Mourad Mazouz: 'Moroccan petrol stations serve delicious tagines'

My Life In Food: Mourad Mazouz

After moving from Algeria to Paris in 1977 at 15, Mazouz opened his first bistro, Au Bascou, in Paris when he was just 26. After opening 404, also in Paris, he moved to London in 1997, opening the critically acclaimed Momo and then Michelin-starred Sketch in 2005.

La Boulange's wholesome bakery goods may soon be rolling out into Starbucks' US branches

Artisanal smoked trout salad with your Starbucks coffee?

The lure of Starbucks is almost alchemistic. However much anyone tells you it's an evil conglomerate peddling so-so beverages on a mass scale, you somehow can't shake a smug little feeling of rightness as you settle into its "third-space" shops and nod along to the strategically selected soundtrack.

Her Majesty's meatballs: Pizza Hut's Jubilee tribute

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It's back! Hot off the stone, our occasional look at crimes against pizza.

Thierry Muret, Chocolatier: 'My family knows I'm stressed when I bake bread. It's calming'

My life in food: Thierry Muret, chocolatier

Godiva Chocolates, founded in Brussels in 1926, is known for its upmarket milk chocolate. Since 1988, Thierry Muret, a trained chemist as well as chocolatier, has been its development chef. The latest Godiva boutique opens today in Harrods in London.

Fergus Henderson is the pioneer of nose-to-tale eating, who owns a Michelin-starred restaurant

My Life In Food: Fergus Henderson

A pioneer of nose-to-tale eating and a long-time advocate of the joys of offal, Henderson opened his Michelin-starred restaurant, St John, in London's Clerkenwell in 1994. Along with business partner Trevor Gulliver, he has since opened another restaurant, St John Bread and Wine in east London, and the St John Hotel in central London. He will be cooking a five-course banquet at the Wilderness Festival in Oxfordshire in August.

Simon Rogan, Chef, L'Enclume: 'I love my thermo blender. I use it to make flower paste'

My Life In Food: Simon Rogan, chef, L'Enclume

Simon Rogan opened L'Enclume in Cartmel, Cumbria in 2003. It has held a Michelin star since 2008. He has since opened a two-year, pop-up restaurant, Roganic, in London's Marylebone.

Finsbury hopes Heston will boost sales

Finsbury Food is hoping Heston Blumenthal's Earl Grey and Mandarin Hot Cross Buns and Peppa Pig cakes will help it to continue its strong sales growth this Easter.

Luke Blackall: Fizz not quite gone from the journalist's lunch

Man About Town: This was the good stuff, and none of it was for the communal bucket
Sardines on toast with capers

Sardines on toast with capers

Serves 2

How Scalado's Remove app will apparently work

Will Dean's Ideas Factory: 'Get out of the shot, before I get you out of the shot'

Been to the Acropolis or Pisa or maybe Paris and found your holiday snapshot ruined by the bustling crowds?

A veteran of the kitchens at Claridge’s, The Berkeley and the two-Michelin-starred The Square, Adam Byatt has two London restaurants of his own, Trinity and Bistro Union

My Life In Food: Adam Byatt, chef

A veteran of the kitchens at Claridge's, The Berkeley and the two-Michelin-starred The Square, Byatt has two London restaurants of his own, Trinity and Bistro Union. He also has a cookbook, How to Eat In (Random House), and regularly appears on BBC1's Saturday Kitchen.

Simon Hopkinson has been, variously, an Egon Ronay inspector, the chef-proprietor of Bibendum
restaurant, a food columnist for The Independent and an award-winning cookery writer

My Life In Food: Simon Hopkinson

Simon Hopkinson has been, variously, an Egon Ronay inspector, the chef-proprietor of Bibendum restaurant, a food columnist for The Independent and an award-winning cookery writer. His latest book is The Good Cook (BBC Books, £25).

After making his name with Atlantic Bar & Grill in London in the Nineties, Oliver Peyton founded Peyton and Byrne, whose restaurants include those at the National Gallery and Royal Academy

My Life In Food: Oliver Peyton

After making his name with Atlantic Bar & Grill in London in the Nineties, Oliver Peyton founded Peyton and Byrne , whose restaurants include those at the National Gallery and Royal Academy. He regularly appears as a judge on the BBC's Great British Menu.

Marcus Wareing is the chef/patron of Marcus Wareing At The Berkeley

My Life In Food: Marcus Wareing

Marcus Wareing is the chef/patron of Marcus Wareing At The Berkeley. Having trained alongside Albert Roux, he went on to work as Gordon Ramsay's sous chef and then as his partner in L'Oranger in 1996. He opened the Gilbert Scott restaurant at the St Pancras Hotel in 2011.

Stefan Bruderer was born in sight of the Lindt factory in Switzerland

My Life In Food: Stefan Bruderer, master chocolatier at Lindt

Stefan Bruderer was born in sight of the Lindt factory in Switzerland and subsequently carried out a three- year apprenticeship as a confectioner in Zurich before joining the company as a product developer.

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