🥩🥩Tim Hayward🥩🥩

Bye

This week’s #CookbookCorner stars Steak: The Whole Story by @timhayward. Read more about it and get his recipe for Bistecca alla Fiorentina here: nigella.com/cookbook-corne…

See this Instagram post by @timhayward instagram.com/reel/C3AmoApNU…

@TheOtherCeline I use LibraryThing. The community elements are a bit of a waste of space but it's an excellent way of keeping track. I've also got a lot of reference stuff in storage offsite so it's good for that.

Anyone know of an app for cataloguing your book collection? More for keeping track of the books you own than for rating them. Thanks!

@_AlexanderMiles @ChefVGGP No real way of knowing if that’s better or worse 😬

@_AlexanderMiles @ChefVGGP The more regular ‘humane’ slaughter is unconsciousness (electrocution in the UK. Gassing in much of Europe) followed by immediate exsanguination. Old fashioned neck wringing and decapitation both cause massive disruption of the nerve connections between head and body.

This week on “mistranslation or thing”.

@JLewisland Part of me would be happy to see chains populated by trained professionals and indies run by engaged amateurs. From a punter's POV it would improve both.

@timhayward Agree re chains/indies though

This is one reason why hospitality struggles with staff. The fashion industry has its own college funded by the leading players, restaurant chains have nothing like this (that I know of)

@JLewisland From my side of the table it's definitely noticeable that we have less 'pros' on the floor. To be positive about it, I'm rather appreciating the 80's nostalgia where all the good wait staff are smart kids just paying their way through college.

@timhayward One thing we’ve found since Brexit is those EU ‘all rounders’ have dried up, aged 19-25, trained in hotelier school with equal bits of kitchen/FoH/office, they were SO good. We just don’t produce these.

@JLewisland That's true. But everyone else's market is different. Our sector is split. Very large chain operations and very independent independent. I think we need to acknowledge when talking about our industry, that giant multiples cannot 'talk' for indies. We saw that throughout COVID

@timhayward You’re usually pretty spot on but I’m this case, I think a place for all those things together would be just what is needed. For too long ‘hospitality’ in UK is seen as ‘chefs’. In Europe it’s everything, FoH, maitre d’, GM, marketing, PR.

@edcumming @hels ...'Italian American'. Over a similar period we've done nothing similar. We have nothing like diners. 'Diners, Drive-ins and Dives' could never happen here. If we ever 'had it' we've failed to acknowledge or preserve 'it'.

@edcumming @hels Reading this piece really made me wonder about the difference between us and the US. Their increasing interest in food has made them appreciate and support regional cuisines, their historical food culture, everything from diners and Soul Food to 'Southern Foodways' and...

Vg @hels on diners. Feel this is also true of pubs newyorker.com/culture/the-fo…

@JLewisland ...equivalent might turn out GMs and floor managers... but does industry want those straight out of education? Probably not. I'm all for a more professionalised and career based approach but I don't reckon a college funded by Pret, Pizza Express and Wagamamma is going to help.

@JLewisland This place is training in management, design and marketing. A hospitality equivalent would be turning out restaurateurs, designers and possibly PRs. Neither the chains nor the large indies would benefit from training more 'creativity' into the industry. I guess a hospo...

@smithbarryc I love how he's become so whiney. Every time he opens his mouth they become more unelectable

Out. Of. Touch

@JLewisland Try putting Vaseline on the top of the cistern

Just felt a bit of snow in Soho ❄️

I visited my home town Newcastle with the FT's food writer @timhayward to meet @Anna_CookHouse, chef-proprietor of Cook House, Tim's restaurant of the year in 2019 Great food, great location and a really cool business story youtu.be/uIPsPok2isE?si…

If I wanted to have an amazingly high quality screen print done of a B&W TIFF file, can anyone suggest someone who might do it?

if art critics talked like football pundits

Bid for a seasonal meal like no other and support the ⁦@FT⁩’s financial literacy charity ⁦@FT_FLIC⁩. Go for lunch or dinner with your favourite FT journalist now at app.galabid.com/ftflicappeal23…

🚨 @ftweekend mag will be available this weekend - Dec 9 & 10 - at fine newsstands WORLDWIDE. Pieces by @matthewbremner2 @YuanfenYang @DuncanFyfe @scriblerianm @JancisRobinson @TimHarford @timhayward @cookinbootsTreat @KuperSimon. Buy a copy (or several) so we maybe do it again!