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In Season


On a visit to the Victoria and Albert Museum in London, I learnt an astonishing fact. In the 19th century, asparagus was hugely popular and, as a result, had more specialised utensils devoted to its serving and consumption than any other vegetable. You couldn’t move in a middle-class Victorian pantry without falling over the array of decorative trays, drainers, stands, dishes and plates with wells for sauce that every aspiring hostess doubtless had to possess. One of the prettiest exhibits was a Chelsea porcelain tureen and cover in the form of a bundle……


Review section - featuring gourmet boltholes, restaurants, delis, cookery courses and more

Joe Beef

Eating Out

Joe Beef

Montreal, Canada

Joe Beef, essentially a neighbourhood bistro in Montreal’s Little Burgundy, has become Canada’s new culinary must-do, ever since New York super chef……

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Daniel Clifford

After Hours

Daniel Clifford

The two-Michelin-star chef of Cambridge’s Midsummer House tells Alicia Miller about what inspires his cooking – from San Sebastián to southern France – and shares his perfect after-work supper


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