Bim Adewunmi contemplates Hackney's inevitable gentrification.
And make sure it’s all soaked in pea wet.
What takes your fancy? If you’ve got the time and hunger, you can sample every style of cooking known to man in the Big Smoke. From Jamaican jerk and Southern ribs to Turkish kebab, London is the place to be.
Don't judge a book by its cover, but maybe judge a champagne by its bottle.
If we hadn’t learned to roast meat, many of society's ills would never have happened.
It's a golden era for Colmans of South Shields, a century-old fish-and-chip restaurant.
The odour when I walked in the door was insufficiently schmaltzy and old-mannish – and the decor was way too studied in its dishabille.
The London Olympics will boast the biggest McDonald’s in the world.
Even restaurant critics learn eventually that eating is a bodily function like any other.
The talent is there, if only we could get our hands on a bottle.
You aren't always getting what you've paid for when eating out.
The joint is called “Mariners” – which is fair enough: somewhere has to be – but there’s nothing oppressively nautical about the place.
The allure of Jewish food.
Spring, when the earth tilts closer to the sun, runs a strict timetable of flowers. “The first ones out are snowdrops and crocuses, then you move into celandines in March. In April you’ve got dandelions, then all the tree blossom starting.
How halal meat became the most reviled food in Britain | Our changing tastes, from WWII to today | E
“George Osborne is welcome to try my pork dish”.
Does it seem as if Jewish cuisine has made no mark on Britain? Think again
Dining at Sur Mesure and Epicure on the Faubourg Saint-Honoré in Paris, Helen Lewis discovers the ob
In 1947, kippers and condensed milk were among Brits’ top food buys. Today, we stock up on flavoured
The excesses of buffet dining.
Alinea, the avant-garde Chicago restaurant headed by chef Grant Achatz, was recently named the world's top restaurant in a new guide by Elite Traveler magazine.
My seminal noodle experience was just after a walk through London's sewers.
There comes a point in every gourmand's life when she must face the awful truth: she is out of synch with the world.
Lunch is for wimps: many of us relish giving things up occasionally.
The dictionary says: "a clear alcoholic spirit distilled from grain or malt and flavored with juniper berries".
As we've been forcibly reminded in recent weeks, Valentine is the patron saint of love (as well as of bee-keepers, epileptics and plague victims) -