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Stop trying to make a pub something it isn'tIt doesn't need to be a restaurant. It needs to have a soul.
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Shell we? The dressed crab is smart, splendidly laid back and uniquely BritishAll a freshly caught and picked crab demands is that you dress for success, says Tom Parker Bowles
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What is everyone talking about this week: How Yotam Ottolenghi inspired a vogue for harvest partiesThe chef who taught Britain how to love vegetables is now celebrating them with an annual back-to-school party. Others are following suit.
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Yotam Ottolenghi: ‘I still get stressed about hosting a dinner party'Lotte Brundle meets the chef and restaurateur.
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Down with the breakfast meetingWill Hosie has been a breakfast refusenik since he first learnt the joy of lying in. As Londoners flock to breakfast meetings, can he bring himself to join in the fun?
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No pesticides please, we're British: Organic sector swells with wines the winnerAs the Soil Association kickstarts Organic September, new statistics show a sector that is demonstrably more healthy in terms of value and volume sales compared with conventional food and drink.
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Emily Roux doesn't need her father's help, unless it's looking after the childrenFor Emily Roux and Michel Roux Jr, cooking is a family affair. Lotte Brundle meets the father and daughter duo.
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'The caviar of its day': How the cucumber sandwich conquered tea timeThe popular fixture of the tea table was delighting diners long before Enid Blyton’s young adventurers tucked into them, reveals Deborah Nicholls-Lee
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What is everyone talking about this week: Is this to be the worst apple harvest in history?Record heat and next to no rainfall all summer means Britain's orchards are set to suffer devastating losses.
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Tom Parker Bowles: 'Without dressing, salad is little more than an incongruous jumble of clueless vegetation'Whether a simple sprinkle of salt and a dribble of oil or laced with searing chilli, great dressings create an harmonious whole from dissonant elements, writes Tom Parker Bowles.
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'You can be a great chef, but until you understand where your ingredients come from you don’t know the whole package': Diving for scallops in JerseyThe chef at Longueville Manor Hotel is no ordinary master of the kitchen. Andrew Baird doesn’t only cook with the finest local ingredients, he dives for them, finds Julie Harding.
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'The whole idea was to create a bit of a two fingers to the likes of Whispering Angel': Raise a glass to England's sparkling roséEnglish sparkling rosé is everywhere this summer, but blushing still wines made in this country might soon give Provence a run for its money, too, finds Emma Hughes.
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Meals on wheels: How the railways transformed how we eatFrom fashionable dining cars to hauling fresh produce across Britain, the train has left a permanent mark on British cuisine, argues Emma Hughes.
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Tickled pink: Fill up your glass this summer because English rosé wine is a revelationEmma Hughes suggests a selection of delicious wines grown in local vineyards.
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What is everyone talking about this week: Is octopus on the menu in Britain? And more to the point, should it be?Will Hosie questions claims that octopus are too smart to be eaten.
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The Oldest Sweet Shop in the world is a child’s dream and a dentist’s nightmareIt's got everything bar the Oompa Loompas. Harry Pearson pops in to the Yorkshire shop.
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How to cook up a storm with courgette flowers, the most delicate summer blossomsMelanie Johnson serves up two recipes that solve the pesky problem of what to do with your courgette flowers.
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From fresh Whitstable oysters to cracking claws in the Hebrides: Britain’s best coastal restaurantsHere are 15 of our favourite spots for a seaside feast.
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Tom Parker Bowles: Ceviche may be minimalist, but it's a bona-fide masterpieceBring a touch of Peruvian zing to your table this summer with a dish of sparklingly fresh, zesty ceviche.
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'This is a Mozart, not a Beethoven vintage': Why 2025 might be the best Bordeaux in decadesWine experts have long advised against buying Bordeaux 'en primeur', but 2025 might the year to change that, as long as you're quick about it.
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In Victorian England, to flex on your friends was to serve them swan-shaped ice creamThe original influencer was the Victorian 'Queen of Ice' Agnes Marshall, hailed by Heston Blumenthal as one of Britain's greatest culinary pioneers.
