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The glory — and the grind — of winning a Michelin star, by Gordon Ramsay, Michel Roux Jnr and Tom Parker Bowles
Initially associated with tyres, Michelin has become synonymous with the coveted laurels awarded to the world’s best restaurants. To mark the centenary of the first stars being awarded, David Ellis looks back on a century of fine-dining dramas.
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Tom Parker Bowles: Welsh rarebit is the pinnacle, the apex, the triumphant apogee of this particular form
Welsh rarebit — cheese on toast in full dress uniform — is a dish that has been impossible to resist for at least three centuries.
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Meet the men trying to revive our pubs — and farms — for the price of one
When James Gummer, Phil Winser and Olivier van Themsche opened the Pelican in 2022, the pub became the sexiest place to see and be seen. It now forms part of a consortium boasting seven properties and an enviable farm-to-table model, which its founders believe can help revive the English countryside.
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The definitive guide to London's best afternoon teas
There's an afternoon tea for everyone — from gluten-free to art-inspired — if you know where to look. Here are some of our tried and tested favourites.
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Thomas Straker: ‘I don’t think anyone has ever left a restaurant going, “God I wish I’d eaten more purée”’
Britain’s ‘bad boy chef’ on dying his hair neon pink, serving ‘real’ food and going Stateside.
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A very brief history of brown sauce
Beloved of everyone from prime ministers to Sir John Betjeman, brown sauce — arguably Britain’s favourite piquant condiment — has a wonderfully rich history.
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Forget museums, the pub is where real history happens
Ashleigh Arnott looks at how our favourite watering holes have been the epicentres of scientific discovery, affairs, literature, and the Invasion of Normandy.
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It's alive! The UK producers embracing fermentation to make delicious products teeming with life
Across the country, small producers are rediscovering the ancient art of fermentation, with delicious results. Tom Howells samples British-made kefir, kombucha, kraut and more.
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Where's the rum gone? How the temperance movement took on the Royal Navy
Henry Jeffreys considers the role of hard liquor in the lives of those who serve on the seas.
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Tom Parker Bowles: 'There is no dish more lusty and full blooded than boeuf à la Bourguignonne'
Our food columnist extolls the merits of the dish from Burgundy, France, and provides his perfect recipe.
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The 'chef's table' is off the ick list
What was once an interesting concept became tired and annoying, but restaurants are now figuring out the perfect balance between a 'peak behind the curtain' and a great meal.
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Sophia Money-Coutts: A snob's guide to supermarkets and what to do when there's no Waitrose
First step: Do not panic.
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Patrick Galbraith: 'The idea that a bar in Norfolk selling vinho verde would make it through even one winter was about as likely as the Madonna herself reappearing by the old water pump'
The success of a Walsingham wine bar shows that all is not yet lost in the English village.
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Agromenes: The Food Waste Inspector is right to call out M&S, Waitrose and Lidl for throwing away food that is perfectly good to eat
The UK wastes more food than any other country in Europe, enough to feed 30 million people. This isn't write, Agromenes argues.
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Gill Meller's recipe for wholesome and flavourful cauliflower cheese gratin
Gill Meller's cauliflower cheese is elevated thanks to the additions of ceps and parsley.
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Forget haggis — the humble swede is the real hero of the Burns Night meal
Douglas Chalmers makes his case for the underrated root vegetable.
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Tom Parker Bowles talks tartiflette: 'This is not a dish worried about precision, elegance or nuance. It is all about beautiful ballast and you wouldn’t want it any other way'
Tartiflette is one of the most gloriously indulgent après-ski centrepieces, but you don’t need to have spent the day bombing down black runs to enjoy it
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Making sense of the cider soaked wassail
The cacophonous, cider-slinging midwinter tradition of wassailing is an ancient one that continues to this day. Laura Parker offers a toast to harvests anew
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The enduring allure of menus from ancient civilisations to modern day, via the revolutionary France
As time capsules offering a unique glimpse into our appetites, menus have always been highly collectible, finds John F. Müller.
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The 12 types of hangover, from 'Backwards Binoculars' to 'Titanic', and how to cure them all
Have you been tricked by the Deceiver or flattened by a Steamroller? Wine expert Olly Smith sets out the 12 different sorts of festive hangover, and how to cure them.
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Six things that Britain should be proud of, from world-class restaurants and Championship-winning cars to the countryside
It is too easy to dismiss 2025 as a downbeat year of failure, but good things did happen.
