©Ingram Pinn

Hermitage 2013

‘One of the most frequent laments I hear during my annual visits to the northern Rhône is how difficult it is to sell Hermitage’

On the menu

'White Heat': page after page of self-conscious masculinity ©Charlie Bibby
Yes, there are a few fiendish recipes. But the real meat of this book are the black-and-white action shots of its bad-boy author, in all his sweaty, cheffy, macho glory
– Polly Russell
From his front room in Cambridge, distiller Will Lowe is offering a bespoke gin service
Raw salmon with avocado, lime and green peppercorns
©Andy Sewell

Recipe: raw salmon with avocado, lime and green peppercorns

‘The peppercorns in the punchy lime dressing only enhance the intrinsic sweetness of the fish‘

Dominique Ansel's cronut

Dominique Ansel: life after cronuts

The creator of the treat that even New Yorkers queue for is now opening a ‘bakery restaurant’

©Richard Allen

Suite dreams

Chefs hate it, hotel guests love it. There’s something about room service that turns a simple club sandwich and fries into a feast

©Timothy Schenck

Five of the best: Oyster dishes and bars

From San Francisco to Sydney and Hamburg to Hong Kong, the best spots to enjoy your bivalve

restaurant reviews
©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’

Anchovies on the grill at Kitty Fisher’s
©Alex Maguire

Grill restaurants in London

‘The tendency has been to grill rather gently, merely adding stripes to a steak. No longer’

Chefs Warehouse & Canteen
©Micky Hoyle

Dining out in Cape Town

‘This is South Africa, after all, where appetites are large and portion sizes have to be too’