Have we hit ‘peak beef’?
Meat production is central to the debate on climate change and ethical food. But how much is too much – for people and the planet?The meat on Richard Vines’s Wild Beef stall at Borough Market in London...
View ArticleThe New York Nigella: simple home cooking with Alison Roman
The Brooklyn-based chef and food writer’s book Dining In has unfussy recipes and brilliant tips to make you a better cook“I want this to have a permanent place in your kitchen,” says Alison Roman of...
View ArticleJohn Cooper Clarke: ‘Only eat at the table. And don't watch TV while eating’
The poet and performer on his dad’s sandwiches, the iniquity of snacking and disappointing Dutch foodWhen I was a kid, for a while my mother worked afternoons at the high-class confectioners round the...
View ArticleYes, I'm filling the freezer. No, I'm not hoarding… | Rachel Cooke
As a child, I dreamed of a well-stocked freezer. Come the end of the Brexit countdown, I might actually need oneWhen you’re a child, you tend to have more than a few unshakeable ideas about what will...
View ArticleBeyond the sea: Gill Meller’s spring seafood recipes
Pickled mussels, grilled oysters, clams with sausage: the recipes that remind River Cottage chef Gill Meller of homeMarch seems to mark heartwarming changes in my seaside town of Lyme Regis. The cold...
View ArticleJay Rayner: my 20 years as a restaurant critic
Jay Rayner marks two decades as the Observer’s restaurant critic and explains why food writing is about more than what’s on the plateI am the accidental restaurant critic. It was never my plan, because...
View ArticleTaste test: the high street’s best ketchups, mayos and mustards
Sandwich maestro Max Halley tastes and rates condimentsAsda real mayonnaise70p for 500ml, asda.comThis is nice. Velvety, smooth. This would be really good with stuff mixed into it in a sandwich which...
View ArticleLen & Alex Deighton’s Spanish Cookstrips: Crema Catalana
Len: People argue whether the Spanish or the French invented this dish.Alex: They’re missing the point. Both versions are delicious. Make food, not war. Len Deighton is the author of the Action...
View Article‘It’s like a family’: the restaurant staff who stay in the same job for decades
As a photographic project highlights long service in London’s restaurant trade, six stalwarts tell us why they’ve stayed put for all these years“Very seldom are we who work in the catering industry...
View ArticleWho are Britain's best wine retailers?
Bad news from Oddbins is offset by the rise of specialist indies and supermarkets upping their gameOddbins is in trouble again, having called in the administrators after a terrible Christmas trading...
View ArticleWelcome to March’s Observer Food Monthly
Celebrating Jay Rayner’s 20 years as Observer restaurant critic, plus delicious seafood recipes from River Cottage’s Gill MellerI have been writing in the Observer for 26 years. A mere moment compared...
View ArticleNoel Clarke: ‘Anger gets in the way of getting things done’
The actor on his Notting Hill childhood, his role in Fisherman’s Friends – and the best advice he’s ever been givenNoel Clarke has grown up at Uli in Notting Hill. The actor first came to Michael Lim’s...
View ArticleFussy afternoon tea, tedious tasting menus: luxury is overrated
The revelation came to me one Sunday morning in bed – sometimes the good things in life simply aren’t that goodIt’s taken me a while to get there, but finally I’ve reached a conclusion: where food and...
View ArticlePrue Leith: ‘I once thought I’d stabbed a chef in the manhood’
The Bake Off judge on working for sexist chefs, learning to love oysters and what she’ll be eating for her 80th birthdayMy first taste memory is of our nanny in South Africa making white bread...
View ArticleMy search for supermarket rabbit was fruitless – I blame Beatrix Potter |...
Rabbit is the UK’s most populous edible animal, so why is it so hard to find?I like to think I’m straightforward about food. I’ve never been on a diet. I’m not picky. I like all the things other people...
View ArticleTaste test: the best chocolate Easter eggs and hot cross buns
The cook and author Melissa Hemsley tastes and rates Easter confectionsCocoa Loco Thumpingly Chocolatey Marbled Rabbit200g, £9.95, abelandcole.co.ukLike something an old lady would have on her...
View ArticleSimon Hopkinson’s Easter feast
Mimosas with cheese and sesame puffs, pot-roast shoulder of lamb and pistachio tarts – Simon Hopkinson’s recipes to celebrate the year’s best feastHaving been asked, most cordially, by the editor to...
View ArticleHeida Ásgeirsdottír Icelandic farmer biography bestseller | Tim Adams
Heida Ásgeirsdottír gave up a potential career on the catwalk to look after the family farm in Iceland, Now, 21 years on, her life story has become a bestsellerOur age of shifting complication is drawn...
View ArticleThe whole package: the food businesses binning plastics
A zero-waste supermarket, a dairy farm and a London restaurant have become pioneers in the scrapping of single-use plasticsThe Clean Kilo, BirminghamOur branding is our shop floor – we don’t have...
View ArticleReturn to Oz: the new generation of Australian wines
Irresistible, experimental but definitely grown-up, the new Australian wines that are well worth embracingLike many people of my generation my relationship with Australian wine has been one of...
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