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Autumn is coming, and this cosy, old-fashioned French restaurant is where to spend it
Why can’t Brits be honest about the performance of hosting?
How an off-the-clock catch-up at an Ethiopian and Eritrean BYOB became one of my summer highlights
Even amateurs can make food look totally delicious – and that’s a problem
The unpalatable truth is that tackling the market forces that drive down quality and price would mean a political intervention
The British have forgotten that ‘rich’ is a good thing. The National Portrait Gallery’s new restaurant will remind them
I’m under attack on two fronts: there’s no salt in my food — and no salt shakers to correct it with
A cocktail of passion, soil and butterflies brings a taste of Thailand to Soho's Speedboat Bar
I think I’ve found the least French restaurant in France
Anticipation is a huge part of the restaurant experience – but chefs don’t seem to care
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?