Small, independent restaurants are the backbone of the industry. But margins are tight at the best of times - so how can they cope with the pandemic? In the third of a series of films on how restaurants are adjusting to life after lockdown, food writer Tim Hayward and the FT's Daniel Garrahan visit Brixton Village in south London. See if you get the FT for free as a student ([ Ссылка ]) or start a £1 trial: [ Ссылка ].

► Check out our Community tab for more stories or to suggest videos.
► Listen to our podcasts: [ Ссылка ]
► Follow us on Instagram: [ Ссылка ]

свернуть