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Accessibility helpSign InSubscribeFinancial TimesSubscribeSign InHomeWorldWorld HomeMiddle East warGlobal EconomyUKUSChinaAfricaAsia PacificEmerging MarketsEuropeWar in UkraineAmericasMiddle East & North AfricaTrump’s Venezuela strategy has failed in IranKharg Island: Iran’s oil lifeline that Trump has left untouchedWhich economies will pay the biggest price for the Iran war?Farage misses out on Trump meeting as their relationship coolsG7 discuss joint release of emergency oil reservesUSUS HomeUS EconomyUS CompaniesUS Politics & PolicyTrump’s Venezuela strategy has failed in IranKharg Island: Iran’s oil lifeline that Trump has left untouchedWhich economies will pay the biggest price for the Iran war?Farage misses out on Trump meeting as their relationship coolsIran war will leave a complex geoeconomic legacyCompaniesCompanies HomeEnergyFinancialsHealthIndustrialsMediaProfessional ServicesRetail & ConsumerTech SectorTelecomsTransportKharg Island: Iran’s oil lifeline that Trump has left untouchedWhich economies will pay the biggest price for the Iran war?G7 discuss joint release of emergency oil reservesEx-EY executive launches private equity-backed tax firm to challenge Big FourSheryl Sandberg and Nick Clegg join Nvidia-backed AI start-up NscaleTechTech HomeArtificial intelligenceSemiconductorsCyber SecuritySocial MediaSheryl Sandberg and Nick Clegg join Nvidia-backed AI start-up NscaleAnthropic sues Pentagon claiming supply chain risk label could cost billions in revenueKKR eyes multibillion-dollar sale of data centre cooling companyMicrosoft adds Anthropic AI models to its Copilot workplace toolsDarktrace names third chief in 18 months amid US expansion driveMarketsMarkets HomeAlphavilleMarkets DataCryptoCapital MarketsCommoditiesCurrenciesEquitiesMonetary Policy RadarWealth ManagementMoral MoneyETF HubFund ManagementTradingKharg Island: Iran’s oil lifeline that Trump has left untouchedWhich economies will pay the biggest price for the Iran war?G7 discuss joint release of emergency oil reservesIran war will leave a complex geoeconomic legacyPimco sticks with bet on gilts despite market slumpClimateOpinionOpinion HomeColumnistsThe FT ViewThe Big ReadLexObituariesLettersTrump’s Venezuela strategy has failed in IranIran war will leave a complex geoeconomic legacyStagflationary forces are buildingAmerica chose this war — and must now choose how to end itWhy it’s time to end the grim march of the touchscreenLexWork & CareersWork & Careers HomeBusiness School RankingsBusiness EducationEurope's Start-Up HubsEntrepreneurshipRecruitmentBusiness BooksBusiness TravelWorking ItWhy it’s time to end the grim march of the touchscreenYou can turn this to your advantage if every news story has ‘tax exile’ in itBusiness school professors’ picksLife & ArtsLife & Arts HomeArtsBooksFood & DrinkFT MagazineHouse & HomeStylePuzzlesTravelFT GlobetrotterHow to wear a tie: HTSI’s definitive guideThe new food fad sweeping KoreaWine storage is emerging from the cellarFlip it and reverse it: the enduring fun of Jaeger-LeCoultre’s Reverso ‘Match of the century’ referee Lothar Schmid’s chess library up for auctionHow To Spend ItHomeWorldUSCompaniesTechMarketsClimateOpinionLexWork & CareersLife & ArtsHow To Spend ItFinancial TimesSubscribeSign Injayrayner.co.ukInstagramBlueSkyRestaurantsFT Magazine. The Porter’s Table, London: A brand extension too far for Guinness — restaurant review The grill restaurant in Covent Garden’s new brewery-meets-merch shop has all the charm of a new-build hotel Jay RaynerRestaurantsFT Magazine. Noodle soup so good it should come on prescription — Jay Rayner reviews Sông Quê Phở in ShoreditchOne of London’s favourite Vietnamese cafés has opened a grown-up noodle barRestaurantsFT Magazine. ‘I doubt I will eat better than I did here’ — Jay Rayner reviews Mezzogiorno, WestminsterFrancesco Mazzei’s new restaurant gives Italian comfort food the grand hotel treatmentJay RaynerRestaurantsFT Magazine. ‘The late-night hideaway London needs’ — Jay Rayner reviews Dover St Counter in MayfairA vibey little bistro from former Soho House exec Martin KuczmarskiJay RaynerRestaurantsFT Magazine. The pub that refused to die — Jay Rayner reviews The Highland Laddie in LeedsThis old boozer, ringed by newbuilds, exceeds all expectations — and it’s got a mustard menuJay RaynerRestaurantsFT Magazine. ‘Great highs and thudding lows’ — Jay Rayner reviews Poon’s, the StrandThis kind of Chinese restaurant without stir fries feels like a joke without a punchlineRestaurantsFT Magazine. A journey through the multiverse of Caribbean cooking — Jay Rayner reviews two new openings in south London South London restaurants 2210 by NattyCanCook and RapChar are serving food to excite and intrigueJay RaynerFood & DrinkFT Magazine. Salad bars have changed. Are they better for it?Jay Rayner goes for a restorative stroll down Piccadilly and is ambushed by temptationRestaurantsFT Magazine. Noodles worth getting weird about — Jay Rayner reviews Maneki Ramen, BirminghamA restaurant that takes the essentials seriously — and remembers the dessertsJay RaynerThe joy of January — a food & drink specialFT Magazine. Is any meal worth three days’ cooking?Jay Rayner goes all in with a glorious menu of multi-day dishes, including his cassoulet recipeFT GlobetrotterLondon’s best new restaurants of 2025The debuts that most delighted the FT’s food writers and editors this yearRestaurantsFT Magazine. Leather tabards. Pork scratchings. Flaming desserts — Jay Rayner reviews Rosi, LondonThe food of the 1970s could sing, and here it does so with indulgent flairJay RaynerFood & DrinkAsk an Expert. What should I cook this festive season? You asked, we answeredThe FT’s food writers replied to reader questionsRestaurantsFT Magazine. A restaurant that restored my faith in tasting menus — Jay Rayner visits Vetch in LiverpoolIn an age of self-important philosopher-chefs, this charming and clever eatery offers multi-course dining without a hint of pomposity or pretensionJay RaynerOur best Christmas recipes from this holiday season and years pastFT Magazine. Jay Rayner shares two of his best festive recipesA chopped liver recipe inspired by a famous New York bagel shop and a boozy Mont BlancFT Weekend Magazine’s Christmas issueThe experts’ guide to the Christmas food and drink that really matters — and how to get it rightIf you could only choose one festive treat, what would it be? Nigella Lawson, Jay Rayner, Jancis Robinson and more share their non-negotiables RestaurantsNigella and Tucci are right to love Ratanà — Jay Rayner reviews a cult restaurant in MilanHip London wine bars are awash with Italian regional cuisine, but they can’t match the real thing for atmosphereJay RaynerRestaurantsFT Magazine. A thrilling introduction to the food of Hunan — Jay Rayner reviews Fiery Flavors in SouthwarkA chilli-doused Chinese culinary adventure in the shadow of Canary WharfJay RaynerRestaurantsFT Magazine. ‘Camp, chaotic, Queen-themed . . . and potentially very good — Jay Rayner reviews Lilibet’s, Mayfair’This silly, spendy seafood restaurant has the potential to be an awful lot of funJay RaynerRestaurants‘One of my picks of the year’ — Jay Rayner reviews Starling in Surrey‘Great British Menu’ winner Nick Beardshaw has created that rare thing: a restaurant that gets everything rightJay RaynerFT Books EssayIt’s not about the food — Jay Rayner on the secret of a great restaurantIs entrepreneurship plus celebrity a recipe for success? Our critic savours a clutch of memoirs by restaurateurs, from The Ivy’s Jeremy King to Drew Nieporent’s venture with Robert De NiroRestaurantsIt takes two specialist Japanese restaurants – Jay Rayner reviews Katsuro and Hinaga, LondonFirst a proper katsu then a venue change for aftersJay RaynerRestaurantsA reassuringly good Anglo-French neighbourhood restaurant — Jay Rayner reviews Brasserie Constance, FulhamHidden within Fulham FC is a dining experience overseen by chef Adam ByattJay RaynerRestaurants‘Sublime, transcendent . . . and morally complex?’ Jay Rayner reviews Legado, ShoreditchBeautiful suckling pig served with a side of existential crisisJay RaynerThe Weekend EssayHow high-end restaurants went globalAs a new generation sets out in the footsteps of Nobu and Zuma, Jay Rayner examines the rise of ‘luxe’ food chains — and whether it has come at a costHelp CentreContact UsAbout UsAccessibilityCareersSuppliersTerms & ConditionsPrivacy PolicyCookie PolicyManage CookiesCopyrightSlavery Statement & PoliciesShare News Tips SecurelyIndividual SubscriptionsProfessional SubscriptionsRepublishingExecutive Job SearchAdvertise with the FTFollow the FT on XFT ChannelsFT SchoolsPortfolioFT AppFT Digital EditionFT EditAlerts HubBusiness School RankingsSubscription ManagerNews feedNewslettersCurrency ConverterFT Live EventsFT ForumsFT Leaders AcademyMore from the FT GroupFT Editorial Code of PracticeUKSubscribe for full accessHomeWorldMiddle East warGlobal EconomyUKUSChinaAfricaAsia PacificEmerging MarketsEuropeWar in UkraineAmericasMiddle East & North AfricaUSUS EconomyUS CompaniesUS Politics & PolicyCompaniesEnergyFinancialsHealthIndustrialsMediaProfessional ServicesRetail & ConsumerTech SectorTelecomsTransportTechArtificial intelligenceSemiconductorsCyber SecuritySocial MediaMarketsAlphavilleMarkets DataCryptoCapital MarketsCommoditiesCurrenciesEquitiesMonetary Policy RadarWealth ManagementMoral MoneyETF HubFund ManagementTradingClimateOpinionColumnistsThe FT ViewThe Big ReadLexObituariesLettersLexWork & CareersBusiness School RankingsBusiness EducationEurope's Start-Up HubsEntrepreneurshipRecruitmentBusiness BooksBusiness TravelWorking ItLife & ArtsArtsBooksFood & DrinkFT MagazineHouse & HomeStylePuzzlesTravelFT GlobetrotterPersonal FinanceProperty & MortgagesInvestmentsPensionsTaxBanking & SavingsAdvice & CommentHow To Spend ItSpecial ReportsAlphavilleFT EditLunch with the FTFT Globetrotter#techAsiaMoral MoneyVisual and data journalismNewslettersVideoPodcastsNews feedFT SchoolsFT Live EventsFT ForumsFT Leaders AcademymyFTPortfolioFT Digital EditionCrosswordOur AppsHelp CentreSubscribeSign In

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