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
56-year-old released six months after Kenyan beach raid that left her husband dead – but will payment encourage kidnappers?
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.
Atherton was the first British chef to complete a stint at El Bulli in Spain in 1998. He has worked under Pierre Koffmann and Marco Pierre White, eventually joining the Gordon Ramsay Group, for whom he opened Maze in 2001. Last year he opened Pollen Street Social, to great acclaim.
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.
Elevate these toasted treats to an altogether higher level with a variety of luxury toppings.
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.
In the final part of our series on national parks, <b>Rhiannon Batten</b> explores the valleys of the North