Restaurants aren’t just about food. This is what happens behind the pass; the decisions, the pressure, and the recipes that come out of it. Written by a husband-and-wife chef duo opening their first restaurant.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 73 | Founded | a year ago | Last Issue | 6 days ago |
| Active | |||||
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What Actually Keeps an Independent Restaurant Alive
My mum was the KP at our restaurant last weekend.
She called me afterwards, completely out of breath, and said:
“I LOVED IT.”
Tonight I’m recording an episode of Newsnight about hospitality.
Well, technically it won’t air for another tw...
Always Order the Chips
Why the perfect chip depends on where you are, what you’re eating, and what you’re dragging it through - with 3 sauces
Now that we’ve laid the groundwork on potatoes, which many of you seemed to really enjoy, it felt only right to follow i...
Almost Bakery: The Cake I Wish Every Café Had
A really good slice of cake is so underrated. It sounds simple, but it’s surprisingly hard to come by. So often it’s dry, or a bit flat, or just not quite what you were hoping for.
You go to a supermarket instead and yes, it hits the spot,...
The Bakery List I Keep Adding To
Save this for when you need a bakery
Bakeries in the UK are a genuinely charming thing. We’re lucky to be surrounded by some of the best produce going - rich, golden butter, milk so full of cream it settles on top like a halo, proper crème...
The Gina Burger Returns
The burger returns on Tuesdays this May.
Sesame seeds not included*
Don’t ask me how I convinced the chefs to agree. It only took six weeks of gentle persuasion, prodding, a bit of lobbying, and some very strategic seed planting.
Bu...
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Authors
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We're a husband-and-wife chef duo braving the wild ride of launching our first restaurant in "the worst year for restaurants ever."
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