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The TV star on Michelin stars, saying goodbye to Le Gavroche — and serving up a £70,000 meal for three
‘In creating our menu, we decided there was to be as little Christmas fare as possible’
‘Our desserts and petits fours followed the same pattern — simple, strong flavours, with an inspired twist’
For Fergus Henderson it’s a tin of petits pois, for Tomos Parry it’s Super Noodles and spring onions . . . Seven top chefs reveal their essential store-cupboard standbys and rustle up some favourite recipes
Venues where top-class food is the focus win high acclaim
‘Roux is taking the interest in private dining to a new level by creating a room for six’
The star chef talks about his fears of global food shortage
‘As long as I’ve got my family, a patch of land and something to eat, I’m happy’
‘I don’t let disappointment get in my way. You should learn from it and move on’
‘I remember eating beef chasseur, with a taste I didn’t recognise: tarragon. I still call it my tarragon moment – it made me want to become a chef’
A whistlestop tour takes in Est, Fratelli Fresh, Rockpool Bar & Grill and The Four in Hand
Heston Blumenthal and others deliver an added attraction to the picturesque Thames-side village of Bray
Set the tone for the meal with a sophisticated, classy pear tart or a stunning salad with oranges and dates
This pasta has an earthier, nuttier taste than wheat spaghetti
Confessional tape recordings of the eminent and the ordinary, from the former London Stock Exchange chairman to the late Lucian Freud’s butcher, are the basis of a growing oral archive at the British Library
The Royal Household Wine Committee takes charge of selecting the 5,000 bottles of wine imbibed by Her Majesty’s guests over the course of a year’s entertaining
Piperade is a pretty simple dish: it needs good rich eggs, strong seasoning and fully flavoured produce to avoid being insipid
A London restaurateur has introduced a more viable and innovative approach to wine pricing
International Edition