New York: do Americans cook better than Italians?
There’s nothing wrong with a bit of gastro-nationalism
ByFood
Deerstalking in Norfolk: requiescat in pace, Bambi
What does muntjac taste like?
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Fish Central: the pollock is great, it’s not their fault the British can’t make chips
This contrived tradition breaks the laws of taste – and physics
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The British Museum: is the bread here older than the exhibits?
This is our second most visited attraction, it’s important that we feed these tourists well
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The Everyman: cinemas make bad restaurants
Put down the halloumi and wait until the film is over, please
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Istanbul: the fish is better than the infrastructure
Mackerel from the Bosphorus is as good as WB Yeats said
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Do lobsters have rights?
I have been closely following a case of lobster homicide
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Expensive salad bowls are stupid
In the City of London wine and cigarettes are out and chickpeas are in
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Please, come in to my apartment. No, I don’t have any chairs
The London housing market forces the urgent question: what if you ate that ricotta on the floor
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Noma and the tyranny of angry chefs
Was René Redzepi born like this or did the kitchen make him this way?
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Veganism has lost its cool
Big vendors are dropping their plant-based options. I can’t possibly think why
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An invitation to eat curry with 35 law professors. Is this a joke?
The prof said this could provide material
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Beer and sandwiches: At the Redhouse in Newcastle
This column is our weekly pub review, written by pintsmen, women and children across the nation. Suggestions to [email protected]
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Arsenal fans are not needy! They just want an expensive lunch
Their vilification as effete elitists is undeserved
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America comes for our lunch
Corporate London eats like the American midwest
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How to save the English diet
Try this one weird trick
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The indignity of Farmer J
Fast-casual cafés turn lunch into a trip to the metaverse
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How to fix Christmas, one weird medieval trick at a time
Just please don’t make me eat goose
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Welcome to the supermarket class war
How Britain’s upper middle class learned to love expensive carrots
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Stop perving over chefs!
This is not a Benihana
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