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Bottlenecks are nothing to fear but more permanent shifts carry risks
Founder of Le Gavroche, the first UK restaurant to win three Michelin stars, he taught a generation how to cook
‘In creating our menu, we decided there was to be as little Christmas fare as possible’
Guide lists best and most overpriced restaurants in capital, as ranked by diners
Upcoming London restaurants and what’s cooking for the capital’s foodies
Poaching the meat at low temperature produces a beautifully clear ‘bouillon’
Venues where top-class food is the focus win high acclaim
‘Roux is taking the interest in private dining to a new level by creating a room for six’
The star chef talks about his fears of global food shortage
‘As long as I’ve got my family, a patch of land and something to eat, I’m happy’
Bidding is now open for the FT’s auction of great lunches with great writers, in support of Sightsavers
This year’s Seasonal Appeal includes the mouth-watering opportunity to lunch with our star writers
Why did I become a chef? I was kicked out of hotel management college for poor attendance – the only thing I turned up to was cooking class!
A London restaurateur has introduced a more viable and innovative approach to wine pricing
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