Life and Style

To his cost, ex-Glencore trader Andrew Kearns has found being hungover a sackable offence, but the liquid lunch shaped many a day in days gone by, says a wistful John Walsh

Offers: Free Meals For Two At Chez Gerard

London's favourite steak-frites restaurant, Chez Gerard SW3, in Yeoman's Row,

Stardom for the price of a steak

WHAT'S THE price of fame? At Tinseltown Studios, it's an easy question to answer: $44.50 (pounds 28). That's the cost of admission to a novel southern Californian resort that promises to turn everyone who visits into a movie star, at least for a couple of hours.

Victor Ubogu's favourite restaurant

Bath Rugby Club prop and former England international Victor Ubogu takes a no-nonsense, no-frills approach to eating out. "I like Langan's Brasserie for its consistency and ambience. It has such a relaxed atmosphere. The food is very good, and Richard Shepherd [chef and owner] is a top man.

Allied Domecq profits warning rocks market

THERE WAS fresh evidence of a downturn in consumer spending yesterday when Allied Domecq, the spirits and pubs group, issued a profits warning due to a poor performance in its pubs division.

The evidence: The chef's kitchen shelf

Simon Hopkinson was the founder chef of Bibendum. `Gammon & Spinach', a collection of his food writing for `The Independent', is published by Macmillan, priced pounds 25

Classical Music: Psyching up for a performance to remember

Weber, Dvorak, Beethoven, LPO/Norrington Royal Festival hall, London

Books: Pale Eagle and a cheerleader reunited

Leading the Cheers by Justin Cartwright, Sceptre pounds 16.99

British cafe chain buys French

AFTER SERVING steak and frites for more than 20 years, Chez Gerard has finally added a new dish to its menu: Le takeover.

Outsider to run Vaux

VAUX, the North Eastern brewer and hotel group, yesterday appointed Martin Grant, the head of Allied Domecq's leisure business, as its new chief executive to replace Sir Paul Nicholson.

Everest Diary: Lobuche - Poor hygiene means midnight blues on the top of the world

WEATHER permitting, we will move up to Everest Base Camp tomorrow and the more serious phase of our expedition to the top of the world will begin. For almost two weeks we have been winding our way deeper into the Khumbu, the tree line was left behind several days ago and now we are in a land of dazzling ice cliffs and glacial moraine.

Cooking with attitude: The veal thing

Open any 1960s cookbook and you'll notice... veal. Whether you had it escaloped, in a pie or roasted, veal was hip and groovy. Since those heady days, the veal vogue has faded, and it has become politically incorrect to eat. This is mainly because most intensive continental rearing methods, principally the "crating" of young steers, is regarded as suspect and inhumane.

Beef Crisis: Dangerous living

How dangerous is a T-bone steak? If you drive to a restaurant with a new friend, eat a steak (on the bone), walk home, climb the stairs, have unprotected sex, then have a cigarette, which was the most risky? On the basis of the latest fatality statistics and behavioural surveys, this is how dangerous certain activities were in Britain last year.

Whitbread invests pounds 50m to take Beefeater upmarket

Beefeater, the steak house responsible for bringing us the infamous prawn cocktail, steak and chips and Black Forest Gateau meal, yesterday announced a pounds 50m facelift designed to take the chain upmarket.

Veggies who can't resist the pleasures of the flesh

The number of people renouncing meat has been increasing steadily for years, and accelerated in the wake of the BSE affair. But, according to a new survey, nearly half of adults who call themselves vegetarians secretly sneak off for burgers and bacon butties.

English heritage

We so admire fashionable food, that we have discarded favourite dishes like former lovers. In the first of three extracts from their new cookery book, Simon Hopkinson and Lindsey Bareham rescue and redefine the Great British Meal. Photographs by Jason Lowe
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Pompeii, Capri & the Bay of Naples
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