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I’ve found one of the best chefs in London. He’s working in a wine bar
At last, a St Pancras restaurant that will make travellers feel excited to have arrived in London
If a restaurant can’t welcome everyone, how can anyone feel welcome?
Japanese ‘shokupan’ is sweet, fluffy and lovely — with a cultural history that will make your head hurt
Norway’s national workplace repast, the ‘matpakke’, is a model for us all to follow
Some food pubs get away with doing the bare minimum. Notting Hill’s The Pelican does the opposite
Fish soup at Bar Nautic near Marseille might be the perfect lunch – but you’ll have to find it to taste it
For chef Eran Tibi, the food’s the thing — but it deserves better than this Tel Aviv-inspired party restaurant
Tim Hayward selects his best mid-year reads
Northcote Road has a great indie scene. Visit during school holidays and you’ll have it all to yourself
Tim Hayward on the inflation fear stalking restaurants — and whether we should pay more for our food
Tenderness and butteriness have always been the hallmarks of great steak. Basque chefs do things differently
Situated inside a much-maligned cultural landmark, a new restaurant is very much to this critic’s taste
I’ve helped further the illusion that it’s nice to eat outside — and for that I’m sorry
The food is so good it could heal wounds. But is it possible for a restaurant to be less than the sum of its parts?
The FT goes inside a 'dining hub' that keeps diners guessing with guest chefs from around the world
Like all blessed unions, bread and cheese are transformed by toasting into a transcendent snack
Japanese food is extraordinary, diverse and democratic. In Mayfair it’s stuck in 1990s Nobu mode
A restaurant on the corner of old Soho and slick Mayfair brings out the best of both worlds
Lots of chefs do tweezer food, but Gidleigh Park stalwart Michael Caines does it better
A pintxos restaurant in the Basque Country serving near perfect T-bones, sirloins and txuleton beef
It’s a terrific room with great staff and aims. But Zapote has a communication problem
The chef who brought meze to the masses on his unusual education, running his business like a kibbutz — and why he’s taking his brand to Paris
Has one of the oldest restaurants in Soho finally reached its full potential?
Well-planned threats to ‘traditional’ foods provoke a whole cancan line of jerking knees
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