Richard H Turner makes the most of a stopover in Bangkok, squeezing an epic, crab-heavy street-food tour into his short time in the city. Crustaceans, beware…
Never one to miss out on a food-driven adventure, the meat expert hops on a flight to Östersund, Sweden to seek out a scallop with a serious reputation
Richard H Turner heads to Scotland in search of rare, magnificent livestock and sustainable seafood. And he's not going home without a bag full of haggis, either
This intrepid chef is back from a trip to Hong Kong, and he's returned laden with ingredients to make his favourite Cantonese condiment
The globetrotting chef and author heads to Lebanon, where he finds silky hummus, theatrical cooking, and a celeb diner with her own private militia
What does the chef, butcher and restaurateur keep locked up in his basement? A stash of the world's most elusive whiskey, Pappy Van Winkle
Christmas dinner is all well and good, but the true joy of festive feasting is making the most of all the lovely leftovers, says Richard H Turner
As a butcher, steakhouse supremo and author of carnivorous cookbooks, Richard H Turner isn't going to tell you eat more plants and less meat. Is he?
How can the restaurant industry put sustainability front and centre? Our columnist has a few ideas, but says diners are the ones who can bring about big changes
Richard H Turner digs into spicy crab, Peking duck, suckling pig and more on a whirlwind tour of Hong Kong's street-food and restaurant scenes
The quality of American steak has suffered in recent years, but there’s hope: our columnist meets the ranchers who are determined to make a change
Carnivore's paradise Meatopia is back for another year this September. Our columnist tells us what he's got in store
The UK is bursting with produce at this time of year, so forget imported ingredients and put a spring in your step with the season’s freshest homegrown vegetables
In a market that’s dominated by poor-quality meat, how can you be sure you’re buying decent produce that’s properly farmed and full of flavour?
The chef, butcher, restaurateur and now Foodism columnist has a prodigious appetite for meat. So how will he get on with a week-long detox break in Bali?