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Also a posthumous George Medal for Westminster attack policeman
How did today’s food revolution start? With fridges, crisps and sexualised ice cream . . .
Why do some cookbooks dominate the dinner-party circuit for years, like a benign infection?
The TV chef deserves canonisation for making cookery a hot national topic, writes Tim Hayward
Atheism is a non-belief. Extremism in the name of something that doesn’t exist feels a bit silly
Rock and roll memorabilia goes under the hammer at Bonhams
How would I describe my food ethos? Simplicity is best. Let the produce speak for itself and do not do too much to it
Putting together a dish is not about gastronomic one-upmanship but about love
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