From ‘horrible’ coconut to ‘stomach-turning’ turbot, top chefs reveal the foods they can’t stand
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
Christmas is coming and How to Eat is chewing over a mince pie. But hot or cold? Brandy butter or cream? And does it matter which hand you eat it with?
Offering everything from liquid nitrogen-frozen creations to vegan sundaes, a new breed of dessert bars are changing the way people socialise – and date
British steak obsessives are currently raving about Basque beef. Reared to an ancient 18 years old, this is beef’s equivalent of mutton with an extraordinary flavour to match
Handmade Harrods egg for £30 or Aldi’s fudge egg for £3? A tenner on biscuits or £1.25 for a fruit ring? Our comprehensive Easter treats test reveals when to shell out – and when to bag a cracking bargain