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Tastings of the 2019 vintage reveal remarkable consistency
The Harry Potter actor seeks relationship advice from her eclectic guests
The chef’s attention to his ingredients is quite staggering, his craft skills second-to-none
This warming winter dessert is sweet, rich and a bit salty, with an added coffee kick
In Blaufränkisch, winemakers believe they have a grape to join the greats
If it was anywhere other than my own beat, I’d have travelled there to write about it years ago
A one-dish dinner to make your January gatherings more delicious
These aren’t just culinary alternatives, they’re the real gastronomic thing
Because getting a good brew doesn’t have to be a grind
After Russia banned imports of its wine, this small east European producer has pivoted with some success
The FT’s Miles Ellingham assembles a cast of persuasive misfits to try and overturn the injustice of south London’s terrible transport links
Henry Harris has recreated his faultless French restaurant Racine in Farringdon and it’s a triumph
Whether you are after rum, seco, cocktails or coffee, we’ve got the lowdown
The chef de cave of the champagne house talks taste
With The Three Horseshoes, the chef-patron of Rochelle Canteen and Max Wigram are launching the most hotly anticipated new boozer of the year
The artists on where they find inspiration – and antiques – in the South Downs
Four of the best spots for an artisanal beer in and around the Eternal City
Spanish-based Comando G is on a mission to make us see the red grape in a whole new light
Golden mimosa, and other reasons to be cheerful in a miserable month
The much-maligned salume is finally getting its due
Mixed fish grill with pimentón, chickpeas and salsa verde, red mullets in paper with skordalia and a Greek salad, and baked hake with mustard, breadcrumbs and tomatoes
In Seoul the ‘future’ of beef is setting griddles alight
Distiller to potentially pay additional €178mn subject to performance
The planned closure of the Michelin-starred Copenhagen restaurant reflects the gruelling life of chefs
The east of England is dry and warm enough to produce stunning still wines. No wonder vineyards here are multiplying
The food is humble but the margaritas are flowing. What could possibly go wrong?
Recruitment challenges, higher costs and consumers’ limited spending power are driving change at top-end restaurants
Can the cult restaurant’s new branch pass the rarebit test? Of course it can
The good cook is one who can produce a meal of big, clear, comforting flavours, using mostly cupboard ingredients
All hail the ‘king of Roman cuisine’, which is at its most glorious in the winter
Founder René Redzepi says it is hard to make ends meet despite diners paying $760 for some dishes
Time to go super-green
A frosty spring and a damp summer have had an interesting effect on this most sought-after variety
‘The part she liked most about working was also the part she was best at: deep monotasking to the point of pure immersion’
This spicy, salty condiment will make every dish pop
The UK outpost of a successful Boston seafood operation offers brilliant ingredients, from world-beating langoustines to Spanish tinned clams
Alexander the Great swore by its health benefits – and it makes a mean cocktail too
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