Voices The Houses of Parliament illuminated at night

It’s a tough life at the House of Commons. Aperitifs are in short supply, the Cajun food is poor and there is a dearth of ‘fresh game’ on the lunchtime menu.

Luke Thomas: 'When I met Thomas Keller at the French Laundry pop-up it was like I was meeting my favourite pop star'

My Life In Food: Luke Thomas, Britain's youngest head chef

Before donning the head chef's whites at Luke's Dining Room at Sanctum on the Green, Berkshire, Thomas, who is 18, worked at Chester Grosvenor Hotel. He has done work placements at some of the most famous restaurants in the world, including The Fat Duck, Alinea in Chicago and the French Laundry pop-up at Harrods.

Rosti with Burford Browns and devilled kidneys

Rosti with Burford Browns and devilled kidneys

Serves 4

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

My Life In Food: Angela Malik

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.

Hot potato, smoked haddock and spring onion salad

Hot potato, smoked haddock and spring onion salad

Serves 4

Van Noten says: 'I like to choose my own way forward. I really do want to create something that I personally like a lot.'

Dries Van Noten: 'There's too much fashion'

Too many shows, too many collections, and, simply, too many clothes... So says Dries Van Noten, a designer who has never bowed to convention. Susannah Frankel meets Antwerp's most stylish export.

A veteran of the kitchens at Claridge’s, The Berkeley and the two-Michelin-starred The Square, Adam Byatt has two London restaurants of his own, Trinity and Bistro Union

My Life In Food: Adam Byatt, chef

A veteran of the kitchens at Claridge's, The Berkeley and the two-Michelin-starred The Square, Byatt has two London restaurants of his own, Trinity and Bistro Union. He also has a cookbook, How to Eat In (Random House), and regularly appears on BBC1's Saturday Kitchen.

To promote its revolutionary new product, Ready Baked Jackets, McCain has introduced 3D fibreglass models of baked tatties at selected bus stops in London, York, Manchester, Nottingham and Glasgow

Why an innovation in advertising is causing a stink

It was probably only a matter of time before "Smell-vertising" became a reality and it looks like fast-food spud specialists McCain is the first major company to get in on the act.

After going into partnership with his brother Sam, Eddie opened Spanish restaurants Fino and Barrafina. In 2008 they took over Quo Vadis in
Soho, refurbishing it at the end of last year and re-opening with Jeremy Lee as head chef

My Life In Food: Eddie Hart

After going into partnership with his brother Sam, Eddie opened Spanish restaurants Fino and Barrafina. In 2008 they took over Quo Vadis in Soho, refurbishing it at the end of last year and re-opening with Jeremy Lee as head chef.

Book Of A Lifetime: Shaking a Leg, By Angela Carter

It is her fairy stories that are credited with changing people's lives. It is her novels for which her prose gets most praise. Angela Carter refashioned the docility of fairy-tale heroines - Sleeping Beauty, she observed, did not have much "get up and go" ­ and invented creatures who were wild and wilful. She gave fictional prose a good going-over with her rich swerves between fantasy and realism. Yet it is her journalism, collected in the 1997 volume 'Shaking a Leg', to which I find myself returning again and again, struck freshly by its forthrightness, its imagination, its unpredictability - and by the sheer range of subjects on which she was fluent.

Simon Hopkinson has been, variously, an Egon Ronay inspector, the chef-proprietor of Bibendum
restaurant, a food columnist for The Independent and an award-winning cookery writer

My Life In Food: Simon Hopkinson

Simon Hopkinson has been, variously, an Egon Ronay inspector, the chef-proprietor of Bibendum restaurant, a food columnist for The Independent and an award-winning cookery writer. His latest book is The Good Cook (BBC Books, £25).

Marcus Wareing is the chef/patron of Marcus Wareing At The Berkeley

My Life In Food: Marcus Wareing

Marcus Wareing is the chef/patron of Marcus Wareing At The Berkeley. Having trained alongside Albert Roux, he went on to work as Gordon Ramsay's sous chef and then as his partner in L'Oranger in 1996. He opened the Gilbert Scott restaurant at the St Pancras Hotel in 2011.

The Table, Soho Theatre, London
Romeo and Juliet, Royal Opera House, London

A puppet who lives on a kitchen table holds attention and provokes emotion in an undefinable piece of theatre

Baked sweet potatoes with honey, chilli and rosemary
Tom Kerridge is the chef/patron of The Hand and Flowers in Marlow, Buckinghamshire

My life in food: Tom Kerridge

Tom Kerridge is the chef/patron of The Hand and Flowers in Marlow, Buckinghamshire, Britain's only two Michelin-starred pub.

Pan-fried smoked salmon with potato and horseradish salad

Think pink: Mark Hix's simple smoked salmon recipes are perfect for Christmas Eve

I am now officially recognised as a salmon smoker – my Hix salmon is smoked up on the rooftop at Selfridges, believe it or not – so I thought I should devote a column to this luxurious treat. Apart from enjoying simple slices of smoked salmon, there are so many tasty snacks and meals to be made with it, especially if you buy a pack of pre-sliced salmon and realise that it's not quite good enough to eat on its own, or if perhaps you have bought a side which always yields a few bits that aren't serveable as portions, such as the tail and belly. In fact, even the skin, cut into strips and deep-fried, makes a delicious snack.

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