Samuel Muston

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

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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
Missing a trick: Chillies are about so much more than heat
The purveyors of fancy cakes and posh deli food have created an “exclusive” new Battenberg cake
Tickled pink: ordering rosé no longer means getting an alcoholic Ribena

Samuel Muston: Rosé is increasingly popular - here's how to get the best from pink plonk

Jason Phillips can remember a time when he could scarcely give away tickets for the annual rosé party he throws at the restaurant he manages in central London. "When we started eight years ago, our customers would say to me, 'but Jason, rosé is not really a serious wine, is it?'" Last Tuesday, Franco's St James's held the party to launch this year's 65-strong rosé list – it attracted 250 paying guests.

Guest spot: the design is based on ‘a friend’s apartment’

Room Service: Ace Hotel, London - it’s a home from home for hipsters with cash

The lobby of the Ace Hotel is humming with life and it’s only 5pm. The long, library-style table – commissioned for the space from Terence Conran’s Benchmark – is crowded with people drinking Square Mile coffee and tapping away on Mac laptops. There is a photo booth in one corner. In another, is the place where guests can arrange to borrow custom-made fixie bikes.

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