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Jay Rayner @jayrayner1.bsky.social · 08/10/2026

After one of our longer breaks (because we did one of our longest unbroken series at the start of the year) the kitchen cabinet is opening its doors for business again. We start in Inverness, then Folkestone and Hebden bridge. tickets at the link below. www.bbc.co.uk/showsandtour...

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Jay Rayner @jayrayner1.bsky.social · 04/10/2026

Here’s a curious thing. When I post about antisemitism this happens. Probably a coincidence.

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Jay Rayner @jayrayner1.bsky.social · 04/10/2026

And that is the Nights Out In The Kitchen tour DONE. A huge thank you to the equally huge crowd who came to @the_lowry this afternoon to help me see it out. We will always have salad cream on toast. 1/3

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Jay Rayner @jayrayner1.bsky.social · 03/10/2026

In today’s @ft_weekend there’s a column by me about the writers of Star Trek: Strange New Worlds, screwing up season 4 by attempting to dispense with the format across almost every episode. Perhaps you liked the season. You are entitled to that view. You are also wrong. www.ft.com/content/b1d6...

A screen shot which reads:

In the finale of the latest series in the Star Trek universe, which dropped on Paramount+ just over a week ago, the crew of the Starship Enterprise boldly went where they have been many, many times before. There was a black hole, a time slip narrative, the birth of an alien baby and much more besides. For diehard Trek fans, among whose number I count myself, it was bliss, not least because the rest of season four of Strange New Worlds, a prequel to the original Star Trek of the 1960s, had been a complete bloody mess.

A second screenshot which reads:

The majority of the 10 episodes were clumsy experiments with genre, breaking a robust format that has functioned perfectly well for the past six decades. One had a black-and-white film noir setting, with the Klingons as the Peter Lorre bad guys. In another, for reasons too convoluted to explain, the crew were in a soap opera and so behaving completely out of character. There was a fairy tale episode and a horror episode and a drugged-up episode (more character warping). Worst of all was the episode in which, through a transporter malfunction, all the characters were replaced by muppets apart from Spock.

A third screenshot which reads:

Star Trek’s age-old mission, to explore strange new worlds, to seek out new life and new civilisations, had apparently been forgotten by a writing team who at best seemed bored with the show’s premise, and at worst held both it and the fans in contempt. Complaints piled up across social media and elsewhere. As one said, “for god’s sake, just do Star Trek.” Amen to that. All we wanted was the show we know and love. It’s all the fans ever want.

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Jay Rayner @jayrayner1.bsky.social · 03/10/2026

For today’s @ftweekend.com I am at Elkstone Studios in the Cotswolds, rolling my eyes performatively at the crass cult of ‘wellness’ while also enjoying the joys of Lardon, the southern European restaurant on site. www.ft.com/content/ca82...

Crisps with jamon iberico and guidilla peppers.

Whipped ricotta with fennel seeds and chilli oil. It came with very good toasted focaccia.

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Jay Rayner @jayrayner1.bsky.social · 01/10/2026

I am sure this advert, running in the middle of Time’s interview with Trump, is purely coincidental.

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Jay Rayner @jayrayner1.bsky.social · 30/09/2026

I gave an interview to Guts mag about life, death and eating offal. They rewarded me with this lovely illustration. Have a link, and a few choice cuts. gutsmagazine.substack.com/p/chewing-th...

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Jay Rayner @jayrayner1.bsky.social · 26/09/2026

For today’s @ftweekend.com I am at Kid, which is like a big opening for theatre critics: we all have to weigh in. My take: the food is as lovely as you would expect from Sertac Dirik, but don’t let the ineffably cool Soho setting convince you it’s more radical than it is. www.ft.com/content/7ac7...

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Jay Rayner @jayrayner1.bsky.social · 21/09/2026

Alongside my feature on the best brown dish at the weekend we published a recipe for a Tuscan Peposo, a beef and red wine stew with peppercorns. Which we didn’t read properly. Things were missing. Like what to do with the other half of the wine. Apologies. Here’s the correct version.

