Why We’re All Going Bananas for Banoffee Pie
Banoffee pie is experiencing a renaissance on upscale UK menus, with The Hart in Marylebone debuting a version that layers muscovado toffee, banana crème diplomat and Chantilly cream. Hawksmoor’s take adds whisky‑infused dulce de leche and mascarpone, while chef Tom Booton is developing a caramel‑banana, cream‑cheese and pecan rendition for his new Belgravia restaurant. The dessert, invented in 1971 at The Hungry Monk in East Sussex, has long been a comfort‑food staple and is now being re‑imagined for modern diners. Its nostalgic appeal and flexible flavor profile make it a reliable revenue driver for fine‑dining establishments.
Say Cheers to the No-Frills Cocktail
A wave of new bars in New York, Chicago and London are stripping cocktail menus back to timeless classics like the Martini, Manhattan and Espresso Martini, with price points under $20 (≈ $22) in NYC and $12 (≈ $13) in Chicago. Veteran...
A Food and Drink Guide to Ojai, California
The Financial Times article titled “A food and drink guide to Ojai, California” is currently locked behind a subscription wall, offering only the newspaper’s pricing tiers and no substantive content about Ojai’s culinary scene. Readers are prompted to sign up...
The Australian Wineries in Search of a Succession Plan
Australian wine producers are confronting a looming leadership vacuum as a generation of family owners approaches retirement. With limited interest from the next generation and scarce external talent, many vineyards are exploring sales, mergers, or professional management to secure continuity....
The Rebirth of the All-American Diner
A wave of retro‑style diners is reopening across the United States, from San Francisco’s Chicken Fried Palace to Los Angeles’ Max & Helen’s and Houston’s Agnes and Sherman. These venues lean on classic comfort foods—tuna melts, cheeseburgers, Oreo shakes—and deliberately limited menus to keep operations...
A Wine-Lovers’ Weekend Amid the Vineyards of Rural Alentejo
The Financial Times profiles a curated wine‑lover’s weekend set among the rolling vineyards of rural Alentejo, Portugal. The itinerary includes tastings at three boutique, sustainably‑focused wineries and a farm‑to‑table dinner featuring local produce. Organisers report that participants spend an average...
How to Look Like a Peaky Blinder
The Financial Times piece curates 18 high‑end items that let consumers emulate Tommy Shelby’s iconic Peaky Blinders look, from a £2,850 Celine wool coat to a £14,000 Cartier 1925 pocket watch. It pairs sartorial pieces—pinstripe suits, tweed caps, leather gloves—with period‑appropriate...
Venice’s Cicchetti Renaissance: Where to Find the City’s Best Bar Snacks
Venice is experiencing a cicchetti renaissance as traditional wine bars reinvent the city’s beloved small plates. A wave of new osterie and revamped historic taverns are offering inventive twists on classic bites, drawing both locals and tourists. The trend is...
Notebook, Abu Dhabi: The Keralan Chain Restaurant Where the UAE’s Working Classes Eat
The Financial Times profile spotlights a Kerala‑origin restaurant chain that has become a staple for the UAE’s working‑class diners, especially in Abu Dhabi. The chain’s low‑priced menu, featuring traditional South Indian dishes, has driven rapid expansion to dozens of outlets...
Adejoké Bakare Hosts a West African Feast at Home
Adejoké Bakare invited friends to a West African feast, featuring five signature dishes curated by Chishuru’s head chef. The menu ranged from classic steamed bean cakes to a Senegalese twist on pain perdu, each presented with detailed home‑cooking instructions. Bakare’s...
My Top Five Thai Restaurants in London, by Chef Kim Ratcharoen
Chef Kim Ratcharoen curates his personal list of the five best Thai restaurants in London, blending traditional flavors with contemporary twists. The guide spotlights venues ranging from modest street‑food‑style eateries to upscale dining rooms, each praised for authenticity, ingredient quality,...
Musafir, Kyiv: It Takes Guts and Good Generators to Run a Buzzy Restaurant in Wartime Ukraine — Review
Musafir, a high‑end restaurant in Kyiv’s Podil district, has stayed open despite Russia’s invasion, relying on diesel generators and a resilient staff. The venue blends Middle‑Eastern flavors with Ukrainian ingredients, drawing locals and expatriates seeking a sense of normalcy. Owner‑chef...
Recipe: Sauerkraut and Pancetta Soup for Bad Weather
The Financial Times published a recipe for a sauerkraut and pancetta soup designed as a hearty option for cold, rainy days. The dish combines tangy fermented cabbage with salty pork belly, creating a rich broth that promises both comfort and...
Istanbul, a City Powered by Soup: Here’s Where to Refuel, Around the Clock
Istanbul’s culinary scene is anchored by an extensive network of soup kitchens and 24‑hour eateries that keep the city humming after dark. The FT guide maps out the most iconic broth‑centric spots, from historic çorbacı houses in Beyoğlu to modern...