Fine Dining Lovers, the magazine for foodies by S.Pellegrino and Acqua Panna

Article

Nick Kokonas: Building a Revenue Bridge Out of Covid-19 Towards Future Restaurant Success

Nick Kokonas takes stock of Tock and the Alinea Group during the Covid-19 crisis, and emerges with a plan to beat the challenges of lockdown.

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Amanda Cohen: We Need to Fix Our Restaurant Industry

In Fine Dining Lovers’ Turning The Tables, a series of talks by restaurant industry leaders, Amanda Cohen of Dirt Candy speaks about how the coronavirus crisis heighted issues in the industry and how it needs to change.

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Vaughn Tan: When All The Rules Change, It’s Time To Get Creative

When it comes to uncertainty, Professor Vaughn Tan has written the book. Now he is imploring restaurants to get creative and turn the opportunities arising from the coronavirus crisis into success.

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Sasha Correa Asks If Our New Habits Will Last After Coronavirus

Sasha Correa of the Basque Culinary Center wonders whether people can keep up their new food habits as we emerge from lockdown.

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Vaughn Tan: The Smart Thinking That Could Save Restaurants

Vaughn Tan shines a light on how restaurants can adapt to survive and sustain themselves in a new culinary landscape shaped by the coronavirus pandemic.

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We're in This Together: Tock Rolls Out Platform to Help Restaurants Pivot to Delivery

Online reservations platform, Tock is helping restaurants pivot to delivery to get through the coronavirus pandemic.

Article

James Beard Foundation Survey Reveals US Restaurant Industry will Need $92 Billion

The James Beard Foundation has released the results of an online survey providing a snapshot of the impact of coronavirus on the restaurant industry.

Tuscan restaurateurs demonstration - Photo: Carlo Bressan

Article

4 metres for Every Guest: How Italy is Preparing to Reopen Bars and Restaurants

Italy, the country first hit with the coronavirus outbreak, has moved to Phase 2 of dealing with the outbreak. Restaurants and bars will reopen from Monday 18th May, but with very specific rules in place.

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Ferran Adrià: How Chefs Should Respond to The Coronavirus Crisis

The icon of contemporary gastronomy speaks about the coronavirus outbreak in Spain and how restaurants now, more than ever, need to rethink their business models.

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Foil and Triumph: A Pivotal Moment for Achatz and Alinea

Grant Achatz on his journey into an unknown and surprisingly rewarding world of takeout, sharing his iconic tabletop dessert for delivery and celebrating Alinea’s 15th anniversary with diners on lockdown.

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Saving Souls: Massimo Bottura’s Community Kitchens Live On in Lockdown

Cristina Reni, executive director of Food for Soul, on how the social organisation has pivoted to feed thousands of vulnerable people during the coronavirus lockdowns.

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Ana Roš: Living in Lockdown with Her Team

Chef Ana Roš shares the highs and lows of being in an extraordinary group lockdown situation with her family and over 30 of her staff members.

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Mark Moriarty: "This Will Present Numerous New Opportunities"

Pivotal Points: a look at the cultural, social, habitual and economical pivots taking place across Ireland as chefs, restaurateurs, farmers, and fishermen evolve to answer new demands amid the coronavirus pandemic.

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Andrew Talks to Chefs: Special Report #16 - Amanda Cohen

Andrew Talks to Chefs: Special Report #16 Amanda Cohen

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Mitsuharu Tsumura: "It’s Time to Democratise Delicious"

Mitsuharu Tsumura talks about the top of the list of the 50 best restaurants in Latin America, the chef reveals plans for some new concepts of randomness.

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After Coronavirus, Foraging is Our Way Back to Nature

If the coronavirus crisis has taught us anything it is that we have to reimagine our relationship with food and nature. Foraging might be the way back for us.

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Coronavirus Useful Assets

Turning The Tables

Digital discussions with chefs, experts and industry insiders on how the restaurant industry can respond and evolve in response to the coronavirus pandemic.

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Turning The Tables: An Industry on Pause

Education, tipping, the importance of community and different ways of running restaurants.

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Coronavirus Inspiring Initiatives

Turning The Tables: When the Lockdowns are Lifted | Turning The Tables

Three-Star Michelin take-out, making ice cream to support a food chain, economic advice, consumer trends, business strategy and more.

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Coronavirus Inspiring Initiatives

Grant Achatz Showing Why Take-Out Food Will Never Be The Same Again | Turning The Tables

The three-star Michelin chef talks about what it was like to pivot his world-famous Alinea restaurant in Chicago to offer take out.

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Coronavirus Inspiring Initiatives

Mitchell Davis on Relief, Reopening and Rebuilding | Turning the Tables

The chief strategy officer at the James Beard Foundation has been on the ground since day one of lockdowns.

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Coronavirus Inspiring Initiatives

Mitsuharu Tsumura on Ghost Kitchens, New Concepts and Cooking for Community | Turning The Tables

Mitsuharu Tsumura from the Maido restaurant in Peru, Lima, talks about his newest plans to open more local, community and democratic models of dinning in his

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Coronavirus Inspiring Initiatives

Massimo Bottura’s Advice to Young Chefs | Turning The Tables

The great Italian chef, Massimo Bottura, offers up advice to a young chef asking about transitioning from a learning role to a leading role, making the jump

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Coronavirus Inspiring Initiatives

Ana Roš on Preserving Food Chains | Turning The Tables

The Slovenian chef Ana Roš talks about how her and her entire team lived on lockdown inside their restaurant during quarantine.

