Food

Even before Gregg Wallace ended his own career, the time was ripe for a change. Here are four names who could shake things up

It isn’t just London any more and it isn’t just Iberian chefs cooking

Restaurants like this tapas bar rarely exist in Britain. People are too reluctant to live

The social club in heart of London’s Little Italy is a cornerstone of working-class Italian culture but is faced with the threat of closure

Only bookable by phone or postcard, this London bistro is heaven to anyone of the Luddite persuasion

The buttery, flaky pastries have been a breakfast staple for nearly 200 years. Now they’re being remixed

The water is beloved thanks to its saltiness and the fact that it is a distinctly natural alternative to booze

In the high season Alba is a frenetic, whirling fungal infection of a time

Le Beaujolais, London’s oldest French wine bar, is a timeless haven of wit, warmth and wonder

Aunty May’s in Newlyn is a hidden gem where Cornwall’s grandest pasties can be found

Spanish beef is being celebrated in the best possible way, on the corner of two streets in the City of London

A major influencer in China visited and sparked a recurrent wave of visitors eager to try the same dishes they did

There are some foods that work to a near-unfathomable degree. This is that: a total, unadulterated masterstroke of a lunch

Launched in London by a pair of Italian brothers, the much-loved I Camisa is closing after nearly a century in Soho. Why?

Restaurants come and go but only the most lauded, talked-about and popular stick around for any length of time

I freely admit my love of Pizza Express’ version of the powerful sauce, a bottle almost always in my fridge in salad season

The second coming of smash burgers is cause for celebration because thin and flash-fried is how burgers should be

The small town of Barga in Italy celebrates Burns night in its own way

Is there no land so remote nowadays that its cuisine can’t receive the descriptor ‘street’ and be flogged from a stall at lunchtime to British workers?

It is the utilitarian nature of crêpes, their accessibility and the fact they enjoy French ceremony that I adore

Le Clarence trades in Parisian fine dining in its purest, truest form in matters of service and personality

In Britain, to source fine tomatoes is a burden. It is a sad state of affairs and requires logistics and hefty spending

Wiener schnitzel, born in Vienna, has its own form, its own magic

It’s a very Anglo-European success, boasting a German founder, Dutch name and British customers

If doner meat thrust chaotically into fluffy bread is a surefire way to encourage sobriety in the UK, it is almost a religion in Berlin

The internet is wilfully and demonstrably fickle. What then for restaurants reliant on influencers?

An incendiary book that makes the case for meat-eating has opened up a new rift in an already divided nation

Three out of the top five restaurants in the world were Spanish this year. Why?

If the political food lens is switched on, the Labour leader is something of a masterchef

Why the fouée – soft, airy bread similar to pitta – hasn’t crossed the Channel is a mystery

Britain's restaurants could learn something from the casual establishments of Piedmont

Almost 2,000 restaurants went bust last year, but Rishi Sunak and co are apparently uninterested