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Which new openings really stood out?
Trad British sponges, inventive flavour combinations, and all manner of potential birthday cakes
Udon in the City, roti on an industrial estate, small plates on the canal, sandwiches in Bloomsbury, and more — many with heaters
As the London restaurant opening cycle kicked back up, who stood out?
But first, stop calling it Basque cheesecake
"That was all that we wanted to do, keep people in jobs"
"I have no faith in this government. They have shown almost sneering contempt for hospitality and feel we can be used to do the work they are so incompetent to do themselves."
"It’s crucial that once we can trade again that we are not subject to further lockdowns, therefore it’s imperative those timings are measured and precise."
"The last 12 months have shown resilient businesses are built on decisions they make autonomously, on a controllable level for themselves."
In a year of few and delayed openings, which ones stood out?
"It certainly is not a very merry Christmas to anyone working in the hospitality industry"
Classic turkey and stuffing, fried rabbit, moistmakers, bread sauce mayo, bacon XO, and more
"We are in a battle with a way to go yet, steel yourself on your mettle and… onward!"
Sandwiches, dumplings, doubles, fried chicken, and more