While London restaurants remain shuttered, we’ve rounded up 10 new openings we’re looking forward to this year, from seafood sanctum Manzi’s to the Batman-themed Park Row.
Table Talk: Mark Kempson
The head chef of Kitchen W8 on the simple beauty of white truffle pasta and white Burgundy, why he’ll never eat ants again, and being force-fed pig’s liver by his nan.
World’s 50 Best Restaurants launches 50 Next list of young food trailblazers
The company behind The World’s 50 Best Restaurants list has launched a 50 Next list, highlighting the young trailblazers around the world shaping the future of gastronomy.
Michelin chef joins Sony to develop AI gastronomy project
Japanese consumer electronics company Sony is developing a gastronomy project in collaboration with three-Michelin-starred chef Hajime Yoneda featuring artificial intelligence (AI) applications for functions such as recipe creation.
Table Talk: Patrick Powell
The head chef of Allegra on eating cod’s sperm on his travels, how Anthony Bourdain sparked his passion for food, and why a long lunch at Noma was the best meal of his life.
California Wine Institute launches food and wine competition
The California Wine Institute has launched a new competition this month called Cook with California, which aims to show how well wines from the US state pair with British produce.
Adam Handling to open restaurant with rooms
Chef and restaurateur Adam Handling is to open his first site outside of London: a restaurant and pub with rooms called The Loch & The Tyne in Windsor.
Alain Ducasse to launch a sparkling saké
World-renowned chef Alain Ducasse has collaborated with Japanese saké brewery Shichiken in Yamanashi to create a sparkling saké to complement his cuisine.
Chaine’s young chef and somm awards are back
The Chaine des Rotisseurs GB have announced that they will definitely be holding their young professionals competition this year – though slightly later than normal.
Sherry competition Copa Jerez announces this year’s judges
Copa Jerez, which sees teams of chefs and sommeliers build dishes and pairings around Sherry, has announced the judges for its UK finals.
Table Talk: Asimakis Chaniotis
The executive chef of Pied à Terre on how snails braised with pearl onions ignited his passion for food, why Thomas Keller is his hero, and an epic Petrus vertical.
Perrier-Jouët teams up with L’Atelier de Joël Robuchon and Lalique
Perrier-Jouët is to launch a new menu experience in Hong Kong with three Michelin-starred restaurant L’Atelier de Joël Robuchon and French luxury crystal maker Lalique.