Opening a new restaurant is often a quick way for rich people to lose money. It is a gamble opening your doors to the public, just like playing poker. But as with cards, there are ways to hedge your bets. The cautious restaurateur might tend towards well-worn concepts such as the burger joint, for instance, or the fried-chicken shop.
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Friday 20 April 2012
Humankind, T S Eliot said, cannot bear very much reality. When it comes to food, we've grown to love a style of photography that bears little relation to the products of our humble kitchens. It's called gastroporn.
Friday 06 April 2012
When both her parents died in a helicopter accident in 2003, Apollonia inherited her family's world-renowned bakery, Poilâne. She was just 19. Nine year's later, the company has a turnover measured in tens of millions of pounds and has most recently opened the cuisine de bar by Poilâne in London's Chelsea.
Sunday 01 April 2012
The brief is clear: one man, one city, two days, four meals. This is to introduce my father, who has – inexplicably – never been to Paris to the deliciousness he has been missing all these years. So it comes to pass that one recent Monday morning John Markwell, 81, picks up his overnight bag, his walking stick and his passport and boards the Eurostar with his two daughters.
Saturday 31 March 2012
1. Towns granted city status to mark the Queen's Diamond Jubilee.
Friday 30 March 2012
After stints working in restaurants in Japan, Peru, and America, Nobu opened his eponymous restaurant with actor Robert De Niro in New York in 1994. He now has 24 restaurants, over five continents, including Nobu London, which celebrates its 15th birthday this month.
Sunday 25 March 2012
My earliest food memory... My mother baking her own soda bread, which she would do as part of her everyday routine. I remember being just old enough to see up over the table and watching her quick and light hand movements as she worked. She would always give me a little bit of dough to make my own cistín, or "little cake", and I would cut a cross in it as she did, then prick the four corners to let the fairies out. That is very important; otherwise the fairies will jinx your bread.
Friday 16 March 2012
Berry, a judge on The Great British Bake Off, has written 70 books, which have sold some 6 million copies worldwide. Her latest, which she will be signing in London's Selfridges today, is Mary Berry's Complete Cookbook.
Friday 09 March 2012
Before donning the head chef's whites at Luke's Dining Room at Sanctum on the Green, Berkshire, Thomas, who is 18, worked at Chester Grosvenor Hotel. He has done work placements at some of the most famous restaurants in the world, including The Fat Duck, Alinea in Chicago and the French Laundry pop-up at Harrods.
Sunday 04 March 2012
My earliest food memory... My grandmother's roast lamb. She used to have mint growing inside a disused sink outside the kitchen door, and I'd go and pick it for the mint sauce. My grandmother was a fantastic cook. Her food was wet – she'd swamp her roast dinners in gravy so they were like a stew. I've loved wet food ever since.
Friday 17 February 2012
A dainty piece of sushi for the lady? And perhaps a rare steak for the gentleman? No thank you, garçon, says John Walsh.
Sunday 12 February 2012
My earliest food memory...Going to my great-grandfather's house after school on a Monday evening, when my grandma would come over and cook stew and big Yorkshire puddings. There was a blazing coal-fired range in the kitchen, and the oven at the side was the only way of cooking. That heat from the range was different to the kind you get from gas or electric; I don't think any of us will get to taste food like that again.
Friday 03 February 2012
Simon Hopkinson has been, variously, an Egon Ronay inspector, the chef-proprietor of Bibendum restaurant, a food columnist for The Independent and an award-winning cookery writer. His latest book is The Good Cook (BBC Books, £25).
Tuesday 24 January 2012
Friday 20 January 2012
Marcus Wareing is the chef/patron of Marcus Wareing At The Berkeley. Having trained alongside Albert Roux, he went on to work as Gordon Ramsay's sous chef and then as his partner in L'Oranger in 1996. He opened the Gilbert Scott restaurant at the St Pancras Hotel in 2011.
Sunday 15 January 2012
My earliest food memory...My first memory of consuming food is of eating wild blackberries where I grew up in northern California. But my first food-related memory is when a friend and I took all my mum's herbs and spices, put them into our sandbox and made mud pies. My mum was not that happy.
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