Tim Hayward

Tim Hayward finally explains himself

Don’t hate the player, hate the name

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

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

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

They got it right pretty much on day one and they’ve been doing it brilliantly ever since

The new Korean restaurant from the Bokman hitmakers is fiendishly brilliant

A table of wonders in the West Country

In which a meal prepared by tiny plastic people sparks a revelation about hospitality

Chef Jonny Lake makes the case against tasting menus at his two-Michelin-star restaurant