For some time, "exotics" have been air-freighted from the Indian Ocean, or tuna, shark and swordfish from the Gulf of Mexico, not to mention frozen fish from the Pacific.

The ex-minister delivers his embarrassing goods on the eve of the Tory conference. By John Rentoul

The global larder: After its debut in restaurants, the meat may become a staple

There are two tragedies in life, said Shaw. One is not to get your heart's desire. The other is to get it. How right was he? Joan Smith continues our series on emotions

Mark Turner, skipper of England I, reports on the criss-cross chase of the Round Britain Challenge '96

The words "all inclusive" do not usually feature in my travel vocabulary, conjuring up, as they do, images of stodgy holidaymakers, Stalinesque meal schedules and endless rounds of steak and chips.

Whether you're an aspiring prime minister or a team coach, you need good advice. John van Maurik reports

THE MAIN CUTS OF BEEF

Are men more likely than women to brave a steak? Crises such as the current BSE/CJD scare provide good material for anyone researching into people's attitude to risk. We have not yet identified any specific research into beef-purchasing behaviour, but a recent investigation into off-course horse race betting may throw some light on the subject.

THE suzi feay COLUMN

GLENDA COOPER

From The Rev David F. Flavell

Of course you listen a lot when you eat out alone. To everything. 'Can I have my rump vaguely sun-tanned please?' What on earth is wrong with very rare? Illustration by Paul Brown

The Italians have got it dead right. You order a lamb chop, you get a lamb chop. You want something with it, you get a contorno, that is, an accompaniment which, like a well-behaved child, is meant to be discreet