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Mike Gibson

Mike Gibson

Editor

Mike was born to eat and drink, so it's lucky he's editor of Foodism. His favourite cocktail is a negroni, his favourite wines are from California, his favourite spirit is whisky (with and without the 'e') and his favourite food probably changes too often to list. Maybe pizza. In what little other free time he has, he withstands being routinely disappointed at the home of his beloved Tottenham Hotspur FC.

Mike Gibson's articles

The Frog Hoxton: restaurant review

The relaunched East London outpost of Adam Handling's restaurant operation combines the creative cooking you'd expect with arty interiors and a downstairs speakeasy

The rise and rise of sourdough baking

The popularity of sourdough is at an all-time high. We dive into what makes it so special, after spending an afternoon judging at the World Bread Awards

Rambla, Soho: restaurant review

The biggest restaurant from Catalan-American chef Victor Garvey builds on a burgeoning Soho empire, bringing a characteristically authentic taste of Barcelona to Dean Street

St Leonards, Shoreditch: restaurant review

The new Shoreditch restaurant from Jackson Boxer and Andrew Clarke builds on their flair for straightforward dishes designed to deliver maximum flavour.

Adam Handling: my career in five dishes

Adam Handling is a chef unwilling to be defined by a particular style, and his signature dishes reflect his hunger for creativity

How Lavazza conquered the world of coffee

After 120 years at the top of Italian coffee culture, and with one of the most ambitious construction projects in modern Italy, family-owned Lavazza is adjusting to a new reality

Cognac: shining the light on this famed French spirit

A trip to four very different cognac houses shows how a spirit born of tradition is entering a new era

Nieves Barragan Mohacho: my career in five dishes

First at Fino and Barrafina, and now at Sabor, Nieves Barragán Mohacho has earned a legion of fans by faithfully reproducing traditional Spanish recipes. The results, as these five dishes prove, are often magical

The Foodist: two centuries of Simpson's in the Strand

A trip to a genuine relic reminds Foodism's editor Mike Gibson that London's food scene has a history that's unmatched

Everything you need to know about speciality coffee

If the world of speciality coffee feels impenetrable, fear not – we've enlisted some industry experts to tell you all the need-to-know info

Le Pigalle, Paris: hotel review

We head across Channel to Le Pigalle, a boutique hotel finding a niche amid the sex shops and strip clubs of an up-and-coming Paris neighbourhood

The Foodist: on Hackney council's disastrous new licensing policy

A controversial new licensing policy could spell disaster for Hackney's nightlife scene. It's time to get involved

Pied à Terre, Fitzrovia: restaurant review

There's thoughtful, creative cooking to be found at quintessential Fitzrovia restaurant Pied à Terre, where punchy flavours meet surprisingly new-school wines

M Restaurants has announced its Young Chef of the Year winners 2018

Hamish Pearce of Pidgin was crowned 2018's Young Chef of the Year at M Victoria, with Jamie Gardner and Adebayo Folarin grabbing the other two prizes

Adam Handling on The Frog Hoxton and creating a sustainable food empire

The ambitious chef-patron of The Frog Hoxton and Frog by Adam Handling talks to us about the new incarnation of The Frog E1, his hotel opening and how he's fighting food waste across his growing restaurant group

The Duke of Richmond, Hackney: restaurant review

It might serve a French menu in a British boozer owned by a chef versed in Italian cooking, but there's no identity crisis at Tom Oldroyd's latest venture – just simple and frequently brilliant cooking

The Foodist: Tottenham to step pitch-side dining up a notch in new stadium

Tottenham Hotspur is the first Premier League club to bank big on food and drink

Melitta Barista TS Smart: product review

Many in-built coffee machines can make a meal out of what should be a simple act. The Barista TS Smart's connected app makes it customisable and fun, too

Dandelyan, Southbank: bar review

New menu The Modern Life of Plants aims to take acclaimed bar Dandelyan's conversation about sustainability to an industrial scale

Ben Chapman: My Career in Five Dishes

As founder of Smoking Goat and Kiln, Ben Chapman has pioneered a style of Thai-inspired cooking that makes the most of great British ingredients. He talks Mike Gibson through five dishes that sum it up