Five years ago, Trishna opened near Baker Street specialising in upmarket (and expensive) Indian cuisine. It was the brainchild of Karam Sethi and his brother Jyotin, both born in London, and specialised in the cooking of south-west India. The memory of its Isle of Shuna mussels and its coastal lamb curry has remained with me ever since, and I wasn't surprised when the place picked up a Michelin star last October.
The actress on tequila-tasting, tax bills and partying with Kenny Everett and Princess Di
Enjoy being home while you can, says Eleanor Doughty, because all too soon that provincial home will seem oddly comforting
This week I've been eating... beef ribs
Treatment of the month
'Mixing cultures appeals to me – I love Asian fusion'
This week I've been eating... Short pasta with prawns and aioli
Mallorca is keen to change its image as a boozy holiday destination.
My earliest food memory Racing large brown crabs across the kitchen floor with my dad. We'd buy them from our local fishmonger, MacCallums of Troon, in Glasgow. And the winning crab would get cooked first – and made into a Singapore chilli crab dish. Afterwards, my dad and I would take the inner claws from them, clean them and use them as devil horns come Halloween.
Contenders for the Diageo World Class Bartender contest had an added challenge this year: to shake up a drink that still tasted good in mid-air. Samuel Muston joined them on board.
Born in Wokingham, Fordham started out as a chemist, studying the subject with biology at Plymouth University, a discipline that helped him when he joined Beefeater Gin as distillery manager in 2008. He went on to receive a diploma in distilling and the picked up the Worshipful Company of Distillers scholarship award for excellence in 2011. Since March this year he has been master distiller at Bombay Sapphire. He will also be leading the Bombay Sapphire Ultimate G&T Studio Workshops at The Hoxton Hotel (Tuesday 18 and Tuesday 25 June 7pm – 8.30pm)
Alice Tate has some perspective for those of you fretting about your last term as a student
In further evidence of the udder madness sweeping a food industry obsessed with innovation, cereal milk is becoming a thing. That is cereal-flavoured milk for those without access to a spoon or teeth.
1. Charleston cup and saucer
The Hedonist: What to see and where to be seen