Autumn feast — a Food & Drink special

As the nights draw in, drink pink champagne with Jancis Robinson, cook rabbit with Honey Co and delight in jam with Bee Wilson. Plus: the great René Redzepi’s mission to change the world and a game-changing approach to farming deer

The Noma chef on changing the world, innovating relentlessly and learning to stop being angry

Bee Wilson on a new generation of jam-makers producing ever-lovelier flavours

Look kindly on broths and simple greens, says Fuchsia Dunlop – and don’t order more than one sweet-and-sour dish

Stalking has long seemed an exercise in posh machismo. Tim Hayward investigates a new approach

From slow-cooked rabbit to a zingy pear cocktail, there’s plenty to savour as the nights draw in

How rosé became respectable

More from this Series

The excellent food and endearingly undesigned decor fill Tim Hayward with joy

Where to go for bomboloni alla crema doughnuts, oven-baked ombrina and the best Maremma beef

Q&A with the executive chef at Dishoom on why he loves garlic and hates Marmite