Environment A baby northern gannet stands next to one of its parents

The first “world championship” for eating pickled baby gannets, known as “guga”, has sparked new calls for a total ban on the Hebridean tradition of hunting chicks by clubbing  them with sticks.

Janet Street-Porter: We've put the wrong Gordon in charge

While the PM's credibility plummets, the TV chef is the very model of self-belief

Christopher Hirst: A serving of double standards

Gordon Ramsay's broadside against imported ingredients will come as a surprise to anyone who has dined at Verre by Gordon Ramsay, his "signature restaurant" at the Hilton Dubai Creek, in Dubai. In swish, anonymous surroundings, the menu entirely consists of dishes that might have emerged from the maestro's London kitchens.

Leading article: One over-egged pudding...

Nobody would deny that Gordon Ramsay is a magnificent chef. And his skill in the realm of self-promotion is equally indisputable. But how much does Mr Ramsay know about the economics and environmental sustainability of food production?

Gordon Ramsay's protégée gives her culinary rival a roasting

When it was first whispered that a woman was to take over as head chef at Gordon Ramsay's flagship restaurant in Chelsea, the man who once said the fairer sex "couldn't cook to save their lives" kept uncharacteristically quiet. The only confirmation that the UK was to see its first ever female three-star Michelin chef came when Ramsay let slip that her name was Clare.

Anger 'endemic in British society'

"Problem anger" is ignored in the UK yet is endemic in society, according to a report published today.

Strewth! Aussies reel at TV swearing

In a country where "bastard" is a term of endearment, one might expect people to be inured to strong language. But Australians, apparently, are so shocked by the amount of swearing on television that a parliamentary inquiry is to examine the issue.

Food Of The Week: Check in for the world's hot tables

Fine dining is alive and well in swanky hotels across the globe, as this rash of recent openings proves.

High street chefs

Antonio Carluccio showed there's more money in chains than £150-a-head restaurants. Now his Michelin-starred colleagues are catching on. Susie Mesure reports

Last Night's TV: Wonderland: the 92-year-old danger junkie BBC2</br>The Worlds of Fantasy, BBC4<br/>Ramsay's Kitchen Nightmares USA, Channel 4

"Zoom! Up it will go!" said Ron Cunningham, describing the moment at which the fuel-soaked cotton wool attached to his arms would be ignited by his assistant. Ron was in no doubt about the theatrical impact of this moment. "To see a man blazing up on fire, with his arms on fire, his hands padlocked and handcuffed... well, you won't see that very often." You won't, and unsurprisingly a small clutch of local journalists turned up in a Brighton pub for what had been advertised as the Great Omani's last stunt. Ron's son, David, applied the torch and Ron, wearing a flaming flat cap to top off the effect, went up like a Christmas pudding.

Ramsay plans to gobble up Britain with &#163;30 menu

Gordon Ramsay, the pugnacious high priest of haute cuisine, is moving into casual dining with plans for a series of £30-a-head restaurants devoted to classic British food.

Bites: Ramsay's nightmares not over yet

It has been a bad year so far for alumni of Channel 4's Ramsay's Kitchen Nightmares.

Terence Blacker: Don't blame cynicism, blame a slide in ethics

The director general of the BBC, Mark Thompson, is usually canny and sure-footed to the point of dullness when being interviewed but, on the Today programme this week, he allowed himself a moment of mild levity.

24-Hour Room Service: Hilton, Prague Old Town

London, New York, Prague. The capital of the Czech Republic is not the most obvious gastro hot spot, yet it is here that Gordon Ramsay's latest Maze restaurant recently opened, set in the newly revamped and rebranded Hilton Prague Old Town. The first Maze, offering a mix of à la carte and small-plate tasting menus, opened in London in 2005. That format was transported across the Atlantic a year later with a restaurant of the same name unveiled in September 2006 at The London NYC hotel in New York.

Not everything is as it seems in documentary-making

Geoffrey Macnab reports on a controversy splitting the film world

Bites: Calabrian cuisine takes centre stage

The first big restaurant opening of 2008 comes from Francesco Mazzei, last seen as the launch chef at St Alban, the follow-up to The Wolesley from Jeremy King and Chris Corbin.

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