Horsemeat: the trojan in the room
For many, the horsemeat scandal took away the option to feel freedom in their food choices, where choice was slim to begin with.
From Penzance with provenance
Exquisite train dining has generally been lost somewhere between the train and the platform – until the recent relaunch of the Pullman Dining car.
Plates on a plane
Can food eaten at thirty thousand feet taste, or even look, any good?
2014: A baking odyssey
Some of last year's food mashups left a bad taste in Charlie Penn's mouth. Is there more to expect in 2014?
The meaning of Michelin
A handbook launched over a century ago has had an untold and profound effect on restaurateurs worldwide.
Q&A: Fiona Bird
The worst bit about foraging? I regret to mention the inclement Scottish weather.
Tasting the difference
Balking at bacon and other stories: how a fussy eater became a food lover.