What Alice Waters means to me, by Sally Clarke
A sunny evening in Berkeley, California, in 1979. Along one of the leafy avenues of this prosperous and quiet neighbourhood…
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Food & Drink
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Food & Drink
Sweet wines are the perfect winter warmer
There is nothing better at this time of year, as we speed yet again towards Christmas, than a fine dessert…
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Nothing says Christmas like a Harrods hamper
Christmas means different things to different people. To some it means family arguments, others mainly think about overindulging and gifts,…
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Recipe: Truffled egg en croque
All this week I have been craving two things: croque monsieur and truffled egg toast (I walked past Spuntino on…
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Belsazar’s German vermouths set our mouths tingling
Vermouth reminds me of a coral reef: it has the capacity to delight and intrigue but it generally remains unseen…
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The Dorchester puts the grrrr back into its Grill
There is nothing like a drab hotel restaurant. It can be a most depressing sight. And smell. That tired, humid,…
ByBelsazar's German vermouths set our mouths tingling
Finally coming into their own as more than the weedy side of a martini, vermouths can be subtle and varied,…
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Glandstonbury promises an offally good time
Every now and again on Food Friday we bring you an event that is worth giving some attention. This week…
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Pierre Gagnaire hopes to inspire a young chef to the Waldorf Astoria’s next iconic dish
We all know that the Waldorf Salad was created at the Waldorf Astoria in New York, but I doubt that…
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The Young British Foodies stage a Tate Modern takeover
The awards of the Young British Foodies have been gaining momentum over the past few years, championing new talent and…
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Hidden Gems Restaurant Review: Michel Bras, Toya, Japan
There are a few restaurants in the world with pretty views in interesting locations, but none is more striking than…
ByPierre Gagnaire hopes to inspire a young chef to the Waldorf Astoria's next iconic dish
In Berlin, Pierre Gagnaire tells Emily Rookwood how he is working with Christopher Kajioka to add to the repertoire of…
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Pity those driven bonkers by banqueting food
The American ambassador to the Court of St James, Matthew Barzun, is in a bad way. Asked in the October…
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Guest recipe: Wolfgang Puck’s French toast with fresh berry compote
A little something for the weekend from Wolfgang Puck’s new cookbook Wolfgang Puck Makes It Healthy (even if this recipe…
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Plus de Bulles puts on a great show of grower champagnes
Sometimes when you live in the countryside you just can’t get a good bottle of champagne. Not everywhere has Waitrose.…
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Day of the Dead will be lively in London’s Mexican restaurants
If there’s one holiday I’m prepared to go all-out for, it’s Halloween, aka Gay Christmas. But this year, instead of…
ByGuest recipe: Wolfgang Puck's French toast with fresh berry compote
Superstar chef Wolfgang Puck gives us a recipe from his new book. It’s sinfully delicious! A little something for the…
ByDay of the Dead will be lively in London's Mexican restaurants
From Mayfair to Brixton, tequila to tacos, London is going all out for this year’s Dia de Muertos If there’s…
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Beyond the Chefs: Charlotte Bowers of Charlotte’s Fine Foods
In the second in our series ‘Beyond the Chefs’, where we speak to grocers, producers and other food facilitators, we…
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Emily Rookwood’s cookbook round-up, from MEATliquor to Paris Pastry Club
Having quite some time ago run out of bookshelf space in my kitchen, there is now a pile of cookbooks…
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