An old longhouse in the Dartmoor countryside has been transformed into a sleek rural retreat
A pioneer of nose-to-tale eating and a long-time advocate of the joys of offal, Henderson opened his Michelin-starred restaurant, St John, in London's Clerkenwell in 1994. Along with business partner Trevor Gulliver, he has since opened another restaurant, St John Bread and Wine in east London, and the St John Hotel in central London. He will be cooking a five-course banquet at the Wilderness Festival in Oxfordshire in August.
Don't get your fingers burnt by choosing the wrong model. Here are our top picks for grill-seekers
You don't need to cook up a fancy dinner party to impress your friends.
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.
It's a social hub for parents and pupils, a place to enjoy family meals, and a way to draw a deprived community into school life, says Dorothy Lepkowska.
"You'll notice it gets a little livelier as we pull into Cardiff," a Welsh gentleman said with a chuckle as we hurtled across the River Severn on the train from London Paddington. And so it did, from Cardiff Central station – where the Friday night crowds were gathering – to the bustling bar of Jolyon's at No 10.
Olives are generally used as snacks, but they have many uses in the kitchen, too.
1. Poilâne bread
Around £10, from selected Waitrose branches
Chewy inside, crisp crust, this is the best bread for communal breakfast. A Poilâne loaf lasts for days and toasts brilliantly.
My earliest food memory... Getting told off by my mum for eating cat food when I was a toddler. I think my brother used to put the cat's bowl out deliberately so I'd spot it, then he'd sit and watch me eat it. My first memory of food production is getting my first chickens when I was about 11. I had three bantams, which I'd bought off this guy at school. When the first one laid, I had fried egg on toast. There was only one egg, and four of us sharing it, but it was a feeling of, "Wow, I've produced this thing I can eat."
Jesus Adorno started work as a waiter at Le Caprice in London's St James's on the day it opened 30 years ago last month. Considered by many to be "the face" of the restaurant, he is now a director of Caprice Holdings.