Cheese

La Brasserie at the Chester Grosvenor: Restaurant review - The diner

So it turns out the heaving throng and buzzing high street of Chester are about as thumping a riposte to that hoary old phrase, "it’s grim up north" as could be imagined. True, there are places north of our offices in Kensington that are grim, but on a chilly weekend in November, this affluent town, used as a commuter point for workers from Manchester, Liverpool, Wrexham and the like, is positively bubbling. On first inspection, the restaurants aren't bad either.

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My Life in Food: Mark Pitts-Tucker, cheese grader

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.

Humour: Wild horses couldn't have stopped these jokers

There's nothing like a food scandal to get people laughing themselves horse, if this week's mane event anything to go by. Despite thinking on the hoof, Britain's punners weren't afraid to flog a dead horse in a bid for jokes. Here are some of the thoroughbreds...