Premier poised to sell off Hovis

One of Britain's biggest bread brands, Hovis, looks increasingly likely to be sold after its owner, Premier Foods, said yesterday it was looking at a range of options to unlock value from an increasingly cutthroat business.

New executive to hasten Premier shake-up

Premier Foods appointed a new top executive and split its grocery and bread arms yesterday as it tries to speed up a shake-up of its businesses.

Hamburguesa blanco y negro

Serves 4

Pork and pickle roll

Serves 4

Grouse with blaeberries

Grouse with blaeberries

Serves 4

Richard Bertinet, the author of four books, runs a cookery school, and a bakery: 'Bread feeds the soul and the body. I could be happy living on bread and water'

My Life In Food: Richard Bertinet

'Bread feeds the soul and the body. I could be happy living on bread and water'

Broad bean, mint and ricotta bruschetta

Broad bean, mint and ricotta bruschetta

erves 2

Paul Hollywood: 'If I'm really tired, I hunt down a doughnut for the sugar rush'

My earliest food memory… My nan's mince and potatoes: it was the first time I went back for seconds of anything. Her cooking was always basic but very tasty. Dad was a baker, and we lived above the bakery, so I was always popping down to have an apple pie, or a doughnut or a custard or gypsy tart: I had a very sweet tooth, and I think that that was what got me into doing what I do now.

Arnaud Bignon

My life in food... Arnaud Bignon

'After a long day tasting, I eat yoghurt to freshen my palate'

Green bean and bacon salad

Green bean and bacon salad

Serves 4-6

John Burton-Race, head of The Restaurant Experience: 'Grilled lobster with butter and garlic, eaten on the beach, would be my ideal meal'

My Life in Food: John Burton-Race

'Grilled lobster with butter and garlic, eaten on the beach, would be my ideal meal'

Pierre Hermé, the 'picasso of pastry': 'Lime is the best seasoning. I can put it with any fruit and it will improve it'

My Life in Food: Pierre Hermé

Dubbed by French Vogue the "Picasso of pastry", Hermé was first apprenticed to a master pastry chef at age 14. He is praised for his chocolate desserts but worshipped for his macarons. He opened his first shop in Tokyo in 2000 and has since opened six more in Japan, one in London's Belgravia, and six in Paris. Hermé is the only pastry chef to have been made a Chevalier de la Légion d'honneur.

Howard Jacobson: France brings out something preposterous in us, like the hunt for the perfect croissant

Life gurus tell us we should live in the present. I tell them there’s no such place

Massimo Bottura, whose restaurant has won three Michelin stars and comes fifth in the World's 50 Best Restaurants list: 'I can't stand arrogance - so many chefs are full of it'

My Life In Food: Massimo Bottura

Bottura is possibly the most influential figure in the new generation of Italian chefs. His avant-garde approach has seen his Modena restaurant, Osteria Francescana, win three Michelin stars and come 5th in the World's 50 Best Restaurants list. He sits on the board of Ferran Adrià's Basque Culinary Centre.

French fusion: the Bistro d’en Face puts a Gallic twist on traditional dishes

Liège: Explore a crossroads of flavours

The cuisine of Liège has a range of influences, says Harriet O'Brien

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