A turkey’s tale

Turkeys at Paul Kelly’s Springate Farm near Chelmsford, Essex
©Mark Mattock

Our desire for a top-quality bird has spawned a unique industry: specialist farms that work flat out from April, slow rearing, hanging and dry plucking

Suvlaki’s postmodern concrete columns

Suvlaki, Soho

‘What happened to the kebab? Surely it must be time to reappropriate the healthy, grilled lamb flatbread’

The White Spoon dining room

The White Spoon, Cheltenham

‘While there is pride in ingredients, there is no feeling of robust joy in the food; there is innovation but little inspiration’

The services’ vaulted dining space
©Mark Lord

Gloucester Services, miracle off the M5

‘Where normal service stations offer irradiated pasties and low-grade pornography, Gloucester has hand-raised pies and a small bookshop’

Cry God for Tunworth

The breathtaking brilliance of British cheese has made us the nation we are

The Ivy after its renovation
©Jack Eastham

The Ivy, London

‘I have a longstanding grouse with the bookings arrangements of London’s über-brasseries’

Liam and Ellis Barrie

The Marram Grass, Anglesey

‘The mussels were stupidly fresh and cooked just enough to set their plump cushions of fat’

Kul’s rigorously modern interior
©Magnus Omme

Kul, Copenhagen

‘The bed on which the spare ribs teriyaki reclined, a jam-like reduction of tomato, was awe-inspiring’

The recommendation game

‘The cleverly hyped restaurant apps and sites are extracting their percentage from all of us’

Wallfish Bistro, Bristol

‘A whacking slab of turbot was proof of chef Seldon Curry’s pedigree’

The à la car menu

Research for his new book ‘The DIY Cook’ involved deconstructing all kinds of classic dishes

Amateur power

‘For whatever reason, Britain seems, uniquely in the world, to be a nation of unintentional chefs’

Market força in Barcelona

The Catalan city has spent hundreds of millions renovating its markets, making them the envy of the world

Culinary lives of the rich and irrelevant

The World’s 50 Best Restaurants now speaks only to a priest caste

Shots to the heart

‘From first teenage sip to adult flat-white addiction, coffee tracks our personal progress’

OMG I love MSG

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

Seven kitchen ages

‘How the hearth is shaped and organised has been part of a social debate that long predates Kitchengate’

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

The umami code

What does this Japanese word for ‘deliciousness’ really signify? And is the conundrum culinary, cultural or linguistic?

Pigstock: a hands-on festival of pork

Every year, butchers, chefs and breeders come together to celebrate cooking and eating pork

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