Mike Gibson

Mike Gibson

Editor

Mike was born to eat and drink, so it's lucky he's editor of Foodism. Loves vintage champagne, pinot noir Caribbean rum, tasting menus, Neapolitan pizza. Hates... come back to him. 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

Marcus Wareing on teaching the stars of new film Burnt to cook like chefs

It's not often you see a London restaurant as the setting for an A-list movie. We talk to Marcus Wareing about his role in developing upcoming film Burnt, and teaching Bradley Cooper and Sienna Miller to own the kitchen

Flavour of the Week: Bush Hall Dining Rooms

This week, we get serious bang for our buck while visiting neighbourhood restaurant Bush Hall Dining Rooms

London Union's founders on a new era in street food

We meet the industry stalwarts behind newly formed London Union, who, with 15 new markets planned for the next five years, are taking dining back to the street

Flavour of the Week: Aqua Nueva

This week, we go high up above Regent Street at new-school tapas restaurant Aqua Nueva

Adam Richman on London and the US food revolution

Man v. Food star Adam Richman is back with a new show, Man Finds Food (see what they did there?). So has he ditched competitive eating for good, asks Mike Gibson?

Flavour of the Week: Paradise by way of Kensal Green

Is it a gastropub? Is it a club? Is it a fine-dining experience? Put simply, Paradise by way of Kensal Green is all three at once

"It's a love-letter to my fans": Adam Richman on new series BBQ Champ

The BBQ Champ host talks to us about filming the series, his UK fans and our country's love of barbecue

Visiting bourbon brand Woodford Reserve's historic Kentucky distillery

With bourbon booming on both sides of the pond, we visit Woodford Reserve's distillery in Kentucky to see exactly why this spirit is in such high demand.

Food identity in Italy's Emilia-Romagna

Emilia-Romagna's food culture has survived untouched for centuries. We visit the region of Italy where the lasagne is green and you don't mess with tradition.

Flavour of the Week: L'Atelier de Joël Robuchon

This week, we sacrificed small plates for a sumptuous eight-course tasting menu (plus extras) at Soho stalwart L'Atelier de Joël Robuchon.

Inside London's Michelin-starred Peruvian restaurant Lima

For Lima's Virgilio Martinez and Robert Ortiz, cooking is about representing not just Peruvian ingredients but the landscape – from the Amazon to the Andes.

Flavour of the Week: Habanera

Think Mexican eats are all about the takeaway? Think again. We visited neighbourhood taqueria Habanera and ate the place out of house and home.

The Foodist: How music festival food found its groove

Goodbye dubious burgers, hello street-food mecca – it's festival season, and if you're hungry, the gettin's mighty good.

Pizza Pilgrims on Italy, street food and the new breed of restaurateur

A book, a van and two thriving Soho restaurants. Mike Gibson meets the brothers behind Pizza Pilgrims, the unlikely leaders of the capital-wide street food revolution.

Flavour of the Week: Asia de Cuba

This week, we run the rule over the newly renovated Asia de Cuba, a fusion-food mecca in the heart of Soho.

Flavour of the Week: Pied à Terre

An old-school, Michelin-starred restaurant, recently renovated and with a vaunted wine list. What's not to love?

Flavour of the Week: Berber & Q

Morrocan and other Maghrebi influences play a huge part in this inventive, artful but down-to-earth Haggerston eating den

Flavour of the Week: Tonic & Remedy

The notoriously dizzying M by Montcalm hotel's flagship restaurant, which pays homage to the apothecaries of olde London town.

Flavour of the Week: Joe's Southern Kitchen & Bar, Kentish Town

Dude food goes upmarket at the second location of Covent Garden favourite Joe's, which features sharing platters of American-style BBQ

Appetite for Life: Adam Richman on food and travel

Adam Richman was born to eat, as he proved in gut-busting TV series Man v. Food. He tells us about the transportive power of grub and why good food should be for everyone