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The firm is planning to open up to 400 restaurants in the next few years
Donmar Warehouse, London
Chef A chef, by definition, is not a cook. Our job involves quite a few qualities that, in the days of “the power of introverts” books, have fallen a little out of fashion.
BMJ takes a light-hearted look at 007's drinking habits for its Christmas edition
Plan is for UK boars to improve Chinese pigs' genetic make-up
Too many people think others have idyllic lifestyles, bodies, relationships, sex
It’s a super-sized change that will send a collective rumble through the stomachs of fast-food lovers everywhere.
Planning to make a warming casserole? These funky boards are ideal for getting to grips with all that meat and veg prep
By the time Myrhrvold was 13, he was already cooking Thanksgiving dinners for his family. Food and its photography soon became twin obsessions. He initially worked as the chief technology officer for Microsoft, taking leaves of absence to earn his culinary diploma from the Ecole de Cuisine La Varenne in France. His move from technology to food was not, however, completed until he released his justly famed paeans to modern cooking techniques, Modernist Cuisine and Modernist Cuisine at Home. His latest book, The Photography of Modernist Cuisine, is published 22 October (£80).
From holiday snaps apps and photography workshops to watching wolves in Ethiopia
This week's Halal Food Festival is attracting interest among a growing group of foodies beyond the Muslim community
Each of these dishes told a story, as the best meals should do
Acclaimed comic artist Christophe Blain goes through the swing doors to paint a lively portrait of the magical world of L'Arpège, the three Michelin-starred restaurant of Alain Passard, writes Luke Blackall
'I was lured into the restaurant by a pot of lemon posset'
His venture with Gordon Ramsay heralds an unprecedented wave of new venue openings in London