"The whole fried fish at Nahm is delicious, but it’s not as impactful as eating a whole fish at a beachside restaurant, sand between your toes, flesh and crispy skin and garlic-chilli-lime nahm jim between your fingers"
"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
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"