Samuel Muston

Samuel Muston is deputy editor & food editor of The Independent Magazine. He also writes a weekly food column

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Hemingway left a full, typed-out recipe for the perfect burger to the John F Kennedy Presidential Library

Samuel Muston: Ernest Hemingway's hamburger is a moveable feast

Writers famously like drinking. Drinking in the morning, drinking in the evening, and possibly drinking themselves into an early grave if they are Dylan Thomas (the day before he died he offered the maid cleaning his room a glass of whiskey; posterity does not relate her reply). It is a trope so well-travelled that it has become almost lore, with people writing entire books about what Hemingway drank in the Ritz and what Amis would put away over lunch at the Garrick.

You're toast: the Kadhai Spiced Crab gourmet toastie from Cinnamon Soho

On The Menu: Gourmet toasties - creative food that we can all afford to eat

The days I spent off school with a cold always started the same way when I was a child – with a loud thud. That was the sound of the ancient toastie maker coming to rest on the kitchen surface, after having been removed by my father from its perch on top of the kitchen cupboards.

The big squeeze: Many people now juice their way to five a day

Samuel Muston: Cold-press juicing equals cold hard cash

When looking for a symbol of how much the cold-press juice business has grown in the past year, one only needs to take a trip to one of the three Selfridges stores around the country. Take, for instance, the Oxford Street shop. Stand outside long enough and you soon notice that among the yellow flashes of the pantone 109 bags, there is something greener in the hands of the sale-goers. Shoppers troop out of the store with little plastic receptacles containing deep green concoctions.

Any investment greater than £500 gets you a free burrito

Chilango turns to Crowdcube in an attempt to raise £1m to finance three new restaurants

It is rare that a financial instrument makes your stomach rumble – collateralised debt obligations tasted all wrong, after all – but that seems to be most people's response when they hear about Chilango's Burrito Bond. In an attempt to raise £1m to finance the opening of three new restaurants, the London-based Mexican chain turned to Crowdcube to source the money from its customers.

Nominal value: restaurant chain Scoff & Banter

Samuel Muston: What's in a name? If you're christening a restaurant, then quite a lot

Naming a restaurant is like naming a child. Because as with the boy called Jago sent to the toughest comp in mid-Wales, a name can affect the direction of one's formative years. So I have only the deepest sympathy for the staff of Eggslut, a foodtruck-turned-restaurant that opened a few months ago in LA. If that was the best name that they could wrench from their imagination, I wouldn't like to be stuck next to them at a dinner party, even if I was eating their doubtlessly delicious "coddled egg on smooth potato purée in a glass jar" signature dish.

The new four-class sleeper service from London to Scotland will have food by the Michelin-starred chef Albert Roux

Samuel Muston: Albert Roux to the rescue - last call for bad-quality train fare

They call it the "train of doom" and it's a pretty accurate summation of the 19:00 Virgin Pendilino service from Euston to Manchester Piccadilly.

One could argue that the burgers that Zagat lists are simply examples of comfort food reaching a sort of apotheosis

Samuel Muston: It is time to put the gourmet-burger concept to bed?

It is perhaps apt that in the week after we reached Peak Farage, we fell off another cliff top – we've reached Peak Burger.

The white isle: Santorini’s cliff-top setting

Santorini: Walk down the isle

The romance of the Greek island of Santorini is now even easier to savour, with new flights from London

I doubt that my asparagus can be all that “locally sourced” if I’m eating it in Soho

Samuel Muston: What does our 'farm-to-table' pretention say about us?

They are everywhere, spreading out like an oil slick on a duck pond. In new cook books, on the television, laid out bare on menus and sneaking into pretty much every press release about a new restaurant that anyone cares to send me – I feel that I am about to choke on culinary buzzwords.

Every little dish at the Typing Room – from the courgette and basil profiterole snackette to the delicately cooked pigeon with baked celeriac and hazelnut – was clever and witty
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