Maybe it’s the rising heat, but this season’s edition of Spectator Scoff has a rather more prickly, edgy feel to it — some beefy controversies to fire up your mental barbecues.
S is for Sugar, T is for Traditional Foods
Hemingway beheld horses, Wilde saw tulips growing in the sawdust, but absinthe left Jeremy Clarke lucid and inspired
In Argentina, they love their barbecues with meat, meat and more meat. And in the Malbec grape, they have the perfect match, says Marina Ray
Alice Whitehead offers tips from the experts to help you become a master of the barbecue
Ice-cream is one of the joys of a British summer – and, says Cookie Bellair, it’s not as hard to make the true, delicate, flavoursome stuff as you might imagine
Borough food market has a reputation as London’s finest. But all is not well under the arches, as Patrick McGuigan finds out
It’s time we as consumers realise our own power to change things, and reconnect with our farms, says Sybil Kapoor
Why are international differences greatest at breakfast? Jonny Goodall reports from his gastronomic laboratory in Bournemouth
London, food centre of the world? Maybe in a parallel universe, says Gareth Jones
LE RESTAURANT GASTRONOMIQUE Hotel Le Bristol, 112 Faubourg Saint-Honoré, 75008 Paris. +33 (0)1 53 43 43 00 lebristolparis.com by Jonathan…
Scottish Lobster with mussels by Jeff Bland I’ve been lobster fishing off the Hebridean island of Tiree and it’s fantastic…
Hard-working, mercurial and good at playing mean – reformed hell-raiser Dominic West eats asparagus into the small hours with Imogen Lycett Green
The Spectator's supplements on Food and Drink, since March 2011
It’s been a long cold winter, but here we are at last in the blossom-laden, golden days of spring.
Q is for Quantity and R is for Rubbish
Wine is one of life’s great joys – so why, asks Jason Yapp, do major retailers do such a dismal job of flogging it?
Welsh lamb is as rich and memorable as the green and windswept landscape in which it thrives. Frank Armstrong puts on his walking boots to find out more
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 to basics – with boiled egg and soldiers. Dan Jellinek reports
Overall, we were a little disappointed at the quality of British offerings, but perhaps it’s not surprising given the newness…
Continental Europe has a tradition of curing meats stretching back centuries, but the Brits have only cottoned on to the possibilities much more recently. Sudi Pigott assesses how far we have come and, opposite, our tasting panel puts a few of the pioneers through their paces
Single malt can be a very complex business but, for the sake of simplification, consider these two outstanding whiskies at opposite ends of the style spectrum
Paris’ s top restaurants, the Opéra, Louis Vuitton: rooftop beehives are the latest must-have for the best French addresses. Margaret Kemp samples the sweetness
Despite an explosion of world food and fusion flavours in Britain over recent decades, one of the tastiest varieties remains hidden to most, right under our noses. Kelly Falconer offers a rare insight into the rich and rewarding world of Korean food