Lobster cannibalism in the wild has been caught on camera for the first time as water temperatures in Maine reach a century high
This mass-marketisation of one our most highly-prized foods is now in evidence
A part-time house DJ from Hackney has been crowned this year’s MasterChef champion after preparing a knockout menu for the final challenge.
From viola flowers in the salad to gnocchi made from potatoes sown by the light of the moon...
Drunken skating and the metaphysics of tennis
Why go in 2013? A last chance to beat the crowds
Terry Kirby selects the best bottles to buy
Nothing on the landscape of London dining so greets the spring as the array of restaurants that lines the Thames at Tower Bridge. When the daffodils are out in Hyde Park, and legs of spring lamb hang in the windows of Allen's and Lidgate's, then (as Chaucer might have put it) folk long to go dining al fresco. For 20 years, the Pont de le Tour has offered City locals and rich tourists a gorgeous view of the river from the terrace. Terence Conran's flagship eaterie started life in 1992. Since then it's been bought by the D&D group (which owns 19 London restaurants, including the Pont's less posh neighbours, the Blueprint Café, the Cantina and Butler's Wharf Chop House) and celebrates its 20th birthday in October. Inspired by the whiff of Easter spring in the air last week, I went to pay my respects.
You have to have a big appetite for superlatives if you're to consume an entire MasterChef final.
This week I've been eating...Longhorn rump steak
It is now the season when main-course summery salads really come into their own. There are so many interesting leaves and vegetables around at this time of the year and it's dead-easy to impress your lunch or dinner guests with a simple, sophisticated main-course salad instead of a predictable main-course meat or fish dish. You may be sceptical about whether or not your guests are going to be happy with salad as a main course, but it's all about getting the balance right – so, for example, you could start your dinner party with a risotto or pasta dish and then it would be perfect to follow with one of these salads.
As supermarkets sell bangers by the million, Christopher Hirst discovers how to avoid the perils and become king of the grill