Jeremy Lee on Food Writing

The much-loved chef proprietor of Soho restaurant Quo Vadis reveals why the written word is curiously like cooking

Questions of Taste: Philip Chiang

As P.F. Chang’s opens its first London restaurant, chef and co-founder Philip Chiang speaks about the legacy of his mother’s cooking and the relationship between art and food

An Introduction to Eating Insects

Slowly but surely, the idea of eating insects is being introduced to European countries thanks to insect-based food projects and recipe books hoping to put an end to the ‘creepy-crawly’ taboo

Francis Mallmann on Gaucho Grilling

From the wilds of Patagonia to the English countryside, the Argentine chef best known for his appearance on Chef’s Table muses about his roving lifestyle and his love of cooking over open wood fires

At Home with Mark Hix

From his south London home, the celebrated chef, restaurateur and food writer speaks to The Modern House about what modern living means to him

Food Photography Over the Years

Spanning fine art, fashion and advertising, Susan Bright, author of Feast for the Eyes, discusses the rich history of food photography through the lens of five influential images

A Moveable Feast: Noma Mexico

Inspired by Mexico’s rich food history, Copenhagen’s most famous restaurant has opened a temporary outpost in Tulum

Questions of Taste: David Muñoz

The founder of Madrid’s first three-Michelin star restaurant, discusses his journey to chef superstardom

Photography – Benjamin Swanson

Elements: Hélène Darroze

The two-Michelin starred chef shares her lifelong fascination with a rare pepper that has become the cornerstone of Basque cuisine

A Cocktail for the King

Groundbreaking molecular mixologist Tony Conigliaro describes working with the inventor of the espresso Martini and shares a recipe from his book, ‘Drinks’

Questions of Taste: Mathieu Pacaud

The son of three-Michelin star chef Bernard Pacaud chats to PORT about reviving an iconic French eatery under his father’s guidance

Frescobaldi: La Famiglia

Meet the descendants of the influential Florentine wine family and chart their eccentric history, from the parties that scandalised the Vatican to the unveiling of their new London restaurant

Elements: Black Molasses

The master blender for Mount Gay Rum, Allen Smith, explains the importance of ‘black gold’

Craft Works – Ollie Dabbous

Port and Levi’s® Made & Crafted™ meet Michelin-starred chef Ollie Dabbous to discover how he’s using simple techniques and unearthing unique British ingredients to shape the future of the food industry

Questions of Taste: James Baron

We head to Austria to meet British chef and Fat Duck alumnus James Baron and find out why he gave up a career in architecture for the kitchen

Elements: Turin Pasta

We speak to the pasta experts from Savurè about the history of the staple food, as they set to move their restaurant from Turin to the streets of Shoreditch