Bar des Prés, London W1: ‘The £8 vanilla-flavoured mash reawakened my inner witch’ – restaurant review

I’ve done a lot of smiling graciously, but being relentlessly supportive of restaurants couldn’t last for ever

Fergus and Margot Henderson: ‘A half pig’s head – it’s romance on a plate’

For OFM’s 20th anniversary, the first couple of British food recall favourite meals and being ‘mother hens’ to a generation of cooks

Chef Jeremy Lee on the precious anchovy condiment that adds roundness to dishes such as braised lamb and porchetta tonnato

From MasterChef to Noma, and street food to the rise of female chefs

So what of the next two decades? We introduce four up-and-coming chefs and their brilliant recipes

Lockdown has seen an explosion in domestic food businesses, including takeaways and meal kits. Will it continue?

The Michelin-starred chef on the art of food and the smells of home – spinach and boot polish

‘In March, when almost everything stopped, a reality set in that restaurants may never be quite the same again’

‘Clever, finely judged, nicely eccentric cooking with a strong undercurrent of country-house living’

From Covid-19 to Black Lives Matter and the storm around food inequality, it’s been a tumultuous year in hospitality. So what’s next?

Tinned fish, ceramic tableware and cornettos – Santa’s sack is full of unusual treats for our chefs and food writers

‘These boxes are like an emergency delivery of happiness’

There are enough extras here to make this meal a banquet

The writer uprooted his young family to France so he could train to be a proper chef. How did it work out?