It's certainly an exciting time to read about food and drink in the UK - our second favourite pastime after actually eating said food and drink. The industry's awash with praise for the Financial Times' new stellar line-up. The upcoming sale of The Observer will no doubt bring a wave of change to OFM, one of the country's most excellent food magazines. There's also The Fence's new critics column, which we're great fans of. We recently contributed to Jimi Famurewa's deep dive into restaurant social media, as well as Jo Taylor's piece on the changing face of food criticism - two journalists we greatly admire exploring corners of the food world with a refreshing take. ​Do give them a read.

LATEST NEWS

ARAM, from Imad Alarnab, opening in Somerset House this autumn

Imad Alarnab - founder of beloved Soho restaurant Imad's Syrian Kitchen - will open cafe, deli and restaurant Aram in Somerset House later this year. Expect lunches and breakfasts that draw on flavours from across Syria's 14 provinces, made with authentic Syrian produce directly imported for the first time since the start of the war. By night, Aram will host charity events and supper clubs, supporting new talent and refugee chefs. Read more here.

LUCA co-founders Johnny Smith and Daniel Willis launch new hospitality group SMITH & WILLIS

This month, lifelong friends, musicians and restaurateurs Johnny Smith and Daniel Willis will launch Smith & Willis, a new hospitality group. The group will encompass Michelin-starred LUCA, as well as a new partnership with Osip and Merlin Labron-Johnson; The Loft, a new concept space and creative hub for the pair's network of chefs, artists and musicians; and more new restaurant brands, including a new London opening coming soon - stay tuned.

Tonic now working with COUNTER 71 from chef Joe Laker and cocktail bar LOWCOUNTRY

We're very pleased to share that Tonic is now working with the chef's table restaurant Counter 71 and its sister bar Lowcountry in Shoreditch. From chef Joe Laker (formerly of Fenn), Counter 71 explores the British natural larder, encompassing ingredients both traditional and unconventional in its 10-course menu. Downstairs, Savannah-born bartender Ryan Sheehan serves American whiskies (ryes, bourbons and more), alongside creative cocktails.

ARABICA celebrates 25 years with launch of debut cookbook "Arabica: Small Plates, Big Connections"

Modern Eastern Mediterranean restaurants Arabica are celebrating 25 years since chef-founder James Walters first pitched his trestle table in Borough Market. Known for their velvety dips, colourful mezze, and smoky grill dishes, Arabica and James are celebrating the milestone by sharing the secrets behind their celebrated dishes in a debut book, peppered with details of James's journeys across the region, where he has forged lasting friendships.

OX & FINCH to reopen on 8th April following refurbishment

We're excited to see Ox & Finch - the Bib Gourmand-winning restaurant in Glasgow's Kelvingrove - open its doors once again to diners, following a six month refurbishment. The restaurant's (still recognisable) interior will sport a rejuvenated look, and the food menu will also blend classics with newcomers, as new Head Chef Craig Nelson rejoins the team after four years spent cooking under some of London’s top chefs. Read more here.

NEWHALL MAINS reopens for 2025 with new wellness offering

April sees the reopening of Newhall Mains, the award-winning boutique hotel near Inverness. This year, Newhall Mains will open its doors year-round for the first time, offering cosy winter staycations in its five individually-themed cottages. Also new for this year are its spa facilities, including a cold plunge pool and bespoke outdoor sauna for a touch of relaxation in the heart of the Highlands. Read on here.

Dish Spotlight: Root vegetable ice cream

Jerusalem artichoke at Shaun Rankin at Grantley Hall

Shaun Rankin's seasonally changing 'Magnum' ice lolly is currently flavoured with the nutty root, with previous iterations including pumpkin and mushroom.

Chicory root with citrus at Osip

In Somerset, Merlin Labron-Johnson's pot of locally sourced chicory root ice cream is layered with meringue, blood orange, and a citrus-infused sabayon.