Food & drink

Food & drink

Read graduated in 2002 with a Bachelor of Science in Hotel & Restaurant Management, a standout program for aspiring hospitality industry professionals. His career has taken him around the world, working for some of the world's top hotel brands, including Mandarin Oriental, The Ritz-Carlton, Shangri-La Group, and Swire Hotels. Read has just embarked on a new journey as General Manager of Typhoon Hospitality, playing a critical role, spearheading the company's future expansion.

Rob Star made his name in pubs, having founded the Electric Star Pubs group 15 years ago, and now he's moving into dedicated dining with Firestarter. Recently opened at the Star by Liverpool Street, the restaurant is all about live fire cookery, with chef consultant Ricky Evans and Head Chef Leon Seraphim showcasing big flavours across the menu. You can expect dishes like: crab doughnut with cowboy butter and smoked sriracha sugar espresso-tamarind pork ribs gochujang chilli crack honey fried chicken wings

In the heart of north London's Archway, St John's Tavern has, since the Victorian era, been a staple of the area, popular amongst both locals and other punters travelling from across the city. Earlier this year, St John's Tavern closed its door - but not for long, as it reopened in November 2025 after a significant restoration and renovation. This leafy part of north London has its fair share of stylish gastropubs,

Americans are currently besotted with protein. It's touted as being good for muscle growth, weight loss, skincare, mental acuity, longevity, and much else besides. It's sold to men, women, children, the elderly- you can even buy protein for your pets. The protein supplement market alone is worth $21 billion and growing-and extra protein is being added to coffee, cereal, pasta, beer, ice cream, and popcorn.

The restaurant rose from the waterfront like a cathedral of light and glass 30,000 square feet of modern American glamour with the Manhattan skyline glittering just beyond its floor-to-ceiling windows. Inside, warmth took over. The marble bar gleamed beneath soft amber lighting, and the hum of conversation felt almost orchestral against the sound of clinking glasses. The setting was elegant yet unpretentiousa perfect stage for a holiday date night.

Originally called omelette à la neige (snow omelet) in reference to thefluffy snow-like appearance of the meringue, île flottante (floating island)has a lengthy history that dates back to the seventeenth century. (It issaid to have been a favorite dessert of the French royal court during thereign of King Louis XIV.) The beloved dessert can now be found in manyculinary traditions worldwide. The Austrians know it

Reutter worked meticulously to create the perfect cake recipe, and began selling her desserts to friends and neighbors who would swing by her Annapolis, Maryland home to pick them up from her porch. She served the unofficial first cake at her son's christening, continuing to bake as a passion project for nearly 20 years. When she received an order for 2,000 cakes from a business in Florida in October of 2000, Caroline's Cakes officially took off.

First created by a chemist at General Mills in 1966, Cool Whip fast became a game-changer for home cooks. This stabilized, pre-sweetened whipped topping was designed to imitate whipped cream, while removing some of the traditional dairy product's downfalls. Unlike whipped cream, Cool Whip doesn't gradually lose its shape when dolloped onto pies or layered into cakes. And of course, you don't have to spend any time or effort whipping it, since it's already delightfully light and fluffy.

Dingles Public House debuts on November 28, the day after Thanksgiving, and reservations went live this morning on Tock (11/17). Eater reported on the place back in May, while renovations were just getting underway. It's the project of British chef George Dingle, formerly a chef a Monsieur Benjamin, and his wife Anissa Dingle, and as he promised back then, "We're doing something really British."

Over the past 25 years, the ways we talk about, or think about, the restaurant industry have changed profoundly. Restaurants are no longer settings, inoffensive backgrounds to important conversations or meetings or dates. They are attractions in their own right. Being "into restaurants" became its own hobby. Devout fans tracked chefs as they jumped from kitchen to kitchen like a basketball nerd following player trades. They clocked which dishes were referential like a book critic plucking allusions out of contemporary novels. Chefs were rock stars.

"It really is an honor to be partnering with a brand like the Soho House... Since Angelenos tend to be a bit more familiar with my food and flavors, I knew we had to put together a menu that they would feel at home with while still finding a sense of newness. And I think we've done just that," Silverton said in a statement.

Kappo, a new 12-seat Japanese restaurant, is slated to open on Dec. 2, according to a news release. Kappo is owned by Omakase Restaurant Group, the team behind San Francisco's Michelin-starred Niku Steakhouse and recently opened Prelude. The intimate, open-kitchen restaurant is helmed by executive chef Nikolas Neuwirt, who has worked at SF's Niku Steakhouse, Prelude and Birdsong, as well as in kitchens in Denmark and France.

"Starr Restaurants' agreement with La Mercerie has reached its natural conclusion," reads a statement from the group to Eater. "We are proud of the partnership and wish the restaurant nothing but continued success. As Starr Restaurants expands its portfolio, we remain focused on creating new dining experiences and growing in dynamic markets across the country."

Wiltons is a restaurant with a past so long and steady that it feels less like a business and more like a living narrative of London. Its history goes back to 1742, when George William Wilton sold oysters on the streets before moving into premises that would become a fixture of the city's dining life. Step inside today, and the weight of those centuries is felt immediately.

I don't know about you, but some of my most treasured childhood memories revolve around my favorite restaurant chains. Like, you can't tell me you don't remember the absolute MAGICAL feeling you got when you entered a Rainforest Cafe for the first time! Couldn't tell my 8-year-old self we weren't in the frickin' Amazon. WE WERE, I SWEAR TO GOD.

I made Ina Garten's recipe for overnight mac and cheese. The dish includes Gruyère and white cheddar, and the simple recipe barely requires any prep. I made the pasta for Friendsgiving, and it was the dish everyone couldn't stop talking about. Ever since I was inspired to live like Ina Garten for a day at the start of the pandemic, the "Barefoot Contessa" star has been my biggest source of inspiration in the kitchen.

I'm thrilled to be opening our new venue in King's Cross. Our goal is to bring the freshness, vibrancy, and natural goodness of Vietnamese food to even more people. HOP was born from my love of Vietnam and its food culture, and we want every dish to feel authentic, nourishing, and fast-perfect for busy Londoners who don't want to compromise on taste.

At Semma in Manhattan's West Village, executive chef Vijay Kumar and his team of 35 work in sync each night to deliver New York City's only Michelin-starred Indian dining experience. Between grinding spices, slow-cooking curries, and perfecting their signature gunpowder dosa, you'll see everything it takes to prep and execute a full-service dinner for more than 200 guests from a kitchen the size of a studio apartment.

Cookie butter is a sweet Swiss-army knife of an ingredient that can be incorporated into a range of recipes. Whether spooned into batter, drizzled onto brownies, or used to elevate lattes, some of the best ways to use cookie butter are the sweetest. We spoke to Sasha Zabar, founder of Glace in New York, for tips on how to incorporate spoonfuls into cold recipes like homemade ice cream.