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Hugh Corcoran and The Yellow Bittern: is the customer really always right?
Talking Point A new London restaurant has caused controversy by complaining about customer eating habits
Talking Point -
The 'great cheese robbery' and the rise of food scams
In the Spotlight Blackmails, hoax orders and phishing tricks are hitting restaurants and suppliers hard
In the Spotlight -
Why a Michelin star can spell danger for restaurants
In the Spotlight Winning chefs face heightened financial pressures, changing customer demands and professional limitations
In the Spotlight -
A foodie guide to Seattle
The Week Recommends From bustling markets to burger joints, these are the best spots in the city
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A foodie guide to St Andrews
The Week Recommends The Scottish seaside town has it all, from cheese toastie shacks to Michelin-starred restaurants
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Tipping point: is the end of the service charge near?
Talking Point Diners on both sides of the Atlantic are increasingly withholding tips
Talking Point -
The top 12 afternoon teas in London
The Week Recommends The capital's afternoon tea scene is hard to beat – here's the cream of the crop
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The weird world of Companies House
The Explainer Government agency has rejected hundreds of 'naughty' names
The Explainer -
The UK's most authentic farm-to-table restaurants
The Week Recommends These eco-friendly eateries are showcasing the country’s best ingredients
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Dine and dash – the new shoplifting?
Under the Radar 'Epidemic' of grocery theft seems to be spreading to restaurants
Under the Radar -
A foodie guide to Bilbao
The Week Recommends Go bar-hopping for tasty morsels or splash out on a Michelin-starred meal in the Basque city
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El Califa de León: the world's first Michelin star tacos
The Week Recommends Unassuming taqueria in business since 1968 joins fine-dining spots in guide's first Mexico edition
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Spectacular summer dining experiences for 2024
The Week Recommends Enjoy al fresco feasting at one of these seasonal dining events
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Tuck in to British fusion cuisine
The Week Recommends The trend for combining classics from two food cultures can result in dishes that are doubly delicious
The Week Recommends
