Zurich has become one of Europe's most interesting places to eat. On 16 June, Corin Schmid, head chef at Drei Stuben and The Artisan, brings that sensibility to Canal, alongside exec chef Lewis de Haas and a flight of seldom-exported Swiss wines
Whether you want A new Petanque bar, an Italian passion project, a fresh interpretation of Lebanese cuisine or a much-needed second Toad opening, we've rounded up the best of June openings
Zurich is now one of Europe's most interesting places to eat. On 16 June, a slice of it lands on the Grand Union Canal in London – and we’re giving two seats away
The British Library Food Season returns for its eighth year, with a three-week programme of talks, tastings and live events exploring food as a lens on history, identity, politics and the future of how we eat
As the weather gets brighter and the days get longer, al fresco dining becomes more popular than ever. Here, we round up the best 31 terraces to soak up the sun and eat outdoors in London
As a host of restaurants in London celebrate significant milestones with anniversary menus, Patrick Dunne explores the secrets of their success operating in an increasingly volatile environment
Britain’s pantry has come a long way from Bird’s custard powder and HP Sauce. From brilliant English wines to small-batch ferments, honey and beautifully made kitchen kit, the country is now packed with producers worth shouting about
Foodism turns its focus to the kitchen table. This issue explores the shifting culture of home cooking – how we shop, cook and eat now – through a mix of nostalgia, technique and changing habits. We look at the restaurants that have endured and what they can teach us about longevity, revisit the rise and recalibration of vegan dining, and unpack the renewed push towards nose-to-tail eating at home. There’s practical inspiration throughout, from mastering Neapolitan-style pizza in your own kitchen to foraging with chefs and bringing those ingredients back to the plate. Elsewhere, our drinks pages and regular sections offer the tools, bottles and ideas shaping what and how we cook, while our travel features – from Segovia to British Columbia – explore the traditions that continue to influence domestic cooking. Taken together, the issue is a portrait of home cooking today: informed, ambitious and constantly evolving.
