UK

Roger Phillips – The horticulturalist and food writer takes us around his secret London garden, discusses his deep-rooted love of mushrooms and explains why he sleeps in his kitchen

Inside Roger Phillips’ Kitchen – The master of mushrooms on his favourite vegetable, a divisive kitchen gadget and his two most prized food books

Roger Phillips’ London Address Book – The mushroom expert recommends his favourite bistro, two great London institutions and his local farmers' market

Ryan Chetiyawardana’s London Address Book – The bar owner on a classic restaurant and its various offshoots, a kebab joint that plays heavy metal and (probably) his favourite food shop in London

Inside Ryan Chetiyawardana’s Kitchen – The pioneering bar owner on an amazing green tea with toasted rice, some crazy-looking champagne glasses and two cocktail books that inspire him

Fruit & Flowers – “This dessert is inspired by old-style Laphroaig whiskey. Particularly in the 60s, it was identified by this massive tropical fruit note, with florals and a bit of a honey texture.

Pig Cheeks, Fennel & Broad Beans With A Sherry Cocktail – “Pig cheeks, some braised fennel, broad beans, kefir with the garden herbs. The fermentation stuff is something we had quite a lot of fun playing around with – it’s quite

Cheese & Tomato With Bubbles – “The blanc de blanc has enough acidity to match with the tomatoes, and it cuts through the fattiness of the pancetta and the cheese. But it’s also got enough sweetness

Anna Koska – The acclaimed food illustrator recalls a riotous bird-filled childhood, takes us around her extraordinary gardens and creates a feast using ingredients she picks up along the way

Anna Koska’s Southeast England Address Book – The food illustrator on an eccentric local inn, two of her favourite dining haunts in London and an East Sussex farm with the best sausage rolls in the country

Inside Anna Koska’s Kitchen – The food illustrator on three key ingredients for baked beans, a beautifully orchestrated knife and a “genius” cookbook that she’d have loved to illustrate

Muscovado Meringues with Burnt Honey & Thyme Ice Cream – “There’s really nothing very clever about this, you simply substitute half the caster sugar for muscovado sugar. The result is a deeply flavoured meringue the colour of vanilla fudge. The

Ruby Chard, Potato & Chorizo Frittata – “As our chickens seem pretty happy with their lot, they’re constantly providing us with eggs, and so frittata crops up at least once a month.” – Anna Koska, food illustrator,

Behind the Scenes at Le Champignon Sauvage – One of the most revered chefs in England, David Everitt-Matthias runs an extremely tight ship at his two-Michelin-star restaurant in Cheltenham – as we discover during an eye-opening visit to his kitchen

Margot & Fergus Henderson – The owners of Rochelle Canteen and St John barbecue quail for lunch in their garden, discuss the downsides of coriander and recall the first dishes they made for each other

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