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Jay Rayner @jayrayner1.bsky.social · 19/09/2026

Brace yourselves. I have found the most annoying thing on the Internet. Behold: fridge styling. Frankly I think we might as well let our AI overlords finish us off.

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Jay Rayner @jayrayner1.bsky.social · 19/09/2026

Today’s FT Mag celebrates the deep autumnal joys of brown foods, which are the best foods. I was dispatched to find the best brown dish. Have a link good for 300 paywall-busting free reads. When they’re gone they’re gone. Or pick up a print copy of @ftweekend.com as.ft.com/r/99e584fc-8...

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Jay Rayner @jayrayner1.bsky.social · 19/09/2026

For today’s @ftweekend.com I am at Mirtala, a terrific neighbourhood restaurant celebrating both the food of Mexico, and a friendship between two women, one from Mumbai, the other from Nuevo Leon. www.ft.com/content/b402...

Various salsas and a ziplock bag of fluffy tortillas

Tequila roasted pineapple with lime cremeux and cinnamon ice cream

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Jay Rayner @jayrayner1.bsky.social · 18/09/2026

Tomorrow’s @ftweekend.com comes with an FT Mag special dedicated to the autumnal joys of brown food. My contribution is an intense search for the Best Brown Dish or BBD. A Farrow & Ball colour chart might have been involved. Do pick up a print copy if you can. It’s a beautiful thing.

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Jay Rayner @jayrayner1.bsky.social · 17/09/2026

And one last recipe vid from my new book Nights Out In The Kitchen. This time salmon en croute. You’ll find a link to order the book (and for the ongoing one man tour; Chester next) at the link below linktr.ee/jayrayner1

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Jay Rayner @jayrayner1.bsky.social · 17/09/2026

For @ftweekend.com I’ve interviewed the marvellous Dianne Reeves and Branford Marsalis ahead of the release tomorrow of their new album marking the centenary of John Coltrane’s birth. www.ft.com/content/d23a...

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Jay Rayner @jayrayner1.bsky.social · 12/09/2026

For today’s @ftweekend.com I am at Igni, a live fire restaurant serving a brilliant tasting menu which is beautifully paced. Have pictures of the oyster in a cucumber beurre blanc, the Yukon gold bread, the aged duck, and the cannele. www.ft.com/content/833f... ‘

Grilled oyster in a cucumber beurre blanc.

Bao bun style bread made with Yukon gold potatoes with a miso curry crust, plus Indian spiced butter and a tomato broth with raspberry vinegar.

Aged duck breast with the glossiest of jus

Cannele with a mousse of the previous days Cannele

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Jay Rayner @jayrayner1.bsky.social · 10/09/2026

Good evening #Cheltenham. (A few tickets available on the door at the town hall for tonight’s show.)

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Jay Rayner @jayrayner1.bsky.social · 10/09/2026

It’s time for another cooking video from my new book Nights Out In The Kitchen. This time: chicken scratchings inspired by those served at the marvellous speedboat bar. Link to buy the book below. Show wise I’m in Cheltenham tonight. Visit LinkTree in bio for tickets amzn.eu/d/0bNXdCVu

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Jay Rayner @jayrayner1.bsky.social · 05/09/2026

For today’s @ftweekend.com I am at the slightly mad but very good Celentano’s, just reopened in a new Glasgow location, where they throw nuggets of lasagne in the deep fat fryer, serve linguine with a crab and nduja XO and many other good things besides. www.ft.com/content/bfe5...

Grilled peach, frangipane cake and a bunch of other nice things for dessert

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Jay Rayner @jayrayner1.bsky.social · 05/09/2026

Today’s @ftweekend.com has an extract from my new book Nights Out In The Kitchen. This bit of about the joy of things on toast, including a recipe for lobster Thermidor bruschetta - and I have a link good for 300 free reads. as.ft.com/r/e3900455-b...

