I can't help but think that the perennial chatter about the Michelin Guide being obsolete is so much hot air
It is a fine thing to be introduced to real, living food culture with a fork in your hand
Woe betide the shucker who has not severed the oyster from its shell
Raise a glass to Bourbon Heritage Month with our pick of these American-made whiskies
Chef Jonathon Sawyer's latest restaurant Trentina was funded by his customers
The model was snapped leaving the Highgate branch of Côte this week
What they're eating now at the markets and food trucks of Los Angeles is what British diners will be tucking into before you can say 'cold-pressed broccoli'. Samuel Muston finds out the trends we can expect next from the city that gave us sushi rolls, spiralising and quinoa
Samuel Muston toddled off to France to sample Stella Artois's five flavours
The sandwich feature a pain au lait hot dog bun, an organic beef patty, 180g of French fries, cheese, and Marie rose sauce
Roncalli is one of a small group of private chefs who act as a 'knife for hire'
Lots of people choose to go beyond steaks, loin and thigh. Is it so that you can say you have? Is it machismo? Or is it because, well, it tastes rather nice?
Ninety five per cent of the vegetables and fruit served in the hotel's restaurant are from its beautiful garden
The restaurant on Brick Lane is full of surprises, as Samuel Muston discovered
Samuel Muston has been drooling over The Melt Room's menu, which is the type of thing that probably deserves at least a sonnet writing about it
You don't take a shot of tequila any more; you sip it. And the sophisticated spirit now holds its own with the finest whiskies and cognacs
Choose with the season and dishes in mind, and keep an eye on temperature