An illustration of wine bottles on a catwalk
©Ingram Pinn

Changing tastes

‘As part of the zeitgeist there is more emphasis on wines that taste lighter and fresher’

On the menu

Pigstock organiser Tom Adams prepares the pig carcass ©Nicholas White
Every year, butchers, chefs and breeders come together to celebrate cooking and eating pork
– Tim Hayward
Nuno Mendes’s Japanese condiments and 'crazy olive oils' ©Richard Nicholson
Seven top chefs reveal their essential store-cupboard standbys
Petits pois à la française
©Andy Sewell

Recipe: petits pois à la française and petits pois à l’anglaise

‘Tinned or frozen ones never dilute the pleasure, nay excitement, to be had from a bag of fresh peas’

©Richard Allen

OMG I love MSG

Monosodium glutamate is viewed with suspicion but, used sensibly, could this misunderstood ingredient help us lead healthier lives?

Collecting eggs on a Worcestershire farm, 1941; prior to the 1950s most chickens were kept for their eggs not meat.
©Fox Photos/Getty Images

Poultry’s progress

From fillets to wings to piri piri, Britons eat 2.2 million chickens every day. But how did what used to be a once-a-year treat become a ubiquitous staple?

GrillStock Bristol 07/06/14

Five of the best: summer food festivals

The summer months bring with them celebrations of everything from oysters to barbecues and baking

restaurant reviews
Clockwise from top left: canard de Challans at Taillevent, Paris; Ballymaloe in Ireland; oyster with caviar at The Sportsman in Kent; Post Ranch Inn, Big Sur; haddock with poached egg at The Wolseley, London; Union Square Café, New York
©Nathan Rawlinson; Kodiak Greenwood

The wonder years

The FT’s Restaurant Insider picks his personal highlights from the past 30 years

The garden at Barwick House

Little Barwick House, Somerset

‘A restaurant with rooms can be run with a certain amount of eccentricity’

Inside Kin Khao

Kin Khao and Los Gatos, San Francisco

‘A hotter version of the dry-fried ribs in turmeric and curry paste left my head tingling’

Jago’s stylish, Spanish-designed premises
©Steve Joyce

Jago, east London

‘Solley’s menus get the attention they deserve at night; by day, Jago is mainly a staff canteen’

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’