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Jay Rayner @jayrayner1.bsky.social · 04/09/2026

South London neighbours, the very fine people at Dugard and Daughters in Herne Hill have got some new stock. (Copies will also be going to D&D Earlsfield and Putney)

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Jay Rayner @jayrayner1.bsky.social · 03/09/2026

Its publication day for Nights Out In The Kitchen so here’s a video for one of my recipes rather than one inspired by a restaurant dish: braised spaghetti and meatballs, the very idea of which might drive Italians mad (the braising, that is). Order at link below amzn.eu/d/0iFqFCJC

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Jay Rayner @jayrayner1.bsky.social · 31/08/2026

Cometh the week, cometh the man. Alongside publication of my new book Nights Out In The Kitchen, there’s a new show and the tour starts this week. I hope you can join me. Ticket link below and cheekily more info in the alt text. www.fane.co.uk/jay-rayner#e...

A picture of Jay Rayner smiling to camera over a comely plate of tagliata. In my new show I’ll be answering some key questions: what’s the best thing on toast? What has the repressive government of the People’s Republic of China ever done for us? is a man who sometimes writes negative Restaurant reviews a total bastard? And many more. I’ll be visiting, deep breath Chelmsford, London (last few), Bristol, Cheltenham, York, Chester, Hertford, Edinburgh, Belfast, Coventry, and Salford (last few). Link for tickets with post above.

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Jay Rayner @jayrayner1.bsky.social · 29/08/2026

At 10am I shall be on Saturday Kitchen giving you my spiced crab and mussel soup and a few other things besisdes.

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Jay Rayner @jayrayner1.bsky.social · 29/08/2026

For today’s @ftweekend.com I am at Saawaros, a brilliant Thai restaurant above the Labert Arms pub in Elephant and Castle: crispy fried egg salad, 12 hour roasted short rib with pad kaprao glaze, roast banana ice cream on a warm roti, and more www.ft.com/content/ef19...

Crispy fried egg salad, with tomatoes, fresh herbs and a piquant Thai dressing

Chicken wings with a fish sauce caramel glaze

Roasted banana ice cream with peanuts, condensed milk and warm roti.

12 hour roasted short rib with a pad kaprao glaze

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Jay Rayner @jayrayner1.bsky.social · 28/08/2026

A lovely afternoon at Backstory bookshop in Balham signing and personalising copies of Nights Out In The Kitchen, ahead of publication next week. Link to preorder in the LinkTree in bio.

A Picture of Jay Rayner looking inordinately pleased with himself, grinning from behind a pile of his new book, which will also be available in audio format when it’s published on September 3.

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Jay Rayner @jayrayner1.bsky.social · 27/08/2026

In nights Out In The Kitchen I offer a recipe inspired by the corn ribs at Fallow. And this time I made them at Fallow and got the co head chef, Will Murray to try them. (Spoiler: he liked them). Link to order, below. linktr.ee/egmoran15

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Jay Rayner @jayrayner1.bsky.social · 23/08/2026

My new cookbook Nights Out In The Kitchen once more has recipes inspired by my favourite restaurant dishes, but it’s also a culinary coming out, because there are a bunch that are mine; family favourites I’ve long been making. Order link below and more info in the alt text. linktr.ee/egmoran15

There is an image of restaurant critics as those ludicrous fops who simply go out, eat on someone else’s dime and then hold forth. And up to a point the image is true. But I’ve always cooked, and it’s lovely finally to bring some of those recipes, not directly inspired by restaurant dishes, out into the light.

It’s published Sep 3 and is available to order now. The link in the post gives lots of options including the indies. (For those wondering because some have asked, Amazon will eventually bring in a discount and that will be the price paid at publication).

Braised spaghetti with meatballs. Because yes, it turns out you can braise spaghetti and it’s delicious, even if the very thought of it outrages the entirety of Italy. I’ll be posting a video about it in a couple of weeks.

Behold, a lovely burnished caramelised onion and Parmesan tart. I do love a cooking project which results in an object you can admire. And then eat.

