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Someone pulling apart a toastie at Claridge's Bakery.
Claridge’s Bakery: ‘I haven’t had better sourdough’
Richard Hart and his team are reinventing British classics at the luxury hotel’s first standalone bakery. And then there's his signature bread
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what is seitan - Fine Dining Lovers
Discover seitan, the versatile plant-based protein
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Easy
1H 10MIN
Grilled chicken with glazed cabbage by Paolo Griffa
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Grilled chicken with glazed cabbage.
Easy
20MIN
Tomato carpaccio with mountain flowers by Paolo Griffa
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Tomato carpaccio with mountain flowers.
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Easy
1H 20MIN
Tortiglioni with vegetable cream, fondue and fried artichokes by Alessio Magistro
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Tortiglioni with vegetable cream, fondue and fried artichokes.
Easy
40MIN
Strawberries, peas, mascarpone and chocolate by Lorenzo Manosperti
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Strawberry, pea, mascarpone and chocolate dessert.
Medium
2H 0MIN
Fried pizza with vitello tonnato by Lorenzo Manosperti
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Fried pizza with vitello tonnato
Medium
30MIN
Meringue, pandoro and red berry coulis by Josefina Zojza
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Meringue, pandoro and red berry coulis.
Easy
40MIN
Spaghetti with beetroot cream and a hint of the sea by Josefina Zojza
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Spaghetti with beetroot cream and a hint of the sea.
Easy
1H 0MIN
Crunchy panettone with mortadella mousse by Josefina Zojza
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Crunchy panettone with mortadella mousse.
Market garden at Wilson's in Bristol.
The long read: What even is a sustainable restaurant now?
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Chef Calum Montgomery in the garden.
Dine like a local: chef Calum Montgomery’s guide to Skye
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A woman writing on the blackboard at Camille.
The long read: The rise and stubborn decline of small plates
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Edinburgh Castle viewed from below.
6 unique food experiences at Edinburgh Fringe
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Chef Rob Roy Cameron looking sideways in a dark sweatshirt.
Inside Rob Roy Cameron's fiery new restaurant Alta
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The signless facade of Dumbo in London.
Why London's coolest new openings are hiding in plain sight
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