The new rules for post-pandemic restaurants
As lockdown becomes a distant memory, chefs and restaurateurs must look at a different way of providing hospitality to their customersFebruary 2020, Britain’s restaurants were reeling. EU-based staff...
View ArticleFive ways with chicken by Nigel Slater
Wings made sticky with garlic butter, a revived roast with pomegranate and lentils – smart chicken recipes that aren’t just for SundayA roast chicken is a joyous sight, plump and golden, the star of...
View ArticleWant to know why food prices won’t go down any time soon? Ask a farmer | Jay...
The simple solution to food inflation is to grow more of our own produce. Just don’t expect the government to support thatIf only the Ukraine war came to an end. If only energy prices dropped. If only...
View ArticleShopping in Eataly is like duty free: there’s nothing I need but it’s hard to...
Don’t expect pasta by mamma and Titians: this is Italy shrinkwrapped and at a premium compared with normal supermarketsWhen the first British outpost of the Italian megastore, Eataly, opened its doors...
View ArticleOlia Hercules: ‘When Russia invaded Ukraine, I couldn’t cook for the first...
The chef on supporting her homeland, the power of broth and pining for Ukrainian wineWhen Russia invaded Ukraine,I couldn’t eat. And I definitely couldn’t cook for the first month and a half. It was...
View ArticleChips off the old block: the chefs teaching their kids to cook
Three chefs and their children tell us about food, family and helping in a professional kitchen, plus their favourite recipes to make togetherCooking professionally runs in the Byatt family. Adam,...
View ArticleAndrew Wong’s secret ingredient: fermented bean curd
The two-Michelin-star chef suggests using this salty-umami condiment in vegetarian dishes instead of oyster sauceFermented bean curd is about as close as we get to cheese in China. Basically, it’s tofu...
View ArticleThe greasy spoon chronicles: a day in the life of the Hope Workers Cafe
This traditional British caff is the beating heart of its north London community The first customer of the day pushes through the door a little after 7.30am. His name is Matthew. He is thin and pale...
View ArticleAll together now: six brilliant recipes for meals to share with family and...
Gobi tamatar, beetroot-marinated salmon, pork chops with rhubarb – perfect dishes to make when there’s more than four of you around the tableThis dish is inspired by the red spinach dish of Bengal. It...
View ArticleCarsten Höller: ‘I don’t want flowers on my food, ever. It disturbs me’
The artist’s new project is a restaurant in Stockholm, with strict, brutalist rules. Just don’t ask for ketchupI have only been to Stockholm twice, both times to meet the experimental artist Carsten...
View ArticleWelcome to May’s Observer Food Monthly
This month we have full English breakfasts, chefs cooking with their kids, and recipes for summer puddingsThe kitchen is starting to smell deeply of crisping pig and newly fried chips. It smells of all...
View ArticleNigel Slater’s recipes for puddings to celebrate the jubilee
Orange custard tart, gooseberry fool and meringue roulade – summer sweet treats worthy of the long bank holiday weekendA jubilee celebration with cake, an indulgent creamy dessert or a slice of...
View ArticleFinally, I got Covid. Give me chicken soup, Marmite and drugs | Jay Rayner
Nutrition used to be the cornerstone of nursing. So I’ll have plenty of what makes me feel better – as well as the medicationWhen we are unwell, we retreat to a place of safety. So here I am, standing...
View ArticleEmma Willis: ‘I’m annoyed that I didn’t relish my Hollywood handshake’
The Cooking With the Stars presenter eats a lot of cake and doesn’t mind a microwave – but won’t go near anything that has a shellI’d never seen a “Hollywood handshake” before I got one [on The Great...
View ArticleHere’s an answer to the restaurant staffing crisis: pick up the odd waiting...
Perhaps the massed ranks of the middle aged could help out by waiting at table? I’ve got my apron ready…At a certain point, anecdotes start to seem – rightly or wrongly – like hard data. A friend tells...
View ArticleFrom Paris to Galway: expert foodies reveal the very best places to eat on...
Fred Sirieix’s guide to Paris, Girorgio Locatelli on Sicily, plus hidden gems in Copenhagen, Seville, Cornwall, Limassol, Amsterdam and LisbonBroadcaster and maitre d’Continue reading...
View ArticleEileen Atkins: 'I mustn’t go on the internet – I’m angry enough already’
Tears at lunchtime as the actor talks about her memoir, Doc Martin and Judi Dench’s baking skillsYou know straight away that you are going to get on with Dame Eileen Atkins. “Oh God,” she says, in a...
View ArticleClaire Ptak’s secret ingredient: vanilla vodka
London’s star baker has a thrifty way to add a luxury fragrance and flavour to cakes, cookies, ice-cream – everything!Vanilla is so expensive, but putting it in vodka is a great way to get the most...
View ArticleRed fish curry, tomato rasam, prawn curry – Sri Lankan recipes
A celebration of the island nation’s food with dishes from Rambutan, the new cookbook by economist turned restaurateur Cynthia ShanmugalingamGrowing up in Coventry in the 1980s and 90s, Cynthia...
View ArticleWelcome to June’s Observer Food Monthly
This month we go holiday with top chefs, cook Sri Lankan curries and eat asparagus with Dame Eileen Atkins – plus it’s your final chance to vote in the OFM AwardsWhether it’s spicy Sichuan tofu...
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