An action shot of my take on salmon teriyaki; a dish which you can genuinely get on the table in under 30 minutes. Nothing wrong with a long cooking project. I like taking my time. I like the process. But sometimes you just want to get something on the table quickly.

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Jay Rayner @jayrayner1.bsky.social · 22/08/2026

For today’s @ftweekend.com I am at Dante at Claridge’s which is serving an extraordinarily dreary menu of room service quality food at excruciating prices while trading off the name of a New York landmark. A few extra notes in the alt text. www.ft.com/content/9649...

Behold the £34 shrimp cocktail not including the %15 service, with precisely 6 hyper trimmed leaves of little gem. Oh and at the end they ask for an extra ‘gratuity’.

Less than half an iceberg lettuce, half an avocado and some Parmesan, Prettily arranged for £21.

The tart of the day, blackcurrant which I describe in the review as ‘dry and lifeless, as by now am I’

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Jay Rayner @jayrayner1.bsky.social · 20/08/2026

Time for another recipe from my new cookbook Nights Out In The Kitchen. This time, Basque Cheesecake, which I first tried at Brat back in the day. This recipe is courtesy of James Jocky Petrie and it’s a cracker. You can order the book at the link below. linktr.ee/egmoran15

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Jay Rayner @jayrayner1.bsky.social · 15/08/2026

For this week’s @ftweekend.com I am at Cepages, a wonderfully idiosyncratic French restaurant in London’s Notting Hill run by a former MasterChef pro finalist: escargot pie, fennel tarte tatin, fried artichoke hearts and more. www.ft.com/content/8990...

Escargot pie: Snail ragu under foamy mash.

Fried artichoke hearts with sauce gribiche.

Leek and whitefish crudo with truffle vinaigrette.

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Jay Rayner @jayrayner1.bsky.social · 13/08/2026

In my new cookbook Nights Out In The Kitchen I celebrate the mighty Morley’s; yes a chicken shop chain but also a cultural institution. So here’s my BBQ sauce chicken wings recipe inspired by Morley’s. You’ll find the full recipe in the book, available to order now. linktr.ee/jayrayner1

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Jay Rayner @jayrayner1.bsky.social · 08/08/2026

For today’s @ftweekend.com I am rather appropriately at the seaside in Whitstable, at Keller, a spiffing new wine bar from the team behind the Fordwich Arms in Canterbury; pomme dauphin with dill emulsion, lobster salad with white currants, mussels on toast and more. www.ft.com/content/f896...

Pomme dauphin with dill emulsion, airy fingers of the best deep fried mash.

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Jay Rayner @jayrayner1.bsky.social · 05/08/2026

It’s unboxing time as I get my hands on beautiful Burgundy-bound copies of my new baby, Nights Out In The Kitchen, a sequel to Nights Out At Home. Published Sep 3. Find a link to preorder in my Linktree in bio.

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Jay Rayner @jayrayner1.bsky.social · 03/08/2026

I was about to do the washing up when I came across this email from the economist and decided to read it instead.

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Jay Rayner @jayrayner1.bsky.social · 02/08/2026

To mark the release of the Anthony Bourdain origin story biopic Tony, I’ve written about his legacy for @ftweekend.com. Link to the piece below for FT subscribers but here are a few paras. www.ft.com/content/6daf...

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Jay Rayner @jayrayner1.bsky.social · 01/08/2026

At the start of 2026 there were two print outlets at Brixton tube. The kiosk inside the station closed in January due to tfl rent rises. Now what was WH Smith’s is going. Yes ‘old man shakes fist at clouds’ vibe. But also it’s sad. Buys sub to @privateeyenews.bsky.social and @thefence.bsky.social

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Jay Rayner @jayrayner1.bsky.social · 01/08/2026

For today’s @ftweekend.com I am at Oudh 1722, a new London restaurant from Aktar Islam of award-garlanded Opheem in Birmingham. And oh it’s good: chargrilled shrimp the length of a baby’s arm, a beef cheek nihari of endless depth, mango soft serve. www.ft.com/content/9b6a...

