Life comes at you fast these days. And, sadly, print media — especially magazines — is a little slower, subject to the vagaries of paper-churning machinery and hot lead and trained-gerbil delivery chutes. Look, I’ve no idea really what goes on in the physical act of publishing a newspaper or magazine — I’ve only ever worked for them from a distance. But I do know that my deadlines are two weeks before publication and a reasonably critical review of mine happened to land just as restaurants the length of the country were staring tumbleweed and closures in the face, which caused a lot of dark, furious muttering. As ever, after the reasonable response, I determined to shine a light on the best kind of restaurants

Source: The Times March 28, 2020 23:58 UTC