Belsazar'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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Guest Recipe for Diwali: Atul Kochhar’s rose-scented yoghurt pudding with figs from Benares
This week’s guest recipe comes from Atul Kochhar of Benares and is perfect for anyone celebrating Diwali. So perfect, in…
ByBeyond the Chefs: Charlotte Bowers of Charlotte's Fine Foods
In our series which looks at food facilitators, Emily Rookwood meets Charlotte Bowers, who has set up her own food…
ByEmily Rookwood's cookbook round-up, from MEATliquor to Paris Pastry Club
In her monthly round-up, Emily Rookwood looks at cookbooks which have landed on her desk Having quite some time ago…
ByGuest Recipe for Diwali: Atul Kochhar's rose-scented yoghurt pudding with figs from Benares
Just in time for Diwali, Atul Kochhar offers a deliciously scented treat This week’s guest recipe comes from Atul Kochhar…
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A day in the life of chocolatier Gareth Jones of Alexeeva & Jones
We often hear about the lives of chefs or food-producers but rarely do we hear about the people who bring…
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Ramen restaurant openings, from Kanada-Ya to Roka – Shochu Kanteen and United Ramen
Ramen is everywhere all of a sudden. We’ve gone from having just Tonkotsu and Bone Daddies to there being a…
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