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Jay Rayner @jayrayner1.bsky.social · 30/07/2026

A little smoked fish curry (plus clams and mussels) for the last night in Devon.

A frankly magnificent rust-coloured smoked fish curry bobbing with mussels and clams.

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Jay Rayner @jayrayner1.bsky.social · 25/07/2026

For today’s @ftweekend.com I am at Banquet 88 in st Katherine’s Dock celebrating the joys of the functionally designed Chinese restaurant, where the big light is on and the stars are the superb dim sum and roast Cantonese meats. www.ft.com/content/eca8...

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Jay Rayner @jayrayner1.bsky.social · 23/07/2026

Not much to add to the words in the image except some people are arseholes.

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Jay Rayner @jayrayner1.bsky.social · 21/07/2026

From now until Friday Waterstones are offering 25% off preorders of Nights Out In The Kitchen pink sep 3. And there’s loads in it: not just recipes incl home made baklava, bbq sauce chicken wings, and smoked fish curry but all the stories to go with them. www.waterstones.com/book/nights-...

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Jay Rayner @jayrayner1.bsky.social · 19/07/2026

I have a second piece in @ftweekend.com in which, as I approach my 60th, I celebrate all the things I will not apologise for hating. It was very therapeutic to write. www.ft.com/content/6bdd...

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Jay Rayner @jayrayner1.bsky.social · 18/07/2026

Have some pics to go with this. The crab and avocado salad presented as a baffled girl in a bonnet, the £13 tarama with the £9 bread basket (bought in from elsewhere), the broccoli with dessert sweet praline and the Guinness madeleine looking like a gift from my cat. More info in alt text.

“From a menu section headed “All In Social/Sea”, which really is just more word spaghetti, we have “crab salad/rocket mayonnaise/elderflower/avocado soup”. It arrives looking like a face wearing a sloppy bonnet of flowers and is a massive hit of saltiness, which makes the crab taste like tinned tuna. There are underripe cubes of avocado, and soggy rice crackers.”

“Dinner starts with a £13 bowl of over-whipped cod’s roe which comes unaccompanied. So yes, you must also order the £9 basket of bought-in bread. The tarama is topped with a swirl of “kaffir lime sauce” which makes it taste like an aromatherapy candle by Jo Malone, and not in a good way. A bright-eyed waiter arrives to ask us if we’ve enjoyed our meal. We point out that we haven’t really had it yet. ““Marvellous, marvellous, marvellous,” he says. He didn’t sound convinced.”

“A plate of blameless Tenderstem broccoli is slathered in dessert-sweet praline, then presented far to the side of the plate, like it’s the swept-up wreckage from a car crash. “

“Swirls of over-set chocolate mousse come with a viciously bitter malt ice cream and a coal black and very dry “Guinness” madeleine which looks like a gift left behind by my cat.”

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Jay Rayner @jayrayner1.bsky.social · 18/07/2026

For today’s @ftweekend.com I went to Jul’s, a frankly weird, charmless, over priced calamity of a restaurant in st james’s. I did this so you wouldn’t have to. Have the first paragraph and a link. www.ft.com/content/b5eb...

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Jay Rayner @jayrayner1.bsky.social · 11/07/2026

For today’s @ftweekend.com I am in Cambridge at the lovely Margaret’s, which offers a mixture of à la carte and set menu and it all works: gazpacho, asparagus and canapés to start; pork loin or monkfish for mains; strawberry or chocolate for dessert. www.ft.com/content/dcba...

Carrots with yoghurt and nuts, plus a vertical Caesar salad

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Jay Rayner @jayrayner1.bsky.social · 06/07/2026

In 2015 while staying at the four seasons in New York (for some thing or other) the hotel sent this up to my room. But to be clear it wasn’t an expression of jazz through food; it was just a chocolate piano.

A picture of a grand piano made out of chocolate.

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