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Hugh Thomas

Hugh Thomas is a freelance food journalist. Among others, he’s written for The Guardian, Foodism, Time Out, and Great British Chefs. Hugh works closely with British Street Food who, as well as running the annual British Street Food Awards, are busy getting street food into a pub near you. He tweets @hughwrites.
Posts by Hugh Thomas
What can restaurants learn from street food?

What can restaurants learn from street food?

Recently, street food collective Kerb announced their first new, permanent, indoor premises right in the middle of London. Meanwhile, Market…
Hugh Thomas
Not so fantastic: How restaurants can eliminate plastic

Not so fantastic: How restaurants can eliminate plastic

We all know by now of the the long and growing list of pubs, restaurants, and coffee shops waging war…
Hugh Thomas
How London’s Restaurants are Making Breakfast Great Again

How London’s Restaurants are Making Breakfast Great Again

“We despise hollandaise, home fries, those pathetic fruit garnishes, and all the other cliché accompaniments designed to induce a credulous…
Hugh Thomas
Which UK Region Produces The Best Chefs in the industry?

Which UK Region Produces The Best Chefs in the industry?

I don’t know about you, but, food-wise, there are many ways in which I’m inspired by my home county. Kent’s…
Hugh Thomas
Choose Your Words Carefully: Why Semantics Has Great Power in Food

Choose Your Words Carefully: Why Semantics Has Great Power in Food

People like to say semantics ‘is just semantics’. But is that really true? Out of the 1,163 American adults asked…
Hugh Thomas
Staff Lunch: A Restaurant’s Most Important Meal of the Day?

Staff Lunch: A Restaurant’s Most Important Meal of the Day?

It might not fit with the average restaurant’s priorities, but above all else, food is sustenance. Plain and simple. Given…
Hugh Thomas
‘Posh’ kebabs, ‘gourmet’ burgers ­– cheap food is getting gentrified. But should it be?

‘Posh’ kebabs, ‘gourmet’ burgers ­– cheap food is getting gentrified. But should it be?

Until the late 1800s, lobster was a food reserved only for the poor. So common was the crustacean, people grew…
Hugh Thomas
Chefs Abroad: Suresh Pillai on JKS Restaurants, leaving home, and cooking as a force for good

Chefs Abroad: Suresh Pillai on JKS Restaurants, leaving home, and cooking as a force for good

Some may know him as the bloke behind the pass at a couple of JKS restaurants. Others may recognise him…
Hugh Thomas
A major clubbing destination wants to become a mecca for epicures

A major clubbing destination wants to become a mecca for epicures

What does Ibiza mean to you? More often than not, the word conjures images of sunbed warriors, glow paint, Britons…
Hugh Thomas