the Brindisa brand is now an established byword for quality Spanish food.
Shaken not stirred? The former James Bond shares his secrets for the ultimate cocktail
The pub chain is now the fifth-most-popular breakfast destination in the UK. What’s the attraction? We shared a fry-up with early-morning customers in one of the chain’s Lincolnshire boozers
The ideal way to celebrate St Patrick’s Day or an abomination best left in the Irish theme pub? Do you use espresso or filter, plain old whiskey or added liqueur – and just how do you get the cream to float on top?
You can use your own homemade bread in this updated version of a classic Mrs Beeton dessert – or just cheat with a bought loaf
Tweaking the toppings and adding extra cheese is often the only way to make a bought pizza a truly indulgent treat. But what do you add to yours? And is pizza the only ready meal that demands a makeover?
A new report estimates shoppers could save £600m if best-before dates were extended by just one day
The petit fours for afters were nice enough albeit on the small side. I guess the clues in the name.
Venture serving only porridge-based dishes follows trend for ‘brinner’ – using foods associated with breakfast and ‘reinventing’ them for dinner
Like your ice cream with a little glitz ? A cafe in Dubai just rolled out an ice cream scoop priced at $817 (3,000 Emirati dirham).
The world loves Nutella, but by ditching the palm oil and adjusting the sugar content, you can enjoy an even tastier jar of dark delight
New Japanese Izakaya restaurant in Covent Garden
HITC loves Zagat's, and recently found an article in the weekly newsletter too good to pass up. Even with the favourable exchange rate, these American meals are out of control.
It’s regularly labelled the most important meal of the day, but is there scientific evidence to back that assertion?
The system of service charges is crass, inefficient and demeaning. Let’s end it
This is nothing more than a mention of our favourite site right now: What the F*&k Should I Make For Dinner?
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Here is a brief history of the fortified wine, a guide to the different varieties – and the best buys
'Traditional British grub' chain shuts three out of four outlets, while Jamie's Italian brand continues to expand
Where did the idea for serving food on chopping boards come from? I first came across it back in the mid-noughties at Soho’s Boheme Bar and Grill and I’m pretty sure I didn’t like it.
Doing dry January or just trying to cut down on your drinking? We put the supermarket’s no-booze beers to the test
Gnocchi – or potato dumplings – are tender morsels of delight and the ideal vessel for tomato sauce, pork ragu, clams, sage butter, and a generous snow of pecorino
Our wine critic scours the shelves for the best bottles for experts