Cornwall’s St Moritz hotel turns beach huts into private dining spaces
Cornwall’s St Moritz hotel has opened the "UK’s first socially distanced dining concept", by converting beach huts into private restaurants for groups
Food & Drink
Noma: former ‘world’s best restaurant’ reopens as burger and wine bar
The Danish restaurant Noma, regularly voted among the best restaurants in the world, has reopened with a stripped-back burger menu
Robotic chefs are set to transform restaurant kitchens around the world
Preparing everything from fresh sourdough pizza to gourmet burgers, robotic chefs could be the hot new recruit in restaurant kitchens of the future
Hunger games: the future of restaurants in the age of coronavirus
From Michelin deliveries and power menus, to digital ordering and glass booths, restaurants are being forced to innovate their way out of crisis
Five-star hotel restaurants reveal recipes for signature dishes
Want to recreate the Beverly Hills hotel's famous McCarthy salad? Five-star hotel restaurants are sharing recipes for their most popular dishes
Tokyo’s Gacha Gacha Coffee is a blueprint for unstaffed cafes of the future
Gacha Gacha Coffee shows how automated, anti-social, staff-free spaces could be the future of cafe culture in the age of coronavirus
DoubleTree hotels reveals recipe for signature cookies baked in space
In 2020, DoubleTree's chocolate-chip cookie became the first food ever to be baked in space. Now the hotel company is sharing its recipe with the public
Shaman is a low-alcohol bar in London for healthy hedonism
As Gen Z turn to teetotal living, London’s first low-alcohol bar, Shaman, sets the trend for healthier, booze-free socialising
Review: paella restaurant Arros QD displays disorientating alchemy
From edible stones to tomato snow, three Michelin-starred Valencian chef Quique Dacosta serves dishes at Arros QD that both bemuse and delight the senses
Burger & Lobster launches gender neutral cocktails
Restaurant chain Burger & Lobster has launched a menu of gender neutral cocktails that are both transparent and nameless, in response to research that found that many people shun drinks perceived to be too masculine or feminine
Singapore Airlines partners with AeroFarms for sustainable salad in the air
Farm-to-table has long been touted as a more sustainable way to dine, but now garden-to-plane is taking off thanks to a collaboration between Singapore Airlines...
Nolla restaurant pioneers zero-waste dining in Helsinki
The brainchild of three chefs from around the world, a new restaurant called Nolla is bringing 'zero-waste' dining to Helsinki. Emily Eastman reports
When chef...
Norway’s Under restaurant serves seafood beneath the waves
Located on Norway's icy North Atlantic coast, Europe’s first underwater restaurant, Under, invites gourmands to eat freshly caught seafood beneath the waves. ...
Makr Shakr robotic bartender mixes cocktails in Milan
Capable of making up to 800 drinks a night, the Makr Shakr robotic bartender has taken up residence in Milan, at a rooftop bar that overlooks the city's cathedr...
REVIEW: agave bar Hacha serves crystal-clear margaritas
Hacha, a new agave bar in London's Dalston, specialises in serving crystal-clear margaritas, as well as flights of tequila and mezcal with surprising food pairi...
Review: Ruya restaurant modernises Anatolian feasting
Inspired by historic Anatolian gastronomy, Ruya restaurant in London's Mayfair takes traditional Turkish food to a higher level. Jenny Southan reports on its cr...
Ikea’s design lab Space10 publishes cookbook of the future
In the next 35 years, global food demand will increase by 70 per cent. In response, IKEA’s research and design laboratory, Space10, in Copenhagen, has publish...
On-demand food deliveries could replace hotel room service
As on-demand food delivery apps such as Uber Eats, Just Eat and Deliveroo gain traction, hotels are noticing a trend for guests shunning room service from on-si...
V&A museum explores the future of food with new exhibition
London's V&A museum has curated a new exhibition called "Food: Bigger than the Plate", which explores how innovative individuals, communities and organisati...
Review: Lino restaurant melds low-waste with Finnish minimalism
Opened in November, Lino is a new all-day restaurant and takeaway located close to London's famous Smithfield Market. With Finnish-inspired interior design by W...
Review: Provisioners restaurant explores pink and black food
Provisioners restaurant at the new Dixon hotel on London's South Bank, is a stylish place for both guests and locals to eat. Gently innovative, the chef focuses...
Review: Trattoria Gloria brings maximalism to Shoreditch
Opened in February, new Italian restaurant Gloria delivers a smile-inducing dose of maximalism to London's otherwise industrial-cool Shoreditch. With kitsch int...
Uber Eats is testing food deliveries to the airport gate
On-demand dining app Uber Eats has started trialing food deliveries to gates in Toronto Pearson airport's Terminal 3, to ensure time-pressed travellers don't go...
British Airways serves ‘botanically engineered’ gin for drinking at altitude
British Airways has partnered with Edinburgh-based Pickering’s Gin to create a gin that has been 'botanically engineered' to be drunk in the air. Following th...