Israeli-British chef, restaurateur and food writer building a UK culinary empire
A mix of Guardian, Independent, Scotsman and other outlets feature musings on food culture, vegan cooking, coastal cuisine and personal memories. The pieces explore how British eating habits travel from seaside classics to plant-based trends, with reflections on tradition, modernity and regional flavors.
A wave of UK and European travel pieces are steering readers toward autumn getaways, with Cornwall topping a reader travel awards and St Ives standing out as a surf-and-art hub. Pieces highlight off-season value, non-flight stays, and regional diversity.
UK workers are increasingly bringing lunch from home to save money and eat healthier, with 46% now doing so more often than last year. Younger workers are leading the shift, while rising off-site food prices push more people to DIY meals.
Ottolenghi Edinburgh has opened on George Street, Edinburgh, in the former Ragu site. Yotam Ottolenghi and Neil Campbell lead a transformed space offering a broad menu, from miso hake to Scottish puddings, with a lively launch attended by notable figures. The restaurant promises a vibrant, globally inspired menu and a strong emphasis on atmosphere.