Food
Must all history programming be 'relevant'?
When it comes to history programming, television’s loss is increasingly audio’s gain. People moan to me most weeks over the…
An intensely quiet and soulful performance from Nicolas Cage: Pig reviewed
What use does a fallen and corrupted world have for a man of integrity? This was not the question I…
Who’d want to move to America now?
Why would anyone move to the US?
Curry isn't racist
The latest casualty in the culture wars is an innocent-sounding word: ‘curry’. Apparently it’s inappropriate to use it, and incorrect…
Have my suits shrunk in lockdown?
I hadn’t noticed how much weight I’d put on during lockdown until I went out for a business lunch a…
High on the hog: The Pig at Bridge Place reviewed
The Pig at Bridge Place is not a pig in possession of a country house, but I would be for…
Letters: In defence of organic food
A note about manure Sir: I am afraid Matt Ridley shows a lack of understanding about agriculture in general and…
A Damascene moment in London: Imad’s Syrian Kitchen reviewed
Imad’s Syrian Kitchen is an eyrie off Carnaby Street, a once-famous road which seems to exist nowadays to sell trainers…
Organic food isn’t better for us – or the environment
The case against organic food
A salt and sugar tax doesn’t make much sense
What is the point of the National Food Strategy? When Henry Dimbleby was hired as Britain’s ‘food tsar’ several years…
An utterly convincing dreamworld: The Ritz reviewed
The Ritz is still here, and still gaudy. No grand hotel in London feels quite so complete, if pink; as…
Boris's 'lobster law' is ridiculous
Sometimes, there is only one conclusion to be drawn – that somehow, the calendar is stuck. Though days appear to…
The best food podcasts
You have to hand it to Ed Miliband. After bacon sandwich-gate, he might never have eaten in public again, but…
Cake expectations: afternoon tea has gone OTT
Afternoon tea has gone OTT
Harry Potter meets Ikea: Backlot Cafe reviewed
Harry Potter is a fictional orphan locked in a cupboard by his aunt and uncle, after which he discovers a…
What makes a pasty Cornish?
This week, world leaders are doing what countless Brits do every summer: unpacking their bags in a charming corner of…
A careful parody: Noble Rot Soho reviewed
Noble Rot sits in Greek Street, Soho, on the site of the old Gay Hussar, which squatted here from 1953…
Are you ready for the chicken nugget revolution?
The ‘fake meat’ revolution is on its way
The podcast that makes the world strange, mysterious and compelling again
It’s interesting that we have decided shaming and yelling are the easiest ways to change people’s minds. Which is not…
Crunch time: why has Walkers changed its salt and vinegar crisps?
Henry Walker might never have got into the crisp business were it not for the fact that his Leicester butcher’s…
Bad food is back: The Roof Garden at Pantechnicon reviewed
The Roof Garden is a pale, Nordic-style restaurant at the top of the glorious Pantechnicon in Belgravia — formerly a…
Pretty food with a side order of pollution: 28-50 reviewed
You cannot have cars and dining tables in the same dreamscape: it doesn’t work, unless you think carbon monoxide is…
My post-lockdown resolution: drink more Alsace
Freedom approaches. Should we be humming ‘Va, Pensiero’ or ‘O Welche Lust’ — perhaps both. Thinking of Fidelioreminds me of…
Pleasing perversity: St Pancras Brasserie and Champagne Bar by Searcys reviewed
The St Pancras Brasserie and Champagne Bar by Searcys is as expansive as its name, but ghostly. It is an…
Wine by the jug in Venetian Venice
We were discussing travel, that forbidden delight now tantalisingly close. Where would be our first destination? Forswearing originality, I chose…
