The seven failures that ruin a corporate lunch
Delays, dietary requirements that arrive too late, budgets that grow. The seven failures that recur most — and why none of them happens at the table.
The Invisible Logistics: eight guests, five restrictions, one menu
Coeliac disease, allergies, intolerances and a vegan guest, all at the same table. Here's how a complex corporate dinner gets solved without anyone noticing.
The Art of Coming Together: Madrid's perfect host
September brings the urge to have everyone round again, and the same old reluctance to cook, serve and wash up. Here's how to host without any of the hard work.
Botanical garum: the umami drawn from the earth
The Roman technique behind garum, taken into the plant kingdom. Mushrooms, roots and seasonal vegetables fermented for weeks to draw out an intense botanical umami.
Salt, viscera and sun: the Roman method behind garum
Heads, viscera, salt, and the Mediterranean sun as the only oven — the technique's real origin, on film.
Garum: the Roman ferment making its way back to the table
Two thousand years ago, fish was fermented on the coast of what's now Spain. The same idea is turning up again in serious kitchens — mine included.
Domestic hospitality: the luxury that skips the booking
The most discerning diners no longer want a table at the best restaurant in town. They want a door that opens for them alone.