Emily Bryce-Perkins
Hospitality
In an industry with a novelty addiction, restaurants need to stick to the recipe
The first time I ate the smoked-eel sandwich at Quo Vadis I was alone and new to Soho. Tangy pink onions. The sharp slap of horseradish. And a buttery crunch, the kind that only…
Hospitality
The greatest dish in the world cannot survive bad service
Behind every great chef is a crew that keeps the plates spinning
