Trends for spring: what’s new in the world of design
A seaweed house, eye-popping cakes, furniture as art and art as furniture are among the ideas turning heads this season
Food
Easter chocolate rated by Tamal Ray and Liam Charles: ‘It’s a bougie Creme Egg!’
The Guardian bakers both have a sweet tooth, so they ate eggs and bunnies till they dropped. Which did they rate and hate?
Wine: it’s not where you store it that counts, but why
There’s little mystery as to how or where to store wine – first ask what and why
Fashion people eat? The rise of edible merchandise
Next month Prada will open a branch of its Marchesi 1824 bakery in London. And it is not the only fashion house designing its own snacks and eateries
The problem with food tourism: the chefs fighting to keep their restaurants special
Clamour for tables is all very well, but for some restaurateurs, the acclaim that comes with a Michelin star or TV fame can be bewildering and disruptive
My idea of luxury? Proper mushy peas
Luxury food doesn’t have to be expensive, and expensive food isn’t always the definition of luxury