Squash them flat, pile them high: the rise and rise of the smash burger

Forget those plump pillows of beef or chicken – today’s gourmet burgers are increasingly wide, flat and crispy. But what’s behind the trend? And what’s next?

Little Dumpling King, Stoke-on-Trent: ‘Huge, banging flavours’ – restaurant review

From the loud music to all the crispy chilli oil, Little Dumpling King is punching well above its weight

Panda’s Kitchen, London: ‘It demands your full attention’ – restaurant review

The spicy Sichuan food at Panda in Harrow has enough kick to take your mind off all worries

A hard day’s night: life with the food workers who are up all hours

From the farmer calving at 3am to the fisherman who heads out in the dark, the stories of those on the very late (or very early) shift

St John: 30 ways the ‘nose to tail’ restaurant changed the way we eat

Fergus Henderson and Trevor Gulliver’s London restaurant celebrates its 30th anniversary in the autumn. Here’s how it influenced food culture in Britain and beyond

Monica Galetti’s secret ingredient: fennel

The Masterchef: the Professionals judge likes her fennel braised, seared, in salad – and seasoned with coffee

Adrian Edmondson: ‘I don’t think I ever fell out with Rik. But things became thinner’

The comedian and actor on his life’s two great double acts – with Jennifer Saunders and Rik Mayall. Plus why he avoids Michelin stars and adores Johnny Rotten

Six great summer barbecue recipes: from grilled mussels to chicken – and peach melba

Three experts share their tips for the best results and some of their favourite recipes

Maida Grill House, Salford: ‘Serving profound care and nourishment’ – restaurant review

Manchester’s noble rice and three lives on – alongside chicken tikka, smoky lamb chops, samosas and many other good, cheap dishes at this Salford grill

What makes a neighbourhood restaurant great? Perfection – but in a slightly wonky way

A memoir of one couple’s years in hospitality captures the strange alchemy of running a restaurant

Sharleen Spiteri: ‘Two slices of bread, proper butter, a pack of crisps and squeeze it down’

The musician on her favourite post-gig snack, her grandfather’s allotment and her personal hell of a set menu

Don’t give me precision in recipe quantities – I like a glug, a splash or a bunch

One cook’s fistful of parsley is different from another’s. But now I’ve written a cookbook, I appreciate readers need a balance between vagueness and detail

Bokman, Bristol: ‘Laser-like focus’ – restaurant review

This canteen-style Korean has big, nerdy ideas and is likely to put a smile on your face, writes Jay Rayner

Goat on the Roof, Newbury: ‘Smart and thoughtful cooking’ – restaurant review

For a thrill-packed, all-action, dazzlingly exciting night out, head straight for Newbury. Honestly…

Hooyos Somali Cuisine, Luton: ‘Rather lovely’ – restaurant review

Luton has its first Somali restaurant. It’s such a vivid, jolly place, how did they ever cope without it?