Hospitality
Page 24
Next on the menu
Michelin-starred chef Massimo Bottura concocts a recipe for how restaurants can adapt to survive the pandemic, discussing new business models and the importance of supporting local producers.
Beach hub
Travel might be off the menu for most but some corners of southeast Asia are still open for business. In Bali, Indonesian firm PTT Family has created a village escape.
Whetting the appetite
Hospitality has been hit hard by the unprecedented international lockdown – but brighter days will return. Here we ask our staffers, from all corners of the globe, about which restaurants they can’t wait to…
Sacred cows
As panic-buying and uncertainty scrutinise food production, the Paris Agricultural Show’s focus on traceability and provenance offers a recipe for the future we should all stick to.
Feed your curiosity
Restaurants are off the menu for many but there’s no excuse for not eating well. Here we share some hearty, fuss-free and uplifting dishes that are simple to make and even easier to enjoy.
Icing on the cake
Experiences, from hotels and high-end restaurants to exclusive balls and rallies (and yes, some cakes) are helping luxury brands connect with more of our lives – and stand out from the pack.
Mehmet Gürs
The acclaimed Turkish chef and restaurateur recalls a few culinary crumbs from his youth and opts for oysters, wine and a berth on a boat for his fictional final feast.
Taken to a tasca
Even as fine dining makes its mark in Lisbon, the city’s traditional tascas – with their modest but comforting dishes – are enjoying a revival.
Finishing touch
A 1930s restaurant has been revived by chef Helena Puolakka and designer Ilse Crawford. We pull up a chair.
