Dazzling summer salads, seaside holidays and a special report on the future of restaurants
There is much to get your teeth into in this issue. As the hospitality industry meets the challenge of getting back on its feet, Tony Naylor examines how restaurants are likely to function in a new, socially distanced world. We take a look at how business will step up to the challenge.
We are thrilled to have novelist Shahnaz Ahsan writing for us this month, telling us how her supper clubs were inspired by tales of her family’s Bengali restaurant in Manchester. Her grandfather, who had no greater passions than politics and food, probably spent more money feeding his staff than he earned in profits. But his love of food helped to ignite the interest that led Shahnaz to run Bengali cooking courses and food stalls at a London market.
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