How a Michelin star restaurant copes with coronavirus | FT

After months in lockdown, restaurants are back. But they’re coming out of hibernation into a strange new world shaped by the coronavirus pandemic. In the first in a new series of films, food writer Tim Hayward and the FT’s Daniel Garrahan visit Lyle’s in east London to see how a Michelin star restaurant has pivoted from fine dining to pizza.

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

► Check out our Community tab for more stories or to suggest videos.
► Listen to our podcasts: https://www.ft.com/podcasts
► Follow us on Instagram: https://www.instagram.com/financialtimes


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.

3 Recent Items: Lockdown

Man in hospital after being tasered by police | 9 news australia 1

Man in hospital after being tasered by police | 9 News Australia

Do You Remember THIS?! | Wuhan Lab Leak, Vaccines & Lockdowns – #275 PREVIEW

Sky News at Ten: Baroness Mone admits she stands to benefit from PPE contract

Leave a Comment

We don't require your email address, or your name, for anyone to leave a comment. If you do add an email address, you may be notified if there are replies to your comment - we won't use it for any other purpose. Please make respectful comments, which add value, and avoid personal attacks on others. Links are not allowed in comments - 99% of spam comments, attempt to post links. Please describe where people may find additional information - for example "visit the UN website" or "search Google for..." rather than posting a link. Comments failing to adhere to these guidelines will not be published.