The Pass

The Pass A design led tabloid feat. best restaurants, chefs and food news.

CHECKS WORTH RESPECT | Catie CollinsEvery chef knows that moment - the printer hums, the ticket drops and a quick glance...
13/03/2026

CHECKS WORTH RESPECT | Catie Collins

Every chef knows that moment - the printer hums, the ticket drops and a quick glance sparks a smile. It’s the order that gets it: an elite combination of dishes that signal taste, trust and someone who knows how to eat. These are the ‘cheques worth respect’ - ones that make chefs nod knowingly and even peer into the dining room to see which discerning diner has absolutely nailed it.

Full piece in Issue 4 and subscribe online to get your copy - link in bio.

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CHECKS WORTH RESPECT by Catie CollinsEvery chef knows that moment - the printer hums, the ticket drops and a quick glanc...
11/03/2026

CHECKS WORTH RESPECT by Catie Collins

Every chef knows that moment - the printer hums, the ticket drops and a quick glance sparks a smile. It’s the order that gets it: an elite combination of dishes that signal taste, trust and someone who knows how to eat. These are the ‘cheques worth respect’ - ones that make chefs nod knowingly and even peer into the dining room to see which discerning diner has absolutely nailed it.

Full piece in Issue 4 and subscribe online to get your copy - link in bio.

Article featuring:




All articles will be slowly released online. To get ahead and see all our news subscribe to a paper and be the first to know.

CHECKS WORTH RESPECT | Catie CollinsEvery chef knows that moment - the printer hums, the ticket drops and a quick glance...
10/03/2026

CHECKS WORTH RESPECT | Catie Collins

Every chef knows that moment - the printer hums, the ticket drops and a quick glance sparks a smile. It’s the order that gets it: an elite combination of dishes that signal taste, trust and someone who knows how to eat. These are the ‘cheques worth respect’ - ones that make chefs nod knowingly and even peer into the dining room to see which discerning diner has absolutely nailed it.

Full piece in Issue 4 and subscribe online to get your copy - link in bio.

Article featuring:




All articles will be slowly released online. To get ahead and see all our news subscribe to a paper and be the first to know.

CHECKS WORTH RESPECT by Catie CollinsEvery chef knows that moment - the printer hums, the ticket drops and a quick glanc...
09/03/2026

CHECKS WORTH RESPECT by Catie Collins
Every chef knows that moment - the printer hums, the ticket drops and a quick glance sparks a smile. It’s the order that gets it: an elite combination of dishes that signal taste, trust and someone who knows how to eat. These are the ‘cheques worth respect’ - ones that make chefs nod knowingly and even peer into the dining room to see which discerning diner has absolutely nailed it.

Full piece in Issue 4 and subscribe online to get your copy - link in bio.

Article featuring:




All articles will be slowly released online. To get ahead and see all our news subscribe to a paper and be the first to know.

CHECKS WORTH RESPECT by Catie CollinsEvery chef knows that moment - the printer hums, the ticket drops and a quick glanc...
08/03/2026

CHECKS WORTH RESPECT by Catie Collins
Every chef knows that moment - the printer hums, the ticket drops and a quick glance sparks a smile. It’s the order that gets it: an elite combination of dishes that signal taste, trust and someone who knows how to eat. These are the ‘cheques worth respect’ - ones that make chefs nod knowingly and even peer into the dining room to see which discerning diner has absolutely nailed it.

Full piece in Issue 4 and subscribe online to get your copy - link in bio.

Article featuring:

carter.uk

All articles will be slowly released online. To get ahead and see all our news subscribe to a paper and be the first to know.

Paris in a day by Tori Sharp“Paris is a special city. I’m not the first to say it, I know, but that won’t stop me writin...
10/02/2026

Paris in a day by Tori Sharp

“Paris is a special city. I’m not the first to say it, I know, but that won’t stop me writing home about it - both physically and metaphorically. A treasure chest of character and caricature, she manages to be simultaneously light and dark, masculine and feminine, vibrant yet sleepy. A day is never enough, but if pushed (God forbid), here is how I would spend a spectacular 12 hours eating my way through various iterations of the patchwork city.”

