Tim Hayward

FT Magazine. The winter-defying joy of perfectly layered potatoes

A detailed guide to cooking Dauphinoise, Pommes Anna and other laminated delights

Saturday, 17 January, 2026

FT Magazine. The dos and don’ts of cooking with a cast-iron skillet

With a bit of constant care, you’ll be richly rewarded

Saturday, 27 December, 2025

The joy of January — a food & drink special

FT Magazine. How to become a master broth maker

Three recipes, and a whole new framework for cold-weather cooking

Friday, 19 December, 2025

Ask an Expert. What should I cook this festive season? You asked, we answered

The FT’s food writers replied to reader questions

Saturday, 29 November, 2025

FT Weekend Magazine’s Christmas issue

The experts’ guide to the Christmas food and drink that really matters — and how to get it right

If you could only choose one festive treat, what would it be? Nigella Lawson, Jay Rayner, Jancis Robinson and more share their non-negotiables

Friday, 21 November, 2025

FT Magazine. St John’s founders are stepping back. What comes next for the trailblazing nose-to-tail restaurant?

Fergus Henderson and Trevor Gulliver are retiring from day-to-day operations after 31 years

Saturday, 4 October, 2025

FT Magazine. Quick on the slaw

A speed peeler tears strips off the competition — as all the best chefs know

Thursday, 18 September, 2025

The FT Magazine’s Coffee Guide

FT Magazine. Confessions of the FT’s coffee geeks

How Martin Wolf, Jemima Kelly, Robert Smith and other FT writers fell under the spell of speciality coffee

Saturday, 30 August, 2025

FT Magazine. Do you really know how to cook with skewers?

Unlock the ancient secrets of the pointy stick

Saturday, 16 August, 2025

Summer of salads

FT Magazine. London’s best restaurant salads — with recipes

Brutto, Arlington, Bocca di Lupo and Maison François share their secrets

Saturday, 19 July, 2025

FT Magazine. How to make the perfect ice cube

Good drinks deserve chunky, crystal-clear ice

Saturday, 21 June, 2025

FT Magazine. A better fishcake is possible

To do better by British fish, we must steal from America

Saturday, 31 May, 2025

FT Magazine. The hand pie is an overlooked British icon. That ends now

Why do big pies get all the glory?

Saturday, 26 April, 2025

FT Magazine. Cheap, ethical and delicious: it’s mince’s moment to shine

The good stuff is full of flavour — and Tim Hayward has the recipes to prove it

Friday, 21 March, 2025

Spring food & drink special: the experts are here

FT Magazine. Rules for restaurant dining: the FT experts’ annotated guide

Jay Rayner, Marina O’Loughlin, Tim Hayward and Jancis Robinson have strong opinions. But can they handle feedback from 19 food-world stars?

Friday, 21 March, 2025

Spring food & drink special: the experts are here

FT Magazine. A three-tier theory of sandwiches

So you thought an egg sandwich was simple? You thought wrong

Thursday, 13 March, 2025

FT Magazine. After 13 years, this is my final restaurant review. So, what was it all about?

Tim Hayward finally explains himself

Thursday, 6 March, 2025

FT Magazine. Midland Grand, St Pancras: a restaurant so good, I reviewed it twice

The newly installed American chef Victor Garvey will make you love modernist cooking again

Thursday, 27 February, 2025

FT Magazine. Eating out is a form of cosplay, and not just at The Yellow Bittern

No restaurant choice is neutral

Thursday, 20 February, 2025

FT Magazine. Astral Cafe: London cabbies’ best kept secret

Tim Hayward’s got The Knowledge, and a bacon sandwich to boot

Thursday, 13 February, 2025

FT Magazine. Snobby’s, Bristol: ‘It proved me wrong’ — restaurant review

Don’t hate the player, hate the name

Thursday, 6 February, 2025

FT Magazine. Long Friday: Chez Panisse-level genius, in Newcastle — restaurant review

Anna Hedworth’s cooking is extraordinary, and entirely her own

Thursday, 30 January, 2025

FT Magazine. Ambassadors Clubhouse, Mayfair: ‘A phenomenal evening’ — review

But navigating the booking system, that’s another story entirely

Thursday, 23 January, 2025

FT Magazine. The incredible, meal-ruining potential of a rough ceramic plate

Nothing sets teeth on edge like the sound of a knife on artisanal tableware