Recipes, reviews, farms and tables
"But can’t you just imagine the chatter in that queue? All that talk of Twerking and FitFlops, hair and make-up, ketchup or HP? It must be like the round table at The Algonquin"
"All the pubs have been gastrofied; you have to book, trousers must be red corduroy, and flawlessly restored villages sit beside some of the finest beaches and seascapes England has to offer"
"Bang opposite Tate Modern, with a twinkly, please-kiss-me-on-the-bridge view of the city, Northbank markets itself as a sort of Cornwall-on-Thames restaurant"
"The French can't stop drumming in their culinary influence wherever they go; and now the baguette has become so intertwined with Tahitian national identity, that they're stuffing them full of fresh fish or Chinese noodles"
"Refreshingly, there isn’t the 'of the moment' style of service that’s been fed through several filters of irony and the cod bonhomie of neighbourhood bars situated within two blocks of any L train stop in Brooklyn"
"This is where to come to see waiters on all fours, picking up bits of hay from the floor with huge silver spoons – remnants from some particularly conceptual dish that has shed a few strands of its presentation while sizzling on the way to its table"
"It's a national obsession: the new Kit Kat, the chocolate we crave" – London chocolatier Paul A Young has us hooked on Sea Salted Caramel
"Such is the way of the wine pairing. There’s often just too much wine..."
"We reached the ship just in time: the gangplank was hauled up immediately behind us and the tannoy announced that the ship could sail 'now that the lunchers have returned', provoking an ironic cheer from the pizza-eating masses on the top deck"
"Maybe our taste levels have undergone an adjustment since 2003, but as the Versace mansion loomed into view we knew it couldn’t just be us – there’s no way Gianni would have pitched his tent in the midst of this"
