Samuel Muston

Samuel Muston is deputy editor & food editor of The Independent Magazine. He writes a weekly food column – On the Menu – which appears in The Independent on Friday and i on Monday. And also travel and general features. Follow him on Instagram at @smuston

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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
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.

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