drink

      Tim Hayward selects his must-read titles

    • Thursday, 24 November, 2022
      FT MagazineRestaurants
      Cavita redefines London’s Mexican food scene

      Adriana Cavita’s menu lists foods that are properly, challengingly rustic, but presented elegantly and imaginatively

    • Thursday, 24 November, 2022
      Food & Drink13 min
      Inside London's 'zero waste' restaurant | FT Food Revolution

      The FT's Daniel Garrahan and Tim Hayward visit Silo in Hackney

    • Thursday, 3 November, 2022
      FT MagazineRestaurants
      To be, or not to be, a gastropub? The Baring somehow does both, deliciously

      ‘It feels like a polished restaurant, but at times you feel the bones of the pub all round you and it’s discombobulating’

    • Friday, 28 October, 2022
      Life & Arts
      Dine out at 6pm? I’d rather not, thank you

      Restaurants are buzzing earlier and earlier. Tim Hayward makes a principled case for the late boozy dinner

    • Thursday, 27 October, 2022
      ReviewFT Magazine
      Speedboat Bar is making theme restaurants cool again

      Luke Farrell’s new Thai restaurant in Soho is out there, in a good way

    • Thursday, 20 October, 2022
      FT MagazineRestaurants
      Squid ink frankfurter, anyone? The Korean hotdog arrives in London

      Myungrang Hotdog, which has branches across the US, has just opened in Islington

    • Thursday, 13 October, 2022
      FT MagazineFood & Drink
      British food TV has grown stale and dull. Try ‘A Nation of Broth’ instead

      A three-part Netflix doc on Korea’s obsession with soup makes Tim Hayward near teary with emotion

    • Thursday, 6 October, 2022
      FT MagazineRestaurants
      Gimmick-free magic with the wizard of The Walnut Tree

      This Welsh wonder has been essential since the 1960s and just gets better with age

    • Monday, 3 October, 2022
      Sustainability14 min
      Riverford: UK business needs long-term policies and stability | FT Food Revolution

      The FT visits the organic vegetable box company with a focus on regenerative farming

    • Thursday, 29 September, 2022
      FT MagazineRestaurants
      Why fashionable restaurants are becoming more alike

      Social media amplifies similarity at unimaginable speed

    • Sunday, 25 September, 2022
      UK energy
      As the energy crisis bites, remember the humble microwave

      Unscientific prejudice towards the electromagnetic oven is factually wrong, mean-minded and just plain nasty

    • Wednesday, 21 September, 2022
      FT SeriesAutumn Food & Drink special
      My small kitchen conversion

      Why are we so convinced that bigger is better when it comes to our cooking spaces?

    • Thursday, 15 September, 2022
      FT MagazineRestaurants
      The Pem, London: some of the best food in town

      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

    • Thursday, 8 September, 2022
      FT MagazineRestaurants
      A 14-course tasting menu? Don’t. Just don’t

      99 per cent of the time, it doesn’t showcase a chef’s imagination; it masks its absence

    • Thursday, 1 September, 2022
      FT MagazineRestaurants
      Why I’m proud to be a tourist

      After an extraordinary meal at a Mediterranean honeypot, the restaurant critic resolves to stop listening to food snobs

    Previous page You are on page 1 Next page

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