Add this topic to your myFT Digest for news straight to your inbox
‘We love their crazy colours… it’s like our own private Yayoi Kusama exhibition’
This sleek new gastro-hub is home to two exciting one-off restaurants
‘My first experience was almost literally a baptism of fire’ – plus how to host a hotpot party
Spectroscopy — using light to study matter — can help to eliminate counterfeiting and control quality
The cookery writer on why her pestle and mortar never leaves her kitchen counter
‘Give this pie centre stage as a main course on a chilly night’
Tim Hayward visits the Herefordshire restaurant that helped start a revolution — and delights in every course
Where to find Mexican spices, countless exotic food and amazing shrimp tacos
From fresh turbot to home-made gnocchi, smoking adds a delicate and distinctive flavour
Two restaurants on the Adriatic have glorious menus singing of the sea
‘This latest foray reveals his love of good Catalan food and wine but the space lacks excitement’
‘The vegetarian gauntlet had been thrown down; the vegetarian gauntlet had been picked up’
US-based distillery Sazerac to pay $550m for 19 brands
Private equity backed Azzurri Group says still growing despite industry headwinds
The hospitality industry is too complicated and fragmented to attribute difficulties to single causes
Where to find the finest Middle Eastern cuisine and seasonal food
Italy’s organised crime families have infiltrated the country’s food chain, from field to fork
Overcapacity and rising costs batter sector after period of rapid growth
‘Tasting the 2016s, I was struck by how much more accessible young red bordeaux is nowadays’
Where to find traditional Kashmiri ‘wazwan’, tea and street food
As soon as he saw the Mexican Elbow in action, Henry Harris knew it was just what he needed in the kitchen
Sales have risen at noodle chain despite tough conditions in casual dining market
An interview with the restaurateur who taught Tracey Emin to cook and opened Pharmacy 2 with Damien Hirst
Where to find a classic pasty, perfect seafood and proper fish and chips
‘The prices suggest these sparkling wines are aimed squarely at Cristal, Dom Pérignon and Krug’
Profits at world’s biggest brewer come in below forecasts
‘It’s as uncomfortable as Hell, with seating straight from the mind of Dante Alighieri‘
Chef Sat Bains on how this crucial tool helps to visualise dishes, many of which end up on his restaurant menu
‘The taste and aroma of meat cooked on a spit will help you snatch a final piece of summer’
Where to enjoy fresh seafood, galettes and elegant, modern cooking
‘Oxygen and a little warmth are the two most powerful variables for any host serving wine’
In the space of five years, Mikkel Borg Bjergso has opened bars from San Francisco to the Faroes and spawned a growing lifestyle brand
‘This is not crazed foraging but a thoughtful use of the best local ingredients’
‘Kohlrabies look a bit like aliens — but these are aliens worth knowing’
This wooden Mexican whisk dates back to Aztec times — and is the secret to making hot chocolate fit for Moctezuma
There will be 2.5bn more people on the planet by 2050
