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Britons bin 86,000 whole lettuces every single day — here's how to eat sustainably and cut down on wasteWhen it comes to food shopping, we all want to try to make a positive difference and do our bit for sustainability — but how exactly should we go about it?
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From the headless king to the mouths of the masses: Britain's ice-cream originsOn National Ice-Cream Day, Jack Watkins traces the sweet treat’s roots and discovers that its popularity owes a lot to London’s ingenious residents and Regent’s Canal.
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Eat our local cheeses or lose our local cheeses, warns Neal's Yard DairyEngland has a rich tradition of fine local cheeses. Put down the cheddar, and protect some of our heritage dairy.
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'Some would argue an unbaked cheesecake isn’t a cheesecake at all. They're wrong': Gill Meller's blackcurrant and lemon cheesecake recipeThis unbaked cheesecake makes the most of mid-summer ingredients and features fennel seed and lemon zest.
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Tom Parker Bowles: This 90-year-old Italian restaurateur makes the world's best sorbet and granitaDescended from the thirst-slakers that cooled Arabian nights, sorbets are a beguiling way to embrace the colours and flavours of the season.
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Brat behaviour: The chef behind Shoreditch institution Brat and Soho favourite Mountain is running away to WalesDisclaimer: For one weekend only.
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'Champagne is not simply a place, it’s a symbol of excellence': How a quiet rural region shrugged off war, famine and pestilence to become the home of the ultimate luxury tippleTen years ago today the French region was recognised as a UNESCO World Heritage Site, but what did it take for Champagne to be listed and what’s changed for the area since then?
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The last miracle of St Boswell? How a Scottish potato field became the world's least-likely producer of sparkling wineThe country has produced its first ‘champagne’ after its producers, Lorna and Trevor Jackson, planted 1,000 vines nine years ago on their farm in St Boswells.
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Gill Meller's tomato, egg, bread and herb big-hearted summer saladThis summer salad is for people who enjoy proper seasonal produce.
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Sophia Money-Coutts: Why clinking glasses and saying ‘Cheers!’ is a tiny bit embarrassingSophia Money-Coutts is the new Debrett's and she's here every Wednesday to set some modern etiquette wrongs, right.
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What do an order of Catholic priests and actor Hugh Bonneville have in common? They helped this West Sussex sparkling wine triumph over multiple French Champagne housesAfter being approached by a group of Catholic priests in 2006 to plant a vineyard, the power of the divine, and climate change, was on the winemaker Dermot Sugrue’s side.
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11 golden rules for making a perfect cup of teaWe drink tea every day, but are we doing it correctly? Who decided on the rules and do they really matter? Jonathon Jones reveals all.
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How to make Eton mess strawberry blondiesOur kitchen garden cook Melanie Johnson shares a mouthwatering recipe bringing together two of the greatest foodstuffs on the planet: strawberries and meringue.
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The era of the £50 burger and chips is here — and it's a revelationThe second coming of the high-low restaurant — where chefs pair martinis with burgers — is here. Will Hosie tells more.
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The imperfect science of the perfect martini and where you can get one in LondonDirty, dry, with fries, gin or vodka. There's a lot to think about for such a simple cocktail.
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All hail fish and chips: Our guide to the nation’s favourite dish, done rightOur writers share their top picks of where to go for the best of the best, this National Fish & Chip Day.
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Gill Meller's strawberry, lemon and elderflower meringueGill Meller's strawberry and elderflower meringue is basically summer on a plate.
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'Here in the South West, we value our seafood. We celebrate it': Mitch Tonks on his new Salcombe restaurant and the state of our fishing industryOliver Berry catches up with the celebrated seafood chef to discuss the opening of his new restaurant in Salcombe, the challenges of converting an old boatshed, and why he thinks his online fishmonger and cannery business might be the future.
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The prawn identity: Tom Parker Bowles on his love of the classic prawn cocktailIt’s as retro as a pair of corduroy flares, but the classic dish is a lily that needs no gilding, says our columnist.
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Bye bye hamper, hello hot sauce: Fortnum & Mason return to their roots with a new collection of ingredients and cookwareWith products sourced from around the world, the department store's new ingredients and cookware collection is making something of a splash.
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Six authentic wartime recipes to celebrate VE Day, from Lord Woolton's pie to 'Surprise Potato Balls'Wartime recipes exhibited incredibly ingenuity with limited ingredients — here are six of the best.
