Skiing with the FT: Heston Blumenthal

Nothing whets the appetite like crisp mountain air . . . the FT joins the chef for three days of skiing, heart-stopping snowmobile rides and gourmet feasting

Historic Heston Blumenthal

From Hash of Snails to Tipsy cake: exclusive recipes from the irrepressible Mr Blumenthal’s stunning new cookery book inspired by some very old – and rather extraordinary – dishes

At home with sous vide

Though it stemmed from a rarefied gastronomic movement, the cooking technique could have its uses in ordinary household kitchens

Local goes national

From molecular gastronomy to haute takeaway, a love of all things local may be the defining food trend of our time

The self-assembly supper

Deconstruction moves food into an intellectual sphere – we can no longer simply “enjoy” it, writes Tim Haywa