Hints and tips:
Related Special Reports
...For example, you could say “I’m looking to feed four people for around £6 per head.” Where’s the offal?...
...I’m not a Wagyu fanboy....
...The fact is, though, if I’m talking to a farmer or butcher about meat, it’s most likely to be a small operation, and probably owned by a family....
...Tim Hayward Yes. Well, I’m constantly trying to question what the restaurant experience is about....
...Sam calls it a “keto flump”, which I tell him he shouldn’t have said, as I’m going to nick it. We looked for a way to sum the place up....
...But Woolway’s personality and, damn, I’m going to say it, his “journey”, endow the place with something more: an abiding spirit of integrity, and that is vanishingly rare....
...Tim Hayward That was poularde demi-deuil — chicken in half mourning. And so the . . . Lilah Raptopoulos Oh, wow. Half mourning. M-O-U-R-N . . . Tim Hayward Half mourning. M-O-U-R-N-I-N-G....
...“I’m coming to London in two weeks. You can take me out for dinner.” There is a wealth of complications in this simple scenario....
...I’m not complaining, I just can’t work out if there can be any left in the sea. But all that fresh lightness was going to need a counterweight, and it came in the form of lechón....
...Follow Tim @TimHayward and email him at tim.hayward@ft.com Follow @FTMag to find out about our latest stories first...
...This is an audio transcript of the FT News Briefing podcast episode: ‘A new day dawns for the yen’ Sonja Hutson Good morning from the Financial Times....
...(I’m putting this out as a PSA for chefs everywhere. Don’t make “staff meals”. Let them eat the same as the customers....
...I’m going to remember 2023 forever as the year I first encountered “The Mayfair Shocker”....
...Restaurant critic Tim Hayward has been writing about food for the FT for years. He also owns a bakery in Cambridge....
...Follow Tim @timhayward and email him at tim.hayward@ft.com Follow @FTMag to find out about our latest stories first...
International Edition