Susan Sontag didn’t think food could be camp. She should see London now
It was when the sommelier arrived that things shot off the highly polished rails
Cooking is like code-breaking: for the best results, chuck everything at it
Pan-Mediterranean food served in a beautiful old bank
The FT’s food experts discuss the third season of the critically acclaimed series
Expensive components glued together with flair
Nicola Twilley explores how refrigeration turned the global food supply system into an unsustainable ‘cryosphere’
Open kitchens don’t show the half of it. To find the true heart of any restaurant, follow the smokers
Finally, a chef who understands desserts
Oma could be to Greek food what Dishoom was to British-Indian
If The Seahorse and River Exe Café were in Italy, they’d be top of any tourist’s agenda
This Farringdon restaurant is a reviewer’s dream: nothing’s perfect but it makes you think about food
For weary travellers, heaven is a hobbit-sized pub off the A303
Learn principles and technique with this five-steak programme
My perfect Parisian restaurant is a tobacco-stained canteen with no vegetables
It’s a scrum. It’s a social media phenomenon. It’s… actually a very good pub
There’s a new brand of gastropub pop-ups where the pop never stops
Out with the formality, in with emotion at this Japanese gem
St John stalwart Jonathan Woolway has finally come home to Wales
Reviewing The Montpelier in Peckham with a restaurant critic in training
If you’re going through Carnaby Street hell, just keep going. Adobo will be your reward
Banish fear of the butcher’s and learn how to make ‘less but better’ feel like fun. Including: a handbook for navigating your local meat counter; Tim Hayward’s glossary of ethical jargon and Margot Henderson recipes for off-beat cuts. Plus some rhymes to help you remember it all
How to choose good meat, avoid awkward moments — and go home happy
Three butchery knife recommendations for the home chef
A glossary of fuzzy phraseology — from ‘seasonal meat’ to ‘native breeds’
