The top taps in a city renowned for the number and variety of its micro- and independent breweries
There’s a shocking amount of floorspace at this Mediterranean restaurant. And, of course, truffle
10 chefs share their top tips
A first look inside chef Merlin Labron-Johnson’s latest take on farm-to-table dining
The Olympic host city is full of gems. What does it matter if lots of them aren’t hidden?
From breakfast in a buzzing spot in the Marais to late-night adventures in a David Lynch-designed nightclub, via contemporary art, clothes shopping and cool restaurants
After years of reviewing, a restaurant critic discovers the joy of being a regular
Susan Sontag didn’t think food could be camp. She should see London now
Once practically non-existent in the Japanese capital, plant-based eateries are now sprouting up across the metropolis
The musician at the helm of the Edinburgh International Festival on her favourite sights and bites in the city
It was when the sommelier arrived that things shot off the highly polished rails
The city is famed for its multitude of watering holes, from the colourfully traditional (often centuries-old) to the coolly contemporary
Where the city’s fund managers, lawyers and consultants break bread and seal deals
Waiters used to tell you which dishes they love. Now, some will tell you which they hate
Cooking is like code-breaking: for the best results, chuck everything at it
The sustainability-driven superchef grows most of his restaurants’ produce on his farmstead in the Lake District, which this summer is offering a tasty peek behind the scenes at its workings
Pan-Mediterranean food served in a beautiful old bank
The classic east Mediterranean pastry can be sampled in all its variety in the UK capital
FT writers reveal their local food fixations — and where to find them at their best
Expensive components glued together with flair
Raise un verre to the mixologists drawing on drinks from around the nation for their creations
Where to shop, eat and visit this midsummer
Open kitchens don’t show the half of it. To find the true heart of any restaurant, follow the smokers
Finally, a chef who understands desserts
Oma could be to Greek food what Dishoom was to British-Indian
