From Simon Hulstone’s move into offering a takeaway service at his Michelin-starred Torquay restaurant The Elephant and Jackson Boxer’s takeaway and delivery service Orasay at Home to the DIY kits now available from the likes of Patty & Bun and the steps being taken by restaurants from Cote to Gunpowder, our Stand and Deliver cover feature explores how chefs and restaurateurs have kicked into survival mode during the Coronavirus pandemic, how they are finding it and what impact it might have on their future approach to business.
The May issue also looks at restaurant operators that have turned to dark kitchens in order to expand their businesses during the crisis and the growing popularity of desserts for delivery.
It also features a piece from Chinese food expert and Michelin starred chef Andrew Wong on the work he has been doing with London University SOAS in bringing China’s vast gastronomic heritage to his restaurants, plus a piece from food writer and historian William Sitwell charting the history of the restaurant from its earliest forms.
You can also read the highlights from out daily United We Stand podcasts, featuring comment from chefs including Angela Hartnett, Paul Ainsworth, Jason Atherton and Simon Rogan as well as businesses such as Wahaca and Grind on how they are managing during the UK lockdown.
Restaurant magazine will continue to serve everyone in the sector by providing the latest news and developments as they happen online and provide as much advice, support and information as possible to keep everyone going throughout the lockdown.