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Brighton comedy troupe The Noise Next Door aren't just five handsome dudes in smart ties - they're also improv comedians par excellence. We asked them a few questions ahead of their appearance at this year's Latitude festival.
Makes about half a litre
Twenty million kilograms of cheddar is a lot of cheese – enough to make roughly 200 million slices of cheese on toast, for one.
Tales of contradiction, confusion and condemnation from their fiercely loyal supporters have again engulfed Blackburn Rovers' unthinkable fight against relegation this week in what has become their version of business as usual.
Whether you're hankering for some Stinking Bishop or partial to a slice of Cornish Yarg, home-grown varieties are causing a stink...
Manufacturer has been quietly remaking its bestselling lines with authentic British ingredients, upsetting some vegetarians
Pitts-Tucker is in charge of assessing all the cheese made by Davidstow, the largest cheddar producer in the UK. He grades each cheese on body (firmness), texture (feel) and flavour (style and strength level). He works most often with the Cathedral City brand, eating around 500 chunks of 500 different cheese blocks each week.
Cheese is embedded deeply in France’s sense of national identity. Charles de Gaulle said that it was impossible to govern a country which had so many different kinds of cheese.
From the choicest cuts of meat to the finest wines and sweetest treats, we’ve got all you need for a festive feast
Makes 2 pizzas
A two course meal plus a glass of wine at Axis at One Aldwych and a best ticket for just £50
The critic without a ticket: Leaving aside the Darth Vader fighting gear taekwondo has too many video referrals
Gritty Charleroi has a lively food scene, says Harriet O'Brien
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.