In an exclusive interview with the magazine, Luke and his brothers Nathaniel and Theo discuss taking on the 12-cover restaurant in the basement of The Blue Posts pub in London's Chinatown, why they chose to retain its name and their future plans for the restaurant once it reopens following the Coronavirus lockdown.
The April issue also features an interview with Gail's Bakery co-founder Tim Molnar on the bakery group turning 15 years old, its expansion to date, the lessons that have been learned after a decade a half in the business and why its bread philosophy has struck a chord with so many customers,
Luke French and Stacey Sherwood discuss their approach at their much-vaunted Sheffield restaurant Joro that has become a shining star in the world of gastronomy since its launch in December 2016 and which is now ranked on the list of the UK's Top 100 Restaurants.
French reveals the ideology behind the restaurant and how it is inspired by local and seasonal sourcing and modern and ancient cooking techniques.
Also in the April issue, we go on a pre-epidemic Negroni and bone marrow-fueled tour of the US with St John, joining founders Fergus Henderson and Trevor Gulliver at special meals held across the country in celebration of the publication of their 25th anniversary cookbook The Book of St John.
We also hear from Bill's founder Bill Collison on his continuing with the all-day restaurant group he started over a decade ago; get a masterclass in Fatt Pundit's shredded chilly venison; analyse how restaurants can harness the latest digital marketing technology; and discover the best alcoholic drinks mixers on the market.
In addition, the Secret Stage tries his hand at Thai cooking at Soho's Kiln; we take a look at sushi restaurant Sushi on Jones in London's King's Cross, regular columnist Tony Naylor gives his view on how restaurants are using eye-catching, social media friendly designs to attract 'generation gram'.
Restaurant magazine will be switching to a digital-only edition as a temporary measure, and in support of the industry it is being made available to a wider audience for the next three months.
To view April's edition of the magazine, click here