Wine’s secret ingredient? Slowly crumbling rocks
Studying what’s beneath the surface of the soil can tell us a lot about wine – and ourselves.
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Food & Drink
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Food & Drink
Whether you like yours mild, bitter or bright pink, it’s time to revive the turnip
This humble vegetable has struggled to shake off its association with miserable school dinners; but with rich spices it can…
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“Brexit is a con”: Fred Sirieix of First Dates warns staff shortages will damage the reputation of British cuisine
The French maître d’ and British television staple predicts a grim future for the UK food and restaurant industry.
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Our approach to Australian wine – and history – needs to change
There is the obstinate belief that Australian wines are all cheap and cheerful fruit bombs. Why?
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Britain is surrounded by fish – so why do we eat so little of it?
It seems that once people had the choice to eat meat instead, they grabbed it with both hands.
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The cruel history of rum – and why we drink to forget it
Rum’s colonial past is proof that even the sweetest of hard liquors has a bitter backstory.
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In the kitchen, my ingredients do as I command. If only life came with a recipe I could follow too
For 30 minutes, there are no decisions to be made as every movement is comfortingly laid out in the recipe before me.
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Holidays abroad may be off the menu, but the UK has plenty to offer the food tourist
Take your pick from a host of fishing museums, orchard tours and gloriously eccentric food museums.
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