An illustration of a bottle of wine in a box
©Toby Morison

A toast to England

‘England’s best sparkling wines now offer much to those who thought only champagne would do’

Christmas feast

Turkeys at Paul Kelly’s Springacre Farm near Chelmsford, Essex ©Mark Mattock
Our desire for a top-quality bird has spawned a unique industry: specialist farms, which work flat out from April, slow rearing, hanging and dry plucking
– Tim Hayward
Clarke's Mince Pie and Marks & Spencer Brandy Butter with Courvoisier VS Cognac ©Sam Armstrong
Peter Bazalgette and his panel test the insipid and the inspired — with a seasonal bonus of brandy butter
The Simone, Camino, Chefs Warehouse & Canteen, Maison du Colombier, Barrafina, Taberna do Mercado
©Lindsay D’Addato; Paul Winch-Furness; Flore D

Moreish restaurants of the year

‘I still recall the slow-cooked eggs with summer truffles . . . the yellowfin tuna with cara cara orange’

Honey & Co's hors d’oeuvres recipe
©Tamin Jones

Start the feast: Honey & Co’s party pieces

Chefs Sarit Packer and Itamar Srulovich create canapés with a Middle Eastern slant

Illustration by Tim Lahan of a chocolate bar stuck in the middle of a Christmas tree
©Tim Lahan

Ha-Joon Chang: bubbles, binges and Swiss chocolate

‘We don’t see many “made in Switzerland” products because it specialises in goods that ordinary consumers do not see’

The History Cook: wartime care campaigns

The tradition of sending relief parcels to troops and prisoners of war continues today

restaurant reviews
Studio Qulinarne

Studio Qulinarne and Bottiglieria 1881, Kraków

‘I didn’t expect the quality of the food to be so exciting or the enthusiasm so infectious’

Suvlaki’s postmodern concrete columns

Suvlaki, Soho

‘What happened to the kebab? Surely it must be time to reappropriate the healthy, grilled lamb flatbread’

A cabbage hotpot at the vegetarian restaurant Dirt Candy
©Evan Sung

Dirt Candy, Sweetgreen and Dovetail in New York

‘The textures, flavours and colours revealed why this style of cooking can be so rewarding’

The White Spoon dining room

The White Spoon, Cheltenham

‘While there is pride in ingredients, there is no feeling of robust joy in the food; there is innovation but little inspiration’

Bar chef Rob Simpson
©Charlie Bibby

The Clove Club, London

‘Today’s bar chefs take advantage of what the kitchen is producing as the base material for cocktails’


Martin Sandbu

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