Food & Drink
A fifth of 16- to 24-year-olds follow a vegetarian or vegan diet. That means if you’ve been happily ignoring the needs of vegans, there’s only a finite amount of time before that becomes a bad business decision.
A Table at The Fields takes you on a seasonal journey, encouraging you to use supermarkets less, local suppliers more and even to grow your own vegetables.
Two decades ago, a run-in with a typically British curry spurned chef-owner Romy Gill’s passion to bring true Indian flavours to the West Country. Lee Williams reports
Moroccan wines take much inspiration from the Gallic, and growers are even returning to cultivate grapes in North Africa again. Roger Jones of the Harrow at Little Bedwyn discusses the unique wines of the country
One way to tackle the childhood obesity crisis and the over-consumption of sugar is through improving school meals – and caterers are the ones who can kick-start a nutrition revolution. Katey Pigden investigates
New laws designed to instil confidence in allergy sufferers when eating out came into force in late 2014. And although many operators are ahead of the game, the hospitality industry is still not where it should be. Elly Earls reports
It’s hard to read the title of this book without thinking of 'clean eating queen' Ella Woodward, whose book, Deliciously Ella, was the fastest-selling debut cookbook since records began, shifting more than 32,000 copies in a week.
Lyonnais chef Claude Bosi takes us through the creation of a dish of Herefordshire snails from his two-Michelin-starred restaurant, Hibiscus, in Mayfair. Michael Raffael reports
The culinary academy’s restaurant enables graduates to continue honing their skills beyond the classroom while keeping the Woking locals happy. Amanda Afiya reports
Heston Blumenthal has reopened the Fat Duck with not just a menu, but a map – a nostalgic, multi-sensory journey that evokes memories of childhood holidays and presents some of his most inventive and startling dishes yet. Fiona Sims is carried away
With Turkish wineries employing viticulturists from abroad to develop their vines, the country is now a serious contender on the international wine stage, says Roger Jones of the Harrow at Little Bedwyn