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

Questions of Taste: Alex Craciun

We sit down with Jason Atherton protégé, Alex Craciun, to discuss why he has chosen to focus on Japanese cuisine at his new London venture, Sosharu

Burrata Zaranda – creamed goat’s cheese, strawberries and basil coulis

Questions of Taste: Fernando Pérez Arellano

PORT visits Zaranda, the only two Michelin-starred restaurant in the Balearic Islands, to meet Fernando Pérez Arellano and discovers how hard work can trump talent

Hans Neuner preparing food in the Michelin-starred Fortaleza do Guincho during 'Night of the Stars' culinary tour – photo: Guerrilla Food Photography

Questions of Taste: Hans Neuner

Two Michelin-starred chef Hans Neuner lets PORT into his kitchen at Ocean restaurant to find out how he’s raising the standards of fine cuisine in Portugal

Jozef Youssef: Kitchen Theorist

PORT visits the kitchen of experimental chef Jozef Youssef for a lesson in manipulating the senses

The Dining Clubs of San Sebastián

PORT gets a rare glimpse into the secret world of the txokos, the closed dining clubs scattered around the Basque country’s gastronomic capital

Castel Gondolfo

Secret City: Francesco Mazzei

The newly appointed chef patron at Sartoria, Francesco Mazzei, takes PORT through his favourite spots in Rome, the Eternal City where he kick-started his career

Questions of Taste: Ben Tish (Salt Yard)

We chat to the head chef at Salt Yard, Ben Tish, about his charcoal-smoked dishes livening up London tapas and his new book on Basque-style barbecue

Chef Nobu & Japan’s Porcelain Island

Having established his eponymous restaurants on all five continents, PORT meets acclaimed chef Nobuyuki Matsuhisa as he turns his hand to tableware

Questions of Taste: Tom Aikens

Michelin-starred chef Tom Aikens discusses his fast-paced career and the ethical approach behind his award-winning restaurants

Milroy’s of Soho: four essential whiskies

WHISKY WEEK: The staff of London’s oldest whisky shop, Milroy’s of Soho, recommend four of their favourite drams from around the world

Norlan: A glass to change the whisky industry

WHISKY WEEK: PORT meets the New York-based team behind the Norlan Whisky Glass, a tumbler-glass hybrid concept that has raised $800,000 on Kickstarter

Questions of Taste: Richard Turner (Hawksmoor)

Restaurateur and Hawksmoor executive chef Richard Turner discusses ethical butchery, what he learned from Fergus Henderson, and his new London restaurant

Paul Pairet

Questions of taste: Paul Pairet

French chef Paul Pairet chats to PORT about multi-sensory technology dining, the importance of execution and cooking for more than 300 people at the Palace of Versailles