Full piece in Issue 4 and subscribe online to get your copy - link in bio.

Article featuring: restaurant



bleues

Ed Cu***ng on Ikoyi: intensity, obsession, spice and stamina. Why ex*****on, not comfort, sits at the centre of Jeremy C...
21/01/2026

Ed Cu***ng on Ikoyi: intensity, obsession, spice and stamina. Why ex*****on, not comfort, sits at the centre of Jeremy Chan’s cooking.

“It’s like doing a lot of drugs all at once.”

Full piece in Issue 4 and subscribe online to get your copy - link in bio.

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“Probably the best burger I’ve been served on a ceramic plate.”by Catie CollinsA piece we published last year, just afte...
15/01/2026

“Probably the best burger I’ve been served on a ceramic plate.”

by Catie Collins

A piece we published last year, just after Dove opened, when Jackson Boxer’s burger hit the big time. Set in a restaurant made precisely for the now - relaxed, sunlit, good music, beautiful people and food you actively want to eat. A menu that leans shamelessly into London’s favourite pleasures (mortadella, truffle, burrata, vermouth), executed with confidence and just enough restraint.

And then there’s the burger. Ten a day. A patty closer to steak tartare than smash, young gorgonzola dolce, and a deeply caramelised onion relish that quietly justifies the hype.

Full piece in Issue 3 and online - link in bio.

Article featuring:

feel.dove

At the end of 2025, saw the passing of Martin Parr. We are deeply proud to feature two photographs by Martin Parr in our...
09/01/2026

At the end of 2025, saw the passing of Martin Parr.

We are deeply proud to feature two photographs by Martin Parr in our latest issue 04. A photographer whose eye reshaped how we see British life, culture and travel.

Thank you to Mr & Mrs Smith for enabling us to print these images as part of their campaign. A small tribute to a truly singular talent.

Ed Cu***ng on Dorian: contradiction, confidence, corkage, banned influencers and why ex*****on beats consensus every tim...
06/01/2026

Ed Cu***ng on Dorian: contradiction, confidence, corkage, banned influencers and why ex*****on beats consensus every time.

Whatever people say it is, that’s what it is not.

Full piece in Issue 3 and online - link in bio.

Article featuring:

nottinghill

“The ritual of working through it was akin to an ayahuasca ceremony; disturbingly hot and uncomfortable, yet impossible ...
18/12/2025

“The ritual of working through it was akin to an ayahuasca ceremony; disturbingly hot and uncomfortable, yet impossible to resist another spoonful as each wave passed.”

Nick Sinclair heads west to 101 Thai Kitchen.

Full piece in Issue 3 and online - link in bio.

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HOW TO DO: SHEPHERD’S BUSH MARKET ‘London Street Food’ used to be a phrase that filled me with dread - used as a lazy ma...
15/12/2025

HOW TO DO: SHEPHERD’S BUSH MARKET

‘London Street Food’ used to be a phrase that filled me with dread - used as a lazy marketing term in private equity-backed food start-ups. For them-commodification and commercialisation are what matters, with quality and ‘authenticity’ of secondary importance. Jaded, I thought the real deal was something I had to take a long-haul flight to find.

This was until I moved West and stumbled across Shepherd’s Bush Market – which rather ironically sits in the shadow of that temple of commercialisation, Westfield. Here, you can find street food of such quality, value and variety (from the Philippines to Afghanistan) that it should be a travel destination in its own right. Its rabbit-warren complexity can overwhelm visitors, but a constant and reassuring footfall of local shoppers means it doesn’t need hype to survive. Here’s all you need to know.

By Ned Sedgwick

Full piece in Issue 3 and online - link in bio.

Article featuring:
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