Hunger in Britain is mainstream now
Gregg Wallace’s savage satire about the cost-saving benefits of human flesh consumption exposes a day-to-day reality.
ByFood
The black dessert-maker who helped bring ice cream to the masses
More than 170 years after his death, Augustus Jackson is remembered as an American confectionery pioneer.
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I refuse to feel shame after eating – but it saddens me that so many women still do
I thought moralised comments about eating were a thing of the past, but then I went on a girls’ holiday.
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The ultra-processed food swindle
Engineered to trick our taste buds and appetites, artificially produced food is ruining our health and damaging our children. But…
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Welcome to the cost-of-adaptation crisis
Climate change is disrupting the food systems we rely on – and the free market offers no solutions.
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We’re getting poorer at a slightly slower rate than last month
Inflation has fallen to 8.7 per cent, but prices – especially food – are still rising dangerously.
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The scourge of greedflation
A fifth of the UK is going hungry. Yet this is a crisis the political class seems unable to grasp.
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Why does everyone love coronation chicken?
The origins of the dish are clear, but its popularity is mysterious.
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Consider the noble octopus
The Canary Islands will soon host the world’s first industrial octopus farm. But there is no humane way to slaughter…
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The New Age of Tragedy
Great-power rivalry, resource scarcity and the crumbling of the liberal rules-based order.
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The identity politics of the coronation quiche
To the likes of Nigel Farage, this celebratory recipe is “politically correct”, vegetarian and, worst of all, French. Why has…
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Henry Dimbleby: fake meat is a trade-off worth making
The author of the government’s National Food Strategy is “a big fan of using alternative proteins in processed food”.
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What the soaring price of milk tells us about Britain’s greedflation problem
Milk price inflation has risen to 38.4 per cent, driven largely by retailers' markups.
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You can’t eat profits
A democratic vision for England’s tormented farmlands.
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What makes an unforgettable meal? The time, place and company – and the butter
The cannellini and chard on toast roars with garlic, but that alone cannot explain its magic.
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“I put 7,000 oysters in the skip”: the fishing industry fights for survival in polluted waters
With sewage spilled into waters around the UK hundreds of times a day, one shellfish producer says the industry is…
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Why Italians get upset when you appropriate their food
Americans getting carbonara wrong and calling pasta noodles annoys us – but not for the reasons you think.
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Over Scotch eggs I am, to my shame, schooled in “The Pardoner’s Tale”
My friend Ben tells me the plot in such a way that I am suddenly inspired to read it, in…
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Is Brexit to blame for the UK’s tomato shortage?
Bad weather and energy prices are at fault but the effects of Brexit, both direct and indirect, are also to…
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Minette Batters: “Food cannot be the poor relation to the environment”
Minette Batters, head of the National Farmers’ Union (NFU), doubles down on food security in the face of green farm…
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