Samuel Muston

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

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Chef Neil Rankin makes some cracking eggs and is set to open a new London restaurant dedicated to his speciality

The eat cleaver man known as the 'egg pervert' is to open Bad Egg

Now, we have to consider restaurants not just on their quality but whether we can be bothered to stand outside them for 30 minutes waiting for a table

Shut up and eat? We could use less formality in our restaurants for starters...

Food, or the way we relate to it, is making us anxious, says Samuel Muston

Samuel Muston: Children misbehaving in restaurants? I blame the parents...

A wailing, misbehaving child is annoying; a wailing, misbehaving adult is positively nauseating

Eat, drink, be merry: Quaglino’s in London’s Mayfair

The re-opening of Quaglino's restaurant is like the return of an old friend

The celebrated St James's restaurant has had a £3m refurbishment

Bewitching bottle: Dom Pérignon’s new label and box, created by fashion designer Iris Van Herpen

Labels on booze and food have become a canvas... I'll drink to that!

The vogue for making use of that bit of papery real estate on a bottle began in 1945

Sushi and sake classes offer valuable lessons

Sake is a palate cleanser, so don't skip the food

Until two weeks ago, my relationship with sake had not been what you'd call satisfactory. My abiding memory of it comes from about eight years ago. I was 18, and my friend and I decided to put the five-year-old bottle we had found in his parents' house – given by an inexplicable Japanese exchange student (inexplicable because no one in his family went to Japan in return) – into a microwave.

Bang for your buck: my mother’s “fantastic” venison

Samuel Muston: If only all posh restaurants offered the same friendly service as L'Enclume

Until two weeks ago, my attention had not been overly troubled by oyster pebbles. It's just, well, they had never really come up. Why would they, I mean? A bowl full of pebbles, in which is hidden a tiny, pebble-like meringue filled with an oyster cream of remarkable sharpness, isn't something that is often served in the Muston household. But now I look upon them with a favour previously reserved for close family members.

Claw hammered: combine champagne and crustaceans at the Krug and Beast pop-up

Pop-up restaurant Krug & Krustacean offers diners a nip of luxury on London's Southbank

Ah, Krug & Krustacean! A match made in alliterative heaven. Well, maybe not.

Strawberry fields: growing fruit and vegetables on the roof

Garry Hollihead is a chef with a slice of the good life on his hotel roof in London

Walking up London's Northumberland Avenue, you wouldn't know that it was there. Look up and you see only the vast Portland stoned edifices of a Britain at the top of its imperial game. The buildings are, shall we say, unsympathetic; it is about as far from a pastoral vision as it's possible to get. And yet if you could look down on one of the bigger buildings, the Corinthia Hotel, you would see something quite different: a small forest of tomato plants.

Be shaken and stirred at the Royal Academy of Arts' celebration of the martini

Ice-cold, hard as steel, and with the strength of a bull elephant – if ever a drink was deserving of an exhibition, it is the martini. It is the antonymic two-fingers to the sugar-sweet cocktails of the 1990s, and the ever-growing vogue for martinis makes my heart soar. For I believe, as the American essayist HL Mencken said, "a martini is a sonnet in a glass": it is a single boozy idea taken to the limits of alcohol-soaked perfection.

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Heston Blumenthal to cook up a spice odyssey for British astronaut manning the International Space Station

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Nothing but the best for British astronaut as chef Heston Blumenthal cooks up his rations
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'Accurate, objective, comprehensive': that was Voice of America's creed, but now its masters want it to promote US policy, reports Rupert Cornwell
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