Bring on spring: a Food & Drink special

We celebrate the return of sunshine with a look at mouthwatering alcohol-free cocktails, a spring feast from Honey & Co and Tim Hayward on why chefs are heading back to the open flame. Plus Susie Boyt and Jancis Robinson share their tips on giving the best parties

Forget induction stoves and water baths. From Temper in Soho to Sabor in Mayfair and Brat in Shoreditch, top London kitchens are cooking with an open flame

Alice Lascelles on how bars, mixologists and supermarkets have embraced the no-alcohol trend

Susie Boyt, herself a devotee of extreme entertaining, shares her tips: from lavish food to fragrant flowers and the vital importance of “a bit of theatre”

‘It may be too soon for a spring feast — but let’s do it anyway’

‘The addition of sesame paste will give this familiar dessert a new lease of life’

Is there an ethical imperative to eat this fashionable food?

More from this Series

‘I don’t think there’s anything I wouldn’t eat without some degree of satisfaction’

Polly Russell on what the evolving history of glassware reveals about our changing attitudes to alcohol

‘Many of us have a Pavlovian reaction to the pop of a cork but guests do not have to be welcomed with fizz’

How start-up ‘Just’ wants to disrupt food production

The best spots in a region blessed with great markets, butchers, bakers and wine shops

Nicholas Lander wallows in nostalgia as this Soho staple reopens