Chef Massimo Bottura Says Dubai’s food waste must be curbed

Here’s a measure of how bad food wastage was getting in Dubai… the government was running out of landfill space in which to dispose of it. Tonnes of perfectly edible food was being buried in the ground. A report from the Dubai Industrial Park and The Economist Intelligence Unit earlier this year revealed that in…

Why the world is going crazy for Jollibee

Last October, Jollibee opened their 37th store in America. It was their second in New York State, but their debut in Manhattan. The first person arrived and started to queue 20 hours before its 8am opening. Despite the cold and persistent rain, a steady stream of people joined the queue throughout the night and into…

Why London’s greasy spoon cafes are important

We start with a sad fact – Starbucks now makes more money from selling food than it does coffee, and along with all the others coffee chains, Prêt a Mangers and their like, the independent cafes are being pushed out and slowly vanishing from the streets of London. And with them goes not only fry…

Pierre’s Bistro & Bar

For Pierre Gagnaire, this is his second act in Dubai. A reinvention upon his return to the city that once lauded and loved him. His previous restaurant, Reflets, ran from 2008 until it’s closure in 2016 and was the Gallic temple of fine-dining, regarded by many as the best restaurant in the city. But times…

Scalini

There’s an idea of Italian food as the “food of the soul”, and it’s something that’s been lost in recent years. We lost it amid a rush to modernise and change. It was usurped by restaurants with “concepts” that need explaining to you, food being served on things other than plates, waiters in trainers addressing…