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To choose or not to choose? Isaac McHale and Fay Maschler go head to head on no-choice menus.
There’s nothing wrong with a bit of flowery language, says Lucy Mangan, but why can’t menus tell us what we really need to know?
What’s your ultimate nightmare? For food writer Tanya Gold, it doesn’t get any worse than the restaurant tasting menu – a minefield of foam, slime and exploding brains.
Forced to choose between a rancid white and a tannic red, Nina Caplan would go for the coffee. Why can’t more local pubs offer a decent wine list?
Vegetables? Good. Weeds? Bad. Guest columnist Marina O’Loughlin has had enough of restaurants raiding the hedgerows and serving up piles of unidentifiable green sludge.
Is it too much to expect a restaurant to make you feel welcome? Simon Hoggart rails against grumpy staff who treat diners as an annoying inconvenience.
Why do some sommeliers derive such pleasure from belittling diners? Don’t they know their job is to serve us? Tim Atkin MW, who knows a thing or two about wine, puts these supercilious killjoys in their place.
Tired of shouting at your dining companion or afraid to utter a word in an echoey, church-like restaurant? Carl Wilkinson isn’t afraid to speak up.
Sick of reading cliché-ridden twaddle about the writer and his actress dining companion as they enjoy the first service in a newly opened gastropub? Joe Warwick launches his campaign for better restaurant writing.
In the wake of the latest round of stars, Joe Warwick lets the air out of Michelin’s tyres in an effort to halt its drive for world domination