A year after global foodservice giant Sodexo rescued niche London caterer Peyton and Byrne from administration, Sodexo chief executive Chris Bray explains why the two very different operators are better together. James Stagg and Rosalind Mullen report
Chris Denney’s ferments, foraged herbs and an approach that lets single ingredients sing is attracting rave reviews at this small but perfectly formed site, says Andy Lynes
Formerly head chef at Dabbous in London and recently crowned National Chef of the Year 2018, Luke Selby talks to Katie Pathiaki about the competition and his plans for the future
menu that focuses solely on fish and seafood transports this Covent Garden site to the coast, says Russell Brown
It’s easy to forget just how unlikely a success the Sportsman in Seasalter, Kent, has been. The selfavowed “grotty rundown pub by the sea” (check its Twitter bio) is some way out of Whitstable, perched by a sea wall on what can be rather bleak marshland. Until recently it was very much a traditional boozer, complete with sticky carpet and frosted windows.