food
The year ahead: What’s on the menu for foodservice in 2024?
The end of another year inevitably means the arrival of lists of the predicted trends, as experts get their crystal…
Opinion: Tim Smallwood FFCSI on the value of real disruption
Disruption – in this case the replacement of the known with an unknown that renders the known redundant: a product;…
In profile: Rodolfo Guzmán
In 2013 when Chilean chef Rodolfo Guzmán got the call telling him that The World’s 50 Best Restaurants would be…
Q&A: Larissa Zimberoff on food and technology
After a career working in technology and food – and writing about both – Larissa Zimberoff has published her book…
City focus: San Francisco
Visitors come to San Francisco to eat. There’s just-caught fish coming in off the piers, espresso brewed from beans roasted…
The secret chef: 10 trends for 2020
The clock ticks louder when we mark the advent of a new decade: nostalgia and expectation the twin weights that…
Taking stock: the 2010s in foodservice
Somehow we find ourselves at the end of another decade. The conclusion of the 2010s seems to have crept up…
Young British Foodie Awards announced for 2019
The Young British Foodie (YBF) Awards has celebrated the next generation of young talent in food and drink in the…
London shows an appetite for Japan
The massive turnout for the three-day festival, celebrating the culture and cuisine of Japan, is testament to the increasing enthusiasm…
Out to sea: Chef Ángel León in profile
Anyone visiting Aponiente on the far south-western coast of Spain soon realises that all is not what it seems. A…