Food & Drink
A look at Graham Garrett’s account of his unique journey from 1980s rock star to Michelin-starred chef-proprietor – Sex & Drugs & Sausage Rolls, plus Garrett shares some of his favourite recipes
Fresh produce supplier James Wellock explains why now is the most wonderful time of the year for fruit and vegetables, while chef Madalene Bonvini-Hamel shares some seasonal delights
Some of the biggest chefs in the US are turning to fast-casual concepts as a new outlet for their creativity, with brands like Shake Shack growing at phenomenal speed. Kerstin Kühn investigates the Michelin-starred cooks turning their attention to 10-dollar meals
Piquet, the name of Allan Pickett’s new London restaurant, references his Gallic-influenced style of cooking but is also an old-fashioned French card game. With the support of restaurateur Andre Blais, he has been dealt a good hand. So what are their plans for the new venture? Hannah Thompson finds out
Co-founder of Polpo restaurants and face of BBC TV series The Restaurant Man, Russell Norman is closely associated with small plates and Venetian bacaro-style food.
Andrew Wong's debut cookbook aims to represent Chinese cooking in a way that exemplifies the complexities of this diverse cuisine while maintaining the traditional values and cultural idiosyncrasies of each recipe
Three highly-educated, strong-willed people with careers in finance, fashion and marketing seem unlikely restaurateurs. But this family trio has created one of London’s most successful groups of Indian restaurants. Jennifer Sharp analyses their secret recipe