Mike was born to eat and drink, so it's lucky he's editor of Foodism. His favourite cocktail is a negroni, his favourite wines are from California, his favourite spirit is whisky (with and without the 'e') and his favourite food probably changes too often to list. Maybe pizza. In what little other free time he has, he withstands being routinely disappointed at the home of his beloved Tottenham Hotspur FC.
The charity's new 2016 calendar captures some of the capital's best and brightest chefs, including Dan Doherty and Robin Gill, in their natural habitat
Bartender Jamie Berger talks to us about his history of cocktail-making, the hipsterfication of mixed drinks and why British ice is an unlikely barrier
There was a time when skin art was forbidden, but these days there’s more ink in London kitchens than blood. We meet four very different tattooed chefs
It's time London gave itself a pat on the back for its contribution to eating and drinking
It's not often you see a London restaurant as the setting for an A-list movie. We talk to Marcus Wareing about his role in developing upcoming film Burnt, and teaching Bradley Cooper and Sienna Miller to own the kitchen
We meet the industry stalwarts behind newly formed London Union, who, with 15 new markets planned for the next five years, are taking dining back to the street
Is it a gastropub? Is it a club? Is it a fine-dining experience? Put simply, Paradise by way of Kensal Green is all three at once
With bourbon booming on both sides of the pond, we visit Woodford Reserve's distillery in Kentucky to see exactly why this spirit is in such high demand.
For Lima's Virgilio Martinez and Robert Ortiz, cooking is about representing not just Peruvian ingredients but the landscape – from the Amazon to the Andes.
Goodbye dubious burgers, hello street-food mecca – it's festival season, and if you're hungry, the gettin's mighty good.
A book, a van and two thriving Soho restaurants. Mike Gibson meets the brothers behind Pizza Pilgrims, the unlikely leaders of the capital-wide street food revolution.