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We celebrate the return of sunshine with a spring feast from Honey & Co, mouthwatering alcohol-free cocktails and open-fire cooking

Top stories in FT Magazine

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

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

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

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”

Is there an ethical imperative to eat this fashionable food?

‘Putin has learnt that in espionage, it’s the reaction of the public, media and politicians that matters’

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

The paternalism of Milton Hershey offers lessons for today’s billionaire philanthropists, from the Koch brothers to George Soros

‘A talent for testing boundaries has always seemed a rather useful trait and school is the perfect time to hone this skill’

The men in charge of Britain leaving the EU are divided by culture and politics, but united on finishing the job

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