Why London Is English Winemaking’s New Hotspot
London’s urban winery scene, launched in 2013, has entered a rapid growth phase, with more than half a dozen producers turning industrial spaces into low‑intervention wine labs. Early reliance on French, Italian and Spanish fruit has given way to a focus on English grapes, thanks to the expansion of domestic vineyards. These winemakers favor pét‑nats, chillable reds and other minimalist styles that suit England’s cool climate and modern consumer demand for fresher, lower‑alcohol wines. By pairing experimental production with bars, tours and direct‑to‑consumer sales, they are making English wine visible and approachable in the capital.
Why Is Central London One Long Pizza Queue?
In central London, Crisp Pizza has sparked queues of up to five hours, highlighting a broader pizza renaissance across the capital. Over the past year, a flood of niche concepts—from “Bri‑talian” to Detroit‑style—has emerged, blending culinary experimentation with strong branding....
Fujianese Food Deserves to Be the Next Chinese Cuisine to Go Global
Fujian cuisine, renowned for its delicate seafood, soups, and umami‑rich sauces, is gaining attention as the next Chinese regional food to achieve global prominence. The article highlights the province’s unique culinary techniques—such as red‑yeast rice braising and light seasoning—that differentiate...
Why Are Foreigners Flocking to Make Wine in England?
Foreign investors are rapidly expanding into England’s wine sector, with Dutch‑born Eric Heerema’s Nyetimber, South African groups, and California’s Jackson Family Wines backing both sparkling and still wines. The Crouch Valley in Essex has become a focal point, attracting Burgundy...
The Insane Labour of the World’s Best Canapés
At Dewakan in Kuala Lumpur, chef Darren Teoh’s two‑Michelin‑starred tasting menu features a butterfly‑shaped canapé that takes several days of manual fruit processing, from belinjau kernels to keranji shells. Similar labor‑intensive bites appear at Björn Frantzén’s restaurants, where his Råraka canapé...
Recipe: Asparagus with Crab Mayonnaise Might Be the Quickest, Tastiest Lunch of the Season
Esther Clark, a Bristol‑based food writer, shares a five‑minute lunch recipe featuring in‑season asparagus tossed with a crab mayonnaise. The dish combines white and brown crab meat, Dijon mustard, lemon, and chives, and is served with a drizzle of olive...
Calling All Foodies Who Can’t Face Cooking. There’s a Delivery Service for You
A wave of niche meal‑delivery startups is reshaping the UK ready‑meal market, from plant‑based kits to chef‑crafted courses. Planthood, backed by a £75,000 ($95k) Dragons’ Den investment, offers weekly vegan kits at £45 ($57) for three meals for two. ByRuby supplies...
Is It Last Orders for Wine by the Bottle?
A growing number of diners are opting for wine by the glass instead of sharing bottles, driven by health awareness, price sensitivity, and a desire for variety. Advanced preservation devices such as Coravin and Le Verre de Vin allow premium...
Jancis Robinson’s A-Z of 21st-Century Wine
Renowned wine critic Jancis Robinson has launched a three‑part A‑Z guide exploring the most significant developments shaping 21st‑century wine. The series spotlights emerging regions such as the Azores and Scandinavia, new styles like orange wine, and the rise of microbial...
There Are 77,760 Ways to Stuff a Cabbage. Which Is Yours?
In 2026, Vogue, Pinterest and chef‑patron Simon Rogan declared the cabbage the year’s star vegetable, cementing a decade‑long culinary revival. Chefs are elevating the humble leaf into gourmet creations, exemplified by the Stuffed Cabbage World Championship in Limoges and Karl...
Why We’re All Going Bananas for Banoffee Pie
Banoffee pie is experiencing a renaissance on upscale UK menus, with The Hart in Marylebone debuting a version that layers muscovado toffee, banana crème diplomat and Chantilly cream. Hawksmoor’s take adds whisky‑infused dulce de leche and mascarpone, while chef Tom...
Say Cheers to the No-Frills Cocktail
A wave of new bars in New York, Chicago and London are stripping cocktail menus back to timeless classics like the Martini, Manhattan and Espresso Martini, with price points under $20 (≈ $22) in NYC and $12 (≈ $13) in Chicago. Veteran...
A Food and Drink Guide to Ojai, California
The Financial Times article titled “A food and drink guide to Ojai, California” is currently locked behind a subscription wall, offering only the newspaper’s pricing tiers and no substantive content about Ojai’s culinary scene. Readers are prompted to sign up...
The Australian Wineries in Search of a Succession Plan
Australian wine producers are confronting a looming leadership vacuum as a generation of family owners approaches retirement. With limited interest from the next generation and scarce external talent, many vineyards are exploring sales, mergers, or professional management to secure continuity....
The Rebirth of the All-American Diner
A wave of retro‑style diners is reopening across the United States, from San Francisco’s Chicken Fried Palace to Los Angeles’ Max & Helen’s and Houston’s Agnes and Sherman. These venues lean on classic comfort foods—tuna melts, cheeseburgers, Oreo shakes—and deliberately limited menus to keep operations...