During this grim, hopefully fairly brief time when it’s impossible to go out to eat, Jay ponders what it is that the really great places have in common. By Jay Rayner
Jay RaynerWhat does a restaurant critic do when all the restaurants are closed? This one turns to looking at various themes in the world of eating out. This week: what makes a classic? (Featuring @RulesRestaurant Oslo Court and @legavroche_ among others)
In the international restaurant scene, London is now a match for New York, but this Korean restaurant is setting the pace
Jay RaynerAnd so the last of my standard reviews before I start moving towards something else. Fittingly, given the news today, it’s from New York: Haenyeo in Brooklyn - a playful take on the Korean repertoire
The post-Brexit immigration system is a threat to the food industry – and a snobbish failure to understand the value of people who do jobs that benefit us all
Jay RaynerWhen I wrote this month's OFM column we had other thoughts on our mind. Those issues haven't gone away. And so, ahead of this weekend's mag, my column, early: a rant about dismal govt rules on what denotes 'skilled labour' from abroad.
Researching his book on final-menu fantasies, the critic Jay Rayner came across an unsettling body of work about the choices of the condemned.
Jay RaynerWhile researching my book on last suppers I stumbled across something intriguing: over 50 countries have an active death penalty but only one, the US, has a fascination with death row meals. Me, for the @nytimes
The Observer restaurant critic’s most biting reviews have now been collected in a book. Here, he defends the art of negative criticism – after all, it’s just a part of the job
Jay RaynerMy Guardian US piece today focused, for various reasons, on the negativity of UK critics and the methods of their US counterparts. For clarity, here's a piece I wrote, when a collection of my stinkers was published in 2018
Chinese restaurants need your custom – no hard thing to give when the food is this good, says Jay Rayner
Jay RaynerThis week’s review, as well as being a description of fabulous Cantonese roast meats at Four Seasons, is also an act of solidarity with Britain’s Chinese community which has suffered via misplaced racist fear over Coronavirus. Support your local Chinese.