TALKING ABOUT FOOD

Earlier in the year I wrote about how technology is changing the restaurant industry for CODE Quarterly and I spoke about the american ticketing system Tock, since then The Clove Club have taken on the system. Ticketing systems within restaurants is a topic that elicits strong opinions for and against, and has many in the industry curious about how it can work.  I doubt there is much argument that it is something that will work in some establishments and not in others, but how big is the range of where it will work? Places that are akin to The Clove Club in it’s set menus structure, such as Lyle’s and Typing Room, are not employing the system and seem to have made a conscious decision not to.

This year I've been  writing a play that looks at how food feeds into our understanding of home and belonging. It's about a Malaysian woman who moves to the UK, misses home, sets up a street food stall selling Malaysian food... The play is called 'Don't sing in the kitchen, or you'll marry an old man', check out the project here: www.DontSing.co.uk As part of research for this project I have been speaking with people in London about food and home. In the series ‘Home, Food & Business’ I have been focusing on those who have developed a career around food that reminds them of home and who predominantly have ‘home’ in multiple places.I thought I would gather those interviews here.