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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
A gastronomical tour of a west London market offers a new perspective on the city
‘Never, ever paint the inside of a dining area blue . . . The fritto misto was actually very good but had trouble asserting itself visually in the gloom’
Eleven Madison Park’s plant-based shift shows that however you define good, one thing’s clear: it’s no longer just about winning awards
‘From the first snack, an ultra-fine tartlet of salmon eggs, it was obvious the pastry section has a particular talent’
The Sydney-based chef made waves with his first scale-to-tail credo. Here’s the next testament
Looking to combine discreet discussion with fantastic food in NYC? Here are some top-rated spots
‘A small but gracefully formed restaurant specialising in Basque cooking. They know exactly what they’re doing so they can do it with élan’
Move to diversify sandwich chain away from its diminished office-worker customer base
A festivalgoer’s guide to food worthy of an ovation
‘I first encountered Fenn on a dark, rainy evening. Yet the inclement conditions were offset by the warmth of the service and quality of the cooking’
‘The pâté aux herbes tastes as light, fresh and fragrant as Nigel Slater’s window box’
The Dublin-born chef hails from designer royalty but is now bringing a taste of his homeland to Hackney
‘It is lovely to step aside from the noise and confusion of social dining and concentrate on something’
‘Egg and chips will always be a popular idea, but “Trawicki’s Egg and Chips’’ is the greater work and purest evocation’