Table Talk: Niall Keating
The Great British Menu star on eating scorpion in Mexico, a mind-blowing solo dining experience at Benu in San Francisco, and why he can’t live without ramen.
Pubs and coronavirus: What is a substantial meal?
After confusion yesterday as to whether a Scotch egg can be considered a substantial meal under the new Covid-19 regulations in England, WLC examines the guidance.
Meals on wheels: restaurants with nationwide delivery
Restaurants around the country have swapped their crockery for food boxes during lockdown 2.0. Here we round-up a selection of eateries shipping their meal kits nationwide.
Table Talk: Tom Booton
The youngest ever head chef of The Grill at The Dorchester on eating fermented shark in Iceland, the joy of foie gras and Sauternes; and why he’ll never take his beef tartare off the menu.
Film review: A Chef’s Voyage
When three Michelin-starred American chef David Kinch of Manresa took his California kitchen crew to cook with France’s finest, he gave viewers a chef’s table seat to the action.
Table Talk: Paul Ainsworth
The Southampton-born chef on his love of autumn, the beauty of the humble onion, and being blown away by a 24-course meal in Stockholm with Tom Kerridge.
Top bottled cocktails delivered to your door
It’s not only chefs that have been pivoting to takeaways, some of London’s top bartenders have been busy creating bottled cocktail collections that can be delivered to your door.
10 post-Covid trends here to stay in the Asian F&B industry
Marriott International, one of the world’s leading hotel groups, recently published a report on the new F&B trends in Asia that it says are here to stay in the wake of the pandemic.
Table Talk: Nathan Outlaw
The seafood mad chef tells us about watching a lobster run around his kitchen as a boy, eating sea anemone in Spain, and why Champagne and fish ‘n’ chips is the best food and wine match.
Top London restaurants delivering during lockdown
If you’re keen to get your fried chicken or sushi fix during lockdown fear not, these top London restaurants are open for business and will deliver to your door.
Table Talk: José Pizarro
In the first of a new interview series, Spanish chef José Pizarro chats to WLC about drinking milk straight from the cow in Extremadura, eating snake in Hong Kong and guzzling his sister’s cherished bottle of Vega Sicilia Unico in secret.