EVEN in these Covid-safety conscious times there is such a thing as a hot ticket. The peripatetic Higher Ground team have sold out all three of their £100 head supper clubs (Sept 24-26) at Moda’s ...

SOMETIMES the level of intensity in a ‘serious’ kitchen astonishes. Imagine how that vibrant pool of broth beneath your tangle of charred onions (below) came about? Four days of regular stirring to reduce 400 litres ...

TO the point. Restaurant reviews sometimes are. We are going to take Gary Usher at his word. On the opening night of his third bistro, Hispi, he told me: “I don’t want this to be ...