Small, independent restaurants are the backbone of the industry. But margins are tight at the best of times – so how can they cope with the pandemic? In the third of a series of films on how restaurants are adjusting to life after lockdown, food writer Tim Hayward and the FT’s Daniel Garrahan visit Brixton Village in south London. See if you get the FT for free as a student (http://ft.com/schoolsarefree) or start a £1 trial: https://subs.ft.com/spa3_trial?segmentId=3d4ba81b-96bb-cef0-9ece-29efd6ef2132.
In This Story: Lockdown
During the 2020 Covid-19 epidemic, lockdown has come to mean the practice of attempting to control transmission of the virus by means of restricting people’s movement and activities on a broad scale, usually on a national or state-wide basis.