Ember Yard: Restaurant review - the team behind Salt Yard, Opera

Modern London is a city in turbulence, a cosmopolitan cauldron in which more things change than stay the same, where all the world comes to throw a tantrum, get rich through property and complain about schools. Its restaurant scene has generally kept up.

René Redzepi: 'If I wanted milk, my aunt went out and milked a cow'

I came to cooking randomly My best friend entered chef school and as I didn't know what to do, I followed him. I'd never cooked in my life until then. But when the teacher asked us to cook a plate of food, rather than thinking about girls, I started thinking, what is food to me, why do I like to eat? It was my first adult thought and I fell in love with cooking.

Going with the grain: A new wave of craftsmen is seeking to capture

Adrian Swinstead's showpiece table – a toughened glass disk resting on three gnarled and gleaming black oak pillars, broad as elephant legs – exemplifies the delight he takes in making ancient history part of contemporary furniture design. A delight that began 15 years ago when a sculptor friend introduced him to the jet dark bog oak, rarely used by other furniture makers, that has, since, become a "passion" and central focus in many of his cabinets, cupboards, benches and tables .

54 hot dogs in 10 minutes help 'Jaws' chew up competitors

He came, he saw, he very nearly chundered. Joey "Jaws" Chestnut, a 26-year-old Californian with a famously-ferocious appetite, confirmed his standing as the world's greatest professional eater when he won America's most prestigious hot dog eating contest for the fourth consecutive time.

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The pies have it: Mark Hix celebrates the world's finest comfort food

Sadly, the pie has a rather chequered history, due to the fact that there are so many shockingly cheap and nasty examples on our shop shelves. But a well-made pie using good ingredients is sublimely satisfying and guaranteed to make the family's eyes light up as you place it on the dinner table. Pie toppings can range from fluffy mashed potato to melt-in-the-mouth shortcrust pastry to puff pastry for a b'stilla, a Moroccan version of a pie.