Bourgogne
©Ingram Pinn

1955 — a very good year

‘I grew up knowing burgundy,’ Lalou told me. ‘As soon as I was born, my father wet my lips with Le Musigny 1929’

On the menu

Nuno Mendes’s Japanese condiments and 'crazy olive oils' ©Richard Nicholson
Seven top chefs reveal their essential store-cupboard standbys
An illustration by Lauren Rolwing of recipe ingredients ©Lauren Rolwing
Petits pois velouté with horseradish cream; Grandma Suzanne’s stuffed tomatoes; little chocolate pots
Wild rabbit stew with onions and ramsons
©Andy Sewell

Recipe: wild rabbit with onions and ramsons

‘As a young farmer in East Sussex, I had a sufficiency of wild garlic and wild rabbits. It seemed obvious to cook them together’

An illustration of a photo album of kitchen tools
©Richard Allen

Home cooking

Our parents’ kitchens may be full of useless objects and out-of-date spices, but they should be treasured for their place in family history

Darsham Nurseries

Five of the best: garden restaurants

Eateries that offer homegrown ingredients in a bucolic setting

restaurant reviews
Jérôme Aubert (fourth from left) with staff outside Ratapoil
©Eric Valdenaire

Ratapoil and Frenchie, Paris

‘Restaurateurs reported that as the fall in the euro attracts more visitors, business is improving here’

Shikumen’s dining room

Shikumen, London

‘We were here for the Peking duck and the dim sum — and neither disappointed’

Camino’s open kitchen and dining room

Camino, California

‘I have never agreed that service standards in the US are high because the customer controls the tip’

Hawksmoor in Manchester

Hawksmoor, Manchester

The pricing hasn’t changed, although Mancunians do enjoy a special £15 rump-and-chips lunch

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’

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