©Ingram Pinn

Bordeaux’s woes

‘The big questions are not just how these baby 2014s are priced but whether enough people will care, even if they get the price right’

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
Lobster green curry
©Andy Sewell

Recipe: lobster green curry

‘Dispatching the lobster yourself needs a little resolve but it is more humane and yields much better results’

The interior of Mast Brothers in Shoreditch, east London
©Charlie Bibby

Why chocolatiers are milking it

A milk-chocolate movement is inventing flavours to lure us over from the dark side

Winslade cheese with duck hearts
©John Arandhara-Blackwell

Five of the best: modern British restaurants in London

A new breed of restaurant showcases seasonal menus and top-notch ingredients

restaurant reviews
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’

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’

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