My book on AI has just been published and is now available on Amazon informationdifference.com/a-guide-to-ai/

Looking under the table & behind the kitchen door at Michelin @wyahaw.bsky.social

My interview on France 24 TV today m.youtube.com/watch?v=IkCU...

Vittles magazine has an interview with me discussing the Michelin Guide in their latest edition (on Substack or by print subscription at £45 a year).

My thoughts on Pollini in Ladbroke Grove www.andyhayler.com/restaurant/p...

For those interested in artificial intelligence, I blog about AI here www.informationdifference.com/blog/

My thoughts on Myrtos www.andyhayler.com/restaurant/m...

For those interested in artificial intelligence, I am blogging regularly about AI here informationdifference.com/blog/

I return to Brilliant Gastro in Southall www.andyhayler.com/restaurant/b...

I return to Ragam www.andyhayler.com/restaurant/r...

I return to Chez Bruce in Wandsworth www.andyhayler.com/restaurant/c...

My thoughts on Vori in Holland Park. www.andyhayler.com/restaurant/v...

My thoughts on the refurbished Endo at The Rotunda www.andyhayler.com/restaurant/e...

I return to Cornus www.andyhayler.com/restaurant/c...

I return to Hambleton Hall www.andyhayler.com/restaurant/h...

My thoughts on Rogan & Co in Cartmel www.andyhayler.com/restaurant/r...

I return to L'Enclume www.andyhayler.com/restaurant/e...

My thoughts on Source at Gilpin Lodge in The Lake District www.andyhayler.com/restaurant/s...

My thoughts on Spice at The Gilpin Lodge in The Lake District www.andyhayler.com/restaurant/s...

The Brilliant restaurant in Southall is no more, but is effectively reborn in the form of Brilliant Gastro by Dipna Anand. www.andyhayler.com/restaurant/b...

Congratulations to the winner of the National Restaurant Award 2026: The Ritz. www.nationalrestaurantawards.co.uk/list/1-50

There is a new chef at Pied a Terre. www.andyhayler.com/restaurant/p...

My thoughts on Oma in Borough Market www.andyhayler.com/restaurant/oma

My thoughts on High by Gordon Ramsay www.andyhayler.com/restaurant/h...

I return to Opheem in Birmingham, now with a new head chef www.andyhayler.com/restaurant/o...

My thoughts on Tattu in Birmingham www.andyhayler.com/restaurant/t...

Just gave a talk at the Baltic Gastro Summit in Vilnius, organised by Bocuse d’Or.

Reflections on Michelin www.theguardian.com/food/2025/ap...

I enjoy the last service at Hannah on the South Bank. www.andyhayler.com/restaurant/h...

50 years deserves a small standing ovation 🙌🏽🙌🏽🙌🏽🙌🏽 (masala lamb)

I had one last meal at The Brilliant, a Southall institution since 1975 www.andyhayler.com/restaurant/b...

The cooking at Cocochine in Mayfair continues to develop www.andyhayler.com/restaurant/c...

My thoughts on Three Gorges in Goodge Street www.andyhayler.com/restaurant/t...

I return to Gordon Ramsay in Chelsea. www.andyhayler.com/restaurant/g...

My thoughts on Voyage with Adam Simmonds in Kings Cross www.andyhayler.com/restaurant/v...

I return to Koyal, with a very special preorder. www.andyhayler.com/restaurant/k...

My thoughts on The Watermans Arms in Barnes www.andyhayler.com/restaurant/w...

My thoughts on Pravaas in South Kensington www.andyhayler.com

My thoughts on Ragam in Fitzrovia www.andyhayler.com/restaurant/r...

I return to Michelin-starred La Trompette. www.andyhayler.com/restaurant/t...

I return to The Ritz, now with two Michelin stars. www.andyhayler.com/restaurant/r...

For those interested in such things, here is a list (from Feedspot) of the top 100 food influencers. Their ranking is algorithmic based on relevancy, authority, social media followers & freshness influencers.feedspot.com/restaurant_r...

I return to the Dysart in Richmond www.andyhayler.com/restaurant/d...

I return to Cornus www.andyhayler.com/restaurant/c...

Two star Michelin Dame de Pic to close www.instagram.com/p/DFpb6yHoRQ...

Some Michelin predictions www.thecaterer.com/indepth/mich...

My thoughts on Row on 5 in Savile Row. www.andyhayler.com/restaurant/r...

The cooking at Koyal in Surbiton just keeps getting better www.andyhayler.com/restaurant/k...