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My Life In Food: Frédéric Panïotis, cellar master, Champagne

Frédéric Panaïotis has been the cellar master at Champagne Ruinart since 2007. He creates the blends, from the non vintages to the prestige cuvées, as well as travelling the globe meeting customers. Prior to this he spent more than 12 years with Champagne Veuve Clicquot.

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.

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Japan prepares to restart work at nuclear plant

Surging radiation levels forced Japan to order emergency workers to temporarily withdraw from its crippled nuclear plant today, losing time in a desperate operation to cool the overheating reactors — the most urgent crisis from last week's devastating earthquake and tsunami.

Huge explosion at nuclear plant

An explosion at a nuclear power plant on Japan's devastated coast destroyed a building Saturday and made leaking radiation, or even outright meltdown, the central threat menacing a nation just beginning to grasp the scale of a catastrophic earthquake and tsunami.