Smashing it out of the park: been writing about the rise of the smashed patty & the next incoming burgers trends The Guardian theguardian.com/food/article/2…

Grape expectations: I’ve been looking at new wave wine bars Restaurant Magazine Interesting wine is a given. But in their often ingenious delivery of remarkable food, are such bars creating a whole new venue format? restaurantonline.co.uk/Article/2024/1…

Over The Observer Food I’ve been talking to those makers & creators who, in ceramics, interior design, music and more, play an essential role in enhancing your restaurant experience. theguardian.com/food/2024/oct/…

Also in the latest The Observer Food, as a postscript to @NatalieWhittle’s excellent ode to crisps (now THIS is the stuff of life, right?), I quizzed some chefs about how you can use Scampi Fries, Monster Munch & Doritos to elevate your cooking. theguardian.com/food/2024/oct/…

In 2024, restaurants are highly mobile entities, increasingly ready to relocate - sometimes half way around the world. From JÖRO to Honey & Co. I spoke to these movers & shakers about how you take your audience & an identity with you Restaurant Magazine restaurantonline.co.uk/Article/2024/1…

Traditionally, January is hospitality’s quietest month. Restaurant Magazine, I asked a raft of chefs & owners how they use that time wisely: by taking a breather, doing pop-ups or stages to, bucking the winter blues, packing dining rooms with clever promos. restaurantonline.co.uk/Article/2024/1…

Deep north manoeuvres over olive magazine olivemagazine.com/travel/uk/best…

In Observer Food Monthly, I’ve been chewing over how you identify a foodie in 2025: where this tribe gathers, who they are, how they behave and, most importantly, what they are eating with such manic zeal. theguardian.com/food/2025/jan/…

Considering Cardiff over olive magazine olivemagazine.com/restaurants/wa…

It’s OFM 30 time, in which I’m hailing cheffing talent (Ash Vanzuela-Heeger, Sam Grainger), bizarre restaurant names, god-tier fish ‘n’ chips (in Yorkshire, naturally) & much more. theguardian.com/food/2025/feb/…

Everything’s gone green: eco-food jargon translated for the lay diner Good Food bbcgoodfood.com/howto/guide/su…

From Lupo to Erst, Companio to Go Falafel, I’ve been busy updating olive magazine’s rolling Manchester coverage with a load of new essentials. Get in, world, your tea’s ready. olivemagazine.com/drink/manchest…

Gorge on Glasgow: I’ve been updating the Olive hit/ hot list with a load of essentials, from Margo to Big Counter, Fallachan to Parveen’s. olivemagazine.com/travel/uk/scot…

Tackling wasted fruit over at Good Food bbcgoodfood.com/howto/guide/wh…

In Observer Food Monthly, my UK food tour in the form of the hyper-regional habit: from Hull’s chip spice to Plymouth’s spicy spuds, Bolton’s pasty barms to Bedfordshire’s chocolate toothpaste… and beyond. observer.co.uk/style/food/art…

Mersey paradise: rounding-up some of the best scran in LPL olive magazine olivemagazine.com/travel/uk/nort…

Brilliantly bleak, this. factoryinternational.org/whats-on/black…

One day, in a more civilised future Manchester, this will be an ordinary (free) Tuesday night out