Tony Naylor

Manchester

Best taken with a pinch of salt. Food & drink words @guardian @obsfood @RestaurantMagUK @olivemagazine @bbcgoodfood. Sporadic music & culture stuff, too.

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Articles

around the UK in 19 loc...

1 week ago | observer.co.uk | Tony Naylor

Photographs by Ellis ParrinderFood styling by Sarah HardyLiving online, as we do, it is easy to view British food as increasingly homogeneous and drained of regional variety. From Dundee to Dover, we seem to exist inside an interchangeable Instagram grid of tacos, smash burgers, soft-serve ice-cream and spritz cocktails. But that impression is surface deep. Dig a little, especially into the nation’s bakeries, takeaways and pubs, and a different Britain emerges.
Why are you throwing away fruit?

2 months ago | bbcgoodfood.com | Tony Naylor

Plan what fruit you will realistically eat that week, make a list to avoid impulse purchases and buy loose items of fruit according to your exact need, rather than larger packs of apples or oranges. “Shopping like our nan back in the day,” says WRAP CEO, Harriet Lamb. WRAP has found 65 per cent of shoppers would buy more loose fruit if it was available, which would also reduce unnecessary packaging. Some of that packaging is designed to keep fruit fresh for extended periods.
Best restaurants in Glasgow

2 months ago | olivemagazine.com | Sarah Kingsbury |Tony Naylor

Looking for restaurants in Glasgow? Want to know the best places to eat in Glasgow? We have found the top local neighbourhood restaurants, cafés and bars in the city for a foodie weekend in the Scottish city... AdDiscover more city guides with our best restaurants in Edinburgh, best restaurants in Dundee and best restaurants in Belfast.
30 things we love in the world of food, 2025

Feb 23, 2025 | theguardian.com | Anna Berrill |Melissa Thompson |Caroline Eden |Killian Fox |Kate Guest |Georgina Hayden | +5 more

PeopleParis Rosina and the return of supper clubs“My food is like your grandmother’s, but far sexier,” says chef Paris Rosina, the first part perhaps unsurprising given she grew up watching the likes of Fanny Cradock, Keith Floyd and the Two Fat Ladies.
15 of the best places for a roast dinner in the UK

Jan 31, 2025 | nationalgeographic.com | Tony Naylor

This article was produced by National Geographic Traveller (UK)In Britain, the Sunday roast is sacrosanct. Gathering together around a beautifully cooked joint of meat, with lashings of gravy, vegetables and billowing Yorkshire puddings, is, for many, the weekend’s social highlight. And where better to do to this than the pub? Not only do you avoid the washing-up but, centuries after the French dubbed Brits les rosbifs, you get to enjoy the roast at its most modern.
How to be a foodie in 2025

Jan 26, 2025 | msn.com | Tony Naylor

Microsoft Cares About Your PrivacyMicrosoft and our third-party vendors use cookies to store and access information such as unique IDs to deliver, maintain and improve our services and ads. If you agree, MSN and Microsoft Bing will personalise the content and ads that you see. You can select ‘I Accept’ to consent to these uses or click on ‘Manage preferences’ to review your options and exercise your right to object to Legitimate Interest where used.
How to be a foodie in 2025

Jan 26, 2025 | msn.com | Tony Naylor

Microsoft Cares About Your PrivacyMicrosoft and our third-party vendors use cookies to store and access information such as unique IDs to deliver, maintain and improve our services and ads. If you agree, MSN and Microsoft Bing will personalise the content and ads that you see. You can select ‘I Accept’ to consent to these uses or click on ‘Manage preferences’ to review your options and exercise your right to object to Legitimate Interest where used.
How to be a foodie in 2025

Jan 26, 2025 | theguardian.com | Tony Naylor

As difficult as it may be to believe, there was a time when Britain was not obsessed with food. Rewind to 1984 and this phenomenon was so new that in The Official Foodie Handbook journalists Ann Barr and Paul Levy were poking gentle fun at (as Levy later wrote in the Guardian) a new breed of “perfectly sane people” who “had suddenly become obsessed with every aspect of food”. The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link.
What are restaurants doing to stay busy in January

Nov 27, 2024 | restaurantonline.co.uk | Tony Naylor |William Reed

The traditionally slow weeks of January present a dilemma for restaurants. How best can you use that time? Should you chill-out and take stock of the past 12 months or start planning out the year ahead? Is it time to redecorate and refresh your venue or undertake new, one-off projects? Do you close for a while or, with the right menus and promos in place, can you have a remarkably busy January?
Moveable feast: how to relocate a restaurant… and take your regulars with you

Oct 22, 2024 | restaurantonline.co.uk | Tony Naylor

Historically, restaurants rarely relocated. The magic created in a dining room tended to be seen as indivisible from that specific setting: the room’s design, the character of the surrounding building and that of the local area. Consequently, restaurants stayed put. Owners who successfully relocated, such as Claude Bosi, who moved Hibiscus from Ludlow to London in 2007, or meat-free pioneers Vanilla Black, who left York for London the following year, were outliers.