We use cookies and other data for a number of reasons, such as keeping FT Sites reliable and secure, personalising content and ads, providing social media features and to analyse how our Sites are used.
Add this topic to your myFT Digest for news straight to your inbox
Michelin-starred chef defends price of high end food as business recovers from the hit of Covid
An American at Oxford stumbles across the best unitasker ever invented
Cheap bordeaux, reasonable burgundies and lots of pinots, from £7 and up
On a wing and a prayer, or im-peck-able business model?
In a toothsome history, Pen Vogler tells a fascinating story about how politics and culture shaped our relationship with food
We’ve cast off our shame around the enjoyment of sex. Let’s do the same for food
Food that feels like a hug
Duck is perfect for a small Christmas, and cooking it low and slow makes it foolproof
How a kitchen porter from St-Étienne became the World’s Best Sommelier and changed the world of wine
Never underestimate the transformative power of cake
Many of the top restaurant’s alumni have opened pastry shops and bakeries in the Danish capital — and they’re among the most delicious in the world
Winter wonderlands to love: from glittering botanical trails to dancing on ice
A new survey reveals just how little impact #MeToo had on the industry
The Michelin-starred restaurant group bought out the son of the failed private equity firm’s founder
Nothing says celebration like an oyster
Where to stock up on stollen, glögg, gifts and seasonal snacks – from Vienna to Chicago, via Singapore and San Francisco
Watch entrepreneur Austen Chu on what makes his birthplace tick
The celebrated food personality and surprise player in the hit Hulu show ‘The Bear’ gives candles, chef’s knives and donabe pots
A charismatic trendsetter whose restaurants popularised small plates, negronis and no-reservations dining in London
The man behind NYC celebrity haunt Carbone and the new ZZ’s Members’ Club shares his Manhattan must-dos
Dinner-date darlings, hosts with more than most, and dresses to dance in. Welcome to the HTSI celebration issue
Why the pantomime dame of Christmas desserts is overdue a makeover
The holidays call for white wines with real personality. Here are Jancis Robinon’s picks
Cellar’s remorse
What to serve? How to sit? And when to start washing up? We asked top hosts for their entertaining dos and don’ts
UK Edition
