Food & Drink

The French Connection

By Jane Anson

Jane Anson explains how the British thirst for French wine gave Bordeaux’s economy its edge

If You go Down to the Woods

By Genevieve Verdigel

Genevieve Verdigel reclaims foraging from the look-at-me New Agers and hipsters

Putting the 'Full' back into English

By Bill Knott

Bill Knott extols the virtues of the most important meal of the day

We’ve Never Had It So Good

By Michel Roux

Michel Roux says the British food landscape is unrecognisable from the early days of his family business

Magic Mushrooms

By Tom Beattie

Mushrooms are wowing us with their culinary, therapeutic, and ecological benefits

Anchovies and Volcanic Beauty

By Bill Knott

Bill Knott tells us just why he loves the Aeolian Islands in all their culinary glory

Warm-Reekin', Rich!

By Rob Crossan

Rob Crossan takes a haggis-making class

A Meal Fit for a King

By Alexander Larman

Alexander Larman takes us on a tour of coronation banquets past

Feasting with the Maori Gods

By William Sitwell

William Sitwell has a culinary epiphany in New Zealand

From the Bar to the Kitchen

By April Jackson

April Jackson gave up a law career to make food from Jamaica, the “greatest island in the world”

Blades, Sweat and Tears

By Bill Knott

Why chef Bill Knott called time on the kitchen and hung up his apron for good

Needs Must

By William Sitwell

William Sitwell- Consuming those evils won’t kill me, just cause discomfort.

A Meaty Issue

By Joanna Bell

After a brief spell as a vegetarian, Joanna Bell is now out and proud as a carnivore

A Lunchtime Legend

Nothing tops a long lunch, so this hallowed, endangered institution must be preserved