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Three generations of Gordons – of Wine Bar fame – and restaurateur Ossie Gray, son of the late chef Rose Gray, talk about the pros and cons of keeping it in the family
Co-founder Ruth Rogers (left) remains passionate about her food and determined to ensure that customers have the best possible time
The fruit is ideally suited to rough treatment, and the lack of ripeness can be overcome in the cooking process
The pumpkin is more than just a watery, stringy gourd useful for Jack-o’-Lanterns
International Edition