Table Hopping: The Secret History of London Restaurants, from Langan's Brasserie to The Wolseley
Dec 2026 · Sold by Simon and Schuster
Ebook
464
Pages
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Eligible
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infoThis book will become available on December 1, 2026. You will not be charged until it is released.
About this ebook
The colorful history of London gastronomy as told by acclaimed GQ editor, restaurant insider, and New York Times bestselling author Dylan Jones.
In October 1976, the London restaurant world was turned upside down when Michael Caine, celebrated chef Richard Shepherd, and entrepreneur Peter Langan opened Langan’s Brasserie, a celebrity hangout that would revolutionize the capital’s dining scene. This soon became the most celebrated restaurant in the city and helped turn London into an internationally recognised culinary hot spot.
London never looked back.
In the five decades since, the city has become a global culinary capital—a multi-cultural hotbed of super chefs and gastronomic ingenuity, monstrous egos and appalling kitchen behavior, controversial reviews and scabrous critics, as well as dictatorial maître ds, inter-restaurant feuding, ridiculous trends, scandals, tricky customers, financial shenanigans, global media attention, and much more.
The restaurant scene in London over the last fifty years has been one of the country’s most successful examples of Britain’s soft power. During that time the city has become the center of the culinary world, eclipsing Paris, New York, and all points in between.
In October 1976, the London restaurant world was turned upside down when Michael Caine, celebrated chef Richard Shepherd, and entrepreneur Peter Langan opened Langan’s Brasserie, a celebrity hangout that would revolutionize the capital’s dining scene. This soon became the most celebrated restaurant in the city and helped turn London into an internationally recognised culinary hot spot.
London never looked back.
In the five decades since, the city has become a global culinary capital—a multi-cultural hotbed of super chefs and gastronomic ingenuity, monstrous egos and appalling kitchen behavior, controversial reviews and scabrous critics, as well as dictatorial maître ds, inter-restaurant feuding, ridiculous trends, scandals, tricky customers, financial shenanigans, global media attention, and much more.
The restaurant scene in London over the last fifty years has been one of the country’s most successful examples of Britain’s soft power. During that time the city has become the center of the culinary world, eclipsing Paris, New York, and all points in between.
The colorful history of London gastronomy as told by acclaimed GQ editor, restaurant insider, and New York Times bestselling author Dylan Jones.
In October 1976, the London restaurant world was turned upside down when Michael Caine, celebrated chef Richard Shepherd, and entrepreneur Peter Langan...
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About the author
New York Times bestselling author Dylan Jones has written or edited over thirty books. In the eighties, he was one of the first editors of i-D, before becoming editor of Arena. He spent the next decade working in newspapers before embarking on a multi-award-winning tenure at GQ. During his editorship, Conde Nast’s flagship title won more awards than any other magazine. He has been chairman of the Hay Festival, chairman of the British Fashion Council, and chairman of Fashion Rocks. He’s a BBC TV producer, a partner in Beacon Films, and an advisor for Hay Festival Global. From 2023 to 2025, he was editor-in-chief of the Evening Standard. In 2012, he was awarded an OBE for services to publishing. He’s eaten in a lot of restaurants.
New York Times bestselling author Dylan Jones has written or edited over thirty books. In the eighties, he was one of the first editors of i-D, before becoming editor of Arena. He spent the next decade working in newspapers before embarking on a multi-award-winning tenure at GQ. During his editor...
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