"It's breaking my heart to see such dedicated and skilled people losing their livelihoods through no fault of their own". Please donate to our #COVID19 Emergency Appeal hospitalityaction.org.uk/donate

It’s been a busy day, 80kg

This is an incredibly serious situation for the British prime Minister. Boris Johnson's condition with #coronavirus at St Thomas's Hospital has dramatically worsened in the last few hours & he was moved into intensive care at 7pm. Fight hard Boris - we're all rooting for you.

Things I’ve missed: A Michelin Inspector wants his old life back - I miss my job and can’t wait to get back to it – because that’ll mean restaurants have reopened and life is returning to normal guide.michelin.com/en/article/fea…

For a fully updated and more detailed list of MICHELIN Starred, Bib Gourmand and Plate restaurants currently offering takeaway or delivery:  guide.michelin.com/gb/en/restaura… guide.michelin.com/ie/en/restaura…

So delighted about latest announcement about restaurant openings!! It's been a long road, but we are finally here!!! This was taken on my last shoot in Xier before lockdown and will def be my first restaurant reservation Carlo Scotto 💙💙💙

Over on Instagram Tom Kerridge has posted this about the 27 people who booked for Kerridge’s Bar & Grill on Saturday night and didn’t turn up. It’s a completely justifiable howl of rage. If you book a restaurant, either go or cancel in good time. Don’t be a dick and just not show.

Great that all these restaurants are reopening. I hope there are enough customers to make it worthwhile. I think it’s less about fear of the virus keeping punters away, more about a large number of people having significantly less disposable income. 🤞😬🤗

Marylebone Journal catches up with Carlo Scotto of Xier with a tour of two farms that give Carlo both his ingredients and inspiration. Image credit: Orlando Gili

Somewhere, Something incredible is waiting to be known @xierlondon

#NewProfilePic

Absolute sorts x

This Monkfish and Prawn Curry from chefatulkochhar is one of his star recipes. He has recreated a classic from the Royal House of Patiala and has kept the character of its sauce and flavours – while bringing a modern British culinary touch to it. 👉 jamesmartinchef.co.uk/recipes/monkfi…

In these uncertain times remember, whatever you do in hospitality #wevegotyou

Stop all this nonsense, January this January that...have what you want , eat and drink what you like and enjoy, it’s one of life’s pleasures...we are all going through enough...crab, pasta, chilli, parsley, lime, cream and white wine instagr.am/p/CJ1GlQ2nfAm/

Michelin Guide Great Britain & Ireland launch 2021 At a time when restaurants and pubs are closed, why then would we be launching a guide and awarding Stars? #MICHELINSTAR21 #MICHELINGUIDEGBI guide.michelin.com/en/article/fea…

.Carlo Scotto is swapping Marylebone for Mayfair with N.K.O.T.B Amethyst ow.ly/vbDU50EAz2E

Even after a year of making dins you might miss cooking, that's where Carlo Scotto chefs table comes in ow.ly/vbDU50EAz2E

Today, we celebrate 132 years of Michelin – it's been a great journey so far! 🎂 Thanks to great teams, loyal fans and our Michelin Man, we've enjoyed every mile. Here's to the future 🎉

My thoughts on 3 star Michelin Helene Darroze at the Connaught. andyhayler.com/restaurant/hel…