Illustration depicting 2007 wines
©Toby Morison

Lucky ’07 wines

‘There were too many wines among those we tasted whose producers seemed to think it was enough to carry a famous name’

Five of the best

Speakeasy Ales & Lagers
The city’s best craft brewing, from fruity barrel-aged beers to red rye ale
Maru restaurant
An insider’s picks, from Michelin-starred sushi to Kyoto-style kaiseki and Cantonese tapas
Warm chicken liver mousse
©Andy Sewell

Recipe: warm chicken liver mousse

‘I own an old, blunt-bladed food processor and, when I can find it, a hand-held blender. My mouli-legumes gave up the ghost a year ago’

Pre-prepared restaurant food

Diners can feel cheated when restaurant food is pre-prepared elsewhere. But if it still results in outstanding meals, should we be complaining?

Dishes served at Chicken Town
©Green Lions

Quick bites: the new school dinners

Can ‘healthy fast food’ reduce obesity in London schoolchildren?

restaurant reviews
Smoking Goat
©Paul Winch-Furness

Smoking Goat, Blacklock, Milroy’s, London

‘Soho’s small, intimate ground floors lend themselves to the style of food many want to eat today’

Dining room: The Restaurant at Meadowood

The Restaurant at Meadowood, Napa Valley

‘Without a menu, the diner is flying blind, placing all his trust in the chef’

The Chancery’s intimate dining room
©Anna Gordon

The Chancery, London

‘The Anglo-French brigade is fitting since the restaurant feels Parisian, though the location is old London’

©Giulia Mule

Hawker House, London

‘For a snapshot of the exciting food-and drink scene in London, there is nowhere more stimulating’

Rijks’ interior
©Erik Smits

Rijks, Amsterdam

Fried dough balls were served with oyster ‘braaioli’, a sauce of puréed, grilled oysters

©Charlie Bibby

Din Tai Fung and A Wong, London

‘Sales of the dumplings, whether filled with pork, chicken or pork and crab roe, are a staggering 2.3 million a month’

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