A Finnish restaurant where customers enjoy takeaway food, French master-baker Eric Kayser on what makes a successful bakery, the week’s top headlines from Down Under and the benefits of cooking with nut butter.
We splash out in a Bay Area onsen, taste first-class fare at Paris’s foremost railway terminal and take the opportunity to recline in Norway and Portugal. Plus: a word with the GM of
New York’s most anticipated hotel…
We find out how Uruguay is trying to up its food game and become a world-class culinary destination, discover new healthy products hitting the UK market and look through this week’s top headlines from the US.
We profile five places where bright ideas have been sparked to launch innovative and inspirational businesses. Plus we speak to Tony Verb, managing partner of Metta, a shared workspace-cum-members club in Hong Kong.
Peruvian chef Virgilio Martinez’s new project high in the Andes, a Madrid restaurant that offers free dinners for the homeless, a great cocktail for the holiday season and David Muñoz’s favourite Christmas recipe.