My restaurant Rules For The New Year

Our soothsaying columnist shares his predictions and wishes for the foodie year ahead

- Tony Naylor

Will 2018 be the year the prosecco bubble bursts? Is liver due a revival? Could this be the year plant-based dining comes of age? As 2017 ends, we are all attempting to predict how 2018 will pan out. But beyond such forecasting, how would I personally like to see food improve? Here’s my wish list...

The no-shows can’t go on

If you book at a cool local indie (the sort of restaurant that wouldn’t dream of demanding your credit card details), and, suddenly, you can’t make it: phone to cancel. Let them fill that table. It’s good manners, but, more than that, seats left empty by no-shows are killing dedicated chef-owners. The no-show should become a strict no-no.

Leaf it out!