René Rezepi’s Groundbreaking Food Industry Symposium Returns This August

London's New Dining Scene Maybe Isn't All That

Allan Jenkins

Perhaps you should shut up about the small plates spot where there used to be a fishmonger, a butcher, a grocer, or hardware store, argues the editor of the Observer Food Monthly.

The Long Game: Guy Savoy

MAD Long reads | Digest

At 70, Guy Savoy is still cooking, still at his flagship restaurant in the Monnaie de Paris every night it is open, and perhaps most remarkably, still effusive about the joys of the profession.