Call an Uber and order your seaweed now
Norin your wildest dreams: the industry is coming up with dozens of different ways to eat the stuff.
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Food & Drink
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Food & Drink
From polyfilla to chicken curry: my most disgusting meals ever
Some people shudder at the thought of jellied eels, or blanch if an oyster approaches. Not I.
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Choose your gin and get fressing this winter
Gin has evolved from the home-made 18th-century rotgut that was the scourge of England’s poor to the tipple of colonial civilisation.
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The fish and chips dilemma: can our national dish be both sustainable and British?
When it comes to a traditional battered cod and chips, is there no such thing as a good catch?
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Does Dry January do more harm than good?
It's doubtful that a month of abstinence improves our relationship with alcohol.
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Boxing Day curry and the feeding of the 4,000 at Crisis
Every Christmas, homeless charity Crisis turns surprise ingredients, volunteer chefs and a lot of enthusiasm into dinner for over 4,000 people.
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Free the grapes: take terroir with a pinch of salt
Not that the concept of terroir refers purely to soil. It is sunshine, rainfall, maybe even air quality: the ineffable difference…
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Will Self goes to Chipotle, and finds the culinary treasures of the Sierra Madre far away
Chi-pôte-lay isn’t only frequently mispronounced. It’s also continuously misconceived.
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