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From Rome to Reykjavik, where to find the tastiest scoops

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A new bar aims to be a standard-bearer for ’zero-waste’

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

Interview FT Magazine

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

Two very different menus that reveal distinctive cuisines

‘A sweet scent and a suffusing sweetness remain the hallmarks of Lebanon’s finest red wines’

Where to go for contemporary art, Loire wines and fresh seafood

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

FT Series How to...

Get your food in focus with advice from professional photographer Patricia Niven

‘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’

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