04 October 2026 · Vol. XXXIV · № 12.329 Get the letter Search Saved

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Gluten-free menu, October 4: lentil and sweet potato salad, shrimp curry with coconut milk, chocolate mousse●Freezing peppers: there's a specific technique for doing it●A muffin tin will give the potatoes the shape of crispy cupcakes. Cottage cheese and eggs will be used for the filling●Grandma's Stuffed Potato Roll: Try Two Fillings, One Is Better Than the Other●You can prepare homemade pribináček in 5 minutes. You can make it without cooking and you know what's inside●Bored of Regular Fried Vermicelli? Try This Salted Egg Version, It's Really Solid!●Give your school cafeteria soup a second chance. Classic Russian borscht is full of aromas and flavors●Fewer trips, more efficiency: This is how food waste management relieves the burden on the dishwashing area●Creamy Mushroom Soup: A Warm Cream That Wins You Over with the First Spoon●The fastest potato dumplings with minimal work. Sprinkle hot potatoes with semolina and let them steam●Prepare crispy chalamada for the winter. With an electric slicer, you'll be done in no time●Treviglio's Nosh becomes “Ribelle”: here, red wine also pairs with fish●Gluten-free menu, October 4: lentil and sweet potato salad, shrimp curry with coconut milk, chocolate mousse●Freezing peppers: there's a specific technique for doing it●A muffin tin will give the potatoes the shape of crispy cupcakes. Cottage cheese and eggs will be used for the filling●Grandma's Stuffed Potato Roll: Try Two Fillings, One Is Better Than the Other●You can prepare homemade pribináček in 5 minutes. You can make it without cooking and you know what's inside●Bored of Regular Fried Vermicelli? Try This Salted Egg Version, It's Really Solid!●Give your school cafeteria soup a second chance. Classic Russian borscht is full of aromas and flavors●Fewer trips, more efficiency: This is how food waste management relieves the burden on the dishwashing area●Creamy Mushroom Soup: A Warm Cream That Wins You Over with the First Spoon●The fastest potato dumplings with minimal work. Sprinkle hot potatoes with semolina and let them steam●Prepare crispy chalamada for the winter. With an electric slicer, you'll be done in no time●Treviglio's Nosh becomes “Ribelle”: here, red wine also pairs with fish●

The Exchange & The Counter

Corbin & King: Hospitality is about empathy

Corbin & King: Hospitality is about empathy

Hospitality is about empathy.

The success of Corbin & King was built on this and last Friday the London hospitality industry changed forever. The new owners might think they’ve secured the future of a restaurant business but what they’ve misunderstood is the sentiment towards these venues. People’s feelings are not transferred as part of a corporate deal.

Jeremy and Chris are two of the kindest gentlemen in the trade. They looked after their staff and customers with care and attention. They never looked at either as a commodity. They were empathetic.

Both gave many of us a purpose in life – myself included. I’m saddened to think how many of their amazing staff across the group must be feeling at the moment. The Wolseley was my happy place. If I was feeling sad or lonely it would be my solace. It’s the restaurant I’ve been to most in my life and I’m not sure if I can bring myself to set foot inside it again. Look around the restaurants in London today and Chris and Jeremy’s influence is everywhere. I’ve no doubt they will be back. We need them back.

More The Exchange & The Counter

Manuka honey: what it is, how to distinguish it from “regular” honey, and why it costs so much

Manuka honey: what it is, how to distinguish it from “regular” honey, and why it costs so much

“It won't make the food arrive any faster”: the waiters are fed up with this customer habit

“It won't make the food arrive any faster”: the waiters are fed up with this customer habit

This is why gray shrimp suddenly turn into bright pink ones when fried

This is why gray shrimp suddenly turn into bright pink ones when fried

The smallest restaurants in the world to book at (at least) once in your life

The smallest restaurants in the world to book at (at least) once in your life