Tony Naylor
@naylor_tony
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Best taken with a pinch of salt. Food & drink words @guardian @obsfood @RestaurantMagUK @olivemagazine @bbcgoodfood. Sporadic music & culture stuff, too.
Manchester
Joined March 2014
In Observer Food Monthly, my UK food tour in the form of the hyper-regional habit: from Hull’s chip spice to Plymouth’s spicy spuds, Bolton’s pasty barms to Bedfordshire’s chocolate toothpaste… and beyond.
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Gorge on Glasgow: I’ve been updating the Olive hit/ hot list with a load of essentials, from Margo to Big Counter, Fallachan to Parveen’s.
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From Lupo to Erst, Companio to Go Falafel, I’ve been busy updating @olivemagazine’s rolling Manchester coverage with a load of new essentials. Get in, world, your tea’s ready.
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It’s OFM 30 time, in which I’m hailing cheffing talent (Ash Vanzuela-Heeger, Sam Grainger), bizarre restaurant names, god-tier fish ‘n’ chips (in Yorkshire, naturally) & much more.
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In Observer Food Monthly, I’ve been chewing over how you identify a foodie in 2025: where this tribe gathers, who they are, how they behave and, most importantly, what they are eating with such manic zeal.
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Traditionally, January is hospitality’s quietest month. @RestaurantMagUK, I asked a raft of chefs & owners how they use that time wisely: by taking a breather, doing pop-ups or stages to, bucking the winter blues, packing dining rooms with clever promos.
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In 2024, restaurants are highly mobile entities, increasingly ready to relocate - sometimes half way around the world. From JÖRO to Honey & Co. I spoke to these movers & shakers about how you take your audience & an identity with you @RestaurantMagUK .
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Also in the latest @ObsFood, as a postscript to @NatalieWhittle’s excellent ode to crisps (now THIS is the stuff of life, right?), I quizzed some chefs about how you can use Scampi Fries, Monster Munch & Doritos to elevate your cooking.
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Over @ObsFood I’ve been talking to those makers & creators who, in ceramics, interior design, music and more, play an essential role in enhancing your restaurant experience.
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Grape expectations: I’ve been looking at new wave wine bars @RestaurantMagUK Interesting wine is a given. But in their often ingenious delivery of remarkable food, are such bars creating a whole new venue format? .
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Smashing it out of the park: been writing about the rise of the smashed patty & the next incoming burgers trends @guardian
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Happily, I am back in the warm embrace @RestaurantMagUK. Writing about the changing face of British Italian cooking, the rise of New York Italian-style menus & how ‘the rules’ are there to be broken and adhered to with equal merit, here & in Italy, too.
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