Lead story in Food & Drink

Even today, the national dish of skint students across the land is that corner-shop staple — a tin of Heinz on a slice of Mother’s Pride

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Interview FT Magazine

The Michelin-starrred, F-word-fuelled chef explains why his appetite for success has never been stronger

‘Half the experience of the soup is lifting the lid and rinsing the nostrils with the aromas — it’s achingly subtle and invites contemplation’

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Lights, camera, lunch... get your food in focus with advice from a professional

‘Wines made with grapes dried for the full three months acquire compelling yet disconcerting asperities’

Pitch-perfect menus by two stars from the British gastro-pub scene

‘Sometimes the most memorable part of the meal will be the sides: those elements that add interest, texture and context to the meal’

‘Pessac-Léognan tends to be denser, more food-friendly and oakier than the Sauvignons of the Loire’

Photo of Jancis Robinson

These buzzy outdoor spaces have a wide offering of food choices, from tacos to sushi

FT Series How to...

How to put together a proper 'muffuletta' - a Sicilian ode to meat and cheese, invented in the American South

The new generation of British hotels placing experimental cocktails centre stage

Sweetcorn is a real kitchen hero — a complete gustatory delight

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