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On the menu
To the bitter end: how I learned to love coffee
A good espresso or flat white is a ritual to savour. But what if you hate the taste? Our journalist attempts to convert to the dark stuff
Everyday Sommelier: Easter eggs
Chocolate eggs, tasted and rated
How to make cervelles de canut – a tasty dip
A particularly delicious cheese-and-herbs spread from the traditional restaurants of Lyon
Recipes
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A sticky fig pudding to foil the fickleness of spring
It might be lovely, sunny and warm at this time of year… but it might not be
Midweek treat: meringue with melted marmalade apples
Sheer sweet indulgence, with a tangy twist
Kitchen diary: a hearty and nourishing chicken soup
The remains of Sunday’s roast can make a gorgeous stock
Features & interviews
An hour with… Dara Klein
The chef behind buzzy new trattoria Tiella talks growing up in the restaurant business and forging her own dynamic path
The best chef you’ve never heard of
At his London restaurant Planque, Seb Myers is quietly serving food that is almost perfect. Why aren’t more people taking notice?
The brains behind Brawn, London’s most influential restaurant
Over 15 years, Brawn has become a template for relaxed neighbourhood dining – and the chefs who have passed through its kitchen have gone on to open restaurants around the world
