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Film and TV caterers aren’t just for the stars: they’ll cook for the rest of us too. Matthew Sweet goes on location ...  read more »

The view from the restaurant at the top of the National Portrait Gallery is spectacular, but what about the quality of the wine list? Tim Atkin, the Wine-List Inspector, orders away ...  read more »

In his latest Repasts column, which considers meals found in books, Jon Fasman writes of blancmange, a dessert Chaucer associated with his cook's weeping ulcer ...  read more »

One of Budapest’s poorest areas has become a buzzing cultural hub and a great place to drink, writes a Hungary-based contributor to The Economist ...  read more »

What goes with soy sauce? Tim Atkin, the Wine-List Inspector, calls on the Ming Court in Hong Kong ...  read more »

Christopher Hirst pays tribute to one of Britain's most important chefs ...  read more »

Rout cakes have faded into obscurity, as podgy and forgettable as Joseph Sedley of "Vanity Fair", writes Jon Fasman ...  read more »

What restaurant could possibly follow a meal at the French Laundry? McDonald's, of course. Mark Vanhoenacker compares the two ...  read more »

As locavores look beyond shrink-wrapped supermarket meat, some are learning to wield knives of their own. Catherine Nixey reports from her first butchery lesson ...  read more »

Drinking wine is a serious business, according to Roger Scruton, an academic philosopher. Anthony Gottlieb reviews his book "I Drink Therefore I Am" ...  read more »