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The Inn at English Harbour, Antigua
I’ve no idea why it takes many sofa suppliers six weeks to deliver a sofa, but it does and as a result I’ve got nothing to sit on in my new gaff except an expanse of scruffy laminate. The idea of buying a sofa to sit on while I wait for a sofa to arrive seems needlessly extravagant, so I’ve turned to the global network dedicated to giving away stuff and getting stuff for free.
One of Haiti's biggest shantytowns, a vast expanse of grim cinderblock homes on a mountainside in the nation's capital, is getting a psychedelic makeover that aims to be part art and part homage.
Tom Hunt is a self-proclaimed eco-chef who started his career working at Hugh Fearnley-Whittingstall’s River Cottage. He then went on to co-found Forgotten Feast, which works to revive British heritage recipes and reduce food waste. He works closely with the food charities FareShare, FoodCycle and StreetSmart. He has a restaurant, Poco, in Bristol and will be spending 2013 writing a cookbook.
Genuine Gallic enrichment could be just a click of your mouse away. Charlotte Philby tastes the course and tests its tips
Main image: Rank and File Dangerous nail files, £19.95 set of 3, The Conran Shop
2007 Tesco Finest* Viña Mara Rioja
Frédéric Panaïotis has been the cellar master at Champagne Ruinart since 2007. He creates the blends, from the non vintages to the prestige cuvées, as well as travelling the globe meeting customers. Prior to this he spent more than 12 years with Champagne Veuve Clicquot.
After training at Leiths School of Food and Wine and gaining experience at Bibendum, Vong and with chef Tom Kime, Angela Malik established The Angela Malik School of Food and Wine, which is acclaimed for its Asian cookery courses. She is also a panellist on BBC Radio 4's Kitchen Cabinet.
Hard times have led to a surge in sales of traditional desserts such as spotted dick and Bakewell tart. Genevieve Roberts reports
Beyond 'that' bay in Cuba's easternmost province, the isolated port of Baracoa reveals five centuries of history, says Fiona Dunlop
It's every pudding lover's dream: a truly sumptuous dessert that won't ruin the waistline and won't up your odds of cardiac arrest. Amazingly, I think I may have found it. Agnar Sverrisson's signature dish – Valrhona white chocolate mousse, ice cream, dill and cucumber – is the kind of dessert I could write poetry about. I have been thinking about it repeatedly since I tasted it two days ago, at the Michelin-starred Texture in London. Half an hour after tasting, I stride into nearby Selfridges Food Hall to buy a big slab of Valrhona chocolate, in order, I hope, to relive the experience. No such luck. The next morning I am fighting the urge to march into the restaurant and order it for breakfast. I want to taste it again and again and again.