Could this former stained-glass factory become a theatreland favourite, asks Amol Rajan.

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How a culinary backwater like Britain became a nation of foodies

You're never quite sure what you'll get with Will Self, but he's right about this

Simon Kelner: How a culinary backwater became a nation of foodies

Despite the studied impression he gives as one of Britain's grumpiest old men, I know for a fact that the novelist Will Self is an entertaining, generous soul. His erudition and command of the English language are not in doubt: I usually need a dictionary at hand for a conversation with him, and he once seemed to have a one-man campaign to bring the word "plangent" (loud, with a plaintive sound) into common usage.

Marco Pierre White: 'Every kitchen should have a big chopping board - I'm talking 3ft by 2ft'

My earliest food memory… Collecting cherries, grapes, peaches and figs and eating them while they were still warm from the sun. My mother was Italian and I grew up just outside of Genoa. I remember being tiny, only about three years old, and being fascinated that when you snap a fig off the tree it oozes masses of sticky milk.

My Secret Life: Molly Ringwald, 44, actor, novelist & singer

'I wish I'd never worn that prom dress'

The 10 Best boxes of chocolates

Aim higher than Roses this Christmas. We’ve got perfect pralines and tempting truffles for chocoholics to enjoy...

Alivn Leung: 'I use blenders a lot to make cocktails, so I can drink while cooking'

My earliest food memory… I'll never forget my mother's instant noodles when I was growing up in New York. My mother's an awful cook so I ate a lot of bad food when I was young. It forced me to learn how to cook myself.

Grace Dent on TV: Jamie and Jimmy's Food Fight Club, Channel 4

Giant jam sandwiches and silly sausage fights are ruining our beloved celebrity chefs

A burger

London restaurant owners angry and confused over Westminster council's rare burger crackdown

There’s a bloody row brewing in Westminster as restaurants hit back at council attempts to control the way burgers are served.

Richard Corrigan: 'I love it when the heat of mustard makes your eyes water'

My earliest memory… Mum making bread. She made fresh bread every  day and the smell was just incredible.  I could live off warm crusty bread with butter and nothing else – it’s one of  life’s greatest pleasures.

Had Mozart lived in an age when a charge was levied for every recording of his work, he wouldn’t have ended up in a pauper’s grave

In The Red: A pauper’s grave means I’m happy to pay for entertainment

Last week, in describing the death of Glasgow’s most iconic urban cinema (it gave way, as most now have done, to a peripheral multiplex smelling of non-dairy butter substitute), I touched on the massive change in how we consume movies.

My life in travel: Alain Ducasse

‘Everything I didn’t learn in the kitchen, I discovered by travelling the world’

Simon Calder: The deep south (of France) by train

The man who pays his way

Straight, Bush Theatre, London

How far would you go to prove that you had not become stuffy and predictable? That's one of the questions posed by Straight, D C Moore's entertaining rewrite of the 2009 US Indie movie, Humpday.

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The price of pacifism: Refusing to go to war is finally being recognised as a brave act

The price of pacifism

From the Second World War refusenik to the 19-year-old Israeli, Holly Williams talks to five people who risked shame and suffering to take a stand as conscientious objector.
'It was mass hysteria': Jason Isaacs on groupies, theatre bores and snogging James Bond

Jason Isaacs: Groupies, theatre bores and James Bond

To millions, Jason Isaacs is one of Harry Potter's arch enemies – but his wife prefers him as a Scottish TV detective.
Notes from a small island: Is Sealand an independent 'micronation' or an illegal fortress?

Sealand: 'Micronation' or illegal fortress?

Thomas Hodgkinson spent a week at the tiny platform off the Suffolk coast to find out.
Not a bad bone: Mark Hix cooks with cutlets and ribs

Mark Hix cooks with cutlets and ribs

If you ignore cutlets and ribs, you'll risk missing out on some delicious and easy meals, says our chef.
The experts' guide to summer: From getting fit for the beach to recreating that Olympic buzz

The experts' guide to summer

From getting fit for the beach to recreating that Olympic buzz
Sex, drugs and fast cars: The legend of James Hunt has set Hollywood hearts racing

Legend of James Hunt has set Hollywood hearts racing

Early glimpses of Ron Howard's film Rush suggest it will portray Hunt as a high-living lothario, with an insatiable appetite for partying.
Macklemore: 'I don't have moderation when using drugs and alcohol. It was hurting my life'

Macklemore: 'I don't have moderation'

The next Vanilla Ice or the next Eminem? Macklemore doesn't have a record contract – but he does have the UK's biggest-selling single of the year.
Don't be shy: Bill Granger's Sri Lankan recipes

Don't be shy: Bill Granger's Sri Lankan recipes

Sri Lankan cuisine is light, sunny, wonderfully spiced – and so easy to cook from scratch. Just as soon as you've broken into the coconut, that is.
Sir James Dyson’s latest project: Cleaning up hospitals

Sir James Dyson’s latest project: Cleaning up hospitals

Doctors are hailing the revamp of a Bath neonatal unit, where babies sleep more and feed better, as the model for patient care
One man returns to Argentina's town that drowned

One man returns to Argentina's town that drowned

Epecuen was submerged under 10 metres of water in 1985. Now the floods have gone – and 83-year-old Pablo Novak has moved back in
The real thing? Historian publishes Coca Cola's 'secret formula'

The real thing?

Historian publishes Coca Cola's 'secret formula'
Gordon Ramsey's worst nightmare: A restaurant he cannot save

Gordon Ramsay's worst nightmare: A restaurant he cannot save

The pugnacious chef finally met a shambolic restaurant he couldn't save. John Walsh on when TV makover refuseniks fight back
Join Ryanair! See the world! But we're only paying you for nine months a year

Join Ryanair! See the world! But we're only paying you for nine months a year

Glamorous myth of the flight attendant lifestyle undermined by angry employee's claims of 'exploitation'
Braising saddles: Did the recent furore scupper sales of horse meat? Neigh, far from it!

Braising saddles: How to cook horse meat

Did the recent furore scupper sales of horse meat? Neigh, far from it! Will Coldwell hoofs it to the kitchen.
Why bitters are back on the bar: A few little drops pack a big punch in cocktails

Why bitters are back on the bar

A few little drops pack a big punch in cocktails. No wonder we're learning to love them again...