Molly has spent most of her life finishing one meal only to think about the next one, so it's fitting that she has made a career out of writing about food. She lets being a Kiwi take up far too much of her personality and it took her more time than she cares to admit to find a photo of herself without a wine glass in hand.
The co-owner and general manager of Mingary Castle speaks to Molly Codyre about her glittering career, imposter syndrome and the impact the hospitality industry can have on your mental health
Molly joins the chef and owner of BiBi takes as he takes his staff on a trip around Southall – an area of London with a large Indian population – to educate them on the cultural context of the food they cook and serve in Mayfair
The seaside town has seen a host of new bars and restaurants opening, attracting Londoners in droves – with Molly at the front of the queue
After eight years in Copenhagen, six of them working at the genre-defining Amass, Cat Kirkwood has unsurprisingly moved onto the UK's hottest new ticket in sustainability: Crocadon Farm
As energy prices soar, an increasing number of new openings are turning their backs on electricity and gas in the kitchen in favour of cooking over fire. Molly Codyre looks into why
In between building cracking wine lists, the wine buyer at Manteca and Smokestak has built a support network for mums and dads in hospitality, shining a spotlight on the issues parents face in the industry
As an all-male, and almost entirely white line up of new Michelin-starred chefs was unveiled last night, Molly Codyre asks why the guide continues to overlook their female counterparts
Living on the other side of the world from her family, Molly Codyre recounts finding a cure for homesickness in the dishes, dinners and recipes that have defined the good times and the bad
Filipino rum brand Don Papa has taken the origin story a step further, creating a home that pushes the boundaries of truth and fantasy. Molly Codyre heads to the island of Negros for a deep dive
The founder and CEO of Nc'nean distillery talks about the false idea that women don't like whisky, the importance of sustainability and ushering in a new generation of scotch makers
This week, Molly made use of her home kitchen more than those of London's restaurants. In advance of our home cooking issue, she pens a defence of a good night in
From moving halfway across the world to open a restaurant, to battling the Coronavirus lockdowns, throughout it all Bomee Ki has been deftly juggling starting a business with looking after two kids. She chats to Molly Codyre about her career path, the impact of motherhood on the job and the success of Sollip
A notorious commitment-phobe, Molly is easily seduced by restaurants that keep things lively with a meal that takes place across a procession of spaces
When it opened in 1987, The River Cafe fundamentally changed what it meant to eat in London. 35 years on, the restaurant's impact endures
The head baker at Hampton Manor speaks to Molly Codyre about the importance of creating change with your sourcing, using heritage grains and the physical impact of the job
Fresh off a month at home, Molly muses on the joy of New Zealand food and its absence from the London food scene
As sales of leeks dropped to record lows last year, we say: viva la leek! Make the most of this subtly sweet vegetable with these recipes from some of our favourite London chefs
Growing up in her parent's successful restaurant in Wellington, New Zealand, Dara Klein spent a decade working in other industries before finally finding the right fit in kitchens, giving a whole new meaning to professional destiny
A road trip through its verdant countryside – and a stop-off in its capital – highlight how world-leading produce and an indelible sense of place are combining to make Scotland one of the most exciting places to eat in the world right now, writes Molly Codyre
This year saw a multitude of new restaurants cropping up around London, but which ones managed to cut through the noise? The Foodism team choose their favourites, and consult some chefs for their picks, too