FOOD+DRINK

Recipes, reviews, farms and tables

Brighton’s best café: The Marwood

Don’t, whatever you do, ask for a soya decaf ("Every time you order a soya decaf a puppy dies") or any extras ("NO skinny, syrups, marshmallows, sprinkles")

Review: HKK, London

by Monisha Rajesh

The Hakkasan Group's latest venture specialises in special occasion Cantonese, where the staff wear Tim Soar and the dim sum comes with a paintbrush

Review: De Librije, Zwolle

by Neil D.A. Stewart

The "33rd best restaurant in the world" is surreal, peculiar and quite amazing

33 & One Third: the new revolution in small plate dining

by Civilian London

33 & One Third will be the only restaurant in London to serve artisanal popcorn. The eight-course Showtime tasting menu (£38) incorporates the most innovative varieties – from trad butter and salted to miso and beetroot with goat’s curd

Heads will roll

by Jay Cheshes

Jay Cheshes visits the annual Club de la Tête de Veau in Paris – irreverent tribute to the birth of the French Republic and haute cuisine cabal with bite

Review: Le Jules Verne, Paris

by Neil D.A. Stewart

"120 years on, Edmond de Goncourt's appraisal of the restaurant stands true: this may be the most exciting venue on planet Earth in which to have your dinner"

Review: Hatfield’s, L.A [CLOSED]

by Neil D.A. Stewart

"I’m intrigued, too, as to what these things called 'English peas', which cropped up a couple of times, could possibly be: luminous green, they had a taste and texture closer to chickpeas, and resembled no podded pea I’ve ever seen in the UK"

Review: Mari Vanna, London

by Mark C. O'Flaherty

"Is Russian cuisine, in fact, just Irish chow with a mink trapper hat on?"

Review: Jezebel, New York

by Ruby Warrington

“I believe the chicken is from New Jersey, sir.” And is it organic? “It’s kosher” – a wide smile – “everything here is kosher”

Trine Hahnemann’s Scandinavian Christmas

by Trine Hahnemann

The Danish chef and writer on festive "hygge" and her family recipe for apple æbleskiver

« prev 32 next »