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…
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How Lange and Sohne came back from a Cold War deep freeze
Should an aria be dragging on in Dresden’s grandiose opera house, the Semperoper, audience members who glance up above the…
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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Does Silicon Valley have a taste for technology-enabled art?
In the early 1480s Leonardo da Vinci wrote to Ludovico Sforza, ruler of Milan, looking for a position. He listed…
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Book Review: The Firm by Duff McDonald
I was brought up on McKinsey worship. My colleagues in our small but beautifully formed consultancy saw the management consultants…
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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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Tesla Motors are your new chic ride
What began as a passion project to reduce emissions and push the boundaries of automotive technology by Elon Musk, one…
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Review: Verdi, I Due Foscari, Royal Opera House
It is always a thrill to go to Covent Garden, more so last night to see one of the great…
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Innovative Twickenham Pavilion Set to Be Showcase Hospitality Experience for Rugby World Cup 2015
• The Twickenham Pavilion is a hospitality structure being built at Twickenham for Rugby World Cup 2015• The structure will…
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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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Restaurant review: L’Ortolan, Shinfield
One of my many miscalculations in sending the kids off to a weekly boarding school in Berkshire rather than a…
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Guest recipe: Brindisa’s huevos rotos with iberico sobrasada
Next week Brindisa turns ten years old. To celebrate they are offering their customers their top ten classic tapas dishes…
ByRestaurant review: L'Ortolan, Shinfield
Alessandro Tom’ misses his kids, now at boarding school, but isn’t prepared to miss lunch when on the way to…
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