From fish and chips in Yorkshire to a blow-out at Le Gavroche, Jay Rayner picks food that offers the best value to suit any budget
It used to be an egg sandwich and an apple. Now the ingredients have improved, but the ritual remains the same
Eat Well for Less
Chicken pie is the ultimate winter comfort food. But should you roast or poach the bird, top it with shortcrust or puff – and what goes into the sauce?
We've had fancy burgers – now brace yourself for artisanal toast. How much are you prepared to pay for a piece?
Italian food giant and Dutch researchers working on technology for rapid production of custom-designed pasta shapes
2013 was my year of hotel restaurants. Some were great. Others were good. But all of them surpassed my, admittedly low, expectations.
Ziferblat is London's first pay-per-minute cafe, based on a Russian chain where 'everything is free, except the time you spend there'
Sweet and crunchy, this easy-to-make cereal is sure to get your mornings off to a great start
How do you make tattie scones, what do you serve them with – and is the full Scottish the best breakfast in Britain?