Five of the best: Americana in London
Extend Thursday’s Thanksgiving feast at one of these US-themed outposts in the capital
Roy Richards: The wine merchant’s tale
‘Say “Roy” in French wine circles and everybody knows exactly who you mean’
Five of the best: Americana in London
Extend Thursday’s Thanksgiving feast at one of these US-themed outposts in the capital
Lilia, New York: Truffle in paradise
‘The combination of vanilla ice-cream, olive oil, sea salt, honey and Italian white truffle had us licking our spoons clean’
One man and his pub
A proper London pub, George Orwell said, needs ‘solid, comfortable ugliness’
Honey & Co recipes: M’sabaha
‘Not only are dried chickpeas dirt cheap but after a night in cold water they double in volume, those crinkly kernels swelling into plump orbs bursting with possibility’
Meet your contact at The Ivy, LA
Entertainment industry institution will lend your encounter an appropriate backdrop
Recipe: Spaghetti alla Amatriciana
‘I have to confess that, despite its ubiquity, it is a dish that has passed me by. I have now rectified this error’
Peace & Loaf, Newcastle upon Tyne: immensely creative and ultimately entertaining
‘Everyone seemed to be having a great time. In fact, I can’t remember a happier room’
Pinot goes global
‘The theory that Pinot Noir is so delicate and finicky that it can succeed only in Burgundy is questionable’
Quick bites: Winemaking in Crimea
Viticulture is flourishing again in the region, which has a variety of terroirs and no shortage of new investors
Spirit of Taiwan
In the misty hills south of Taipei, a distillery is turning out award-winning malts — and catching the whisky world by surprise
The sublime pleasures of eating alone and undisturbed
Welcome to ‘low-interaction dining’
Disfrutar, Barcelona: Catalan creativity
‘We arrived “early”, at 8pm, so there was space for two right by the counter’
Tim Hayward’s seven essential kitchen knives
The FT columnist selects the blades that every self-respecting kitchen must have
Bar review: Buck & Breck, one of Berlin’s coolest
Its decor is macabre; its drinks complex, icy and strong
Wine merchants: the indie crowd
‘A rabble of younger independents has flowered while off-licence chains have shrunk’
Honey & Co recipes: Honey mousse with caramelised apples and charred almond crumble
Make the most out of good honey with this light dessert
Elystan Street, London: fine dining despite humbler ambitions
‘The chef’s treatment of a piece of cod was the greatest compliment you can pay to a fish short of actually proposing to it’
Five of the best: Cocktail and food menus
Perfectly paired drinks and snacks are in vogue as an alternative to the classic tasting menu with wines
What do we mean by minerality?
‘Over the past decade or so, the words mineral and minerality have invaded wine talk and wine writing’
The menu: the world’s favourite piece of paper
In an extract from his new book, Nicholas Lander explores the menu in all its dimensions
Bentley’s, London: one of the last temples of spontaneity
‘This is the antithesis of cutting edge. It’s a slice of old London, lovingly revived by people who really care about such things’
Five of the best: Confectioners for Diwali
A big part of the upcoming Hindu festival is ‘mithai’, Indian sweetmeats that are a cross between snack, confectionery and dessert
Honey & Co recipes: roasted courgettes in a spice rub, burnt butter yoghurt and grapes
Combine the courgette with tangy ingredients, and there’s nothing bland about this member of the squash family
Recipe: slow-roast celeriac, cabbage and trompettes
‘One of the merits of slow cooking is that you can pretty much forget about it’
