In this age of austerity, Jamie Oliver has blown all warnings into the wind in order to open his newest venture, Barbecoa, which probably means "Meat with a View" in some language.
In the price war zone that is 2011 wine retailing, the favoured weapon of choice is New Zealand sauvignon blanc.
The trickiest element of forswearing alcohol for the month of January – something my wife and I have done, by mutual agreement, for several years – is the reintroduction of alcohol to one's system at the end.
Lately it seems it's been difficult to move without tripping over a small plate of arancini to share.
Ever since humanity first began to upgrade its culinary skills from cremating mammoth steaks over an open fire, slow-cooking has been a vital part of the thrifty cook's repertoire, transforming chewy, hard-working cuts of meat into melting, flavourful tenderness.
There's a certain glamour attached to the Prohibition era - the Charleston, gangsters, illegal speakeasies. In credit-crunched Britain, one could argue the time is rife for our own bit of '30s-style indulgence, and this is a challenge which Nightjar has taken up with aplomb.
Little Italy, 21 Frith Street, London W1 (020 7734 4737).
We know that our enjoyment of food is about more than how it tastes.
Guilty Pleasures are now a ubiquitous part of London’s nightlife. You know the drill. Take a once-famous nightclub, dress it up in ironic décor, and play music that you might love and even own (Toto, Foreigner, the Kids from Fame), but would never admit to. (Well certainly not to anyone that you were trying to impress.)
Can’t do a full Great British Bake Off because of gluten? Here are 10 brilliant baking blogs stuffed full of healthy inspiration
I make no secret of the fact I am interested in shortcuts that make healthy living easier (and allow me to be a little healthier in my occasionally unhealthy world).
I used to love Shoreditch in the '90s. Edgy, indie, and effortlessly cool, I couldn’t get enough of the place.