Home

Features

Latest features on food related topics.
Mossfield Organic from Paxton & Whitfield
Our top 10 cheeses for your cheeseboard
Whether you're splashing out for a Christmas cheese board, or rounding off a wonderful dinner, here are our personal favourites from some of the UK's leading producers and cheesemongers.
Breaky Bottom vineyard, East Sussex
An English harvest at Breaky Bottom vineyard
Bryony Weaver gets to grips with grape picking at Breaky Bottom vineyard in East Sussex.
Paxton & Whitfield cheese shop gets a makeover
Paxton & Whitfield cheese shop gets a makeover
Bryony Weaver checks out Paxton & Whitfield's refurbishment, and discovers that the cheese is as good as ever.
Valentine Warner interview: Valentine Warner talks about sixties food
iLoveMyGrub talks to Valentine Warner
iLoveMyGrub talks to Valentine Warner about eating his way through the sixties for his latest TV show, and how Marmite could quite literally finish him off.
Tana Ramsay talks to iLoveMyGrub
Tana Ramsay talks to iLoveMyGrub
iLoveMyGrub quizzes Tana Ramsay about cooking with her kids, giving Gordon culinary tips, and who really is the best cook.
Chocolate Unwrapped
Chocolate Week & Chocolate Unwrapped

Love chocolate? Chocolate Week is bursting with tastings, tours and chocolate-inspired restaurant dishes from the 11th - 17th October.

Jean Christophe Novelli
The Jean Christophe Novelli Academy

Spend a day in the presence of "the nation's favourite French Chef", Jean Christophe Novelli at the Novelli Academy, you’ll be inspired.

The best of English wine, photo courtesy of Nyetimber
The best of English wine

A celebration of the diverse and ever-growing English wine industry.

Heart shaped latté art
How to make the perfect coffee

Dale Harris from De’Longi explains how to make the perfect cup of coffee at home.

A plate of nigiri and other sushi from Tsuru Sushi
Sushi Dictionary
A comprehensive guide to sushi descriptions. If you love your sushi, but are never too sure what you're odering, our glossary is here to lift the lid on sushi jargon.
Caviar controversies
Eating caviar: ethics & controversies
At £200 for a small tin, caviar is one of the most extravagant foodstuffs in the world. Should we be paying more attention to the controversy that surrounds it, rather than its bulging price tag?
Spice up your lunch hour with an interactive meal at L'atelier des Chefs
Cook, Eat and Run at L'atelier des Chefs

Spice up your lunch hour with an interactive meal at L'atelier des Chefs.

Tuna image: courtesy of Gavin Newman at Greenpeace
The ins and outs of tuna

Find out which types of tuna are sustainable, and which kinds are under threat.

Ethically sound rosé veal from Heaves Farm in Cumbria
What's the deal with veal?

With changing standards of farming, is veal still such a dirty word?

With everyone from the RSPCA to the Pope speaking out against foie gras, and Gor
Foie gras: an irreplaceable taste, or an ethical faux pas?

With everyone from the RSPCA to the Pope speaking out against foie gras, and numerous other chefs, including Gordon Ramsay still in favour, here are the facts from both sides of the great foie gras debate.