One Manhattan bar is charging $125 for a bottle of Belgian ale. Is beer really as costly to make as wine or is this just a pernicious way to make us pay more?
Heston loves pork pies, while Yotam prefers pizza. Chefs describe the greasy treats they like most after a day of creating magic in the kitchen
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