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Turning The Tables | Thoughtful Lockdown Lessons

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Coronavirus Inspiring Initiatives

Thoughtful Lockdown Lessons | Turning The Tables

Introspection isn’t common in the restaurant industry, but many have found time to reflect on their relationships, both professional and personal, whether it

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Coronavirus Inspiring Initiatives

Rodrigo Oliveira on Why Cooking for Community is Key | Turning The Tables

The chef from Mocotó in Brazil speaks about his unique democratic dining model and how this has rooted the restaurant in its local community.

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Turning The Tables | Community Lockdown Lessons

Video

Coronavirus Inspiring Initiatives

Community Lockdown Lessons | Turning The Tables

During the period of lockdowns, closures and reopenings, the one thing that has remained evident across the world is the strength of the restaurant community

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Recipes

Ravioli With Ricotta Cheese And Wild Herbs

Recipe

Traditional Italian Food

Ravioli With Ricotta Cheese And Wild Herbs

Follow this authentic Italian pasta recipe to prepare homemade cheese ravioli with a light ricotta and wild herbs filling

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Recipe

Traditional Italian Food

Eggplant Caponata

Easy eggplant caponata recipe for the famous Italian vegetable dish that you can serve both warm and cold

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Spanish Food

Tapas Croquettes

Looking for Spanish tapas recipes? Try these fried ham croquettes, a tasty and easy Spanish recipe

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American Food

Pumpkin Apricot Meringue Tartlet

Pumpkin tart recipe with apricot and meringue: an American dessert by Heather Scholten from the food blog Farmgirl Gourmet, for Halloween or Thanksg

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Recipe

Traditional Italian Food

Beef Tenderloin On A Bed Of Salt

Beef tenderloin recipe: how to cook tenderloin steak salt, a easy and fat free cooking method to enhance the flavours of meat

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Gourmet Recipes

Arcimboldo Inspired Fish Soup

A warm fish soup recipe with shrimps, quick and easy to prepare, that will bring the taste of sea to your table

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Recipe

Italian Cuisine

Seafood Lasagna

Shrimp lasagna: this easy seafood pasta recipe, brought in Italy by the traveller Marco Polo, is a tasty and quick version of the Italian lasagna

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Recipe

Traditional Italian Food

Risi E Bisi (Rice With Peas)

Risi e bisi recipe: how to cook a easy rice and peas dish perfect for spring, with an ancient recipe from Venice

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Recipe

Davide Scabin

Check Salad

Check salad recipe: chef Davide Scabin's interpretation of mixed salad, a easy and gourmet dish that fully reflects Combal.zero style

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Recipe

French Food

Stuffed Veal Ears

Mushrooms, chicken and béchamel sauce: the perfect stuffing for veal ears, in this delicious French offal recipe

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Article

Replanting a Movement: Dan Barber’s Kitchen Farming Project

As the coronavirus lockdown continues to hit the food and restaurant industries hard, The Kitchen Farming Project is Blue Hill chef Dan Barber's latest initiative to keep the farm-to-table movement alive and kicking.

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Michelin Chefs cook

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Watch Michelin Chefs Cook Ground Beef

Ground beef recipes are given star treatment in the hands of Michelin starred chefs like April Bloomfield, Marco Pierre White and Gordon Ramsay, as they put their spin on classic comfort food dishes, from burgers to chilli beef lettuce wraps.

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Michelin Chefs: How to Cook Beetroot

Michelin chefs like Gordon Ramsay teach you how to cook beetroot with beautiful, bold, sweet and savoury recipes!

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Michelin Chefs Show You How to Slow Cook

If you're devoting more time to the kitchen these days, long and slow cooking is where it's at! Marinading, braising and casseroling: find out how in the hands of Daniel Humm, Marco Pierre White, Gordon Ramsay and many more.

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Watch: Michelin Chefs on How to Make Cake

Join Michelin chefs as they roll up their sleeves and get back to baking! From Blumenthal's black forest gateau to Peter Gilmore's chocolate cake, these are the must-try bakes given Michelin starred makeovers.

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Michelin Chefs Cook Croque Monsieur

Watch Michelin chefs put their spin on the finest French sandwich, and prepare to be transported straight to a Parisien street side cafe.

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Top Destinations

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Kitchen Culture

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How Hospitality Workers Can Mind their Minds During Lockdown

How hospitality professionals can safeguard their mental health during the coronavirus crisis

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Camilla Marcus is Fighting for the Survival of NYC's Independent Restaurants

Camilla Marcus is the owner of West~bourne in SoHo in NYC and founder of a NYC coalition lobbying the government for relief for independent restaurants as the coronavirus pandemic threatens their future.

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Keller, Meyer and Dayton Talk Coronavirus on The Boss Files Podcast

Chef Thomas Keller, Danny Meyer and Eric Dayton open up about the challenges they've faced during the coronavirus outbreak and what people can do to weather the storm.

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Galvanizing the Industry: Olmsted Opens as Community Food Bank

The New York Hospitality Coalition is forming a community from the fractured service industry to try and chart a way out of the coronavirus crisis together.

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How to Bid on a Private Dinner Cooked by Daniel Humm

The Make it Nice Hospitality group has initiated an online fundraising auction to raise money for their New York team affected by restaurant closures.

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Trending galleries

Gallery

Mugaritz Amazing Collection of Water Themed Dishes

Mugaritz test the infinite "shapes of water" in a series of recipes exploring how the playful ingredient we take for granted can interact with diners in a pl