David J Constable explores the amazing, strange and controversial flavours and techniques of the macaron maestro
George Reynolds gets his eye-roll ready for some #cleaneating with the debut of the Sqirl cookbook and finds it’s more about innovative jams that he’s unlikely to be making at home
"It's earthy and rich, creamy from the pink beet hummus, and impossible to pickup"
The giant soup dumpling in the East Village is a daily limited edition
"The soup is the flavour equivalent of wrapping a blanket over your shoulders as autumn starts to bite. I could eat it, as they say round our way, to a band playing"
"I went to Gordon Ramsay’s house to photograph his dog for Tatler once. Even he couldn’t quite believe it was happening"
"I simply don't understand the adulation directed towards Barrafina..."
"The most dreaded question you can ask at 10AM on a Saturday morning: 'Where are we going for brunch?'"