HeyJaredJimi Famurewa
- Indexed articles, last 90 days
- 9
- Latest publication
- Sep 25, 2026
- Outlet visibility, for Aol
- Top 10K sites
- Earliest in this view
- Jul 31, 2026
Latest articles
The lure of the loo: how restaurant bathroom design went wild (opens the original)
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Plush or pared back, flatteringly lit or full-on disco camp, a TikTokkable loo is now part of the hospitality experience Anthony Bourdain was typically forthright when it came to his expectations for the toilet facilities in a food business. “I won’t eat in a restaurant with filthy bathrooms,” wrote the late chef and author, in his seminal, turn-of-the-millennium memoir Kitchen Confidential. “This isn’t a hard call. They let you see the bathrooms. If the restaurant can’t be bothered to replace t
The lure of the loo: how restaurant bathroom design went wild - AOL (opens the original)
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Anthony Bourdain was typically forthright when it came to his expectations for the toilet facilities in a food business. “I won’t eat in a restaurant with filthy bathrooms,” wrote the late chef and author, in his seminal, turn-of-the-millennium memoir Kitchen Confidential. “This isn’t a hard call. They let you see the bathrooms. If the restaurant can’t be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces lo
Jimi Famurewaâs spicy tuna alla vodka pizzettes â recipe (opens the original)
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New Guardian Food show FEED with Jimi Famurewa travels the UK in search of food trends. This is his lighter take on the new wave of British-American pizza Vodka sauce is a hallmark of both Italian-American cooking and the new wave of UK slice shops. It sounds like a buzzword that wonât add much but, like a bay leaf or dab of miso, itâs a really effective flavour booster â offering a steely, detectable dryness that cuts through the tang of the pizza sauce. The topping is based on an unusual
Jimi Famurewaâs spice bag traybake â recipe (opens the original)
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New Guardian Food show FEED with Jimi Famurewa travels the UK in search of food trends. This hearty dish is his homemade twist on a takeaway favourite The chicken here â which is roasted rather than breaded and fried â might confuse some spice bag purists, but the Filipino-inspired spice bag at Lasa in Belfast (barbecued chicken and a calamansi and coconut milk red curry sauce) showed me that other elements can be added to this Irish-Chinese takeaway classic. Contrasting textures are key to
Jimi Famurewaâs leek, bacon and focaccia breakfast bake â recipe (opens the original)
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New Guardian Food show FEED with Jimi Famurewa travels the UK in search of food trends. This dish combines the best of Welsh nostalgia with a modern twist The main inspiration for this dish is the Swansea breakfast at Bara, a much-hyped and nationally famous Welsh-inspired cafe in Peckham, south London. The way that an unusual mix of cockles, bacon, leeks, eggs and laverbread has been embraced by a cool crowd shows that nostalgic British and Irish dishes are being reinvented and reappraised for
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