Launch Issue! Food and Entertaining Annual Spring/Summer 2018
Is there such a thing as a perfect restaurant? No – all sorts of elements add to the mix. That said, our favourite establishments share some confident design-minded details. Here are a few rules of thumb for making restaurants dignified and a pleasure to dine in. Our suggestions aren’t exhaustive or to be treated as an exact recipe but, rather, as a little food for thought. Why, for instance, are we in thrall to sound-bouncing concrete floors and exposed brick walls? Do we need to see the sweat on the brows of chefs? Does communal seating destroy the delight of discreet dining? Read on for our fixes.
Coffee across continents and recipes with a global twist
Schooling the chefs of tomorrow, food for thought from Madrid's 'taberna' culture
Watering holes, wines to buy and high spirits in Tasmania