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Food

Cereal Offenders

30 June 2011

Padding into the kitchen at 10 BC (10 minutes Before Coffee) I find my young son, James, crying silently and uncontrollably with laughter behind a giant box of Golden Grahams.… Read more

Rage against the tagine: Capital mistake

30 June 2011

There’s nothing like following a theme: playing it safe, being on-message. Thus, we hear endlessly — from Michelin-starred chefs to their adoring throng — the mantra that ‘London is restaurant… Read more

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Scoff out

30 June 2011

LE RESTAURANT GASTRONOMIQUE Hotel Le Bristol, 112 Faubourg Saint-Honoré, 75008 Paris. +33 (0)1 53 43 43 00 lebristolparis.com by Jonathan Ray Hotel Le Bristol’s Restaurant Gastronomique is a swanky spot… Read more

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A-Z of Scoff

30 June 2011

S is for Sugar Fat used to be considered Public Food Enemy Number One, but now sugar is being fingered instead by some health campaigners. It’s not just the sugar… Read more

Summer recipes

30 June 2011

Scottish Lobster with mussels by Jeff Bland I’ve been lobster fishing off the Hebridean island of Tiree and it’s fantastic to see the creatures from the moment they come out… Read more

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Feverish Fairy

30 June 2011

No prizes for guessing who wrote this, or what the drink is: ‘There was very little left of it [in his hipflask] and one cup of it took the place… Read more

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Vastly entertaining

28 May 2011

It may not be quite true that the next best thing to eating good food is reading about it, but undeniably food writing has its considerable pleasures. You’ve got it… Read more

Bookends: The voice of the lobster

21 May 2011

In existence for over 250 millions years, lobsters come in two distinct varieties, ‘clawed and clawless’. Human predators tend to the flawed and clueless as they overfish and — since… Read more

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Bookends: The last laugh

9 April 2011

In July, the world’s most famous restaurant, elBulli, closes, to reopen in 2014 as a ‘creative centre’. Rough luck on the million-odd people who try for one of 8,000 reservations… Read more

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Time is of the essence

7 April 2011

We move through silent streets walled by shuttered houses and closed stores. I know that the French leave en masse in August, but in Cognac the ritual seems also to… Read more

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Keeping it real

7 April 2011

Italian food is about simplicity and seasonality, and in Sicily spring brings the fragrant lemon harvest – eagerly awaited in one corner of Devon. Hattie Ellis takes a trip to… Read more

Blonde Bombshell

7 April 2011

The Czech town of Plzeň is the birthplace of the world’s first golden lager, and both are elegant, spicy and hugely enjoyable. Adrian Tierney-Jones visits brewing Disneyland Lunchtime at Na… Read more

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Sugar daddy

7 April 2011

Rum is a relatively young drink – 15th century – and still under-appreciated, but at its best can match any whisky or brandy for complexity and sophistication. Peter Grogan enters… Read more

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Pie in the Sky

7 April 2011

Airline food does not enjoy the best of reputations, but with a new breed of on-board cooking and menu selection systems now emerging, its future could be a journey back… Read more

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Moveable feasts

7 April 2011

It’s midnight, and I’m hanging upside down in the bilges, diesel-polluted seawater sloshing under my nose, trying to pull a greased pig through the locker hole. Or, more accurately, a… Read more

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Heavenly simplicity

7 April 2011

Borgo Egnazia in Puglia opened last year and immediately gained a reputation as one of Europe’s most spectacular holiday resorts, not least thanks to its cookery school under the tutelage… Read more

Streets ahead?

7 April 2011

The citizens of Stockbridge in Hampshire must be surprised and delighted that their high street was voted Best Foodie Street in Britain in Google’s inaugural Street View Awards. Perhaps not overly surprised,… Read more

A war of nutrition

5 February 2011
The Taste of War Lizzie Collingham

Allen Lane, pp.634, 30

The long summer that led up to the last days of peace in Europe in 1939 — the vigil of the Nazi assault on Poland on 1 September and the… Read more

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Wonders of the world’s fare

11 December 2010

It was a slender hope, a moment of lunacy really, but I picked up Reinventing Food – Ferran Adrià: The Man Who Changed the Way We Eat by Colman Andrews… Read more

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Brutal and brutalising

10 March 2010
Eating Animals Jonathan Safran Foer

Hamish Hamilton, pp.352, 20

In this book, Jonathan Safran Foer, the American novelist, tries to make us think about eating meat. He ate meat, then became a vegetarian, then ate meat again, then got… Read more