Ana Roš on the triumphs and trials of being one of the world’s best chefsHow a self-taught cook from Slovenia entered the gastronomic stratosphereSummer barbecue recipes, Mediterranean style — by Honey & CoGrilled prawns and watermelon with feta and chilli; grilled stone fruits with a rose-and-rosemary syrupPerry: ‘England’s champagne’ comes back from the brinkIn deepest Herefordshire, a small band of aficionados is giving the pear drink a new lease of lifeThe art of the Chinese dessertChina’s cuisine is largely savoury — but those with a sweet tooth needn’t miss outThe future of meat in a plant-based worldAs campaigners argue for a greener diet, can carnivores combat climate change too?What is a salad – and why are the British so precious about it?Other countries throw croutons, charcuterie and ranch dressing into the mix, but for Brits, only austerity will doMore from this SeriesQ&A with Margot Henderson, chef‘I’m a cheese fiend, even crappy cheese. And fish fingers — I do like a fish finger’How to pair wine with Japanese foodYes, there are rules, though they’re intricate — and sometimes sake is the only optionOutlaw’s Fish Kitchen, Port Isaac, Cornwall: ‘Fish cooking with finesse’ — restaurant reviewLobster, crab and cured brill — Britain’s freshest seafoodChef and restaurateur Peter Hall on San FranciscoWhere to find delicious salted chocolate caramels, a stunning sea urchin fettuccine and the best Blue Moon cocktail
Ana Roš on the triumphs and trials of being one of the world’s best chefsHow a self-taught cook from Slovenia entered the gastronomic stratosphereSummer barbecue recipes, Mediterranean style — by Honey & CoGrilled prawns and watermelon with feta and chilli; grilled stone fruits with a rose-and-rosemary syrupPerry: ‘England’s champagne’ comes back from the brinkIn deepest Herefordshire, a small band of aficionados is giving the pear drink a new lease of lifeThe art of the Chinese dessertChina’s cuisine is largely savoury — but those with a sweet tooth needn’t miss outThe future of meat in a plant-based worldAs campaigners argue for a greener diet, can carnivores combat climate change too?What is a salad – and why are the British so precious about it?Other countries throw croutons, charcuterie and ranch dressing into the mix, but for Brits, only austerity will doMore from this SeriesQ&A with Margot Henderson, chef‘I’m a cheese fiend, even crappy cheese. And fish fingers — I do like a fish finger’How to pair wine with Japanese foodYes, there are rules, though they’re intricate — and sometimes sake is the only optionOutlaw’s Fish Kitchen, Port Isaac, Cornwall: ‘Fish cooking with finesse’ — restaurant reviewLobster, crab and cured brill — Britain’s freshest seafoodChef and restaurateur Peter Hall on San FranciscoWhere to find delicious salted chocolate caramels, a stunning sea urchin fettuccine and the best Blue Moon cocktail
