Illustration of Bordeaux 2006s on parade
©Graham Roumieu

Ten-year itch

‘In the past three months I have tasted more than 100 of the most famous 2006 red bordeaux, many twice. So what are they like?’

Five of the best

A Gousto box
Stuck in a weeknight meal rut, or no time to shop? Recipe-box companies do the thinking, sourcing and measuring for you . . .
Maze Grill Royal Hospital Road
A selection of restaurants close to the Chelsea Flower Show, which opens in three weeks
A cabbage roll with a milk foam tea
©Jasper Fry

Recipe: Beef soup rice and cabbage roll

The trio behind Bao in Soho talk about their operation and expansion

Bastard Mat & Vin
©Per-Anders Jörgensen

Five of the best: Malmo eateries

The Swedish city boasts historic districts, noirish industrial backdrops and some very chic dining

The Gin Bar at Holborn Dining Room

Bar review: gin and other tonics

Alice Lascelles visits a bar specialising in vermouth and one offering London’s biggest gin selection

©Felicity McCabe

Taste test: mature cheddar cheese slices

‘Perhaps the quickest way of judging these slices on the supermarket shelf: look for faultlines in the squares’

restaurant reviews
Inside Baa Ga Din
©Salit Chairoongruang

Le Du and Baa Ga Din, Bangkok

‘Schultz did an immersion course in Thai street food. His dishes zing with flavour and heat’

The Pitt Boss Plate at Hang Fire Southern Kitchen
©Huw John

Hang Fire Southern Kitchen, Barry

‘The barbecue food they’re turning out in Wales is some of the best I’ve encountered outside the Deep South’

Gravetye’s gardens
©Claire Takacs

Gravetye Manor, Sussex

‘The beautiful location and celebrated gardens have inspired chef George Blogg to take his creativity to new heights’

Pidgin’s exterior
©Vivi Pham

Review: Pidgin, London

‘The brown butter cream shouldn’t be on the same plate as celeriac in any sane frame of reference. But it is, and it’s perfect’

The counter at Tempura Yamanoue
©Toshiki Senoue

Tempura Yamanoue and Narukiyo, Tokyo

‘One of the highlights, a prawn from Kumamoto, was so fresh it could have been eaten as sashimi’


Martin Sandbu

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