"It’s one that raises the seat for you as you approach, lest you find touching a toilet seat a kind of degeneracy"
"They knew the farmer's name, the strain of tomato used in the gazpacho, the fresh herbs used in that morning's Italian crispbread"
"I’m sure vegetables aren’t dead so oysters are not for vegans"
Mil is Peruvian wunderkind Virgilio Martínez’s high-wire, high-altitude new endeavour. But is it delicious?
David J Constable on chef Mehmet Gürs and a restaurant with a unique perspective
"I'm from Glasgow and my playmate is from Bradford so Punjabi food, and in his case Pakistani, are, er, meat and chapatis to us both"
George Reynolds on Diana Henry's How To Eat a Peach
"It’s almost wakame-like. Am I that pretentious? Can I help it that I’ve put everything in the world in my mouth already? But I think they’ve ceviche-d this, or something. It’s got a citrusy thing"
"It is clear much more thought has gone into how it looks than how it eats"
"A Star Trek-style sliding door reveals a hallway, at the end of which is a lightless lift. I enter and wait to ascend (or descend, it's not clear which), then a ceiling light blasts on and music begins... "