Add this topic to your myFT Digest for news straight to your inbox
Many places welcome small children, but is it worth the strain? Rebecca Seal finds out
If everyone turned vegan, would we be happier and healthier? Could we save the planet? Or is a lifetime of inedible fake cheese just too painful?
‘One early manufacturer ended up with premises so vast it had its own internal railway system’
Chinese food is perfect for vegans since dairy products are largely absent from the traditional diet — and their vegetables are delectable
As consumption falls, brewers are turning to new models for success
The best spots for kebab and Persian lamb and white bean stew
It’s similar to Greek yoghurt, but fat free. I use it in everything from dressings and desserts to sauces and smoothies, writes Aggi Sverisson
‘The Massaman chicken curry had lots of colour, lots of chicken and a sauce flowing with coconut milk, red chillies and cashew nuts’
‘The trees carry a flavour bomb in their leaves, with the most exciting fragrance’
‘It’s muscular dude-food meets healthy eating, with an Italian accent’
‘There are only two main ingredients here but the dish is an explosion of texture and taste’
Cape wines are distinctive, ageworthy and seriously undervalued
Some owners charge high upfront costs to landlords who want rent-only deals
Alice Lascelles exposes her eyes, ears and taste buds to the latest mixology craze
Life without meat or dairy? Can it offer more than social isolation, endless chopping and inedible fake cheese? Henry Mance reports
The amount of farmland needed to sustain human life would shrink by 3.1bn hectares – the size of the African continent
‘If we cut out meat and dairy, we would all live longer, healthier, happier lives’
‘A diet of fags, booze and chips is technically vegan – but won’t help you outlive your burger-munching peers’
‘Liberty Wines reports that customers’ most frequent question is whether a particular wine is vegan’
UK brewery growth knows no bounds.
Excellent tea rooms, brasseries and venues for serious wine
They are deeply embedded in Japanese life, not just for cuisine but in rituals of birth, marriage and death, writes Kimiko Barber
Lancet study runs counter to received wisdom about healthy diet
Where to go for world-class Chardonnay, handcrafted beer and special chilli squid
Why make a reservation and then fail to show up?
‘Indigenous varieties thrive in their native region, as well as producing local, distinctive wines’
New craft distillers are springing up, using gin as a ‘stopgap’ while their whisky is ageing
‘A dish described as a “liquid summer salad with basil and olives” seemed pure El Bulli’
‘The juicy plum pieces baked inside and the pomegranate seeds on top are a sweet-and-sour surprise’
Growth in worldwide interest has pushed prices of these domaines to record highs
‘En primeur is the name of the precipitate business of turning embryonic liquid into income’
Where to find exciting pintxos, almond tarts, and the bastion of whole fish cooking
‘The Asian salad was, without a shadow of doubt, the high point of my very greedy summer’
Consultations being held on plan to restrict sale of drinks such as Red Bull
