Tim Hayward

The FT’s restaurant writer seeks out an outfit that’s comfortable, not black-tie ‘cosplay’

I had a tostada topped with a single layer of thinly sliced, baked beetroot, dressed in seaweed oil and elderflower vinegar

Anna Hedworth’s cooking is extraordinary, and entirely her own

Don’t hate the player, hate the name

The newly installed American chef Victor Garvey will make you love modernist cooking again

Tim Hayward finally explains himself

So you thought an egg sandwich was simple? You thought wrong

Unlock the ancient secrets of the pointy stick

The FT’s food writers replied to reader questions

Three recipes, and a whole new framework for cold-weather cooking