This is what happens when a fledgling talent ages a little, and begins serving food with cool, clear, adult directionThe Golden Tooth, on Green Lanes in north London, sounds as if it could be a pirate’s watering hole in...
Read MoreIn the 1990s, there were hundreds of authentic balti restaurants in the English city. Now, there are about 20. Will a big campaign bring back the boom times?‘Curry might have come from India, but balti was born in...
Read MoreThe British may not have the most sophisticated palates, but we are adorable in our culinary urgesAs we sit awaiting the beef rib trolley in the Grand Divan dining room at the whoppingly sized Simpson’s-in-the-Strand, we...
Read MoreThe ever-changing menu is a paean to things that make me happyThe Wellington has been drawing crowds to Margate of late, due to a recent takeover by chef Billy Stock and front-of-house queen Ellie Topham. Stock is formerly of...
Read MoreCan you beat a traditional spiced yeast bun at Easter? There’s only one way to find out. Bring on the rhubarb and custard version, the red velvet, the chocolate and fudge, the tiramisu …Hot cross buns, the Easter...
Read MoreI’m somewhat in love with this weird, bold, silly restaurantTrillium, the latest Birmingham restaurant by Glyn Purnell, is absolutely not one of those po-faced, sedate, mumbly kind of places where some Ludovico Einaudi is...
Read MoreHer commitment to food directly connected to its source shaped the tastes and thinking of a generation of cooks. We all wanted to sit next to her at dinnerSpring is a season of transition, when bare earth transforms into...
Read MoreChef and restaurateur Stevie Parle takes to London’s theatreland with yet another sterling performance to add to his CV: a great first act, a strong middle section and a thoroughly satisfying denouementOff to Town this...
Read MoreForward-thinking fine dining without any of the faffWinsome has been much anticipated on the Manchester food scene, not least because chef Shaun Moffat was pretty much the toast of the town during his time as executive chef at...
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The major U.S. index futures are currently pointing to