While restaurant recommendations nowadays come thick and fast, being deliberately denied that information is almost anti-food, writes Charlie Penn.
From the editor
It’s about time
While researching this issue, it became apparent that food hangs on time in many ways, ways which we hope we’ve explored well in this issue.
There’s talk of the present discussions we face when considering the most timely aspects of our food: seasonality; waiting for food to arrive in restaurants; what happens to food when you take your time over it; and what the future kitchen may look like.