In our bumper hospitality round-up, we visit new openings from Berlin to Oslo, celebrate an illustrious Japanese resort and sample dishes in Singapore and São Paulo. Where will you stay next?
Transformed townhouses, refurbished residences and fresh forays into hospitality feature in this issue’s round-up of your new favourite places to stay. Check in and tune out.
Checking in at an intimate bolthole in a Portuguese hilltop town, a shrine to wine in a former newspaper building in Arizona and more, we survey some of the world’s most characterful new hotels.
An Appalachian homage, exquisite French delicacies, avocado on toast and a comfort-food favourite — indulge in some of the tastiest treats on our radar this month.
Whether it’s LA for a peaceful retreat that was once an infamous motel, Sri Lanka for a taste of boutique luxury surrounded by palm trees or a Provençal village for a hôtel particulier, here are our favourite new hotels…
From a Parisian chocolatier-cum-café to a French hideaway in London and a terrific tarte tatin, there is plenty of Gallic flavour to this month’s rundown of restaurants and recipes.
Here’s what’s fresh in the gourmet world: from a cheese affineur who goes to grate lengths to a Norwegian opening in Tokyo and the launch of a newly renovated Los Angeles legend. Plus: a toothsome chicken dish to cook at…
From a buzzy Berlin food hall to a Japanese lunch legend’s fresh start, we round up the pick of the new culinary openings, flavoured with a lip-smacking recipe for crispy chicken.
When it comes to the annual landmarks of your social calendar, little is more significant than the moment you set your festive table. Here, our friends in food and hospitality share their tips on how to get it just so.
Take epicurean inspiration from around the world via our reports on notable openings and new cookery books. Plus: a simple recipe for a bittersweet treat to make at home.
The importance of having a shop stocking high-quality groceries and provisions on your doorstep, which also provides meaningful interactions, has been reawakened in recent times. These delis are a world away from a soulless…
While many were grounded, the travel industry has been gently gearing up. Here are some new developments that you might have missed. We start our tour at a citrus-strewn island hotel in Japan.
The past 12 months have seen many best-laid plans scuppered and refocused the attention of some onto pursuing jobs they want in industries
they admire. Are you game for a change?
Anyone who says the past 12 months haven’t made them think again isn’t telling the truth. Here are 20 ideas for changing your business for the better, being brave and taking action.
At their best, city laws can encourage smart behaviour and enshrine the freedoms that make great places to live. At their worst they can pander, prevaricate and even generate a stifled laugh. Some of these lesser-known…
After a hard year, there are still reasons to be cheerful about the hotel industry. We scan the hospitality horizon for the openings set to define the year ahead.
Technology is everywhere but our acceptance of that ubiquity has costs, to our health, wellbeing, stress and the quality of our conversations. Do we need to spend every minute glued to a screen, barking down the line or…
Fuss and hurry? They’ve been and gone. Start the new decade as you mean to go on. Take stock and choose the scenic route. Our gentle manifesto sketches a picture of taking it a little easier in the years to come.
Regional produce, a passion for perfection and a rejection of the latest
fads shows how a country can have an enviable culinary culture. We
take a tour of the quietly pioneering Swiss food landscape.
‘The Monocle Book of Gentle Living’ is our just-published title to help you reconnect, make things happen and do something you care about. In the form of nudges (rather than shoves) we’re asking you to consider being a…
Having a library isn’t about hoarding stuffy, leather-bound books. It could just be a modest bedside pile. It’s more about keeping a paper trail of where you’ve been and what you were thinking, while saving room for surp…
