Smashed
Andy LynesThe UK's restaurant scene digested
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 519 | Founded | 3 years ago | Last Issue | 13 days ago |
| Active | |||||
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andrewlynes.substack.comLatest Issues
Smashed is Going on a Summer Holiday
I’m off on my summer hols soon and, as much as I hate to take a break from publishing Smashed, for the first time since I launched the newsletter in November 2023, I’m going to suspend subscriptions. I plan to be back posting w/c 27 July. I...
Smashed: Andrew Wong on a Plate - A Culinary Life in Five Dishes
About Andrew Wong
Andrew Wong is an award-winning chef and anthropologist. British-born of Chinese heritage, his environment and nurture have had an equal impact. Combined with a strong academic background, the marriage of both has le...
Smashed: Some random restaurant thoughts
The Vine House, Kemptown in Brighton
- I am sinking a lot of time and a fair amount of money into relaunching Brighton’s Best Restaurants. I want it to be the definitive guide to the city’s restaurant scene and maybe even a template for...
Smashed #86 - The restaurant review as mates rates advertising
Plus, will 10% VAT for hospitality really help small businesses?
Before we get into the reviews, I wanted to flag up my report on Gwen restaurant in Machynlleth that was published this week in the Good Food Guide. If you don’t know, it’s G...
Smashed #85: Tasting menus vs à la carte cage match including the National Restaurant Awards and an interview with chef Stuart Ralston
The UK restaurant scene digested
With the resolutely traditional Bouchon Racine, where you can enjoy a good old-fashioned three-course meal and not have to share a thing, being named the UK’s best restaurant in the National Restaurant Awar...
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The writers behind this newsletter.
I am a freelance writer and author specialising in food, drink and travel. I've been writing about restaurants and chefs for the national press for over two decades.
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