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Pros and cons of microwaves
Pros and Cons The kitchen gadgets are convenient but one chef called them ‘world’s worst invention’
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Recipe: charred courgette and chickpea salad
The Week Recommends This dish can be enjoyed as a side salad or a hearty main meal
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Fish & Forest review: a modern foodie’s delight in historic York
The Week Recommends Restaurant prides itself on its sustainable credentials and ingredients
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Shaun Rankin at Grantley Hall review: a Michelin-starred taste of home
The Week Recommends Cooking is spectacular and the overall experience is faultless
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Recipe: radish pickles with garden herbs
The Week Recommends The salty brine in this dish lets the radishes’ spicy flavour shine through
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A tour of Alain Ducasse’s chocolate factory in Paris
Under the Radar Star chef has spent a decade transforming chocolate – now it’s coffee, ice cream and biscuits
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Cavo London review: rooftop dining at the Outernet
The Week Recommends West End’s new entertainment development has a Mediterranean-inspired eyrie
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Ormer Mayfair by Sofian review: a tasting menu worth overstaying for
The Week Recommends You’ll need to be dragged away from Sofian Msetfi’s exceptional dishes
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Recipe: gazpacho by Angela Clutton
The Week Recommends The best gazpachos are made with seasonal tomatoes and served super-cold
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‘Pinnacle of gastronomy’: how Central became the world’s best restaurant in 2023
feature Flagship Lima restaurant of chefs Virgilio Martínez and Pía León is an ‘ode to Peru’
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Straits Kitchen review: stylish Singaporean in a five-star setting
The Week Recommends Pan Pacific London’s restaurant is certainly impressive – and the dessert is jaw-droppingly good
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Recipe: orecchiette with pistachio pesto by Mateo Zielonka
The Week Recommends Pistachios give a Sicilian edge to this dish which is served with courgettes and cherry tomatoes
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20 of the UK’s best rooftop bars for summer drinks
feature Enjoy a tipple with spectacular views at these sky-high hotspots
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The decline of veganism
feature The market for meat and dairy alternatives is shrinking so is the plant-based bubble bursting?
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