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?
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
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