Questions of Taste: Eric Frechon

As he celebrates his 20th year at Le Bristol Paris, Eric Frechon speaks to Port about the secret of his enduring success and what continues to drive him

Cooking with the Adi Tribe

Neetole Mitra travels to Central Arunachal Pradesh to cook the traditional Ma Dong dish

Questions of Taste: Cédric Grolet

The head pâtissier at Le Meurice speaks to Port about what inspires his fantastical desserts, the importance of travel, and how his ‘trompe-l’oeil’ fruit came to be

The 100: Burgundy

In an excerpt from Assouline’s new book, Asia’s first master of wine Jeannie Cho Lee details how to start a cellar 

Questions of Taste: David Joo

The Executive Sous Chef’s unconventional journey from business to cuisine, exploring his observational approach and style

Questions of Taste: Niklas Ekstedt

The Swedish chef instrumental in the development of Nordic Cuisine talks about tradition, fire and his inaugural food festival on the island of Fjäderholmarna 

Questions of Taste: Amir Jati

Port talks to the service excellence director of the Radisson Blu Edwardian empire about egalitarianism and authenticity

Synaesthetic Alcohol

Bulldog Gin collaborates with experimental design duo Bompas & Parr in a synaesthetic vision of music, taste and divergent architecture 

Home and a Whey

Founder and head chef of Berenjak, Kian Samyani, talks about bringing traditional Iranian cuisine to Soho and how to cook Kashk e Bademjoon

Brasserie Lutetia

The iconic Parisian restaurant reopens under Michelin-star chef Gérald Passédat

Questions of Taste: Martin Berg

Head chef at ARKET, Martin Berg, talks to PORT about their new plant-based and sustainable Spring menu

Kitchen Provisions

Port takes a look at the newly opened kitchen craft store at Coal Drops Yard

Questions Of Taste: Raymond Blanc

Port talks to one of France and Britain’s best loved chefs about his childhood in rural Franche-Comté ahead of his fourth outing at Royal Ascot

Beaufort Bar’s Overture

The Savoy’s Beaufort Bar pays homage to its theatrical founders and offers up three cocktail recipes

Blood Cake

For the latest issue Port’s food editor, Fergus Henderson, cooks up a warming winter dish with his team at St. John – blood cake and fried eggs

Whisky In The Jar

Clare Finney talks to East London Liquor Company about their ambitious plans to revive the capital’s whisky scene